Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1882-02-25
THE HOUSEHOLD.
DOMESTIC ECONOMY ARD HOME DEG
GRAFTON AND FURNISHING.


GRAFTON AND FURNISHING.
The Parlor, Kitchen, store-room, Studio.
Library. Nursery. sewing--oon
Garden and Poultry Yard.
CRANBERRY SAUoE.-Aiter removing all
soft berries, wash thoroughly, place for
about two minutes in scalding water, re-
move, and to every pound Of fruit add
three. quarters of pound OF granulated
sugar and a half pint OF water; stew to-
gether over a moderate bat steady fire. Be
careful to cover and not 20 stir the fruit,
but occasionally shake tho vessel, or apply
a genter heat If in danger OF sticking or
burning. II attention TO these particulars
be given, the berries Will retain their shape
to considerable extent, which adds greatly
to their appearance on the table. B ii from
five to seven minutes remove from fire,
turn into deep dish, and set aside to cool.
If to be kept, they can be pns up at once
in air-tight jars. Or, for straned sauce,
one and half pounds of fruit should be
stewed in one pint Of water for ten or
twelve minutes, or until quite soft, then
strained through coleaear or hne wire
sieve, and three. quarters OF pound of
sugar thoroughly stirred into the pulp thus
obtained after cooling, il IS ready for use.
Serve with roast turkey or game. When
to be kept for a long time without sealing,
more sugar may be added, bus It's too free
use impairs the peculiar cranberry flavor.
For.dinner- sauce hall pound Is more eco
nomical, and really preferable to three
quarters, as gwen above. L. is better,
though not necessary, TO use porcelain
kettle. Some prefer not to add the sugar
till the fruit is almost done, thinking this
plan makes it more tender and preserves
the color better When put away cover
them. 0ne quart Of berries weighs one
pound.
How TO TRIm LAMP. The belief is
quite general that 20 prevens lamp wick
from faring at the corners aud breaking
the chimney it must be cut rounding, to
correspond with the cap or cover OF the
burner. My experience, however, coupled
with close and careful observation, leads
me to the conclusion that tine way 20 trim
lamp so as to secure the very best results.
to get the most aud pleasautest light
with the least breakage Of Chinneys-is to
cut the wick parallel with the top of the
tube of the burner. Turn up the wick,
and with a pair OF sharp scissors clip it
even with the top Of the tube. Be careful
not to cut or squeeze the tube with the
scissors See that no Int or thread re-
mains on the wick, and that it nas not been
pushed out of its perpendicular position
and cut diagonally. Close the cap over
the tube, put the chimney il its place, and
the lamp is ready for use. ii these direc-
tions have been strictly followed, It will,
when lighted, yield broad, straight edged
flame without a notch or indentation in it,
and furnish clear. steady, pleasant light.
Try it and neutrality-suspicious. Chicago
Tribune.
TERms.-By the term 'Cream your
butter and sugar together, is meant to
put your butter and sugar togsther in
basin, and stir till they have the consist
ency of cream to cream eggs, when boiled
hard, put in vessel, with one tablespoon
full of salad oil or small piece Of butter,
aud rub till they are rs fine as -four
whipped" and ''whisked" whites of eggs
are eggs beat with fork (or beaten) till
you can turn the dish upside down-in
other words beat them 10 stiff froth.
whipped seams in cloth" means 20 sew
over and over, sometimes called 'sWey-
ing"
MISCELLANEOUS.
A sweet potato pie, if properly made,
cannot be distinguished from one made of
the best Hubbard squash. Scrape the
skins from two large potatoes, boil until
tender, then rub them through colander,
beat the yolk of three eggs with the potato,
then add milk, sugar, molassss, ginger,
pinch of salt and any spices you choose.
Bake with an under crust only while the
pie is baking beat the whites of the three
eggs to stiff froth, add TWO tablespoonfuls
of pulverized sugar; when the pie is done
spread this over the top, and then brown
slightly. If you do not care 30 take this
trouble, put the whole eggs IA the pie.
A delicious dish for dessert, 20 be eaten
cold with cake, is made OF oranges. Pare
five or six, and cat them IN thin slices
pour cup of pulveTized sugar over them
boil one pint Of milk add while boiling
the yolks Of three eggs, and one table,
spoonful of corn starch, which you have
first rubbed smooth in little cold milk
you must stir this every moment till 1T be-
gins to thicken like cnstsTd, then pour over
the oranges beat the whites Of the eggs
to frost, add tablespoonful Of sugar, put
this over the custard and set it II the oven
to brown. II you dislike the taste Of corn
starch, substitute two egga or tablespoon
full of gelatine.
Pretty shopping bags are made Of dark
cardinal satin. Cat !. piece Of pasteboard
the size of an ordinary sance plate, cover
it with satin, then sew leBgth OF satin to
this. In the hem or facing At the top draw
in an old gold satin ribbon. The depth of
the bag Is a matter Of choice, bat to
pasteboard bottom OF the size mentioned
two-eighths of a yard is about the right
proportion. This is to be carried on the
arm, not in the hand. This requires no or
namentation; the material Is bright and
handsome, and the bag, being fastened by
the ribbon, would not show any decoration
to advantage.
Try this way of cooking eggplant. Cut
leaving rind nearly an inch thick chop
the inner part very fire add nice bread
crumbs, few :" onion atoms, little pars-
ley, also pepper, salt, and butter. Put this
in the shell, and bake for from balf to
Of an hour. When egg
plant is to be fried, cut il into slices an
lHCN Lulck leu IL lie III s2tb anu WHteI IOT
two hours put a plate over it and weight
on the plate so that it will be kept
under the water; then take it out and let
it drain, dip it in egg and cracker crumbs
and fry as you would oysters, in hot lard
it must be turned and made light brown
on both sides.
Parsley sauce to serve with iish Is made
of melted butter and parsley, and IS usu-
ally mixed in the proportion OF two table,
spoonfuls of parsley and half q pint of
melted butter. The parsley must be
washed carefully, and should be boiled
for five minutes in little salt and water.
If at all tough, boil longer, go chat it may
be readily cut in small bits. Parsley fried
makes fine garnish for beef or game
After washing the parsley and letting it
drain it must be dried with cloth have
some hot lard or beef drippings on the
stove; put the parsley in wire basket, or
small wire gridiron which viii fit in the
saucepan, and fry for two or three minutes.
Z L L