Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1882-11-18
THE HOUSEHOLD.

THE HOUSEHOLD.
STALE BREAD.-Thin slices of bread
dipped in tomato sauce and then fried in
butter until they are brown take the place
of an omelet. This is a good way to
utilize stale bread.
FLAvoRINC The rind of lemon is rec.
| commended by noted cook as giving
delicate flavor to tomato catchup. It should
not be put in until the catchup ia done and
cool. Cut it in small pieces.
LEMON CAKE Two cups sugar, Juice
and rind of one lemon; three eggs, adding
one at a time, not being previously beaten !;
three cups -four, one-half teaspoonful OF
soda, piece OF butter the size of an egg.
DROP CAKES One cup sweet milk, one.
half cup sugar, one egg, small piece butter,
one teaspoonful soda, one and half tea
spoonful cream tartar, salt, -four to make
as stiff as soft cake; fry in not lard. One
small spoonful in each.
SECURING. For securing tin common
soda is far better than sand, as it will not
scratch the tin and makes it look like new.
Apply with a piece of moistened newspa-
per, and polish with a dry piece. 1t is
said that printers ink aids the polish.
Wood ashes are good substitute.
Corn BREAD.-Corn bread can be made
without eggs, though two eggs added to
the quantity of batter mentioned here i'm
proves it very much Two cups of corn
meal sifted, one cup of flour, two cups of
sweet milk, two tablespoonful of melted
butter, one heaping one of sugar, two table.
spoonfuls of baking powder.
LAWN DREssEs.-It is not a good plan
to have the white lawn and cambria dresses
"done up" as the phrase is, to lay away
for the winter, for the expectation that
they will look fresh and be ready for i'm
mediate wear in the spring will be disap.
pointed. OF course they should not be put
away dirty, but the starching and ironing
may be left till spring only common cal.
icoes should be starched and iroued before
packing away.
LYoNNAIsE. -Lyonnaise potatoes are an
especially good dish for supper with cold
meat. Pat a large lump Of butter in a
saucepan, and let it melt; then add one
small onion, chopped fine or sliced very
thin !; when it is browned nicely, but not
-scorched, put in slices of cold boiled pota.
toes, salt and pepper well, let the potatoes
cook until they are also well Drowned
serve while hot. a little parsley, chopped
line, may be added, if you like the flavor.
WAFFLEs. Take one quart of -four, add
pint of warm milk and half cup of
softened butter. Beat thoroughly and add
another pint of milk, little salt, a tea
spoonful of sugar and three tablespoonfuls
of diatillery yeast or twice as much home
made. Beat till the mass bllsters. and set
in warm place at night to rise. In the
morning add two well beaten eggs and let
the batter rise half an hour. Bake in hot
waffie-irons and butter the cakes as soon as
they are baked. Serve at once.
SoUP.-Au excellent soup ia made by
boiling small beef soup.bone for two
hours, adding while there is time for them
to cook tender, three onions, two carrots.
two small round turnips, little cabbage
and celery; chop these all very fine: lit.
tie cream is an agreeable addition to this
soup. Many cooks serve this with the
vegetables and rolled crackers; Others
strain the soup and thicker slightly with
little corn-starch or -four stirred in the
cream or milk. It is simply matter of
taste.
THANKSGIVING CAKE.-To the well.
beaten yolks of six eggs add two cups
powdered sugar, three.fourthE cup butter,
one OF sweet milk, three and a half of
flour, three teaspoons baking powder and
weli-frothed whites of four eggs. Bake
four layers in jelly-pans; make frosting of
whites of two eggs, two teaspoons baking
powder and one-half pound pulverized
sugar with frosting for first layer mix
rolled hickory nut meats, with that for
second layer mix fine sliced figs, for the
third with blanched and sliced almonds,
and on the top spread plain frosting with
grated cocoanut.-[ The Housekeeper.
CoRNMEAL BREAD.-No housekeeper who
has thoroughly tested meal grown in
Southern climate and in New England can
doubt that the two varieties are essentially
different. The yellow meal which is the
best at the North, ia coarse at the South,
while the white meal, which is the best
Southern meal and is sweeter than any
other meal grown North, is dry and taste.
less when made of Northern corn. The fol.
lowing is an excellent recipe for yellow corn
bread: Mix together four cups of butter
milk or sour milk and three cups of yellow
sifted meal. Set this batter over night to
let the meal swell In the morning add one
teaspoonful of butter, one tablespoonful of
molasses, little salt, one beaten egg and
large teaspoonful of the best soda dissolved
in a spoonful of boiling water. Beat thor
oughly and quickly and pour into we'll
creased pans and bake three. quarters of an
hour The fresher ground the meal the
better it IS. No meal is so sweet as that
obtained in the country directly from the
mill where the corn is taken to be ground,
KITCHEN HINTs.-AI stale pieces Of
bread should be toasted slightly in slow
oven and rolled into crumbs, which will
be useful ror gravies and other purposes.
Remains of roast beef or turkey may be
chopped fine and made into balls, which
should be rolled in flour or bread crumbs
and fried for breakfast. Cheese can be
kept perfectly by wetting a cloth with
alcohol and wrapping it completely around
the cheese, revealing when the cloth be.
comes dry. We have kept cheese two
months IN that manner, and it really i'm.
proves the taste. a closely covered lar
may receive all that is left over of milk,
also gravies compounded of milk and but.
ter, flour left on the moulding board, bread
crumbs, rice, etc. These being allowed to
become sour will make excellent mixing for
griddIe cakes. In using hard coal the
ashes should be sifted the clinkers picked
out and the cinders saved to be used again.
as when mixed with fresh coal they burn
well and keep fire nicely except not good
for baking. In starting coal fire little
coke is a great help.
LtnOle1m Floor Cloth