Sacramento daily record-union., 1882-05-06
THE HOUSEHOLD.

|
pathetic attention to what is passing which
makes the difference between an agreeable
man or won; n and one who is not SO. The
late DR.. George Ripley was wont to say
| that the secret of being agreeable in con.
versation was to be hospitable to the
ideas of others. He affirmed that some
people only half listened to you, be-
cause they were considering, even while
you spoke, with what fine words, what
wealth of wit they should reply, and they
began to speak almost before your sentence
had died from your lips. Those people, be
said, might be brilliant, witty, dazzling,
but never could they be agreeable. You
do not love to talk to them. You feel that
they are impatient for their turn to come.
and that they have no hospitality toward
your thoughts-none OF that gentle friend
illness which asks your idea in and makes
much of it. This want of hospitality to
other peoples ideas has often its root in
egotism, but it ia equally apt to be
the growth of secret want of self
confidence-a fear that one will not
be ready to take ones own part well
an uneasy self-cC n ,ciousness which makes
real, sympathetic attention to the
ideas of others impossible. The secret of
the agreeablesness of the people who have
passed their lives in good society is that
they are so sure Of their own ground they
have no need to occupy themselves with
what they themselves say or do. Their
breeding is like the perfume OF hower-it
surrounds them like an atmosphere and
distinguishes them from wayside weeds
without an effort. But how shall one at
tain it who was not to the manner born
First and above all, think, by knowing
exactly what the codes of society are
then, sure of not offending in trif1es, they
will have time to acquire the happy atmos
phere of the society they frequent. Being
neighbor to the rose, they will not long re-
main without some breadth Of her fra
GRANGE. Our Continent.
FRUIT CAkE-One pound powdered
white sugar, three-quarters pound butter,
one pound sifted -four, twelve eggs, whites
and yolks beaten separately; two pounds
raisins, stoned, and part of them chopped
two of currants, carefully cleaned half
pound citron, cut in strips; quarter ounce
each of cinnamon, nutmeg and cloves,
mixed two wine glasses milk rub butter
and sugar together, add yolks of eggs, part
Of the flour, the spice and whites of eggs
well beaten; then add the remainder Of
the -four and the milk mix all thoroughly
together, cover the bottom and sides of
four quart milk.pan with buttered white
paper, put in a layer of the mixture, then
a layer of the fruit, having first dredged it
with -four, until the pan is filled up three
or four inches, and bake four hours. Sew
eral layers of thick paper under the but
tered paper on the bottom of the pan will
insure the cake from burning on the bot.
tom. A thick paper cover should cover
the top of the cake during its last hour in
the oven.
EXCELLENT ORANGE JELLY. - For a
small dish of jelly take little more than
half package of Cox's gelatine and dis.
solve it in half cup Of water, letting it
| stand for an hour; then add the juice of
five sour oranges and little less than one
pound of white sugar after mixing these
together pour on the whole a half pint of
boiling water. The mixture is not to go
and set it in cold place. When ready to
serve dip the mold for an instant in hot
water, and then turn out the jelly. Double
the quantity for large dish. The cook
who has no Judgment" in regard to
quantities will never be good cook. For
the tolerable ones it may be added that
"a little less than pound of sugar" may
be attained by weighing pound, and then
taking out about three level tablespoon.
fuls. ga little more than half a package"
of gelatine means half package and about
a level tablespoonful added.
PRESERVING EGGs.-A writer in the
English Mechanic says: "In the year
1871 2 preserved eggs SO perfectly that,
after lapse of six months, they werc mis-
taken when brought to the table for fresh
laid eggs, and l believe they would have
kept equally good for twelve months. My
mode of preservation was to varnish the
eggs as soon after they were laid as posi-
BILE, taking care that the whole of the shell
was covered with varnish. / subsequently,
found that by painting the eggs with fresh
albumen beaten up with little salt, they
were preserved equally well and for as long
a period. After vanishing or painting
with albumep, l lay the eggs upon q rough
| blotting paper, as | found that, when al.
lowed to rest till dry upon plate or on the
| table the albumen stuck so fast to the table
or plate as to take away a chip out of the
shell. This is entirely obviated by the
use'o of the blotting-paper. l pack the eggs
in boxes of dry bran.
STEwED SwEETBREADs. - Soak two
sweetbreads in cold water for one hour
change the water twice put them in boil.
ing water ten minutes till they are firm,
then take them out and place them in
cold water until wanted. Place them in q
stew. pan cover them with stock, and sim.
mer nearly an hour take them out, place
them on hot dish, remove the gravy from
the fire a minute, and add to it gradually
the yolk of an egg and four table-spoonfuls
of cream put this over fire till the sauce
thickens, but do not let it boil. Before
serving add the juice of lemon, pour the
same round the sweetbreads and send to
the table with dish of green peas.
SCALLoPED OYSTERS Crush and roll
several handfuls of soda crackers; put a
layer in the bottom of buttered pudding
dish wet this with a mixture of the oys.
ter liquor; next a layer of oysters,
sprinkled with salt, pepper and small bits
of butter; then another layer of the moist
ened crumbs, then layer of oysters and
spice, and so on until the dish is is full.
Let the top layer be crumbs. Stick bits
of butter thickly over it, and for two.
quart dish full pour over couple OF
glasses of wine; bake half an hour and
serve hot.
ZEPHYR CAKES Excellent tea cakes.
Wash the salt out of nearly quarter of a
pound of butter; add to it quarter of a
pound of powdered sugar and three we'll
beaien eggs, teaspoonful of rose water,
and sifted flour enough to make thin bat.
ter; stir till the batter is perfectly smooth
and so light that it will break when it falls
against the sides of the mixing bowl; fill
well. .buttered muffin. moulds (small nearly
half full with the mixture, and bake in a
quick oven serve hot with newly made
butter.
WINE SAUcE.-Boil the thin rind of half
a lemon in one wineglassful of water till
the flavor is extracted then take it out
and thicken the sauce by stirring into it
one saltspoonful OF rice -four, or arrowroot
which has been mixed in water or milk, a
tablespoonful of butter; boil moment
then add half tumblerful of good wine /;
let the sauce get quite hot without boiling,