Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1882-10-14
HOUSEHOLD HINTS,

A side dish, which will be new to MANY
cooks, is made by slicing very thin some
onions and green tomatoes, in about equal
proportions, and frying them together Just
as you Try onions alone. Salt them well,
and if there is any danger of their being
greasy drain before serving
One way to give variety to the breakfast
is to cook some thin slices of thin pork
thus Put them in cold water and set them
on the stove, and let them come to boil :;
then drain off all the water and fry them
for about four minutes, or until they are
nearly free from grease then dip them in
batter made of egg and -four, and fry
them till light brown and crisp.
Baked or roasted onions should be
washed, but not peeled. First boil them
for an hour in water which is well sailed,
When they are tender drain off the water,
let them stand for afew minutes and drain.
then remove the skins, put them in
drippirg-pan, put little lump of butter
and some pepper and salt on each one let
them remain in the oven till they arenicelv
Drowned. Serve while very hot.
Potatoes warmed in this way are excel.
lent for supper with cold meat Put a
lump OF butter in frying. pan, with half
cup of sweet cream, salt and PEPPER
enough to season the potatoes, and a little
parsley chopped fine. Take cold boiled
potatoes and cut them in small pieces or in
slices, and when the butter has melted stir
them In. Let them heat gradually and
boil for four or FIVE minutes, and then
serve.
A batter pudding to be used with any
frr1f--onnIas reonhou L
is made OF one pint Of sweet milk, four
eggs beaten very light, two teacups of
flour, one teaspocnful of salt, and one
fourth of teaspoonful of soda. Place the
fruit in the bottom of an earthern pudding
dish; then pour the batter over it. Bake
for threequarters of an hour, and serve
hot, with rich pudding sauce, or with
cream and sugar.
Mock crab salad is made in this way ::
Take half pound of picked shrimps, one
quarter OF pound of good old cheese, one
tablespoonful OF salad oil, one. half tea.
spoonful of cayenne pepper, one teaspoon.
full of salt, one of white sugar, cue OF
made mustard, four tablespoonfuls 0, vine.
gar; if you have celery salt, use liberal
sprinkling OF that, crate the cheese, and
chop the shrmps very fine, then mix grad.
ually all the Ingredients mentioned. This
relish is highly esteemed by many cooks.
a convenience for almost every woman.
but particularly for the one who hires her
washing done by the dozen, is the movable
skiIt bottom. How many times it happens
that the upper part is not soiled at all
when the ruffle or hem is too dusty to be
worn, and this perhaps after once wearing
The movable part is 70 be buttoned to the
upper at the knee, or trife below, and it
Is allowable to have three Of these TO one
upper. Use small buttons, and as close
together as is necessary to keep the skirt
IN place. Always take the precaution to
examine each button before putting the
garment on.
Puffs, which are nice made fresh for tea
call For one pint of sweet milk, six ounces
OF sifted flour, four eggs, a good pinch of
salt. The milk must be scalded and then
be allowed to cool little, then stir the
flour in, not leaving a single lump. Beat
the eggs till they are very light, then add
them to the milk and -four. Fry these in
hot lard, dropping spoonful at time, as
you do fritters. By taking pains you can
make these puffs as round as balls. Do not
let them string from the spoon, but.
holding it down close to the lard, cut the
batter off with knife. Sift powdered su
gar over them, Just before sending them to
the table.