Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1882-10-21
THE HOUSEHOLD.
how TO COOK CERTAIN DIsHgs-FAcrs
FoR THE HOUSEWIFE.
Wax for Flowers-Winter Pedding-semc
Receipta-Eousehold Not.s-po-
nestle Economy-Etc.

washed, and it should be starched little
while 1t is undergoing this operation the
hair, CT wool, or cotton which composes
the filling can be aired by placing it care.
fully on large sheet and laying it where
the sunlight can shine on it If il has been
used for several years, it will cost but lit.
tie, and will repay the expense, to have il
picked and sorted over before being up.
holstered. Blankets ought also to be thor.
oughly cleansed. If, to make them less
burdensome and difficult to handle, you
cut the long double ones in two, over
cast the ends with worsted or yarn
OF scarlet or blue to match the stripes
IN the blanket. Do this with button
hole stitch it takes few minutes only
to do this, and it is neater than a
hem, and is really pretty addition to the
blanket. Very pretty comforters for chill
dren's beds are made of the thin cotton
cheese cloth tack them and bind them
with bright colors. Ii for use in the crib,
an edge OF worsted crocheted around it
makes it Took attractive. Crochet two or
three rows in shell-stitch, with scallop to
fioish it. 1t is an excellent plan to put
strip of white cotton cloth at each end of
a common comforter. 1t can be removed
and washed with much more ease than to
wash the comforter itself, and with much
handling even with perfectly clean hands,
it is likely to become soiied. The ends of
white spreads are improved by being
worked with white cotton In buttonhole-
stitch. This Is particularly the case where
the spread has been in use a good while
and the hem is worn and the edge frayed.
All you need to do is to trim off tie
threads so they will not ravel and button
hole the edge.
WAX FOR FLOWERS AND FRUTT.-Take
four ounces white wax, two teaspooafuls
balssm OF fir, one and half teaspocnfuIs
sweet oil melt all together in q vessel
placed in hot water. If you wish Glow
wax, aid one and one.half teaspoon Is
chrome yellow to four ounces of wax for
green, the same amount OF chrome green
for other colors use carmine powder, Prus
sian blue, red lead, black lead, etc, You
will need gamboge. bristles, moss, uuiIls
large and small wire. If you have not
suitable brush you can make little swan
and use instead. Now, for your green
leaves, take a natural leaf-a rose leaf is
good to start with-wet it il cold water.
lip your brush in your melted wax, brush
the underside OF the leaf until your wax
leaf ID as thick as you wish you can read.
ily separate the leaves with thin knife
blade. Cover the coarse wire with green
wax, then place your leaves on, having
knob of wax at the end of the wire. Where
you form the flower, it requires different
colors for rose, yellow wax the gamboge
Is TO dust the c5nter OF the rose. It re-
quires patterns to form the flower leaves.
Lay the roseleaf in your hand, press your
finger on to give it the right shape, then lay
plat in the end you place on the wire.
% N Hnu-er to o,l- -
much. 1t requires skill and Judgment to
succeed well.
APPLE DUMPLINGs Make a good bak-
ing powder crust peel and core tender.
sour and easily cooked apples roll out
crust, place apples on dough, fill cavity of
each with sugar, incase each apple in coat
ing of the crust, press edges tight together
lit is nice TO tie q cloth around each one)
put into a kettle of boiling water slightly
sailed, boil half an hour, taking care that
the water covers the dumplings. They are
also very nice steamed. To bake, make in
the same way, using soft dough, place in
a shallow pan, bake in hot oven, and
serve with cream and sugar, or place in
pan which is four or FIVE inches deep lido
not have the dumplings touch each other),
then pour in hot water, just leaving top of
dumpliHgs uncovered. To a pan of four or
five dumplings add one teacup of sugar and
half teacup of butter bake from half to
three-quarters of an hour. If water cooks
away too much, add more. Serve dunn.
pings on platter and the liquid in sauce.
boat for dressing. Fresh or canned peaches
may be made in the same way.
OMELET SoUFFLBE WITH PRESERVES
The following is the proper way to make a
French omelet in perfection, and will be
found much easier than attempting it in a
frying-pan over the fire: Mix up in a
kitchen basin quarter of pound of flour
and three ounces of powdered sugar di-
lutte it with two gills and half of milk !;
pass the LIQUID through a sieve add a
pinch of salt and three ounces of butter !:
add to it one by one the yolks of six we'll
beaten eggs then in the same way add
the Six whipped whites /; pour four or five
tablespoonfuls of melted butter into large
omelet pan, and when it is still warm add
the mixture, pouring it in carefully let it
stand for two minutes, and then push the
pan into slack oven, setting it on trivet !;
as soon as the upper surface becomes set,
turn the omelet over on the lid of stew
pan, bring it back to the pan Immediately
and again push it into the oven let it re.
main five minutes take it out place a few
spoonfuls of preserved fruit, Jelly or mar.
malade in the center, fold it over, turn it
on to dish, sprinkle it with fine sugar,
and serve Immediately.
MARBLE CAKE.-Here is an excellent
recipe for marble cake, and the quantity
named will make large cake, or two good
sized ones For the dark part use one cup
of butter, two cups of molasses, two cups
of brown sugar, one cup of sour cream,
five cups of -four, one tesspoonful each Of
soda, cloves, allspice, nutmeg and CHINA.
mon, and the yolks of seven eggs. For the
white part use the whites of the seven eggs.
one cup of butter. two of white sugar, hall
a cup of sweet milk, four cups of flour, and
two teaspoonfuls OF baking powder. This
cake can be baked In layers and pui
together with jelly, or you may put some
of the white in the tin and drop from a
spoon some Of the dark into II, and SO on
until the tin is full.
BOILING FIsH.-In boiling fish allow five
to ten minutes to the pound, according &c
thickness, after putting it in the boiling
water. To test pass knife along bone,
aud if done the fish will separate easily.
Remove the moment it is done or it will
become g woolly and insipid The add.
ton of salt and vinegar to the water in
which iish is boiled seasons the fish, and al
the same time hardeus the water so that il
extracts less of the nutritious part of the
fish. In boiling fish always plunge it into
boiling water, and then set it where it will
simmer gently until done. In case of sal.
mon put into tepid water instead OF hot, to
preserve the rich color.
WHIPPED CREAM. - Place the cream
over ice until thoroughly chilled. and whir
it with al egg beater or whip-churn until
1t froths. While whipping place the froth
on a sieve, and return to the bowl to be re-
whipped all that passes through. When
cream is difficult to whip, add to it and
beat with it the white of an egg. Sweet
ened and favored, this is choice desser;
alone, but it may be served in var Gus
ways. B2ked apples, peaches, fresh oil
preserved berries are delicious with it.
Jelly-glasses oBe-third fully of jellv and
filed up with cream make wholesome
and delicious dessert.
To SAVE WAsHING.-A good way "a
cave washing, and at the same time 10
make pretty covering fora bed, is to
cover your turkey-red OF blue or pink
"ccmforts with Nottingham lace. Very
pretty patterns, either striped CT with
small figures, eau be bought for twelve
cents yard. You have no idea how it will
Eaan dusE fran tha ouilt and ahv:ata 81 a