Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1882-08-26
The HOUSEHOLD.

Wild plums are delicious if preserved in
the old-tashioned way, "pound for pound u
that is, pound OF sugar to pound OF
plums. Stew the plums with the skins on.
Plain linen carriage robes, which are both
useful and Ornamental, can be made at
home. Finish them around the edge with
| a hem about two inches wide, in one cor
ner embroider the owners monogram, and
in another spray OF golden rod with pop
pies, IN Kensington stitch.
Before putting a roast of veal in the
oven cover the upper side of it with thin
slices of bacon. Unless you have tried
this you will be surprised what delicate
flavor and rich brown color will be i'm
parted to the otherwise almost tasteless
meat. The gravy will be greatly i'm
proved, and the dressing also, II the
knuckle is stuffed.
Chocolate blanc-mange is made of half a
box of gelatine dissolved in a little cold
water heat one pint of sweet milk to the
boiling point In this stir one teacupful of
grated chocolate and one cup of sugar.
When ready to turn in moulds add the
gelatine and tablespoonful OF vanilla !;
serve when cocl with sugar and cream and
with fresh fruit. This Is especially adapted
to July dinner.
Raspberry shrub. when made with red
raspberries, Is pleasant drink. Put the
berries in jar, and pour enough vinegar
over them TO cover them. Let them
stand for two or three hours, then heat
them thoroughly without letting them
boil long strain them. and to one pint
OF juice add one pint of sugar; scald this
juice and skim it carefully; when cold,
seal it in bottles. 1t Is ready for use in a
few weeks.
Earthquakes and pudding-dishes that
have been used for a long time need a
thorough cleansing occasionally. To Dis
this put them III q kettle of water in which
you have put spoonful of wooi.ashes to
one quart OF water. Let them boil in this
for an hour, and if any grease has been
absorbed through cracks IN the glazing,
1t will be removed, and piecrust baked on
a plate thus cleaned will be sweet and not
uRwholesome.
A novel and wonderfully pretty brush.
broom pocket is made in the shape OF a
large butterfly. The foundation of paste
board is covered with brown velvet, and is
ornamented and made to look fairly natural
by the addition of chenille and gilt-cord
put on in lines and spots. It is lined with
brown or yellow silk, and to the back is
fastened a curved piece of pasteboard, also
covered with silk. In this the whisk-
broo is to be kept. The size of the but
terhy must depend on the size of the
broom, as this must be concealed from
sight
A plain piucushion of silk, satin, or si-
lesia can be kept fresh by having two extra
covers to pin over it; for from twelve to
twenty-five cents very pretty lace mats can
be bought, and they may be put on dag.
onally, so that the covers of the cushion
will show (if of silk or satip), or be put on
in the usual way. The holes made by the
pins in handsome cushion, and which,
after little while, spoil its good looks, are
hidden by these lace covers. When one
cover Is soiled put the other on.
Spiced tripe can be prepared at home
and be ready for use in few days. Take
fresh tripe, cut it in pieces four or FIVE
inches square; put layer of the tripe in
an earthen jar, then sprinkle few cloves
allspice, and some black pepper over it,
then another layer of tripe and spice, and
so ON until the jar is full Cover it closely
and set it in cool cellar, if possible in a
refrigerator. This is relished for tea
When served cold, with potato salad also
cold, biscuit aud butter and chocolate it
makes refreshing meal.
Damson jelly is made easily by putting
the dsmsons In jar in the oven and let.
ting them heat gradually, and so extract
ing the juice. To every pint of juice add
one pound of sugar. Proceed then as for
currant jelly. After the juice Is extracted
for the Jelly rub the fruit through a sieve
This, OF course, removes the stones. When
rubbed through the sieve weigh the fruit
and add its weight in sugar; boil it until
1t stiffsns, put it IN cups to hasden, and it
can be turned into Jelly plates, and is de-
licious with cold meats
People who live in rented houses do not
always feel able to buy the wire screens
for the windows that are now almost indis-
pensable, or are considered so by the new
housewife, especially il her near neighbors
have them, and she has more than her
share of flies. Some thoughtful mar has
come to the relief of the economist, and
now green mosquito net can be bought,
which, with the nelp Of cheap frame or
with no frame at all, can be made to
answer the purpose of the screen. This
net has no heavy thread running through
1t, but 1t IS In even squares like the wide
net, and Is stiff enough to keep its place
well.
Pretty pen-wipers that are an ornament
to the desk or writing table are made by
cutting out number of round pieces of
flannel and silk; pink the edges; then
fold them twice so that each piece will be
like little triangle; press the flannel pieces
with hot iron (putting piece of cotton
cloth between the iron and the flsnnel) go
that they will lie fiat. Then pat them to-
gether with needle and thread, lacking the
corners. Ca the silk pieces paint with a
tracing brush, very delicately, some little
designs. On one put three cards, their
corners overlapping, as if spread out in the
haGd on another q Dice box, and on the
third dice. box turned on it's side, with
the dice falling out.
Picked plums should be prepared with
sugar and SPICES in this proportion: To
seven pounds Of plums add two pounds and
hall d +, one ounce of cinnamon,
one oasc IS cloves, and one quart of
vinegar he plums in a jar with first
and so 90 until all are in heat the vinegar
aud pour over them. The next day and
the day after repeat the operation, draw
ing the same vinegar off, heating it, and
pouring it ever them again. Let them
stand untouched for three days, then put
plums and vinegar in a porcelain kettle /;
let them heat to the boiling point. After
that they are ready for use. If canned
while hot, they vii! keep well all winter.
A delicate paste for tarts is made of the
white OF one egg and the yolks of three,
one ounce of sugar, one ounce Of butter, a
little salt, and enough flour to make a
paste so stiff that it can be rolled cut
smoothly. Roll as thin as you do common
pie-crust-say quarter of an inch thick
Bake in patty pans, or in gem pans ii they
are good shape and not too deep. To keep
the paste from putting up prick it lightly,
not piercing clear through to the tin, and
then, as still greater safeguard, fill the
tarts with uncooked rice; then bake