Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1882-06-03
TEE HOUSEHOLD.

A HOUSEKEEPING NoTE.-When the
careful housewife takes all the bedsteads
apart at this season for thorough wash
ing. those that were cleansed year ago
with concentrated lye are found perfectly
clean still. The stats should be washed of
well in cold water and the I've applied IN
paste to all seams and joints. 1t will look
ike fine cement and IS the best preserva-
tive for old bedsteads that can be found.
FyERsoNIAN APHoRIsM The law OF the
table is Beauty respect to the common
soul of all the guests. Everything is IN
seasonable which is private to two or three
or any portion of the company. Tactnever
violates for a moment this law never IN
trudes the orders OF the house, the vices OF
the absent. or tariff Of expenses, or pro-
fessional privacies +; as we say, we never
"talk shop before company. Lovers abb
stain from caresses, and haters IRON IN
suits, whilst they sit in one parlor with
common friends Il Social Aims.
PARsNIP STEw-The parship stew of
our mothers is still, to many, the only true
way to serve this vegetable. To make 1t,
take thin slices of pork fat streaked with
lean, let it boil for an hour, then add five
large parsnips washed, scraped and cut in
quarters lengthwise let these boil for half
an hour, then add some potato, also cut in
pieces. When the potatoes are done, all
will be. Remove the vegetables and
thicken the gravy in the kettle with little
-four; add pepper and salt and small
lump of butter. Put the pork and vege-
tables on large, deep platter, and pour the
gravy over them.
A BosroN RECIPE FOR KoUMIss. Use
milk quite fresh To about a nalf-pint of
it add half yeast cake compressed yeast,
and stir in teaspoonful of sugar, mixing 1t
well with the milk. Let this stand where
the Temperature is 20 to 70 till the fer
mentation is well established, az will be
seen by the gas forming froth at the top,
and then mix with about two quarts of milk
in Jar or pitcher. II any cream has
formed upon the milk it should be previ-
ously stirred we'll Leave the mixture an
hour at about 20 temperature, covering
with O cloth Then remove to cellar, or
where the thermometer will mark about
go, At the end of nine or ten hours bot
tie. adding to each pint one teaspoonful of
graduated sugar. II corks are used they
must be well tied. 1t Is very convenient
to use beer bottles with patent shoppers.
Pat the bottled koumiss in the coolest part
of the cellar, laying bottles on sides, and
after twentv-four hours it is fit for use, but
better after forty-eieht hours. IL should
have no acid taste or smell, and show no
separation OF whey. Thas made it is deli
cious.
CRUMD CLOTH Procure piece of bur
lap, the size desired. Make two inch
hem and define the hedge of the hem with
one straight line of chain-stitch in heavy
red crewel or yarn. Yarn will look as well
and wear better. About an inch and half
within this red line begin and pull out the
threads quite around TIE piece. The
threads must not at auy place be drawn to
the red line, but at the corners must be
cut when within an inch and half of that
line. An inch in width all round must be
so drawn. Now cut strip of closely
woven red flannel, the same width and
weave it in and out, leaving one inch and
one-half of the flannel above and one-half
inch below. Repeat the line OF chain-stitch
in exact imitation of the first one. In each
corner chain.stitch an initial of member
of the family, and in the center outline
some dogs. These figures, of course, may
NC NiiICus VI q oSipeh~S ~ SNSNJ
such as 1.-The dogs eat of the crumbs that
fall from the masters table," or "Give
not that which is holy to the dogs. Art
Interchange.
TONGUES AND CABBAGE,-Use small
fresh or sailed sleeps tongues for this dish !;
if sailed tongues are used they should be
soaked over night in cold water; fresh
ones should he washed in cold water.
When the tongues are ready and boiling,
lace them over the fire in boiling water,
and boil them slowly about an hour or until
they are quite tender, adding tablespoon
full of salt to the water if the tongues are
fresh if they are salt they should be put
over the FIRE in cold water, After the
tongues are placed on the fire wash a
medium.sizad cabbage in plenty OF cold
water, and cut in thin slices put in a
large saucepan two tablespoonful of but
ter, a tablespoonful of salt, quarter of a
spoonful of pepper, and the sliced cabbage;
place the saucepan over the fire and cook
its contents slowly for half an hour; then
add to it cup OF milk thickened with a
teaspoonful of flour, and stir the cabbage
until the milk boils then mix in table,
spoonful of lemon juice or vinegar, and
serve the cabbage until the milk boils !;
then mix in tablespoonful of lemon juice
or vinegar, and serve the cabbage immedi-
ate1y on a platter, with the tongues lald
on it, Juliet Corson.