Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1882-06-17
HOUSEHOLD NOTES.

ASPARAGUS SouP.-Cut the tops from
about thirty heads of asparagus, about
half an inch long, and boil the rest; cut
off all the tender portions and rub through
sieve, adding little salt; warm three
pints of soup stock, add a small lump of
butter and a teaspoonful of -four previously
cooked by heating the butter and slowly
stirring in the -four; then add the aspara-
gus pulp. Boil slowly a quarter of an
hour, stirring in two or three tablespoon
fuls of cream color the soup with tea
spoonful of prepared spinach, made by
pounding the spinach well, adding few
drops of water, squeezing the juice through
a cloth and putting it over good fire. As
soon as it looks curdy, take it off and strain
the liquor through sieve. What remains
on the sieve is to be used for coloring the
soup. just before serving the soup, add
the asparagus tops which have been sep
arately boiled.
DEvILLED CRABs.-Pick the meat from
a boiled crab for use the prepared meat in
cans) and cut in fine bits, add one. third as
much bread. crumbs, two or three chopped
hard-boiled eggs, and lemon juice; season
with pepper, salt, and add cream enough
to moisten well; clean the shells nicely
and fill with the mixture (the shells can
usually be bought with the canned meat) !;
sprinkle over with bread. crumbs and small
bits of butter, and brown in pretty quick
oven. Serve hot.
BOILED TONGUE Wash clean and put
in kettle of boiling water. Skim well at
first, and place where it will slowly but
constantly boil. Too rapid boiling hardens
the ibrine and renders the meat hard and
tasteless, without really Fastening the pro-
cess of cooking. A pod of red pepper in
the water will prevent the unpleasant odor
of boiling from filing the house. Add half
pint of salt, and keep the tongue covered
with water until done. Boil until it can be
pierced easily with fork, take out, and if
needed for present use take off the skin and
set away to cool If to be kept for some
days do not peel until wanted for table.
CHILE SAUcE.-Twelye large, ripe toma-
toes, four ripe or three green peppers, two
onions, two tablespoonfuls salt, two of
sugar, Gre of cinnamon, three cups vine-
gar; peel tomatoes and onions, chop (sep.
arately very fine, add thepeppers (chopped)
with the other ingredients, and boil one
and half hours. Bottle, and it will
keep long time. Stone jugs are better
than glass cans. One quart of canned to-
matoes may be used instead Of the ripe
ones. This Chile sauce is excellent and
much better and more healthful than
catsup.
PERFECTION CAKE.-Three cups of sugar,
one of butter, one of milk, three of flour,
one of corn starch, whites of twelve eggs
beaten to a stiff froth, two teaspoonfuls of
cream tartar in the -four aud one of soda
in half the milk dissolve the corn starch
in the rest OF the milk and add it to the
sugar and butter well beaten together !;
then the milk and soda and the -four and
whites of eggs. This cake comes nearer
perfection than any other yet discovered.
ROAST LON OF VEAL.-Wash and rub
thoroughly with salt and pepper, leaving
in the kidney, around which put plenty of
salt i; roll up, let stand two hours in the
meantime make dressing of bread crumbs,
salt, pepper and chopped parsley or thyme,
moistened with little hot water and but
ter-some prefer chopped salt pork-also
add an egg. Unroll the veal, put the dress.
ing well ars2S6 t5ss Sdney, fold and secure
we'll with y&ersf yards of white cotton
Irvine, covering the meat in all directions
place in the dripping pan with the thick
side down, put to bake in rather hot oven,
graduating it to moderate heat afterward
in half an hour add little hot water to
the pan, haste often in another half hour
turn over the roast, and when nearly done
dredpe lightly with -four and haste with
melted butter. Before serving carefully
remove the Irvine. A four-pound roast