Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1882-09-02
HOUSEHOLD NOTES.

MarascAino Jelly.-To one pint of clari-
fed syrup add two ounces of clarified ISM
glass. the filtered juice of two lemons, and
gill and half of genuine maraschino /;
pour this into jelly.mould ready set in
rough ice.
Pineapple Pie. Take cup of pulverized
sugar, half cup of butter, and beat to-
gether to cream add the beaten yolks
OF five eggs, then one pineapple grated to
this add one cup of sweet cream, and
lastly the beaten whites whipped in
! lightly. Bake with under crust only.
Curried Beef. Cut your beef into pieces
an inch square, put some butter in a sauce
pan 1.-THE agate ware is best) with a couple
of onions, and fry until brown then add
sufficient curry powder and mix thoroughly /;
! add half pint of milk and the beef, let it
stew gently for an hour, stir it occasionally
to prevent burning. Serve with rice.
Tomato Toast.-Run quart of stewed
| ripe tomatoes through colander, place in
| porcelain stew-pan, season with butter,
pepper, salt and sugar to taste cut slices
of bread thin, brown on both sides, butter
and lay on platter, and just as the bell
rings for tea on Sunday add pint of good
sweet cream TO the stewed tomatoes, and
pour them over the toast.
Reed irds.-Roasting by suspending on
the little wire which accompanies the
reaster, is the best method turn and haste
frequently ; or wash and peel with as thin
pairing as possible large potatoes of equal
size, cut deep slice off one end of each,
and scoop out part of the potato; drop a
piece of butter into each bird, pepper and
salt and mt in ha 1.olloxvo 40 ~,
potatoes put on as covers the pieces cut
off, and clip the other end for them to
stand on. Set in baking pan upright,
with little water to prevent burning,
bake slowly until the potatoes are well
done and Drowned, and serve in the dish in
which they are baked. Another good way
is to boil them in crust Ike dumplings.
Soups.-To make nutritious and pala-
table soup, with havors well mingled, re.
quirss study, practice and good taste. The
best basis for soup is lean uncooked meat,
pound OF meat to a quart of water, to
which may be added chicken, turkey, beef
or mutton bones well broken up; a mix
ture of beef, mutton and veal, with bit of
ham bone. all cut fine, makes a higher fla
vOred soup than any single meat the legs
OF all meats are rich in gelatine, an import.
ant constituent of soup. The best herbs
are sage, thyme, sweet marjoram, tarragon,
mint, sweet basil, parsley, bay-leaves,
cloves, mace, celery seed and onions. The
best seasoning is that which is made up of
the smallest quantity from each of many
spices. The good soup-maker must be
skillful faster.
Banbury Cake.-Take an equal quantity
of clean, well picked currants, granulated
sugar and finely chopped lemon peel and
mix it alt together, and then add nice
fsyo-ing of ginger and cinnamon now add
good fresh butter enough to form the
whole into nice paste. Take the best
puff paste, roll it out in sheet one fourth
of an inch thick cut this in pieces two
inches square, and place piece of the pre-.
pared butter, currants, ETC., in the center
OF each now take the two corners, the
one nearest to you and the one opposite
to you, bring them up, press them togeth-
er, and then with the palm Of the hand
press them down fat. This makes the
piece oval in shape, and leaves two ends
which are folded together liberty to rise
now wash the part that is not folded with
water and add as much powdered sugar as
you can get to remain or. Bake these in
a slow heat. These are little expensive,
but are very good, and are the real English
BAnbury cakes.