Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1882-05-20
THE HOUSEHOLD.

CoDFIsH BALLs.-Take equal quantities of
mashed potatoes and boiled Goldfish minced
fine to each half pound allow an ounce OF
butter and well beaten egg; mix thorough
ly. Press into balls between two spoons;
drop into hot lard aud fry till brown.
FILET DE BGUF CHATEAUBRI4SD Take
large or double tenderloin steak and
broil It: have some Parisienne potatoes,
saute with butter, which put around the
dish. Have some good butter melted, and
little parsley cut fine add the juice OF
half lemon. mix thoroughly and pour
over your steak.
EXCELLENT POUND SEED-CAKE -One
pound of butter beaten to a cream, one
uni o. siIted lump sugar, one pound of
gcoi hour well dried, eight eggs. the whites
beaten separately, and carroway seeds to
taste. Mix the ingredients and beat all
well together for one hour. Pat the batter
into cake baking tin, lined with paper
and buttered. Bake 10 a moderate oven.
LEMON ToAsT.-Bsat the yolks IF three
eggs and mix with them half pint of
milk dip slices of bread into the mixture,
then fry them delicate brown in boiling
butter. Take the whltes of the eggs, beat
them to froth, add TO them three ounces
of white sugar and the juice Of small
lemon. Stir in small teacupful of boiling
water, and serve as a sauce over the toast.
To MAKE STEAK TENDER Put three
tablespoonful of salad oil and enc table
spoonful of vinegar, well mixed together,
on large fiat dish, and on this lay the
steak. Salt must never be put on steak
before it is cooked The steak must lie on
this tender making mixture for at least
half an hour to side the toughest steak
will succumb to this, and be perfectly ten
der when cooked.
JELLIED CHICKEN. chicken in as
little water as possible until the meat can
easily be picked from the boxes. Manage
to have about pint of liquor when done.
Pick the meat from the bones in fair-sized
pieces, removing all gristle, skin and bone.
Skim the fat from the liquor, add an ounce
of butter, little pepper and salt, and half
a packet of gelatiue. Pat the cut-up
chicken into a mould, wet with cold water;
when the gelatine has dissolved pour the
liquor hot over the chicken. Turn out
when cold.
STEwED TONGUE Cut up slice of ba-
con as for Harding; sprinkle the pieces with
salt, pepper, chopped parsley and little
allspice. Lard an OK tongue with these,
and lay it in a saucepan with two slices of
bacon, four small lunches of parsley, two
sprigs of thyme, two carrots cut into small
pieces, two small onions, few cloves, salt
and pepper. Cover with stock to which
has been added glass of sherry. Simmer
five hours, keeping the saucepan well COW
cred while serving. Strain the sauce over
the tongue.
FORCE MEAT BALLS Take some lean
veal and pound it in u mortar and then rub
it through a sieve with little butter Put
in sauce pan little chopped parsley and
onion, add some bread crumbs End milk,
and stew gently until the onion is cooked
ievery thing must be chopped very fno),
put through sieve and let it get cool.
Then add the yolk of three or four hard
boiled eggs, season with pepper, salt, and
add the yolks of a couple Of raw eggs roll
into small rolls and add to your soup ff
teen minutes before serving.
CHAMPAGNE JELLY-Tabe two ounces of
gelatine, and dissolve it in quart of
water; put this in sauce pan with the
juice of two lemons and three oranges, two
whole eggs, two whites OF eggs, few egg
shells and three quarters of a pound of
sugar, mix well, and add another quart of
water. Pat the saucepan on the fire,
stirring occasionally to make clear. When
it bols put the pan on the side of the
stove, and let it remain without boiling for
fifteen minutes. then remove it and run the
jelly twice through flannel strainer, add.
ing to it pint of champagne. Pour into
one or more molds and set 90 the ice to
harden. Turn out of the molds and serve
on cold plates.
PLUM PCDDNG.-Pick and stone one
pound of raisins; prepare two pounds of
dried currants chop one pound of beef
suet very fine, and one pound of mixed
peel one ounce OF mixed spice. Mix in
basin one pound of flour, one pound of
moist sugar, one pound of eggs well beaten,
half pint of milk, four ounces of bread
crumbs. Add all the ingredients and mix
into firm dough. Well butter mold,
dust it with -four, then fill it with the pud-
ding mixture tie it over with cloth, put
it into plenty of boiling water, and boil
fast for eight hours or longer. When re-
quired turn out carefully, and serve with a
gill of brandy burning in the dish.