Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1882-12-09
HOUSEHOLD NOTES.

If you put soda in the water with which
you are to wash windows, you will find
that tinger-marks, putty-stains, etc, will
be much more easily removed than If clear
water alone is used.
/ a good common sort of fruit cake il
made of FIVE cups of granulated sugar,
three small cups of butter, one cup oil
milk, six eggs, one wine glass of wine and
| one OF brandy, ten cups of flour, two nut
megs grated, two pounds of raisins, one
| pound of English currants and one. quarter
of pound OF citron. This cake keeps
we'll.
For Christmas fruit cake, take one cup
| of sugar, one cup of molasses, one cup of
butter, one cup of sweet milk, four eggs,
! four cups of -four, one nutmeg, one pound
of chopped raisins, half pound OF cur.
rants, half pound of citron, one teaspoon.
full Of cream of tartar, and one.half tea
spoonful OF soda. This will keep for
months.
To make Dutch cake-One pint Of warm
milk, two eggs beaten up with one cup of
| sugar, one tablespoonful of butter, one
tablespoonful of lard; mix all with one
cup OF good yeast. Let it rise one night.
In the morning add one.half pound of
stoned raisins knead well, but not as stiff
as You would bread let it rise again. then
roll ont In your pans; let it rise once more
and bake.
HOUSE keepers who do not think they can
afford TO have Worcestershire sauce on the
table often, can MAKE bottle of it do good
service by using the sauce as favorine
extract. There is nothing which adds a
piquancy and an indescribably good taste
TO gravIes like this popular sauce. A
tablespoonful is enough to flavor a medium
sized gravy-boat full of gravy.
A good squash pie is easily made if one
will take care to observe this rule: Do not
attempt to make squash pie unless Won
have at least three eggs to spare for each
pie Beat the eggs till they are as LIGHT
as it is possible to make them; then beat
the eggs and squash together till il all looks
foamy add milk enough to thin it suf
hciently bake in a moderate oven. and
success is certain.
Ii when you put up your cucumbers you
were hurried, or if you put them in brine,
you can at any time make very nice, sweet
cucumber pickles. Ii you have put them
In vinegar, make rich, sweet syrup of
New Orleans molasses, a little fresh vine.
gar, some sticks OF cinnamon, and some
whole kernels of allspice Take the Gu.
cumbers and put in this while it is hot, and
in two or three days you will have excel.
lent sweet pickles.
Ounces make delicious sweet pickles
Peel them, cut them in quarters, stick two
or three whole cloves in each quarter then
steam them till they are tender, and let
them boil for very few minutes in the win.
egar prepared for them or make the syrup
of vinegar, sugar and spices first, and boil
the ounces IN it till soft proceed ius. as
for picked pears or peaches, only that the
ounces, being of 30 tough a fiber, need
cooking longer. Seal in cans, and thew
will furnish good relish in days to come
Calls brains, before they are ready to be
fried, should be washed in three or four
waters the skin should be removed, and
then they should be boiled in salt and
water, with little vinegar added to it
Boil them for from ten to fifteen minutes
take them out then, and let them lie in
cold water till you are ready to use them.
Make a batter of the yolks of eggs and
fine cracker. crumbs cut the brains in
slices, dip them in the batter and fry them
in very hot fat-either butter and lard
mixed or beef drippings. Garnish with
fried parsley, if convenient. Small beets
boiled and cut in rings make good garnish
also.
A very delicate chocolate pudding is
made of one quart of milk boiled with one
ounce of grated chocolate. Sweeten to suit
your taste, and flavor with vanilla. After
1t has boiled so that the chocolate is thor
oughIy dissolved and mixed with the milk
take 1t from the fire and let it cool. In
about twenty minutes, and possibly in less
time, it will be cool enough to stir in the
beaten yolks of ak eggs. Put in pudding
dish and let it bake until it is of the con-
sisteDcy Of baked custard While it js
baking beat the whites of the eggs to a
stiff froth, adding six tablespooptuls of
powdered sugar; then spread this over the
top of the pudding and let it brown
quickly. This is perfectly delicious pud-
ding.