Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1882-06-10

without stirring. Do this at noon or be-
fore tea, and let it stand in warm room
until morning then stir and mold thor
oughly. Set in to rise again until after
dinner, then roll, cut in rounds and double
over. Spread thin with melted butter.
Let it rise in pans and then bake. This
makes about twenty.
COOKIES One cup sugar, one-half cup
butter, two eggs, one-half cup sour cream.
Roll them out in sugar.
CoRS MEAL CAKES One pint milk, one
teacup meal, two eggs, one-quarter cup
butter. Boil the milk, stir in the meal
until it thickens When cool add eggs and
little salt. Bake in small tins.
WHITE CAKE.-Whites of three eggs,
one pint of -four, one eoffee.cup of sugar,
one half teacup of milk, three. quarters OF
cup OF butter, one teaspoonful OF vanilla
or almond, two teaspeonfuls of baking
powder.
PUMPKIN PIE-For one pie, take gen.
erous half pint OF rick milk and heaplng
tablespoonful OF pumpkin. One egg beaten
separately, half tablespoonful flour, sugar
TO suit taste, ginger, nutmeg, cinnamon,
Just suspicion of each. Beat all well to-
gether, adding the whipped white of egg
last, which should be stirred in quickly
but thoroughly. Bake fifteen or twenty
minutes in brisk oven.
SOUP STocK-In making soup from raw
meats break the bones apart, place them IN
a pot, cover them with cold water and
boil slowly for FIVE or SIX hours; add salt
to quicken the rising Of the scum, which
should be thoroughly removed. Cut up
three carrots, three turnips, two heads OF
celery, and two onions add to the stock,
| together with six or eight cloves, bouquet
OF herbs, and teaspoontul OF whole pep
pers strain into deep sauce pan, and
clarity with the white of an egg. 1t will
then be ready for an indefinite variety OF
soups.
VERMIcELLI SoUP.-The stock for vermi-
celli soup is better made of chicken or veal
than of beef both chicken and veal may be
used together. Add anything to the stock
you may prefer, and boil the vermicelli in
the strained soup until tender, which
should be in about twenty minutes.
BOILED MAcKEREL.-Split down the
back and clean. Be careful to scrape all
the thin black skin from the inside. Wipe
dry and lay on the gridiron, broil on one
side nice brown, then turn and brown the
other side; it will not take so long to
| brown the side on which the skin is. All
fish should have the side on which the skin
is turned to the fire last.
Duck CRooUETs. tender young
duck with Dutch stufing, and roast it,
basting it well. When cold, mince the
duck and dressing very fine separately and
mix them well together. Season highly
with cayenne pepper and salt. Moisten
the mixture with tomato catsup and stiffen
it slightly with bread or cracker-crumbs.
Add we'll beaten egg. Make the Gro.
quets pear.shaped (they may be moulded
in wineglass), and serve with sprig OF
parsley in the end of each.
SADDLE OF LAMB.-A saddle of lamb Is
q dainty joint for small dinner party.
Sprinkle little salt over it and set it In
the dripping. pan, with few small pieces
of butter on the meat haste it occasion
ally with tried out lamb-fat ; dredge lit
tie -four over it few minutes before tax
ing from the oven. Serve with the best of
currant jelly, and send to table with few
choice early vegetables.
MINT SAUcE.-Wash the sprigs of mint.
let them dry on towel, strip of the
leaves and chop them very fine put in
sauce.boat with cupful of vinegar and
four Jumps of sugar let it stand an hour,
and before serving stir all together. Mint
sauce, if bottled, will keep for some time,
and be Just as good, if not better, than it
was the first day.