Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1882-05-27
THE HOUSEHOLD.

done take IRON the nre, ana ada one quart
of cold milk, five well beaten eggs one-half
teaspoonful of salt, sugar and nutmeg to
taste bake in deep pie plates lined at the
bottom and sides with coat OF pastry.
PARsNIP OYSTERS. Boil parsnips until
tender and mash well. To a pint of
mashed parsnips add a tablespoonful OF
butter, three well-baaten eggs, salt and
pepper to taste, and enough flour to hold
the mixture together. Make into small
fiat balls and Try in butter until brown.
CALF's LIVER ENTREB.-Cut calls liver
into slices and put them in frying pan
with a little butter, parsley and chopped
chives add a spoonful of -four mixed with
little broth, spoonful OF vinegar, or a
half glass of wine, pepper, salt and
spices. Cook ten minutes and serve.
BOILED HAIIBUT WITH MAITRE D HOTEL
BUTTER.-Butter both sides OF the broiler.
Season the halibut with salt and pepper
place them in the broiler and cook over
clean Goals for twelve minutes, turning
frequently. Place on hot dish and spread
on them sauce, using one spoonful to each
pound. Garnish with parsley.
EGGS A LA ITALIENEB Boil few bits
of garlic for zen minutes, take them from
the water, mash them with two table
spoonfuls of capers, two anchovies, salt,
pepper, adding a little vinegar and oil to
make a nice sauce. Put this sauce into a
fiat dish, and lay in it hard boiled eggs cut
in quarters lengthwise.
EGGs WITH CHEESE, - Four ounces of
grated cheese, butter size Of nut, little
nutmeg, parsley and challot chopped, half
OF glass of white wine. Stir it constant
ly near a slow fire until the cheese is
melted, when break up six eggs and stir
in, cooking gently over a slow fire. Serve
on platter garnished with fried bread.
ORANGE JELLY.-To pint of rich cream
add six well beaten eggs, and the juice of
six oranges, sugar, nutmeg, and cinnamon
to taste; put this into stewpan on the
stove, letting it cook very slowly, stirring
it all the time until it becomes as thick as
melted butter be very careful it does not
boil pour when done into dish and set
on ice 20 cool.
Snow .FLAKE.-Dissolve in one quart of
boiling water box of geatine; when
thoroughly dissolved add four cups of
white sugar, and the juice of two lemons !;
when nearly cold strain; beat to a stiff
froth the " hites of six eggs; mix the whole
together, pour into molds and set on ice,
or in q very cool place. This served with
boiled custard makes very pretty dish.
OYSTER 0MELETTE. Whisk six eggs to
stiff fr9th, then add by degrees cup of
cream or milk, beat them well together,
season with pepper and salt to taste have
ready one dozen fine oysters, cut them in
half. Pour the eggs into pan of hot but
ter, and drop the oysters over it as equally
as possible; fry light brown and serve
at once. 1t should never be turned.
MAITRE D'HoTKL BUTTEE -Four table
spoonfuls of butter, one of vinegar, one of
lemon juice, half teaspoonful OF salt, one
quarter of a teaspoonful of pepper, one
ieaspoonful of chopped parsley. Beat the
butter to a cream, and gradually beat in
the seasoning. This sauce is spread on
fried and breiled meats and fish instead of
butter. 1t is particularly nice for fish and
beefsteak.
CREAM OF BARLEY SoUP.-A teacupiul
OF barley well washed three pints of
chicken stock ; an onion and small piece
of mace and cinnamon. Cook slowly to-
| gether five hours then rub through =
! seive, and add one and a half pints of boil
ing cream or milk. II milk, add two table
spoonfuls of butter. Salt and pepper TO
taste. The yolks of four eggs, beaten with
| four tablespoonful of milk and cooked a
minute in the boiling milk o. cream makes
the soup very much richer.
IMPERIAL CAkE-One pound of butter,
one pound Of powdered white sugar, one
pound of -four, ten eggs, one pound of
raisins, one pound of sweet almonds,
blanched and cut thin; one-half pound Of
citron, cut thin; one nutmeg, one glass of
wine. Beat the butter and sugar together
| to a cream; beat the eggs thoroughly and
add next, then the sifted flour, sprinkle
| the fruit lightly with -four before adding to
the mixture. Itrequires to be well baked.
Halt the receipt makes good sized loaf
This is one of the most delicious cakes ever
made-perhaps the most delicious of all.
WELSH RAREBIT-Select the richest and
best American factory cheese, the milder it
is the better, as the melting brings out the
strength To make five rarebits take one
pound of cheese, crate it and put it in a
tin or porcelain-lined saucepan, add ale
enough to thin the cheese sufficiently, say
about wineglass full to each rarebit; stir
until all is melted; have slice of toast
ready for each rarebit (crusts trimmed); put
slice on each plate and pour cheese enough
over each piece to cover it. Eat while hot.
APPLE MERINCUE PUDDING.-Prepare
eight large, tart apples as for sauce drop
in while hot piece of butter the size of a
turkeys egg when cold add the well
{ beaten yolks of four eggs, cup and half
of cracker crumbs, and sweet milk, or bet
ter still, cream, pinch ct salt, nutmeg,
and sugar to taste; pour into baking
dish lined with a nice crust and place in a
hot oven. Have ready the whites of the
four eggs, a cup of white sugar and a few
drops of lemon extract beaten to a stiff
| froth when the pudding is done place the
beaten whites on the top, place it back in
the oven and brown lightly.
Brooches one pound of butter,
chop it up in pound of -four with knife
till the butter is the size of hickory nuts {;
add the yolks of six eggs, cup of good
| quick homemade yeast, or an equivalent
amount of bakers yeast, and tepid water
enough to make a soft dough add lastly
the whites of the eggs beaten to a stiff
| froth Mix the Ingredients thoroughly,
taking the paste and fiinging it against the
pastry board till it ceases to cling to the
hand. Let it rise till light, then roll it out
about one inch thick. Cut one long strip
and line the sides of circular tin dish
with it, and arrange narrow strips of paste
from side to side of the dish, to form a
star on the top of the circle. Ii the star of
paste inclines to sink in the center, put a
cup in to hold 1T up. This is bread which
is served for breakfast, with chocolate or
coffee. 1t is very delicious, though it is
so rich there may be some doubt OF its
being wholesome.
EvAPoRATED APPLES. y Evaporated
nnnlaa is the mama annlied to a racent nrn