Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1882-11-11
THE DAILY RECORD UNION.
A FEW GOOD RECEIPTS.

TOMATO SoUP-Always use cold water
in making all soups skim well, especial
ly during the first hour. There is great
necessity for thorough skimming, and to
help the scum rise, pour In a little cold
water now and then, and as the soup
reaches the boiling point, skim it off
Use salt at first sparingly, and season
with salt and pepper; allow one quart of
soup to three or four persons. For to.
mato soup allow one gallon of stock
made from nice fresh beef to three quarts
of fresh tomatoes remove the skin and
cut out the hard center, put through fine
sieve, and add to the stock make paste
of butter and -four, and, when the stock
begins to boil, stir in half tea-cup of the
paste, taking care not to have it lunpy;
boil twenty minutes, seasoning with salt
and pepper to taste. Two quarts of the
canned tomatoes will answer.
CHICKEN MAYoNNAIsE Take as MANY
chickens as are wanted for the bulk OF
your salad boil them in bouillon until
sufficiently cooked, then take them out and
remove all the flesh, being careful TO reject
all bones and skin. Cat Into sizeable cubes
and put them into deep dish season
with salt, pepper, oil and vinegar, and let
them remain some hours in the pickle.
Put into salad bowl about three times as
much lettuce as you have chicken, which
latter put into the center of the lettuce,
covering it with Mayonnaise dressing, gar
nished with bits of lettuce, hard. boiled
eggs, olives, capers, beets, etc., cut in
symmetrical shapes.
WooDCoCK. = Broiling is a favorite
method OF cooking game, and all birds are
exceedingly nice roasted. To broii: Split
down the back, open and fatten the breast
by covering with cloth and pounding,
season with pepper and lay the inside first
upon the gri6iron turn as soon as Drowned,
and when almost done, take of, place on
a platter. sprinkle with salt and return to
the gridiron. When done, place in hot
dish, butter both sides vel and serve at
once. The time required is usually about
twenty minutes. They require a brisker
fire than poultry, but take less time to
cook. Their color when done should be a
fine yellowish brown. Serve on toast.
EGG PLANT.-Peel and cut in slices the
purple kind; sprinkle with salt and pep.
per and let drain on tipped plate for three
quarters of an hour; make light batter
with one egg, -four and little water dip
the slices into it and fry in butter or lard.
Eggs and cracker may be used instead of
the batter. Or peel the egg plant, boil till
done, then pour off the water, mash fine
and add pepper, salt and butter to taste !;
put in shallow pudding pan and over the
top put thick layer OF crashed cracker.
Bake half an hour in moderate oven.
POTATOES LA DUCHEssE.- are
now the most fashionable, and if
really good potato is capable of
being improved, perhaps this is the best
method. Take cold well-seasoned mashed
potatoes, roll out and form into little bis
cuiE.shaped cakes Ia little flour may be used
to form them, but do not mix -four with
the potato); arrange cakes on a pieplate,
glaze them over with beaten egg, and bake
to delicate brown.
SoUFFLE OF DIFFERENT FRUITS With
fruits of soft ami juicy nature, such as
peaches, apricots, plums, bananas, etc.,
proceed in this manner Remove the ker-
nels and press the fruit through a sieve
put what you have thus obtained in a bowl,
adding one-half a pound of powdered
sugar and the whites of three eggs beat
well, and add little kirschwasser or
maraschino as favoring. Tnen take the
whites Of six or seven eggs and beat them
into a stiff froth. Mix well together, put
this on a dish in well-heated oven for five
or six minutes before serving. Sprinkle
powdered sugar on top.
CHAMPAGNE JELLY.-Take two ounces of
good gelatine and dissolve it in quart of
water; put this in a saucepan with the
Juice of two lemons and three oranges, two
whole eggs, two whites of eggs, few egg
shells and three-quarters of pound of
sugar ; mix well and add another quart of
water. Put the saucepan on the fire,
stirring occasionally to make clear when
it boils, 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,
adding to it pint of champagne. Pour
Rato one or more molds and set on the ice
tn harden. Turn out of the molds and
serve on cold plates.