Sacramento daily record-union., 1882-01-21
THE HOUSEHOLD.

GINGER COOKIES = Two cups New
cup sugar, one heaping teaspoonful soda
dissolved in three-quarters cup warn
water, one teaspoonful ginger, one large
teaspoonful cinnamon, one.h half teaspoon
full cloves. Mix with enough -four to keeE
them from sticking to the board, and bake
nice brown color. | consider them Just
as good as the bakers cookies.
BoUoUET SALAD. = Four hard boiled
eggs, finely chopped; one head OF lettuce
or one pint OF water crosses a large bunch
of endive, the French dressing, with the
addition of one teaspoonful of sugar. Wash
the lettuce or crosses and endive and throw
into ice water. When crisp, take out, and
shake out all the water. Put a layer il
the bowl, with here and there rose or 6
nasturtium blossom, and sprinkle in hal
of the egg and half the dressing. Repeat
this. Arrange the flowers in wreath and
put few in the center. Serve immedi
ately.
FRENCH SALAD DRESSING. G.-Three table.
spUonfuls of oil, one of vinegar, one salt.
spoonful of salt, one-half saltspoonful oi
pepper. Pat the salt and pepper in cup
and add one tablespoonful of the oil.
When thoroughly mixed, add the remainder
OF the oil and vinegar This is dressing
enough for salad for six persons. II you
Ike che flavor of onion, CRATE little juice
into the dressing. The juice is obtained by
first peeling the onion, and then grating
with coarse Crater, using good deal OF
pressure. Two strokes viii give about two
drops of juice-enough for this rule.
New ENGLAND BAKED INDIAN PUD.
DING,-One quart of milk, three. quarters
cup of molasses, two teaspoons ginger, one
half teaspoon cinnamon, a bit OF salt. Stir
these thoroughly together and let come TO
boil. Have ready three dessert spoonfuls
of Indian meal wet in little cold milk I;
put it into the hot milk and after stirring
thoroughly let it boil five minutes. This
should be made early in the morning and
set away to cool. When needed for dinner
take two eggs well beaten, two table
spoonfuls melted butter, half teacup cold
milk, stir this into the first mixture and
let it bake two hours.
PUREE VOLATILE, A La REIEE.-Roast
off two good young fowls, clear all
the meat from the bones, chop and pound
1t thoroughly with half pound of boiled
rice dilute it with three pints of chicken
broth, made with the skins and carcasses
of the two fowls used for the puree, and
run it through tammy, with the aid of
two wooden spoons, into large dish,
Take the puree up into soup pot, and put
it away in the larder till dinner-t time; then
warm it, with the usual precaution to pre-
vent its curdling mix with it pint of
boiling cream, and, having ascertained that
the seasoning be correct, send to table, Il Se-
bastian Michel, Societe Culinaire.
SoUFFLEB PUDDING (HoT. Put into
saucepan five ounces of powdered sugar,
five ounces of butter, ten yolks of eggs,
one tablespoonful of cornstarch, and the
juice of two lemons put on the fire and
stir cntil it has thickened, then pass
through fine sieve or strainer stir in an
dish until cold, then add care
fully ten whites of eggs beaten firm put
this mixture into well creased and foured
mold, which must be set in a slow oven in
l water bath; bake for about an hour and
4 bali take out of the mold and serve i'm
with sauce made of currsnt
Jelly, thiuned with water and favored
with q, little kirschwasser. II [Adolphe
Wurth, Societe Culinaire.