Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1882-07-12
a PEW GOOD RECIPES.

Onion Sauce. e.-Peei four white onions,
boil them soft, drain and chop them up
fine, mix them with cupful OF milk, two
tesspoonsful OF butter. a teaspoon OF flour,
salt and pepper, then boil all together.
Serve hot.
Tapioca Cup Pudding. This is light and
delicate for invalids. An even tablespoon.
full OF tapioca soaked for two hours in near
ly cup of new milk, stir into this the
yolk of fresh egg, little sugar, salt.
Bake in a cup fifteen minutes.
Tapioca Cream.-Soak three large table.
spooniuls of tapioca over night in one pint
OF water; the next morning add one quart
OF milk and boil; little salt, yolks OF four
eggs, one cup of sugar, favor with lemon
or vanilla, beat whites of eggs to stiff
froth, and brown in shape of eggs. Put Oh
top of pudding when it is cool.
Boston Corn Bread.-Two cupfuls In
dian meal, one OF -four, three eggs, one
tablespoonful Of butter, two tablespoons
of sugar, one teaspoonful of salt. Beat
thoroughly, melt the butter and put in
the milk. Two teaspoons of baking pow.
der sifted with the Indian meal and
-four Beat the whole thoroughly. Bake
in a hot oven.
Veal 0melet.-Take two pounds OF veal
chopped fine, three eggs well beaten, three
or four butter crackers rolled fine, two
tablespoons Of milk, one teaspoon OF salt,
a little cayenne pepper, one tablespoonful
Of powdered sage; mix all well together,
add bits of butter, form into loaf, cover
with beaten egg and bake one and half
hours, basting often.
Scalloped Lobster. Pick out the meat
from two middling.sized HOLSTERS and cut
fine in chopping tray with little salt,
cayenne and mustard pour over sufficient
melted butter to moisten it; split the
empty shells Of the tails and the bodies
and ill each OF them neatly with the
lobster cover them with grated bread
crumbs and put them into au oven fifteen
minutes.
Macaroni and Tomatoes. - Peel and
slice some fresh tomatoes. Stew them
with butter, salt and pepper, and a few
spoonfuls Of strong gravy or stock add
one rolled milk cracker. Pass the whole
through a sieve and mix with the boiled
macaroni. Cover the top with grated
cheese and sprinkling of fine bread
crumbs Place the dish in the oven Just
long enough to nicely brown.
Watnes.-Sift one pound Of Rour into i
pan beat well six eggs, separating the
whites from the y0lks warm one quar-. of
new milk cut into it half a pound of but.
ter and little salt; stir the milk into the
-four, mix well, add the yolks and the
whites, beat well together then add hall
cup Of good yeast, get IL TO riae, and when
risen bake in waffle iroas nice brown
Sift over them sugar and cinnamon.
Parker House Rolls. 49, at noon scaid
one pint of milk, let it cool, aft two quarts
OF flour, into which rub two tablespoonf5ls
OF butter, and then make q hole in the cen.
ter OF the -four, let it stand several hours
till it fOams, then mix in all the -four, cover
and set it away over night 10 rise. In tho
morning stir down, turn out on the bread.
board, knead very little, roll out not
very thin, spread over with butter, cut in
rounds, tapping one edge set to rise iu the
pans one or two hours. Do not place the
rolls near together. Bake in quick oven
twenty minutes.