Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1882-09-30
THE HOUSEHOLD.

! fast table.
| White kid shoes can be cleaned by Dip
| ping perfestly clean white flannel cloth
in a little ammonia, and then rubbing the
/ cloth over cake Of soap after doing this
rub the kid gently aud diligently, and the
soilei places will be white again. As the
| flannel becomes soiied change for clean
/ one.
II you have trouble TO get your last
years catsup bottles perfectly clean, after
washing them thoroughly in suds and rims.
| ing IN clear water, chop potato quite fine,
NIX it with little warm water, put this in
\ the bottle and sllslSe i. well it will surely
remove any foreign substance.
Curry vinegar Is made by adding three
! ounces q: curry powder 20 one quart OF vine.
! gar; let /. stand in 6 covered esrthen dish or
! Jar near the fire for three days. This gives
an excellent flavor TO all kinds Of sour
| pickles. Remember, when using it, that a
little goes great way.
1t Is a good plan when baking new pota-
toes TO turn them occasionally IN the oven,
as the skin is 50 thin that there is danger
Of their burning on one side before they
are done on the other. If they are very
small, bake them in dripping pan ; ii you
do this you will not need to turn them, but
give the pan shake once IN while.
II vegetables that are to be picked are
put in o cold salt AMI water, and are grad
ually brought to the boiling point, it is not
necessary TO let them lie the customary
three days in cold salt and water. The
right proportion TO use is one-quarter OF a
pound O, salt to one quart OF water. 1t is
sometimes a great convenience TO be able
to do up the pickles in one day.
Peach fritters, served with cream and
sugar, are al excellent substitute for pastry
at diuner. Make batter as for ordinary
fritters-of sweet milk, -four, and baking
powder-and If you choose to add one egg
to each pint Of milk il will improve the
dish. Peel and quarter as mauy peaches
as you wish to out in-the more the bet
ter, as the peaches shrink In cooking.
! Drop by spooufuls in hot lard, fry till
brown, and serve warm.
Neat and pretty buresu covers are made
of white monte cloth. Trim the edge with
antique lace OF such quality and width as
your purse allows. This cloth Will be
found to be very serviceable, as it looks
well after it is washed, aud it needs no
lining. Srcym also makes pretty covers /;
these should be trimmed with torchon, and
they may be lined with bright. colored
! silesia. Pink the edge of the silesia, and
let it come to the scallop of the torchon.
Two rich, somewhat extravagant, but
| delicious cocosnut pies can be made by
following these direc.ions Crate one pint
of fresh cocoanut quite fine beat one
quarter of pound of butter and one of
sugar to cream like frosh; aid tumbler
(of ordinary sizo) full of wine, strongly f.
vored with rose water stir in the cocoa.
nut, and, lastly, put in the whites of five
eggs, beaten TO fcoth. These pies should
be baked il deep plates, with a thin lower
| crust.
A delicate cake is made by beating five
eggs very light beat the whites and yoiks
separately, aud If the yOlks are at all
iampy strain them. 3 at three cups OF
powdered sugar and one of butter to q
cream add one cup OF sweet milk, four
cups Of siited flour in which you have
mixed one teaspoonfui and a half of baking
powder aud the juice and the grated peel
of ore lemon Put the whites of the eggs
in last Bake in moderate oven in one
large, round Leaf, or il two long, mario "
tins.
Small new potatoes are often wasted by
q Clreless cock, who is usually in hurry,
and VINO does not know how 30 use them
to good advantage. Here is an excellent
| way to prepare them: Remove the skins.
using very sharp knife, so as to take of
as ht5le IS possible OF the potato. Have
hot lard ia the kettle in which you fry
cakes. Wash the potatoes, wipe them dry,
then drop them into the hot lard. They
will require from twenty to twenty-fiv
=. ] ! 1. 6 u.
brown. Turn them often.
A delicious pudding is made by taking
eight or nine good I'd and tart apples
peel them and cut out the cores, leaving the
apples whole Fill the space thus made with
sugar and little grated nutmeg or Gin
namon. Pat them in an esrthen baking
dish, so large that the apples will cover the
bottom only. Then make rich custard,
allo EiDg four or five eggs TO one quart of
milk sweeten to your taste, Pour this
over the apples, and bake until they are
tender; try them with broom splint.
Serve with cake or with sweet biscuit.
A delicate frosting for loaf cake is made
of half teacupful OF water, three cups of
sugar, and the whites Of two eggs. Boil
the sugar and water till it is white and be-
gins to look ike wax Beat the whites OF
the eggs, and, taking the syrup from the
fire, stir in the eggs and beat them in it till
tie syrup is cool When cool add half a
pound OF sweet almonds-blaDched and
powdered or chopped tiue. For small
cake half the quantity here given will be
sufficient. In place of the almonds you
may, for the sake of variety, chop quar-
ter of pound Of ciIron very fine, and beat
IN the frosting, This makes nice filing
for layer cake.
a pretty tidy is made of pale blue Java
canvas choose that which ia all wool, as
It will not fade, and will wear well. Fringe
II out around the edge to the depth of two
inches. In the center apply a round fan
Gus from cream colOred felt. Catch it 20
the canvas with tiae stitches, and orna-
ment IN any style you please, using good
deal OF scarlet embroidery silk 20 brighten
It. In each corner apply smaller fans OF a
different shape. Make stitches in lines
upon them so chat they will appear to be
hall or wholly spread. For anything 80
simple, and requiring SO little time and
skill to make, this Is very effective.
To prevent scarlet flannel or worsted
goods OF any description of this color from
fading when washed. take this pcecaution
-ut2 d Lat u cuplul or nDur Win quart
OF cold water, let II boil for ten or fifteen
minutes, then mix with the warm suds in
which the article is TO be washed squeeze
and rinse up and down repeatedly instead
OF rubbing on \ rubbing board. If much
solled, wash in two or three waters, always
taking care to have them OF the same tenn
peTature, If possible, and Just cool enough
TO pu5 your hands in comfortably. Make
the sdds before putting the garment il,
| ard avoid If you can rubbing soap on IL.
Rice blanc-mauge, which is alike refresh
ing to the well raa1 and the sick, and which
is very nourishiug, is made OF one quart of
sweet milk, if possible a little cream also,
and tgo-shirds of cup of ground rice
Heat the milk to the boiling point before
| putting the rice ia wash the rice first and
drain off the water. After it is put IN the
milk mass be stirred every moment. az
there is great danger Of it burning II DOS
sibls, cook IL in fsEins kettle Boil it
! for half an hour, or until it is SO
| thick that yoG are sure IL will be hard in
| the mold. Flavor il with vanilla, lemon
| or rose water. Ssrvs With raspberry Jelly
or with cream and sugar,-INew York
Pest.