Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1883-01-20
SOME HOUSEHOLD H1rrs.

Lemons may be kept fresh for long
time In jar Of water, changing the water
every morning.
Lamp-shades of ground glass should be
c!eansed with soap or pearl.ash; these will
| not iDjure or discolor them.
Soaking calico just previous to the first
| washing in strong solution OF either salt
or alum is excellent to preserve the color.
To take the brown discolorstions off of
cups in which custards are baked, rub
with damp flannel dipped in the best whit.
| ing.
An English lady, writing about cookery,
and giving advice in regard to wholesome
ness, says: "Avoid all cooking media that
are sour, and thus cheat the doctor"
To clean white-knisted garments, take
those not needing washing, being only
slightly soiled, place them in a pillow case
one at time, sprinkle -four through it,
and shake well, until it looks as bright as
new. Borax is excellent to wash hannels
with, dissolved in lukewarm water.
To make cologne water, take "a pint of
alcohol and put in thirty drops OF oil OF
lemon, thirty of bergamot and half a gill
of water. II musk or lavender is desired,
add the same quantity of each. The oils
should be put in the alcohol and shaken
we'll before the water is added. Bottle it
for use.
To make sweet potato waffies, mix to a
smooth batter half a cupful of sweet pc.
tato, boiled and mashed, four tablespoon
fuls of -four, one each of butter and sugar,
one tablespoonful of salt and pint of milk
bake the batter at once in hot wstle-iron.
Or, if no iron is available, the batter may
be baked on griddle, in the form of cakes.
To make doughnuts, set sponge with
one quart of milk, as for bread. After it
rises, work into it seven eggs, quarter Of
pound of butter, half pound of sugar
knead well, and let it rise again. If you
choose you may put little cinnamon in
the doug When very light, roll out the
dough, cut into squares with paste cutter,
and slit each square two or three times
down the middle. Fry in boiling lard,
drain thoroughly, and sprinkle powdered
sugar over them. Doughnuts made from
this recipe have 2 good, old-fashioned taste.
To preserve eggs with salicylic acid, the
following method is recomH ended Dis
solve tablespoonful of the acid in gallon
of boiling water. OF course, if greater
quantity of water is required, the acid
must be increased in proportion. When
the solution is cold it is poured over the
eggs, which are packed in clean keg or
barrel. A few small boards placed on top
of the eggs will prevent them from rising.
The top of the vessel must be covered with
a cloth to keep out dust. Eggs so treated
have been found to keep for months. They
mast be used, however, Immediately after
being taken out of the solution.
To prepare fried beefsteak and oysters,
remove all bits of shell from pint Of
large oysters and cover them with flour
seasoned with salt and pepper cut pound
of lean, tender beefsteak in pieces about
the size OF the oysters, and roll them also
in seasoned flour; have ready on the fire
a frying kettle half full of smoking hot
fat put the pieces of beefateak first into
the hot fat and quickly fry them brown
then with a skinner take the meat up and
lay it on a hot pan covered with brown
paper quickly fry the oysters in the same
fat, letting them remain for moment on
brown paper when done, to free them from
fat, and then serve them on the dish with
the beefstesk. A lemon cut in quarters
and served with the beefsteak and oysters
improves the dish.
Miss Juliet Corson's recipe for New Or
leans tomato soup is az follows Peel and
slice two quarts of fresh tomatoes take
from bulb of garlic one of the cloves or
small sections into which it is divided, re-
move the tough skin, bruise the Glove by
striking it under heavy knife blade, and
put it with the tomatoes ; peel and slice a
medium sized onion, and fry it brown in
the bottom of the soup kettle with table,
spoonful of butter then put in the tema-
toes and garlic, add a pint of boiling water,
two teaspoonfuls of salt, quarter of salt
spoonful of pepper and small red pepper
put the soup kettle over the fire where its
contents will simmer slowly for two hours.
Then pour the soup through sieve, press
ing the tomatoes through with a wooden
spoon or tomato masher put the soup into
a tureen with cupful of rice boiled so that
the grains are separate, and serve it hot.
To prepare the rice for the soup, pick over
about third of cupful, wash it well in
plenty of cold water, put it into plenty of
sailed boiling water, and boil it last until
the grains begin to burst, which will be in
about twenty minutes then throw it into
a colander to drain, and it will be ready to
use.