Sacramento daily record-union., 1883-09-08
HOUSEHOLD HINTS.

Charlotte ruse may be varied by adding
| chocolate to the custard.
A lump of alum dissolved in the water
in which you wash light. blue stockings will
prevent their fading
A delicate way to vary the invalid IS
daily toast is TO heat little clear, sweet
cream, and dip the toast into it.
Summer squash dipped in batter and
fried brown is good substitute for egg
plant. Season with pepper and salt, and
serve hot.
Nice breakfast cakes, to be baked in
muffin tins, are made of one cup Of wheat
-four and one cup of Graham -four, little
salt, one egg beaten very light, sweet milk
enough to make a thin batter. The irons
must be hot before putting the batter in.
Fri.ters made of batter of milk and
-four, with one egg, are transformed into q
delicate side dish by the addition of some
boiled peas, mashed soft, and highly sea.
soned with pepper and salt. These are ex-
cellent with fowls of any kind, or with
roast lamb.
An excellent garnish for corned beef or
boiled ham is made by boiling some fresh
eggs ten minutes, then cut them in thick
slices, dip each in beaten egg and fine
cracker or bread crumbs, and fry brown in
hot lard. A little parsley chopped and
mixed with the raw egg is a decided gain.
Graham rolls for breakfast or tea are
made of two cups OF graham -four, one.half
cup of wheat -four, two teaspoonfuls of
baking powder, half cup of sugar, a small
teaspoonful of salt; mix with cold water
and bake in quick oven. Do not knead
this on the board, but roll in shape in your
hands.
A pretty way to hide the panel of an old
door, and at the same time to make use of
quantity of Christmas cards, is to ar
range them on the panel in as unconven-
tional manner as possible. If you dis.
trust your ability to DO this, you may get
hints from the arrangement of pictures in
almost any illustrated paper and from the
art journals.
The beautiful embroidery that is put on
the corners of table spreads is to great
extent an example of loves labor lost The
folds hide much of the work and entirely
spoil the effect, so it is becoming the
fashion to put the design between the
corners. If the space lett at the corners
looks bare or unfinished, diagonal or
other figure OF plush may be put on.
When making soup in which roots or
herbs are used, good way is to put the
meat in the bottom of the kettle and place
the roots or herbs on it, having first cut
them in small pieces; cover with cold
water, and then put plate over the meat,
pressing it down closely; let this cook
slowly, and when this water is almost ex-
hausted put in the desired quantity for the
soup.
If your peaches are juicy, do not put
drop of water in pie. Scatter at least
one teapcupful of sugar over the peaches in
medium. sized pie !; wet the edges of the
crust so that no jsice will escape have the
oven hot when the pie is put in, and let it
cool gradually. When you can see the
juice bubble through the openings in the
top of the crust you may feel reasonably
sure that the fruit is cooked enough; to
be absolutely certain let the pie stand in
the oven with the door wide open for five
minutes, after You have noticed the
bubbles, and after the crust looks done.
Any one who has never eaten the egg
plant is unaware that a new Joy is added
to life by this attractive and easily grown
vegetable it makes side dish of excel.
lence, but it is particularly nice for sup
per, and may, in midsummer, take the
place of fried oysters. 1t should be pur-
chased or picked in the morning, and
should be peeled and sliced and laid in
salted water, and kept under the
water. The batter needs atten-
ton, and should be made of -four, milk,
and an egg, with little salt and pepper /;
dip the slices in this and fry delicate
brown in hot lard Unless the plant ia
tough, five minutes frying over good fire
is sufficient time to give it.