Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1883-10-06
The HOUSEHOLD.

Children who are learning to creep may
be improved in appearance if over the
white dress is put little colored skirt,
with straps for the arms to be slipped
through make these of the pretty pink CT
blue ginghams-not the checked goods, but
plain.
a little curry powder in chopped pickle
gives delicious flavor to it. A tablespoon
full OF the powder to four quarts of pickle is
about the right quantity to use, unless you
like to use the curry in place of pepper
then at least twice this quantity should be
put in.
Fricassed lamb is very appetizing dish.
Cut the meat in small places, and boil in as
little water as is needed to cover the meat
When that is done add more hot water,
and make rich gravy with butter and
Drowned flour. Biscuits or toast are good
served with this.
Hickory nut cream cake is made of two
teacups OF sugar, half cup of butter, one
cup of thin cream, three and a half cups Of
-four, two teaspoonfuls of baking powder
mixed with the dry flour, three eggs, the
whites and yolks. beaten separately, and
one large cupful of the hickory nuts
Goldfish croquettes are excellentforb break
fast. Take boiled Goldfish, pick it in small
bits, add an equal quantity of mashed po-
tato and of bread crumbs, pepper well, and
if too fresh add little salt -four your
hands, and roll in the shape of small fiat
cakes; drop in very hot lard, and let them
brown.
A novel substitute for tidy is simply
bow of ribbon. This, if handsome ribbon.
looks extremely we'll on the back of small
sofa, and if this is Ia two parts put bow
on each one. The ribbon should be wide,
and of good quality. If inclined to dec
crate. spray OF flowers, hand painted or
embroidered would be appropriate and
pretty.
To make riz la tomato, boil half
pound of rice with one very small onion
chopped fine when done and nearly dry,
stir in two tablespoonful of grated cheese,
three of nice tomato sauce, one tesspoonful
of chopped parsley, teaspoonful of sweet
herbs, a little cayenne and salt, and a large
Tablespoonful of the best fresh butter.
Form into mound, and Gerve very hot.
Porcelain plaques show to good advan-
tage if hung against dark background,
and are considered little more in keeping
with high art, if instead of being framed
in plush, they are hung against squares of
wood covered with plush for instance, at
the back of one of these plaques WAS a
square Of dark blue plush; it was hung
with one corner up, or cOraerwise, not
squarely, and was very handsome.
a handsome and easily-made bracket for
- &c, 4 IS or nf
about ten inches deep. On this embroider
berries. Line the satin with some stiff
material and ornament the lower edge with
crescents attached to it by small cords Of
silk. The upper edge may be fastened to
the shelf by tiny silver. headed nails, or it
may be tackled on the wrong side and
be turned over, so that no heading is nee
essary.
A fancy dish of potatoes for tea is made
by pressing mashed potatoes through
colander let them lie lightly in the dish
Just as they fall, then set them in the oven
to brown. They should he we'll seasoned
with butter, pepper and salt before they
are put through the colander. If You like
potatoes prepared in this way, it is time
saving invention to have a colander made
for this purpose. Take an ordinary tin
pan, and have holes punched in the bottom
of the size you require; it will then take
but few minutes to prepare a large dish.
Cheese fritters are excellent, and to make
them put about a pint of water into a
saucepan with piece of butter the size OF
an egg, the least bit Of cayenne and plenty
of black pepper. When the water boils,
/ l.. ffs,.o !,
form a thick paste then take il off the fire
and work into it about quarter of pound
of ground Parmesan cheese, and then the
yelks of three or four eggs and the whites
of two beaten up to froth. Let the paste
rest for a couple Of hours, and proceed to
fry by dropping pieces of it the size of
walnut into plenty of hot lard. Serve
sprinkled with very fine salt
Those desiring to make chopped pickles
will be highly successful by carefully fol-
lowing these directions Chop one dozen
green tomatoes, two large cucumbers, one
head OF cabbage, three heads of celery,
three green peppers, half dozen Unions.
After these are all chopped and mixed to-
gether, scald them in weak brine, drain
this off, and scald again in water and vine
gar-a pint of vinegar, III enough water to
cover the pickle. Drain this off, and put
your pickle in jar, and pour over it hot
vinegar, in which you have scalded half
pound of brown sugar, quarter of a
pound of white mustard seed, one table,
spoonful of cinnamon, one teaspoonful
each OF black pepper, red pepper, ground
mustard, and cloves. The green cucumbers
are not essential, and it is often difficult to
find them. The celery may be added to
the pickle at any time. This will keep for
two years. The due quantity of vinegar
for the amount of spices as mentioned is
one gallon.
Doc FUNERALS. Progress says Under
takers declare that the fashion of dog