Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1883-05-12

But where is the man that can live without dining?
-[0wen Meredith.
Crisp crackers In the oven to serve with
soup.
Good soups about this time are PURGE
of artichoke, cream of asparagus and tur-
tie. The second, made of the early vege-
table, is delicious overture TO the most
fashionable dinner.
A fine section of dessert in the shape of
corn starch cake can be made by using one
and half cups each of sugar and sifted
-four; one-half cup each of butter, sweet
milk and corn starch two even teaspoon
fuls of baking powder /; whites of six eggs /;
flavor to taste.
Corn pone is highly recommended as a
breakfast dish. Take one heaping coffee
cup of boiled hominy, heat it, and stir in
tablespoonful of butter, three eggs, and
nearly one pint of sweet milk as much
cornmeal may be added as will serve to
thicken this till it is like the batter for
"johnny. cake" Bake in a quick oven,
and serve hot.
Nice little tea-cakes, to be baked in
muffin rings, are made of one cup of sugar,
two eggs, one cup and half of milk, one
heaping teaspoonful of baking powder, a
piece of butter the size of an egg, and -four
enough to make stiff batter. In this
batter stir pint bowl full OF fruit-cur-
rants are nice, fresh berries in their season,
and even canned ones, with the juice
drained off Serve while warm and they
are a dainty addition to the tea-table.
There is nothing more palatable than
steamed brown bread, and it is easily
made. Take one quart of sweet milk, or
milk that is just turning one teaspoon
salt, four teacups cornmeal, three cups rye
hour-wheat -four will answer if you have
no rye-one-half cup of molasses, one
heaping teaspoon soda. Half the quantity
will be sufficient for small family. The
whole recipe should be steamed three
hours, CT it can be steamed two hours and
baked one.
To make rice cream, boil two ounces of
fine rice in water for five minutes, strain it
and boil until tender in a quart of new
milk. Rub the rice through sieve to a
pulp and add to it any milk not absorbed
in the boiling one-half ounce of gelatine
to pint of the rice and milk. The gela-
tine can be soaked or dissolved either in
mixed, sweeten and flavor to taste. Stir
the cream occasionally until cold, then
lightly mix in the whites of two eggs
beaten to strong froth; when on the
point of setting, put it in mold. A table
spoonful of brandy is an Improvement.
The most sensible recipe for beef la
mode is as follows Take three pounds of
fresh beef, remove all the fat and gristle !;
mix some cloves, mace, allspice, black pep
per, and little cayenne with a little less
than pint of vinegar, the quantity of
spice to be determined by your taste-a
tablespoonful of each, with the exception
of the cayenne, is the usual allowance
half of teaspoonful of cayenne is suffi-
Gent. Put the meat in porcelain kettle,
and pour the vinegar and spices over it,
and pint of soup stock. 1t is considered
by some cooks great addition to cut thin
slices of bacon and lay them over the meat.
Cover the kettle, and let the beef cook
slowly till perfectly tender. This may be
served cold or hot, and with vegetables
or without.
Following is reliable receipt for French
breakfast rolls One pint of sweet milk
heated almost to the boiling point, half cup
of butter, third of a cup of sugar, one cup
of yeast. Let the milk cool so that it will
not scald the yeast, and yet be more than
lukewarm. Stir the yeast and sugar In it,
and with the -four make light sponge.
When it has risen for the frat time knead
the butter into it; let it rise again, and
then cut it in strips and roll in proper
shapes, or cut it in round cakes and butter
one. half of the top and double the cake
over, la bakers rolls. If started the
night before and allowed to rise the last
time an hour before breakfast, the time
will be sufficient to insure delicious rolls.
The oven should be hot, andf rom fifteen to
twenty minutes will serve to bake them.
A cottage pudding is an inexpensive
dish, and if these directions are followed in
making it the pudding will be light and in.
vising Beat two eggs very light. add half
cup Of sweet milk, one tablespoonful of
butter, one cup of sugar, one teaspoonful
of baking.powder, and one pint of -four /;
flavor with spice or with lemon; bake for
half an hour. Serve with sauce made
thus Let the yellow peel of a lemon boil
for fifteen minutes in half a goblet of
water; when cool thicken this with table,
spoonful of cornstarch or arrowroot, which
YOU have first rubbed smooth in cup of
sweet milk then put it back on the stove,
add lump of butter do not let the sauce
boil, but let it heat gradually to the boiling
point just before serving add any flavor
ing you choose a little wine is pleasing
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