Sacramento daily record-union., 1883-09-22
End of Act III.
TEE HoUsBHoLD.
(Act ". nert week }

Copperas mixed with wbitewash put upon
the cellar walls will keep vermin away.
| To polish stained floors rub them thor
oughly once week with beeswax and tur-
pentine.
The yelk of an egg mixed with little
molasses makes a rich brown glaze for the
top of rusks and buns.
Green tomatoes sliced and fried in but
ter, a la egg plant, are much relished by
some people. The slices should first lie in
salt and water for two hours.
Sardines picked up fine and mixed with
cold boiled ham, also minced fine, and all
well seasoned with regular mayonnaise
dressing, make delicious filling for sand.
wiches.
Hard boiled eggs pressed with chicken
or veal add to the relish and the appearance
also of these dishes when cut in slices.
Pains must be taken not to press the eggs
out of shape.
This is said TO be a very good remedy for
hoarseness Beat the white of an egg to a
stiff froth, add two tablespoonfuls of su.
gar, the juice of one lemon and glass of
warm water.
Brown bread, which may also be served
as pudding, is made by taking one cup of
molasses, one teaspoonful of soda dissolved
in half cup of boiling water; stir this in
the molasses until it is thoroughly mixed
with it then add three parts of Graham
flour TO one of corn meal in sufficient quaR-
tity to make a batter; to this add table.
spoonful of melted lard. Steam this four
hours. II you wish to eat it while hot in
place Of bread, dry it in the oven for fif-
teen minutes if for pudding, serve it
fresh from the steamer with sour sauce.
To make quick molasses candy take one
cup of New Orleans molasses, one.half cup
of light brown sugar, two tablespoons of
vinegar and piece of butter the size of an
egg. Boil steadily about ten minutes, then
try in cold water if it hardens it is done.
Just before taking it from the fire add one.
fourth of teaspoon of baking soda do
not dissolve it, but put it in dry. Pour on
buttered plates to cool and pull as soon as
can be handled. Very nice popcorn balls
are made by having the corn roasted and
leaving little of the candy in the bottom
of the kettle; pour in all the popped corn
it will dampeD, stirring carefully until it
takes up the candy.
If plastered walls be painted they will
not absorb odors. You can easily clean
them with soda and water. Soap and wa
ter spots them. When paper and plaster
become saturated with etfluvia, nothing
but entire removal will clean them. In
sects will not harbor in painted walls. Be.
fore paint or calcimine is applied to walls
every crack and crevice should be filled
with plaster or cement made of one part
silicate of potash mixed with common
whiting. For the calcimine put quarter
of pound OF white glue in cold water
over night and heat gradually in the morn
ing until dissolved. Mix eight pounds of
whiting with hot water, add the dissolved
glue and stir together, adding hot water
until about the consistency of thick cream.
Use calcimine brush and finish as you go
along.
II you wish sn excellent lamb or veal
pot pie, choose kettle to stew the meat
in on which steamer will fit. When your
meat is nearly done make crust from di.
rections given for chicken pie, using
only half the amount unless you have a
large family. Lay cloth on the bottom
OF your steamer or put in plate. Make
your dough out n two long narrow rolls
and lay them in. Have some thickening
ready, and when the crust is done (it will
take about twenty minutes to steam), set
the steamer in the oven a moment while
you remove the meat to your platter and
thicken the gravy. If preferred, the meat
can be left in until ready for the table.
Break your steamed crust into small pieces,
two forks are convenient to do this with,
and drop into your boiling gravy. Let it
boil up moment and pour over the meat
you have taken on the platter. l. will not
injure the crust if it steams after it is done
should the dinner hour be delayed. only
do not break it up and put it in the kettle
until you are ready to have it served.