Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1884-09-27

gorgeous insects, birds and snakes. Some
of them cost $50 pair, and it is said that
she has never worn the same pair twice
since she has been there. Another young
woman has forty parasols. They are OF an
colorS, and many of them are covered WIN
costly lace The handles end IN The most
bizarre designs-heathcn idols, crocodlles,
colored babies, birds, and monkeys. Some
of these gorgeous trappings cost from SUI
to $500 each Boston Saturday Gazette
CULINARY HINTS
Appearances may sometimes be deceit
full but it is certainly true that in the pro-
ducts of cookery, as in many other things
in this world, they go a great way 50 tar,
indeed. that il may without dispute be sad
the road 10 the palate lies through the
eve" 4 dull appetite will be sharpehed
at the sight of a daintily decked dish, while
the sharpest one may have its edge turned
and dulled at the presence OF sIovehly
mass piled up together with no thouSht OF
regard for appearance. The COOK, II ne be
an artist in his profession, knows ana
appreciates this fact, and one that don t IS
surely no artist. and may justly be denied
the name of cook. 1t is no answer to TINS
to say that a dish may make up III
taste what it lacks in looks. Such propo-
sition sounds well, and might, perhaps
work well in some cases; but II these
were carefully explored, the exploration
would probably turn up the fact that the
man who don't care for locks, 50 Things
taste right. is not tie man upon whose
Judgment it is safe to rely when we want TO
know whether they do taste right The
Caterer.
The season for good pumpkin pie is here.
Aside from the crust the quality OF pump
kin pie depends both upon the material
added, and the quality of tn" pumpkin.
Squashes are quite rs good, but our COM
mon field pumpkin makes very good
article in the following way stew and
strain the pumpkin and to one quart add
four well-beaten eggs, . tablespoonful each
of ginger. ground cinnamon, or OF allsplce
if preferred, with two quarts of milk, and
as much sugar (or mOiasses) as Is
relished by tie eaters Most prefer
them quite sweet. Bake with under
crust only, and when ready for the ven
CRATE nutmeg over the top. | sometimes
partly bake the crust before putting in the
pumpkin Greasing the crust with butter
also prevents the crust from soaking SO as
to be heavy. If eggs are scarce OF dear,
half as many may be taken, using to each
cart OF milk a tablespoonful of corn
starch or of flour
We had 4 girl oncewho had the knack of
doing things well. She never covered
up her loayeS of bread closely the same day
thew were baked When taken from the
oven linen bread-cloth was laid over them
lightly, and they were not put into the tin
box with the lid down until next morning
She said that VAS the reason the last loaf
eaten had sometimes hint Of tasting sour
in the center Of it. We all know !hat close
ly covering up anything while it is warm
Will cause fermentation. Peas, beans, corn,
meat, or vegetables often sOIr, and the
wonder is what caused il. Let US al! put
this and that together, and learn from ex-
perience-[ Arthur's Magazine.
To make spiccd onions, take one quart of
good apple vinegar two cups of sugar one
teaspconful each of cloves, allspice and
PEPPER. Slice some nice onions, and put
them in Il gallon jar With just a little
salt sprinkled over each layer of onions.
Scald your vinegar with the spices, ami
turn over the onions while hot. Let it
stand twcnty-fOur hours, drain off, scald
and turn over them again They viii be
ready tor the table in three or four days,
and are nice with all kinds of meat.
\ delicious pudding is made in his way
cake which is u little dry rub i fine in your
hands, or crush it fine on a kneading board;
put it INTO . pudding dish in alternate lay
ers with the pineapple, sweetcn abundant
| ", moistcn with cold water, and bake in a
moderate oven for an hour and three
quarters.
This is a neycr-fliling cake: Thrce-quar-
tars Of a pound of butter, one pound OF
sugar, one pound of flour, eight eggs.
Cream tie butter ana sugar together; add
handful of flour and two eggs, then
another handful Of flour and eggs, and 50
Ga. until all the ingredients are mixed to-
gether. Flavor as You ike. Beat Wei
each time and bake in a one-pound mold.
\ quickly lhade dessert is this: Make a
batter as if for common middle cakes, then
! add an egg, and some fruit, say stewed OF
canned berries drain the juice from them
and stir them into the batter; fry in a little
lard. and serve with pudding sauce BoS-
ton Globe.