Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1884-05-31
HOUSEHOLD HINTS.

Keep lump of charcoal in the meat
safe
When carpets are taken up and shaken
they can be much renovated by scattering
| coarse cOrnmeal and salt over them, and
then sweeping it all off.
1t is said that cold tea is good fertilizer
for house-plants, and that occasionally it is
a good plan to put some tea grounds OF
| leaves IN the earth around the plant roots.
Delicious fig candy is made by boiling
| one pound OF white sugar with one pint OF
water. When it hardens in cold water
pour 1t over figs which you have split and
placed on buttered plates Just.before you
| take candy from the fire add Il small lump
of butter and one tablespoonful OF vinegar.
If you prefer it, the figs may chopped and
be mixed with the candy.
4 good recipe for loaf cake is contrib
uted by constant reader" -Four cups
OF sifted -four, three cups of powdered su-
gar, four eggs, one cup of sweet milk, one
glass of colorless wine, one nutmeg grated,
a teaspoonful of cinnamon, and a small tea
spoonful of soda dissolved in a little hot
water stir it briskly, so that the ingred-
ents will be thoroughly mixed before pat
ting it into the tin. Put buttered paper
in the tin.
Delicious filling for layer cake is made
Of bananas, sliced thin, with powdered su-
gar sprinkled over them. The bananas
should not be prepared until almost tea
time, for they become discolored if they are
perfectly ripe and allowed to stand long.
Another way to prepare filling is to chop
some pineapple very fine, and put half
pineapple and half banana together; put a
layer Of banana on the cake, then cover this
with the chopped pineapple and sugar.
Blanchcd almonds are such an easy dish
to prepare that they can be got ready for
dessert as sort Of fancy work in the morn
ing. Shell and steep the almonds in boil
ing water until the brown skin slips off
easily. Have spoonful of butter hot in a
pan and brown the kernels in ii, sprinkling
them over with salt as they are browning
In glass sweetmeat dish they make good
and pretty addition to the dessert, and need
not have any sweets set by them.
A very good white layer cake is made by
beating one cup OF butter to q cream, stir
into it one cup and half OF -four; it will
take time to do this, but it can be done:
then add one cup Of sweet milk and one
cup of corn starch in which you have mixed
two teaspoonfuls of baking powder lastly
add the white Of eight eggs beaten to a stiff
froth and with two toacups of sugar beaten
with them flavor to suit your taste This
cake is especially nice for fruit layer cake,
to be made later in the season. and almost
any fresh fruit can be used rs Il filing.
All squares of silk for ornamenting pin
cushions and toilet bottles are now placed
on diamond-wise. One pretty example in
dark blue satin has top triangle yelled by
lace, on which rests bow of old-gold and
blue satin loops. On the opposite half is
painted bouquet of pTimroscs. Round
the edge IS seWed a hox-paiting of soft
lace, which also surrounds the satin doilies.
where the perfume bottles rest inclosed in
a blue satin cover painted with primroses.
and secured round the neck by an old-gold
ribbon. Loops of ribbon also adOrn the
lower angle of the dolly.
Veal requires more cooking than any
meat, except pork. Il IS too dry to broil,
and is best fried and served with nice
gravy. 1t should be fried slowly, and if
there is not enough of its own fat to fry it,
a little fresh suet Will answer. When il is
done, remove the meat to platter and
pour some milk into the pan, adding a
small piece of butter if you think it viii
not be rich enough. Moisten some -four
with little milk and stir it into the milk
in the pan. The gravy will be colored
beautiful brown from the juices of the
meat that have dried on the pan, if it is
well stirred Beat up an egg and stir it
into the gravy just before taking il up, and
then pour il around the meat