Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1885-11-07
DOMESTIC RECIPES.

GRAPE PICKLEs.-Fill a jar with alternate
layers OF grapes and sugar, and cover with
cold vinegar.
NoEGG COOKIES. One cup of butter, one
of milk, two of sugar, half teaspoonful of
bicarbonate of soda, half a teaspoInful of
cinnamon or nutmeg, with flour enough to
roll.
MUFFGNs.-One quart of -four, one tea
spoonful of soda, two teaspoonfuls Of cream
OF tartar, half cup of melted butter two
beaten eggs, a pinch of salt, one pint OF
milk; add the butter last fill the hot but
tered rings and bake.
HAsTY CUP PUDDING-Beat four spoon
fuls Of flour with a pint of milk and four
eggs to good batter, nutmeg and sugar to
taste butter the teacups, fill them three
parts full and send them to the oven VIII
bake i'll quarter of an hour.
COFFEE CAKE.-One cup of molasses, half
cup of sugar, and one teaspoon of soda dis
solved in one cup of strong liquid coffee
one cup of butter, five cups of flour, one cup
of raisins chopped, one nutmeg, one tea
spoon each of cloves and cinnamon.
STUFFED CABBAGE.-Cut out the heart of
fine large cabbage, fill the vacancy with
cooked chicken or veal, minced very fine,
highly seasoned, and rolled into balls with
yelk of an egg. Tie the cabbage firmly to-
gether, and boil il a covered kettle two
hours.
MUSTARD PIcKLE.-IIalf peck of small
cucumbers, half peck of green string
beans, one quart of green peppers, two
quarts OF small onions; cut all in small
pieces put the cucumbers and beans IN
strong brine and pour on two pounds of
ground mustard mixed with one pint of
sweet oil and three quarts of vinegar
HAM COOKED IN CIDER-Put a pint of
cider and a cup Of brown sugar into enough
water to cover the ham boil three hours or
until the skin will peel off easily. Remove
the skin, cover the ham with a crust of SUI
gar, and bake in slow oven three hours
Dissolve cup of sugar in pint of cider,
and basic the ham frequently while bak-
ing. If the cider is very sweet use less SUI
gar.
SoFT CooKIEs.-Take one cofIee-cup of
butter, three Of sugar, one of thick cream
and four eggs mix the butter and sugar,
then add the eggs and the cream. Take a
pint Of sifted -four and q teaspoonful of
soda; mix well and stir in the other ingre-
dients, sufficient of it to make the paste or
dough stiff enough to roll out cut in
squares, impress with fancy mold and
bake in slow oven.
VI RS. LINCOLN LEMON JELLY.-1akc half
box of gelatine, one scant cup of cold wa
ter, one pint of boiling water, one cup of
sugar, half (large) cup OF lemon juice, one
square inch stick of cinnamon. Soak the
gelatine in cold water till soft Shave the
lemon rind thin using none of the white.
Steep it with the cinnamon in the pint of
boiling water ten minutes, then add the
soaked gelatine, sugar and lemon Juice, and
when dissolved strain.
CGTBoN CAKE.-Six eggs, beaten light and
the yelks strained. two cups of sugar, three-
quarters cup of butter, two and one half
cups of prepared flour, or enough to make
a pound-cake batter. With some brands
you may need three cups; one-half pound
citron cut in thin shreds juice of an
orange and one teaspoonful grated peel
cream butter and sugar; add the yelks, the
whites and flour by turns, the orange, and
lastly the citron, dreGged with -four. Beat
all up hard and bake in two loayes.