Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1885-04-04

Eggs packed in well-dried ashes, and so
as not to touch each other, have been kept
perfectly sweet for twelve months.
A very palatable change from constant
use Of fresh meats, is to cut nicely cured
salt pork into thin slices, roll in flour and
cook until crisp. This gives excellent
relish and is economical as we'll
A dish which is regarded with favor is
made by boiling some beets until they are
perfectly tender, then chop them fine and
mix with them an equal quantity OF stewed
tomatoes; heat them to the boiling point /;
season with pepper and salt and little
lump Of butter send to the table very hot.
Beef fritters are nice for breakfast. Chop
pieces of steak or cold roast beef very fine.
Make a batter Of milk, -four and an egg,
and mix the meat with it. Put u lump OF
butter into a saucepan, let it melt, then
drop the batter into it from large spoon.
Fry until brown; season with pepper and
salt and little parsley.
One of the best pickles for hams and
shoulders is made as follows: Six gallons
OF water, six pounds Of salt three ounces
Of saitpetre, four pounds of coarse brown
sugar, and one pint Of molasses. Rub the
hams or shoulders two or three times with
salt, then put in this pickle and leave six
weeks, when they will be ready to put into
the smoke house.
An excellent dish for a plain home din
ner is made by stewing some veal until 1t
is tender, thicken the gravy with Hour,
and season with pepper and salt, and put
in enough butter to flavor it; then make
nice crust-like biscuit dough; have 1t when
baked an inch and half thick. Put the
veal and gravy into an earthen pudding
dish, and cover the dish with the crust
Bake and serve hot.
When roasting lamb or fowls, if you do
not like the favor given by thin slices OF
salt pork or pacon, which are usually put
over them, take some hard butter roll ii
in -four, and separate it into small Jumps
and lay here and there on the meat. This
will give richness and flavor to the liquid
with which you haste them. Chicken pre-
pared in any style except by roasting or
frying is always improved by use OF few
thin sites of salt pork in cooking.
A very easy way to mold meat which is
to be sliced for tea, is to chop the meat
very fine, season with pepper and salt, and
if you wish for spices add them; add butter
also, or "try" some suet and add the fat
from it. Butter the inside of plain mold,
press the meat into it very firmly, tie a
cloth over the top, having first scattered
-four over the cloth; steam this for an
hour. Then set it away to cool. This
may be served hot if you choose, with nice
gravy.
Excellent pies are made OF canned cur
rants Take one cupful of them, half
cupful Of sugar, one tablespoonful of -four,
beaten with the yelks of two eggs. Bake
with an undercrust, then frost the top with
the whites Of two eggs and two tablespoon
fuls OF powdered sugar. Be sure to beat
the sifted -four with the yelks, then there
is no danger of little humps of undissolved
flour spelling the good looks of the pie.
Canned currants, if not made too rich in
preparing for the table, are very healthful
at this season of the year.
According to the late Charles Delmon-
leo, boiling water is an art. Few people
know how to cook water" he used to say.
"The secret is in putting good, fresh water
in neat kettle, already quite warm, and
setting the water to boiling quickly, and
then taking it right off for use in tea,
coffee or other drinks before it is spoiled
To let it steam and simmer and evaporate
until the good water is all in the atmos-
phere and the lime and iron and dress
only left in the kettle--bah that Is what