Lyon County times. [volume] (Silver City, Nev.) 1874-1907, 1885-10-10
THE HOUsEKEEPER.

The recipe for deviled saroines Is as
follows: Take eight or ten sardines,
drain them from the oil, and then cover
thoroughly with French mustard and
cayenne. Then broil or fry them light.
ly in butter or oil, and serve on thin
strips of slightly buttered toast.
The seeds Of the be autiful and aro-
matte nasturtium make an excellent
pickle. The Germans call them "mock
capers," as they are a good substitute
E4rrapers. For each pint of vinegar
allow three. quarters of an ounce OF salt
and mix in large jar. Gather young
seeds and the unopened flower buds
and put them into the vinegar. When
a sufficient quantity is collected, cover
the jar, protecting the contents from the
air.
Cucumbers may be picked in cold
vinegar in this way. Wash cucumbers
that ale two or three inches long IN cold
water and dry them thoroughly; pack
them in quart jars, putting a teaspoon
full each Of stick cinnamon, whole cloves
allspice and peppercorns in every jar.
After filling the jars pour cold vinegar
in them, covering the cucumbers. Screw
on the tobs or cover the jars with white
paper brushed with white OF egg. Keep
in cool dry place, at the end OF four
weeks the pickles will be ready for use.
A delicate pudding easily made, is
the following: Take half pound of
stale sponge cakes, or any other sweet
cakes and soften them in milk. Put
layer of the moistened cake in an earth
en- baking dish, then a layer Of pie
served fruil, either strawberries or rasp.
berries, then another layer of cake and
SO on until the dish is half full, having
the top layer Of cake. Beat one egg
very light with two tablespoonful of
sugar, and mix with one quart Of milk.
Pour this slowly over the cake and add
two tablespoonfuls Of sherry. Bake in
a moderate oven for half an hour and
serve cold.
This recipe for sweet pickles is said
to be an excellent one. Peaches, pears,
sweet apples and crab apples may be
used. Select fine fruit, and remove
the blossom end from apples and pears.
For seven pounds Of fruit allow three
and half pounds of sugar, half an
ounce Of whole cloves, half an ounce Of
stick cinnamon, little allspice (also
whole), blade of mace and one pint
of pure vinegar. Steam the fruit until
it is tender, but not soft, and remove
the skins Of pears and peaches after tn
sseaming and place the fruit in jars.
Boil the sugar, spices and vinegar to-
gether for FIVE minutes and pour imme.
diately on the hot fruit, Plums, may
be picked in the same way, save that
they require four pounds of sugar and
one pint Of vinegar to eight pounds of
fruit.
SCRAP BAsKET-Get a cheap, ordi-
nary splint basket of the shape and size
of a common waste basket. Run a
bright blue or cherry ribbon in and out
between the splints. Line the basket
with silesia, the color of the ribbon,
and around the top on the inside put a
box plating Of the same about two
inches wide and notched upon each edge.
Make valance for the top on the out.
side, of black or blue cloth, and cut it
into deep points. Pink the edges.
Braid the points with cherry br blue to
correspond with the color of the ribbon
and to each point sew tassel. 1t is
very pretty to follow the edge with sew.