Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1885-12-26

piHt, pour III the yeast ana lllA Will II,
using wooden spoon, the -four directly
surrounding it. Then mix with tepid
water by degrees-the way they say lawyers
go to heaven-the remainder of the flour
! about pint and 2 half will do for the white
flour, a little more for the entire wheat
| And when at last the spoon dough -fettered help
less stands
pluck it forth, and in go with both my hands
And now you'll see what the pint of flour
was reserved for. To -four The dough end
, your fists so that you can knead for about
/ ten minutes without any unpleasant amount
/ of sickness
Fists? Yes. indeed, for bread fit to be eaten
/ Has always been by some ones fists well beaten
! When the dough no longer clings to your
hands shape it. give it an approving pat OF
two. cover with a thick cloth-a bit of old
blanket is good-and leave it to rise. Sci
at 8 o'clock at night and left in q moderate
! ly warm room, it will be ready for the
! finishing touches early in the morning. In
| the morning give it light kneading, divide
! 1t into lOayes, two large or three small ones
! grease your bread pans with little butter
! place Your loaves in them-they, the loayes
must only half fill them-and leave it to
| rise again. When risen to the top of the
pans, which will be in an hour, more OF
| less, put it in a good oven and bake for an.
other hour. And if the bread is not good
send bill for loss and damages to me and
make any way you choose in future. One
word more on this subject. Be sure ana
have your dough as soft as you can handle
/ il. Stiff bread, like stiffnecked people, i.
not nice. Water is cheap. Use a littl,
more than | have specified if you find yoc
need it.
STRAY HOUSEHOLD HINTS.
| Many COOKS consider it a great improve
ment upon ordinary apple sauce which i;
to be served with roast goose, or with pork
| to rub il through a colander, and then tC
| beat it with a spoon until it is very light
and almost like pulp.
A light cake is made by this recipe: One
! cup OF sugar, two eggs, half a cup of melted
| butter, one and quarter cups of milk, two
| teaspoonfUls of cream of-tartar and one
| teaspoonful of soda Add flour enough tC
make stiff batter. Bake twenty minutes
in Il good oven.
An omelette with oysters is a pleas
ant luncheon dish. Beat six eggs very
light, season with little salt and pepper
and mix with half cup of cream. Poul
the mixture into the frying-pan, in which
a tablespoonful of butter has been melted
but not Drowned. Add twelve large oys
tiers, brown delicately, fold and serve.
This sweet dish is recommended: Boi
some rice quite soft, and when it is dry
mix it with boiled custard of three eggs
and pint of mi k, favored with vanilla
maraschino may be added. Add little
stewed fruit or jam and half pint O.
whipped cream. Mix thoroughly; pour i
| into mold, set in the ice until quite firm
| and then turn it into dish and serve.
In decorating dinner-tables aim to break
away from the former stiff and forma
method of arranging flowers. Instead of
| large bouquet of conventional shape in the
| center of the table decorate as far as posi-
BILE all the space in the center of the table
not needed for dishes. An artificial pond
| extending the length of the table, with
| floating water lilies, waving reeds and gold
! fish swimming about is an example. Ii i:
the great cry now to give US something
new"
| Recipe for making delicious cheese straws
! Half pound Of dried flour, quarter of
pound of butter, quarter of Il pound of par
| meSan, gruyere or other cheese, one salt
| spoonful of salt, a pinch of mustard, and
very little cayenne pepper. Mix well to-
| gether and = bind with the whites of two
eggs. If the paste is too dry, add a little
cold water. Knead well and roll out the
paste until it is about an eighth of an inch
| liilOhI anu Nttt II lItD ilhG
or folded lamp-lighters, about five inches
long, leaving them on the pastry board {
! few minutes to dry. Then brown them
delicately in a quick oven. They should
| be pale brown, and may be served hot o.
cold
| FASHION AND FANcY-woRK NOTES.
Ribbosene ruching is one of the latesi
| novelties for finishing fancy work. 1t is
made of the narrowest ribbons and is to be
had in all colors.
Filigret flowers are used for ornamenting
mantel valances screens. and even plaques
| The fern sprays are graceful. Their proper
! place, however, would seem to be for bas-
ket decoration.
High bodices, with long sleeves made oil
| jetted net. are handsome additions to black
| dresses, the bodices of which have seen
| good service. The beading is so thick that
the under bodice is only apparent as a
lining.
The Newport scarfs are extremely pretty
! for draping pictures upon easels, or, as they
hang apon the wall, nothing is more effect
i've for drapery. For the mirror upon the
dressingcase, or bureau, they are very or
namental.
Any circular cloak is improved in its fit
by arm-straps inside which enables the
wearer to hold the cloak together without
putting the hands outside. The strap is
about six inches long and four wide, set in
about fourteen inches below the throat
clasps.
There is nothing so pretty to loop back
| lace cartains as the Newport scarf These
are in soft brocaded silk in all heavy and
delicate tones in color, with narrow
| fringe all around them. They tie back the
curtain with large bow and are extremely
| stylish.
A friend of the fair sex declares that the
| raw potato is more effectuai in beautifving
the complexion than cosmetics. The face
should be rubbed with the vegetable, then
| washed, and then gentle friction. Ladies
are advised to keep a raw potato on the
washstand at all times.
Quilted satin skirts, which come ready
made, are utilized for handsome walking
suits, worn with Norfolk jacket in boucle
or homespun of light color This repeats
! the fashionable idea of a mans walking
suit; very light coat and dark trousers.
! The brown satin skirts both go very well''
with the yeast-colored homespun jackets,
and the black-satin with the pepper red y
| jackets of billiard cloth. These skirts re-
! quiTe no overskirt or apron drapely, as
| their quilting gives them sufficient dis
! tinction from the jacket.
Channels leather pen-wipers are the most
serviceable of all, because they wipe the
| pen thoroughly and leave no lint or fiber
as do those Of other material. The latest
! fancy is to ad0rn them with an artificial
rose, from which a tiny face, made OF
chamois and painted, peeps out Others
are made of the channels, with the edges
cut in tiny points. The top leaf has an
! appropriate legend or Merry Christmas"
with the initials or monogram written in
| quaint characters in colored ink. A
chamois-eovered button finishes the top,
holding the leaves in place, and should be
run with silk the color of the ink.
Valuable Medical Treatise.
The edition for 1886 of the sterling Medi-