Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1885-11-14
HOUSEHOLD NOTES.

THE Cur THAT CHEERs.-Three teaspoon
fuls of tea made hot first in the dry teapot
before adding the hot water, will give you
a stronger and better " drawing" than four
which are thrown into cold teapot and
Immediately deluged with boiling water.
There is fine art in making tea, and it is
very easily learned.
To POLISH PLATE GLAss-To polish plate
glass and remove slight scratches, rub the
surface gently first with a clean pad of fine
cotton wool and afterward with a similar
pad covered over with cotton velvet, which
has been charged with fine rouge. The
surface will, under this treatment, acquire
polish of great brilliancy, quite free from
any scratches.
APPLE AND BUTTER PUDDING-Put half
pound of flour into q basin, sprinkle in
little salt, stir in gradually pint of milk;
when quite smooth add three eggs butter
a pie-dish, pour in the batter, take three
quarters of pound of apples, peeled and
cut in slices, and put in the butter place
little bits of butter over the top, bake three
quarters of an hour, and when done sprinkle
sugar over the top and serve hot.
FRUIT PUDDINo.-Fill pudding dish
with slices of bread, buttered; spread each
slice with raisins or any kind of canned
fruit beat two eggs with four teaspoonfuls
of sugar; add milk enough to fill the pud-
ding dish; set into the oven and bake.
When done remove from oven, and spread
jelly over the top. Have ready the whites
oftwo eggs beaten to froth; add three or
four tablespoonfuls of sugar; spread over
the top of the Jelly; set into the oven and
let them come to light brown.
STEwED RABBIT-(English style)-Cut
the rabbit in nice-sized pieces, wash well
and dry. Then fry them a nice brown,
Take two large onions, slice very thin, fry
also, and dredge with -four. Put all in a
saucepan, with pepper, salt and some good
stOck-or water, with herbs, mixed carrot
and turnip-but if possible the stock, as
only the onions are served with it. Let it
stew gently two hours; rub down piece of
butter with q little catchup or hot sauce.
Just ten minutes before serving stir all to-
gether.
STUFFED STEAK.-Take a good slice of
steak, about one pound, cut in one piece
and pretty thick; then prepare breakfast
cupful Of grated bread or hard scraps of
bread, and pour over them as much hot
milk or water as will just soak them if
too moist squeeze out as much as possible.
Beat it up with fork to break any Jumps
then add one large tablespoonful of suet
chopped finely, one tablespoonful of pars-
ley chopped up, one small onion chopped.
half teaspOonful of salt, little pepper,
and mix all well together; use little flour
to mix it into large ball. Roll it up in the
steak and tie it intoa nice round shape with
string. Dust all over the outside with
flour. Put into a small stewpan one table
spoonful Of dripping, and let it get quite
melted; put in the STEAK, and fry it all
around carefully till the outside is quite
brown, then put in a very little water, per
haps half a teacupful, and cover down the
lid; let it stew very slowly, turning it over
often; add from time to time a little wa
ter. Let it cook one hour, and then take
off the string and serve with the gravy
over il