Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1886-12-18
BREAKFAST Foop.


hrm believer in the whole-meal bread, in
which there is more nutriment and less
binding qualities. Bread should never be
eaten new. 1t should be day old at least
Even toast ought to be made from stale
bread. Toast should be thin and allowed
to cool, II for breakfast but toast for tea
may be, and is better, thick Here is my
receipt: Cut the slices from loaf day
old with a strong, sharp knife; let the
slices be one inch thick or more. Toast
them slowly, then butter abundantly,
pricking the surface with the knife's point
that the butter may run we'll in Crush
the edges OF the toast with the back of the
knife, sprinkle c little salt over the surface,
and eat while hot.
But, Independent of oatmeal and -four,
there are many valuable farinaceous foods
which are, unhappily for our population
made to take back seat in the scale of
diet. Lentils, peas, beans and maize are
among the number.
If those who suffer from dyspepsia could
only be got firmly to believe that frequent
change OF diet is most essential to weil-be
ing, and, believing this, were to give these
tarine fair trial, thousands among them
would be restored to health and be dyspep-
tics no longer.
There was pamphlet written some years
ago called One Hundred Ways to Cook
Eggs" l have no idea what these hun
dred ways were, nor even a tenth of them,
but as eggs are so very nutritious and easily
digested, dyspeptics would do well to learn
some of the many methods of rendering
them palatable- CasSelrS Family Magazine
PARIS FASHION NOTES.
The wooden materials prepared in Paris
avn LIZ i ~
mostly of the fancy kinds, allied to no
clan. They are interviewer with the ma
tsrial in smooth lines. and also appear as
outstanding velvets and plush checks The
coloring is extremely loud. The V-shaped
bodices are fashionably worn in Paris, and
the silk, or any material of which the
dress is made, is so arranged that it can be
invisibly fastened in, and thus make the
dress high and closed at will.
Many of the check and plaid dresses are
trimmed with plain material, which fills
in V-shape. For several white Grape is
used for the purpose, or coarse-grained
Grape of any tone that blends with the
toilet. All gowns worn by young ladies
would seem to be made not only with
sashes, but with shoulder knots to match :;
and this is dressy style, and much emily
ems a dark tone of material
Heliotrope and white in checks form one
of the most fashionable combinations of
the moment. For evening, also for full
dress morning wear, muslin and lace
fichus, square and doubled across are tied
about the chest.
Panier trimmings are finding more and
more favor. | note that many of the
evening gowns have them, when they are
called boufants. They are, in fact, posi-
tive puff, fastened with bows, and these
generally are of MORE ribbon
Redingotes and casaques-su of
the old polonaise-are a style which the
leading French dressmakers favor and an
tique jewelrv being so much worn, old but.
tons of all kinds have been hunted up, and
you cannot do wrong in using any kind,
always supposing they are old.
Some of the old and some of the new
buttons are larger than our crown-piece.
Those of the ightest tone of mother-of-
pearl in this size are placed on the wooden
redingotes for autumn wear.
Toques have held their own more in
France than in England; but the newest
differ in the crowns and bruins from those
worn heretotore-the latter are straw or
velvet, the former either silk, with PIN
point spots, or made of the same stuff as
the dress. The most wonderful novelties
in hats are made in bright-colored straws
in form like shell, embroidered all over
and vito sort Of wing at the side.
Bodices fitting like stays ard made in
beads are worn alike for evening and morn
ing, but the shapes differ according to the
For evening they are low V
shaped; for the morning they come up
quite high to the throat.
The Garibaldi bodices that used to
be worn twenty years ago have been
and Just now the Paris
shops are flooded with pretty striped
bodices, red and white, blue and white,
black and blue. and great variety
of other colors, made with high silk col
lars graduated strip OF the same silk in
the center of the front, AID silk
cuffs; they are most trim looking
and dressy. They call this class
of goods jerseys in England, but they are
not made exclusively of elastic cloth, are
lined, have side pieces, and are veritable
bodices.- CGSSelPs Family Magazine.
WASTE IN THE KITCHEN.
The Restauanter says Waste in the
kitchen is very often great from apparent
trivial sources.
In cooking meats, the water is thrown
out without removing the grease, or the
grease from the dripping pan is thrown
away.
Scraps of meat are thrown away.
Cold potatoes are left to sour and spoil.
Dry fruits are not looked after and be-
come wormy.
Vinegar and sauce are left standing in
tin.
Apples are left to decay for want of
% sorting over"
The tea canister is left open.
XT,at,,a1, laff avrNASaA To he h.,
mice.
Bones of meat and the carcass of turkey
are thrown away, when they could be used
in making good sous.
Sugar, tea, coffee and rice are carelessly
spilled in the handling.
Soap is left to dissolve and waste in the
water.
Dish towels are used for dish cloths.
Napkins are used for dish towels.
Towels are used for holders.
Brooms and mops are not hung up.
More coal is burned than necessary by
not arranging hampers when not using the
fire.
Lights are left burning when not used.
Tin dishes are not properly cleansed and
dried.
Good new brooms are used in scrubbing
the kitchen floors.
Silver spoons are used IN scraplnS Kettles.
Cream is left to mold and spoil.
Mustard is left to spoil in the cruise, etc.
Vinegar is allowed to stand until the tin
vessel becomes corroded and spoiled.
Pickles become spoiled by the leaking out
or evaporation of the vinegar.
Pork spoils for want of salt, and beef, be-
cause the brine wants scalding.
Hams become tainted or filed with YER
min for want of care.
Cheese molds and is eaten by mice or
vermin.
Tea and coffee pots are injured on the
stove.
Woodenware is unscalded and left to
warp and crack.
Mrs. ]. J. BAYNEE52 Lake Avenue
Rochester, n. Y, will tell you if you write
inclosing stamp, that this wonderful story
is true +" In 1882 was taken to the Clifton