Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1889-10-12
THE HOUSEHOLD.

! FISH SAUCE.-An authority says that
fish sauce should always be thick enough
to adhere to the fish. 1t is better to be too
/ thick than too thin.
t DEoDoRIzERs. Coffee pounded in a
mortar and roasted on an iron plate, sugar
burned on hot Goals, and vinegar burned
with myrrh and sprinkled on the floor and
! furniture Of a sick room, are excellent de-
, odorizers.
CABBAGE SoUP.-This soup is made
with the fresh cabbages cut into small
pieces and cooked very rapidly. 1t is
thickened with sour cream and buckwheat
noodles, made of buckwheat batter fried on
! the griddle.
For A STRAINED ANKLE.-Take cara
way seed, pound it, put it in tin basin
with little water put it on the stove and
stir it until it thickens, then bind it on the
ankle; it will take out the Inflammation
and ease the pain.
| INDIAN PoNE.-One pint white Indian
| meal, one tablespoon melted butter, one
and one-half teaspoons baking powder !;
beat two eggs very light, and mix, and
| beat all hard together; bake in Turks
head or common cake pans in quick oven
one hour.
CHOCOLATE JELLY.-Take seven table,
| spoonfuls of grated chocolate, the same of
white sugar and one cup of sweet milk;
mix well together, set over fire and let
come to boil. This is very nice to put
/ between layers of cake or to be eaten with
cornstarch pudding.
| To CAN GRAPEs.-Pick them carefully
| from the stems, taking care not to tear the
/ skins much, put them in porcelain kettle
with little water stir them carefully, and
! only enough to make sure that they are
well heated through, then put them in the
cans. The pulp will then be whole, and
| the sauce not all seeds and skins.
| TOMATOES AND ONIONS. Prick the
small ripe tomato skins and lay them in
! layers, cover with small onions and sprinkle
with salt, let them stand a week, drain off
salt water, put the tomatoes in jar and
cover with strong vinegar. Boil pint of
! vinegar with red pepper, horseradish,
spices and mustard, add to the pickles.
| IRISH ToAsT-One quart of flour, one
egg and salt wet with milk or water, two
teaspoons baking powder; roll out as thin
as pie crust, and cook in lard as you would
| doughnuts; when done, dip in this sauce.
4 ShS cup vi sugar, OuS nan cup Vi DuiltT,
/ four heaping tablespoons of sifted -four;
mash all together WELL and then pour in
| boiling water until like starch, flavor to
taste; cook three minutes; serve.
A COOP WAY TO Fry CHIcKEN.-Cut
up fowl and let it steep covered with
vinegar, salt, cayenne pepper and a tea
spoonful of onion juice for an hour. Make
batter after these directions: In half a
pint or more of hot water mix smooth half
pint of flour. Add two ounces of butter
and the whites of two eggs we'll beaten.
Roll the joints of your fowl in this batter
and fry in lard or oil till brown. 1t i'm
proves this dish to add dash of curry to
the flour before mixing it with the hot
water.
Pics FEET.--Take a set of pigs feet
after cleaning, crack and scald in two wa
tiers and thoroughly scrape and clean them;
put them on to boil with small knuckle
of veal; boil four or FIVE hours or until
very tender; pick out all the large bones
, to the liquor, of which there should be two
or three quarts, add two tablespoonIuls of
salt, one teaspoonful small one) Of black
pepper and nearly one quart of vinegar
+ if the vinegar is not very strong use one
full quart. This quantity will fill four
quart vessel. A "set'' feet is four. The
veal increases the quantity, adding deli
cate Jelly: but the pigs feet are sufficiently
gelatinouS to be used without it.