Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1889-12-15

That If you fold your clothes as you take
them from the line they will iron much
easier.
That your copper washboiler, if well
rubbed with cloth dipped in coal oil, will
be clean and bright.
That to keep your bedding pure and
wholesome open your beds and ar the
first thing in the morning.
That one part suet to two parts lard,
rendered together, is much better for fry
ing purposes than all lard.
That if you want to keep your house
free of moths never put down your carpet
until the floor is perfectly dry.
That to wash smoothing irons IN dish
water, after washing your skilIets, will
make them smooth and prevent rustlng.
ct the White House Mrs. Harrison su-
perintends the laundresses, chambermaids
and cooks; Mrs. Mckee has charge OF the
butler and walters and superintends the
china and glass closets, while Mrs. Russell
Harrison sees to it that the supplies OF
food and wine are kept up in proper style.
In this way the three ladies make an easy
task ofwhat was sometimes heavy burden
to Mrs. Cleveland.
"The girl of the period" writes fashion
gossip, "grows sweeter and sweeter."
There is a perfect rage of perfume.
Bureau pads, Innings for the bodice, pillow
rests and a multitude of other things are
all heavy with delicate aroma of sweet
violets, heliotrope and the numberless
varieties of satchet powders.
PANCAKES IN VARIETY.
On cold winter mornings pancakes of all
varieties hold an important place at the
breakfast table. The cherished buckwheat
cake, most prominent of all, from Thanks
giving Day to early spring, is seldom abb
sent from the morning meal in the genuine
American family. When properly made
this is the most delicious of all the grid
dle-cakes, but it has been against it, when
made from yeast or risen over night, that
it was difficult to make light and sweet,
and that disagreeable effects frequently fol-
lowed its eating. 1t is found that by the
use of baking powder to raise the batter
these objections have been entirely over
come, and that buckwheat cakes have be-
come a most delicious food, light, sweet,
tender, and perfectly wholesome, that can
be eaten by any one without the slightest
digestive inconvenience. Once tested from
the following receipt no other will ever
be used:
Buckwheat Cakes-Two cups of buck
wheat, one cup of wheat flour, two table
spoonfuls of baking powder, one-half tea
spoonful of salt, all sifted well together.
Mix with milk into thin batter and bake
at once ON hot griddle.
Rice Griddle Cakes-Cook the rice un-
til perfectly soft, drain dry and mash with
a spoon until the grains are all broken up.
For each cupful of rice take two eggs, one
pint of milk, one heaping teaspoonful of
baking powder, one-half teaspoonful of
salt and flour enough to make thin bat-
ter
Hominy Cakes-Two cupfuls of cooked
hominy crushed with a potato masher un-
til it is a smooth mass. Add one level
teaspoonful of salt, two teaspoonfuls of
baking powder and one cupful of -four
Stir together; then add by degrees one
eggs. Bake in thin cakes.
Cornmeal Cakes-Two teaspoonfuls of
baking powder and one teaspoonful of salt
added to one quart of sweet milk, with
sufficient cornmeal to make thin batter;
no eggs or butter are used The cakes bake
quickly to rich brown and are tender
and light.
A very delicious and sweet pancake is
made by taking one pint of sweet milk,
four eggs, two tablespoonfuls of powdered
sugar, two tablespoonfuls of melted butter,
one teaspoonful of baking powder, and
flour enough to make moderately thin
batter. Beat the eggs, whites and yolks
separately, until well frothed; stir the
butter, sugar and one cupful of flour, into
which the baking powder has been mixed,
into the yolks; then add the milk. If
needed, add more flour. Bake in small
cakes, butter each one as it comes from the
fire, place four in pile, with very thin
layers of sweet jelly between and powdered
sugar over the top. They should be baked
very thin and four served to each person.
1t will be observed that a little sugar
added to any kind of griddle cake batter
will give pretty golden-brown color
when baked.
When the griddle needs cleaning rub it
thoroughly with salt, instead of washing
with water so often. The salt removes
the surplus grease and keeps the griddle
pure and prevents the batter from sticking
when baking.
Always use a good pancake turner for
turning the griddle cakes. Some people
have good luck with knife for turner,
but this is apt to break the cake and works
so much slower than a long-handled
turner.
The purest and richest syrup for pam
cakes is made by dissolving sugar in the
proportion of three pounds of sugar to one
pint of water. Many persons prefer the
flavor of syrup made from New Orleans
sugar to that of the white sugar.
EYES GREAT-GREAT-
GRASD-DAUGHTER.