Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1889-12-08


silk or thread stockings underneath, and
then dawdle along the pavement with bit
ter winds of winter shifting their temples.
their delicate ears, their Threats and the
bases of what should be their brains. Such
care as this is not sensible. To be hand
some any woman must take care OF her
self. Without health beauty is impossible
Mrs. Annie Jenness-Miller has the
correct idea. The only way TO bring about
dress reform is to devise garments that are
more graceful and more beautiful than
those now in vogue. The average woman
considers it her first duty 20 look hand
some, and anything that assists or detracts
from that ends gets treated accordingly.
No sensible woman is gong to make her
self look like trump simply for hygenlc
purposes.
A woman in Wadley, Ga, has become
grandmother at the age of 80. She mar
ried when only IA, and her daughter has
done likewise.
Somebody says: eff a woman hates you
you may be sure she has loved you, loves
you now, or will love you"
BUY AT WHOLESALE.
Few people realize how much can be
saved by buying groceries in quantities.
To be sure, it necessitates the expendi
ture of large sums at various times instead
of continuous small amounts of money,
and to people whose income is small
weekly salary it is almost an impossibility.
The Bible says that ''the destruction of
the poor is their poverty" and it is GER
tainly very true, for it is difficult thing
to be able, under such circumstances, to
buy the barrel of -four, which is cheaper
than the eight bags which it is supposed
to contain. In fact, barrel of -four con-
tains nearer nine bags than eight, one at
a time. A box of soap will last great
deal longer than the same number of
cakes or bars bought singly from the gro
Gerry. 1t is expensive, but it pays if one
has the money that can be expended for
that purpose alone. There is very little
economy in buying barrel, or a half
barrel of sugar; yet, in the preserving sea-
son, sugar brings a higher price than be-
fore or after it. People who live in the
country will do well to buy from a whole
sale or large retail city house, five pound
box of tea of good quality, sack of
Drowned coffee, which kept in close recep-
ticles will retain its good qualities if fresh
ly ground each day. Add to these, spices
and favoring extracts, tin boxes of crack
ers, canned goods Salmon, lobster and sar-
dimes, and anything else that is in fire.
quent demand. These groceries are much
fresher and better than country market
men carry, and by ordering quantity
sufficient to fill barrel or large box, will
more than save eIpressage or freight in
the reduction obtained on the goods, for
these houses sell much lower than country
stores can afford to do.
COOKING OYSTERS.
In this season of an abundance of oysters
it is well to know a variety of ways for
cooking this desirable article of food
Oysters la Cream-Open dozen oys-
tiers carefully and save the liquor; take
half pint of milk, add to it piece of but
ter the size of a walnut, thicken with -four,
and simmer ten minutes. Add the oysters
and their liquor season to taste. Have
some nicely Drowned slices of toast, take
up the oysters carefully, lay them on the
toast, pour the mixture over and serve.
Steamed Oysters-Lay them in potato
steamer over boiling water, cover with a
pldIO W hSSp Vic oISdn III, anu COOh IOT
ten minutes. Then serve quickly in the
shell, and on very hot dish, with fried
brown bread and lemon or vinegar.
Stewed Oysters-Take pint of milk
thicken with dessert-spoonful of corn
meal, and stir in an ounce of butter; sea-
son well, add dozen oysters and stew
gently for half an hour. When serving,
garnish the stew with sippets of bread
soaked in lemon juice and fried in butter
Oyster Patties.-Make first a rich puff
paste with half pound of Vienna flour
and half pound of butter. Press all the
moisture of the butter with clean cloth,
then rub half of it very lightly into the
-four. Mix with sufficient cold water to
form paste. Roll, and put on the re-
mainder of the butter. Fold in three and
roll out. Repeat this; then fill the pattie-
cans and bake quickly. Beard and drain
dozen oysters, add few drops of lemon
juice to the liquid, and then thicken with
-four, butter and the yclk of an egg. Cut
the oysters into dice, stir them into the
mixture with few drops of anchovy
sauce; warm up and fill the cases.
Fricasseed Oysters-Take teaspoonful
of cream and the beaten yolk of an egg.
Mix them well together, then drain the
liquor from dozen oysters, thicken it
with butter and flour, add the egg and
cream, season to taste, aud simmer for FIVE
minutes, stirring all the time. Lay in the
oysters, let them warm through, then pour
over slices OF buttered toast
Escolloped Oysters.-Butter some scol-
lop shells and line them with bread
crumbs soaked in milk, drain the oysters
and lay them in -four are enough for one
SHELLY, season with pepper and salt, cover
with thick layer Of crumbs also soaked in
milk, put tiny bits of butter on top, and
bake in a quick oven for fifteen minutes or
more. Ewes GREAT
GREAT-GRAND-DAUGH