Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1889-12-01

making this frostilg. Spread over your
cake and set in the oven Just a minute.
A delicious frosting is made by beating a
cupful of sweet cream to froth and add
ing just sugar enough to sweeten. This
is very nice for a Washington pie, but
must be eaten the day it is made as the
cream has rancid taste if kept longer.
If you fail on the above or want an icing
instead of frosting, here is one | am
sure will not fail you if you follow direc-
tions. Soak one teaspoonful of Cox's gela-
tine in one tablespoonful of cold water one
half hour. Add two tablespoonsful of boil
ing water, stir until the gelatine is dis
solved, then add one cupful of sugar, beat
well together. Let it set few minutes to
coCl and spread over your cake. If you
wish delicious chocolate frosting add
melted chocolate to either of the above.
NOVEMBER BREAKFASTS.
If one can send the workers away each
morning to their daily toll fortified by a
substantial and satisfying breakfast, she
has gone far towards insuring to them a
comfortable and prosperous day. 1t is said
that an appetite for breakfast is one of the
surest indications of good health. And
perhaps it shows how few people are in
fine physical condition, with easy diges-
tion and steady nerves, that so few bring
to the first meal of the day any real desire
for food and relish for it. There is all the
greater need, therefore, that this meal be
made inviting as well as nourishing. And
these late autumn days, with their keen
air, which by its incitement to action so
wastes the vitality, make the need even
more urgent.
A good breakfast, to be prepared easily,
must be planned and provided for before
hand, and over night. This is one of the
trite maxims of good housekeeping, but it
is often forgotten, and breakfast-getting
therefore becomes dread and a burden.
In every case where early breakfasts are
imperative, OF where the housekeeper is
fond of morning maps, all possible prepar-
ations should be made the night before.
Of course, kindlings will be made ready,
and of course the tea kettle and coffee pot
are at hand and cleaned. Besides these,
the table ought to be set, the coffee meas
ured, the potatoes pared and sliced for
warming or chopped for hash, oatmeal
cooked tender to be heated again, and
bread sliced for toasting, if toast is in
tended. With varying tastes and appe-
tites, the morning bill of fare even for
households in kindred circumstances, and
whose members follow the same occupa-
tions, will differ widely. Each family
must be law unto itself. But it ought to
be so tempting, if possible that the most
fastidious member cannot resist its attrac-
tions, substantial enough to satisfy him
whose work is hardest and whose exposure
severest. Such result is secured, not so
much by sorts of food, or by any purchase
or manufacture of novelties, but by a wise
use of the staples, and the introduction of
sensible variety of diet.
For family of five persons take two
thirds of cup of ground coffee, made not
too fine, wet it thoroughly with the white
of an egg and a little water, put it in a
clean, hot cofee-pot and pour upon it the
usual quantity of boiling water. Let it
boil five minutes, then take from the fire,
settle by pouring out half-cupful of it
and turn it back again into the coffee-pot,
and it is done.
The next essential is some palatable
form of bread. 1t is a good rule not to set
forth for breakfast, if it can be avoided,
anything that remained from supper or
appeared on the supper table, in the same
form as it then appeared. This is es-
pecially applicable to the bread. If cold
bread must be used or is preferred, let a
little skill transform it. Biscuits dipped
lightly in cold water and then put for a
few minutes in a hot oven, are very like
freshly baked bread and are more digest
ible. Toast in some form will rarely be
refused; dry toast for standby, or, if
ones time is limited, soft buttered toast if
that is liked or any one objects to crusts :;
cream or milk, if such are obtainable !;
German, if time and strength permit.
Buttered Toast-Toast lightly thin, even
slices of bread, dipping each slice as it
comes from the toaster into dish of hot
water into which is dissolved half-tea-
spoonful of salt. Lay on hot plate, but
ter literally and serve at once.
Eggs on Toast-Prepare a sufficient
number of slices as above and place on
each a dropped egg, cooked lightly in boil
ing water, salted very lightly. Carry to
the table at once.
Milk Toast.-Toast a goodly number of
slices and arrange in a deep dish. Put
into saucepan about quart of fresh
milk and stir into it two tablespoonfuls of
sifted -four made into smooth paste with
little milk. Stir constantly till it boils;
add little salt and small pieces of butter,
and pour over the toasted bread.
Cream Toast.-The bread for this may
be cut little thicker and should be toasted
very evenly. Salt each slice lightly and
moisten each we'll with sweet cream, add
ing an extra spoonful to each just before
serving.
German Toast.-Beat together one egg,
pinch of salt and large half-pint of
milk. Have the saucepan hot, and put
in it small piece of butter. Dip each
slice of bread in the mixture, then brown
well in the buttered saucepan, adding but
ter, of course, for each slice, or, if needed,
as each slice is turned. Serve hot.
If the oven heats readily, it is not hard
to have hot rolls, biscuits or drop cakes.
Flour can be sifted, mixing measured, and
bread-tins or roll-pans buttered the even
ing before EYES GREAT-GREAT-
GRANDDAUGHTER.