Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1890-09-14
contracted directly from the first person to
whom the disease was conveyed:

contracted directly from the first person to
whom the disease was conveyed.
But my main object in referring to the
incident is to draw attention to the fact
that the domestic animals do constitute a
distinct danger to man, in SO far as some
of the specific infectious fevers are con-
cerned. As yet we know little about any
disease which can lead to scarlatina in the
human subject. But it is probably highly
different as regards diphtheria, for num-
ber of instances have been placed on record
in which, while diptheria has been preva-
lent in the human subject, similar, if not
the same disease, has been ascertained TO
exist among cats; and it is certain that in
some prevalences there has been close as
soeiation between the human sick and the
affected animals. We are at present only
on the borderland of wide subject, namely,
that of the relationship Of the diseases
of the lower animals to diseases
in man; and we may possibly learn here
after that. apart from the origin OF in
fectiye diseases in the lower animals, the
latter may serve as media in communicate
ing infections to an extent as yet not un-
derstcod. Certain it is that the manner in
which dogs, cats and other domestic ami
mails are at timas fondled by those to
whom they belong, and to whom they be-
come attached, is not free from risk.
oTHE EMERGENCY SHELF"
It is wise plan to have in the pantry a
space set apart, and always alluded to as
''the emergency shelf" On it should be
found a can each of salmon, lobster, potted
ham, eorned beef, box of sardines Jar
of picked peaches and one ofcanned pears,
several glasses of jelly and package of
self-rising flour. As soon as one article is
taken from the shelf, its place is filed by
another of its kind, so there is always ma
terial at hand for immediate use, should
the day have been a specially busy one, or
expected guests arrive about tea time.
For the lunch table most beautiful cloths
are now made white or cream-colored, with
border in some delicate tint in vines and
flowers The small lringed doiieys match
the cloth. Painted china and tinted glass
ware seem to be the only fitting adjuncts
for such dainty napery. A stand of fruit
is always pretty center piece, and, apro-
pos of fruit, oranges can be made to look
like great blossoms by cutting the rind in
points from the top and turning it back
and outward at the center. A dish of
canned peaches or pears, or one of stewed
prunes is nice for variety In stewing
prunes do not add the sugar before the
fruit is cooked, but boil slowly until each
prune is plump and tender, then remove
them from the stew-pan and add sugar to
the water they were cooked in, and in a
few moments you viii have fine syrup to
pour over the fruit. Here is my receipt
for
A PRETTY DISH FOR LUNCHEON,
And one which is very little trouble to
prepare: Pickle some beets by boiling
until tender, then scrape off the skins and
put the beets into a jar-an earthen one, is
best-strew salt and pepper over them
while still warm, and cover with vinegar.
This is preliminary, for after the beets
have been eaten and the deep crimson
vinegar remains in the jar, boil some eggs
hard and, removing the shells, drop them
into the beet vinegar. In a few hours
they are colored delicate shade of pink,
and by leaving them over night they will
be of deeper hue. They are picked at
the same time, and will keep nicely. |
always serve them on glass plate in
nest of crisp lettuce leaves.
When lettuce is out of season and lob
ster salad is wanted for lunch, make the
dressing as usual, but mix with the meat
of the lobster four tablespoonfuls of fine
white cabbage, chopped small, with few
shreds of onion, teaspoonful of anchovy
or Worcestershire sauce, or little celery
vinegar. All salads should be eaten as
soon as possible after the dressing has been
added, else they become unwholesome.
Crackers may be toasted by laying them
on the oven CRATE for few minutes The
oven must be hot to brown them.
In baking cake, my las: bit of choco-
late had been used up at breakfast, so |
used some cold, clear coffee, mixing it with
the powdered sugar until the icing was
thick enough to spread on the cake, which
we enjoyed at tea one evening. For fancy
little cakes make a dough just as you
would for cookies. After rolling it out cut
into strips about six inches long and half
an inch wide. Bake these in a quick
oven, and then bunch them-fye in a
buneh-and tie a dainty daisy ribbon
around the middle" Pile the bundles on
fancy plate.
Sandwiches can be made to look quite as
appetizing as they are by little extra
trouble. The long, round French rolls
are the best for the purpose Cut each
piece in uniform thickness, and then, with
a cake cutter, cut the pieces in fancy
shapes for your sandwiches. Butter
the bread slightly, and spread with potted
ham or chicken, and form into sandwiches.
Or, if potted ham is not conveniently near,
you can prepare most excellent filling by
mincing ham very fine and seasoning with
pepper, mustard and celery salta rub all
together and add little butter - make it
a thick paste. Put the sandwiches in
basket with low sides. Egg salad is made
by slicing hard boiled eggs lengthwise
and garnishing with parsley. Pour salad
dressing over them. Sliced ham with
parsley trimmings is also worthy of place
on any lunch table, NELLIE B, WARD.