The record-union. [volume] (Sacramento, Calif.) 1891-1903, 1898-03-13

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A delightful story comes from Cen
nccticut. and is the result OF forage
in that promising place for antiques.
In village home was found a lacy VINO
displayed with pride her beautiful col
lection. One Of its cherished pieces
was very old two-handied silver cup,
which the exhibitor explained belonged
to an ancestor Il have offered hun
dred dollars for if, but | cannot buy
it, she said so ] rent it 10 have ii 10
lool, at. 1t costs me ten dollars year
but is never-ceasing satisfaction
Such devotion TO ones hobby should
Ireally so into book.
II the wall of a kitchen in a new
house is painted before the drying CT
the plaster. it is easier to clean When
tie smoke and steam and hy-spacks
F, have defaced it. The modern Kitchen
admits. from sanitary point OF view
no inch OF space that cannot be washed,
The hard wood or vanished cheaper
wood wainscoting can be wiped off con-
! stantly, and if the space above the
! wainscCat cannot be painted 1t may
easily be covered with the vanished
paper, which also is easily wiped Win
a damp cloth. Porcelain sinks with no
dark closets for any tuclIinS away OF
dirty rags or other litter should con-
tinue the sanitary scheme. The recent
interest in household economics is do
ing much 10 impress upon housekeep-
ers the fact that the kitchen is, per-
haps. the most important radiating in
huence Of the house, and ii is beng
treated accordingly
! A pretty garnish for other sweet
dishes is iced oranges. The oranges
are peeled and pulled apart into sec
tons each piece being dipped into a
soft icing until it is perfectly covered
They are then strung With a fine, sharp
needle on thread and put in The
warming oven to dry thoroughly. II
the hot oven of the range is not too hot
they can be suspended there from the
top crate. and the drying process IS
more quickly accomplished, but they
must not be Drowned, only dried white
/ They are then laid around a mould of
lemon jelly or of plain bianc-mange, or
OF any dessert whose flavor is not very
positive.
, Rum omelet is offered in French hes
pitfalls to patients whose digestion has
completely forsaken them. The omelet
is delicately made, little powdered
sugar sprinkled over it. but along the
side OF the dish, the rum poured over
and lighted. Il is, Of course eaten at
once. the burned liquor contributing.
according to the French idea, TO the di-
sestibility of the dish
"
A correspondent asks for a formula
for date bread One, given by a cooi.-
ing teacher. calls for two tablespoon
fuls of brown sugar and enough whole
wheat -four to make a very stiff batter,
to a riilt of light white -four sponge.
. Into his is stirred two cupfuls Of
STONED dates. and the mixture is ,hen
put into the bread pans and set to rise
again. When light, it is baked in Il
moderate oven for a short hour and
half
Golf has reached the parlor. A chi-
! drens g&ne of parloT golf proved very
popular during the holiday buying.
delicious pudding, made from ba
nanas or pineapples or almost any kind
of fruit, is recommended by an English
housekeeper. The banana is cut in long
fingers and put to soak for half an hour
in lemon juice and powdered sugar.
This marinade may be favored with
little liqrer if preferred. While the
fruit is soaking, make a rich custari
with a pint of fresh milk, four eggs
and an ounce of powdered sugar.
Have ready in mold q caramel made by
putting an ounce of loaf sugar into
pan, after dipping each lump into cold
water. Stir this over a clear fire until
it meits into a dark-brown color almost
like molasses. This is poured into lie
bottom OF a mold, the mold being pat
in cold water for q moment to set the
caramel The fruit and custard are
then mixed together, both being cold.
and all IS poured into the mold Inc
latter is then covered either With its
own tin CT with a piece OF buttered pa
per ana steamed for an hour 1t iaay
be TUNED out and served hot, or lift
to cool and served with whipped
cream. The same pudding is especially
good with cup Of chestnuts as fo,ir-
dalton instead Of the fruit If these
nuts are used, they are, after being
shelled, laid in a little weak lemon
Juice anG water TO remove the second
/ skin easily. and they are afterward
! gently stewed in their bath of lemon
juice. instead Of being put into :ile
pudding raw as is the case with the
fruit.