The record-union. [volume] (Sacramento, Calif.) 1891-1903, 1899-08-13

eaten the moment it is done, while light,
, puffy, brown and delicious. The in
| gradients called for are four eggs, half
as much grated cheese as egg, half
as much butter as cheese, thin table
! spoonful of cream, a Scant, half tea
| spoonful OF salt and a tablespoonful of
| pepper Melt the butter, add we'll
| beaten yolks of eggs, the cheese, cream,
salt and pepper, and lastly the whites
OF the eggs whipped stiff. If the chat
ing dish is used, cover and cook over
the hot water pan.
| The thrift of manufacturers should
be an object-lesson to women in the
care of their home domain. In a recent
| talk with a New York dairyman, it was
| learned that handsome profits were
made by him every year from the sale
OF curds and whey left over in his es-
adjustment in the cottage cheese de-
, partment. These cheeses. as is we'll
| known, do not keep long, and those I'M
| sold are returned to the factory. Here
| they are dried and are shipped in bulk
to some point in New England, where
they are subjected to a process that
changes them into the finest kind of
1
used to line the boxes for choice con-
| fectionery. Previous to this discovery,
these curds We're thrown away with the
whey. The latter is also now utilized,
sugar or milk used in pharmacies for
| coating pills and tablets being extract
ed from it,
Corn that is to be used in the max
| nf n lot 4
| rather than cut or grated from the
ear. A good proportion is a pint of corn
| to five eggs and half cupful of cream
The yolks are beaten light and the
cream and corn added, with a good sea-
sonlng of salt and pepper, before the
whites, beaten to stiff froth, are
| lightly stirred in. This makes enough
| for two omelets to be made, first one
and then the other, both to be served
at once. If the mixture is halved, three
eggs to half-pint of corn is the proper
proportion.
! A suggestion recently made in print
concerning the quality of corn obtain
! able IN city markets is worth pass
ing on. This was to the effect that
corn should be husked as soon as pick
ed. The reason assigned was that the
musk, accustomed to taking nourish-
ment from the stalk, attempts to con-
t.nue the supply from the ear when
taken off the parent stem. All city
housekeepers have noticed the great
difference between the corn served at
their home tables and that obtainable
at the country farm, where the journey
from field to table is a quick one This
suggestion is not of so much value to
city dwellers, as the corn which they
buy one morning has been picked in the
truck farms the day before, and it's
husking SO long beforehand might not
be wise for other reasons. The house
Keeper, however, who is supplied from
her own cornfield, or can control the
time of picking, may make the expert
ment and judge for herself of it's eff
cacy.
Pretty china sets for the bedroom
table are shown, with all the pieces to
match. These include tray water
pitcher of graceful shape, a glass with
gold rim, candlestick and matchbox
! all of similar decorate except the
tumbler. Sets made entirely of glass,
| including the tray, are also to be had
Individual luncheon or breakfast sets.
for serving one person at the ia BILE. or
to be carried to the bedside, are an
l-other attempt of the manufacturers to
cater to special service. These sets
| come with a variety of decorations, and
include all the pieces needed to serve
the usual breakfast or luncheon. They
are arranged on q large tray made of
| papier-mache, painted and decorated
| TO match the set.
To make Princess pudding put six
| tablespoonfuls of cornstarch into a
bowl and mix it gradually with a lit
| tie cold milk until perfectly smooth.
| Pour over pint of boiling milk. which
has been sweetened to taste, and flaw
ored with the peel of half a lemon; stir
| quickly while adding the milk, then
pour the contents of the bowl into the
| saucepan and stir over the fire until it
| has thickened and is quite smooth.
Then turn the cornstarch into a bowl,
and when it has cooled a little add the
| beaten yolks of two eggs; spread lay
| err of raspberry jam over a pie dish Of
| a convenient size, and fill it up with
| the cornstarch. Whisk the whites of
| the eggs to a stiff froth, mix them
! lightly with a little sifted sugar, and
| spread the meringue over the pudding,
and bake it in moderately hot oven
until the white of egg is a pale golden
color. On taking the pudding from the
oven leave it to cool in the kitchen be-
| fore placing it in the larder, and when
quite cold it will be ready to serve.
|