Savannah morning news. [volume] (Savannah) 1868-1887, 1884-08-03
HOUSEHOLD NOTES.


BANANAS AND CREAM.--Peel, slice and
heap up in dessert dish, and serve raw
with fine sugar and cream.
CUP SPONGE CAKE-Beat two eggs in
a cup, fill with sweet cream, and add one
teacup OF sugar, one and One-half of flour.
BLACKBERRY WINE.-To one gallon OF
mashed berries add one quart of boiling
water and let it stand tWenty-fOur hours
tnen strain them, and to every gallon of
juice add three pounds of brown sugar.
| Fut IN jug or demijohn and cover with
| q Unln piece of muslin until October, then
bottle it off.
PEACH PIE.-Line a deep dish with
| soda biscuit dough or pie crust rolled one
fourth of an inch thick, fill with beaches
! pared, sprinkled with sugar and little
| hour, and if not too juicy add about two
tablespoonful of water put on the upper
crust, secure the edges and bake. Eat
with cream.
BEET PoPs.-The tops Of young beets,
II treated in the same way as spinach, but
boiled for half an hour, instead of ten min
utes, will be found very similar to spin
ach, and quite as good. This dish should
roots of large red and white beets, and
seasoned plentifully with pepper.
If YOU WISH to make jelly Of red rasp-
berries and currants, use them in this
proportion: To eight quarts of berries
allow three of currants. This makes de-
licious jam. The fruit should be boiled
and the scum taken from the top before
the addition of the sugar. After that is
put in let it cook just long enough to dis
solve the sugar.
TURNIPs IN SAUCE.-Shape some tur-
nlps like pears; make a good white sauce,
to which is added some stock. Boil the
turnips in this until they are tender.
When the sauce is well reduced { after
taking out the turnips }, add to it a little
powdered sugar, and, at the moment of
serving, add a small lump of butter and
the yelks of two eggs.
CURRANTS AND RAISINS cooked and
canned together make delicious sauce.
They should be thoroughly cooked before
putting the sugar in. AS you stir them
crush the currants with the spoon toilet the
air escape. A good deal of sugar should be
used; the pound for pound rule is a good
one. This makes an excellent meat sauce
and pies made with it are luxurious.
MUTTON OUTLETS AND TOMATOES
Trim from the outlets all superfluous fat
and dip them in an egg beaten up, add
some pepper and salt; then roll them in
bread crumbs and let them rest for a cOu-
pie of hours. Fry the outlets nice color
IN plenty of butter; arrange them in
circle on dish and put baked whole to-
matoes in the centre, with their gravy.
Picked BARBERRIEs.-Rol the bruised
berries of few punches in salt and water;
strain and put gill of the liquor to a
quart of vinegar, with an ounce of salt,
quarter of pound of loaf sugar, quar-
ter of an ounce of pounded ginger and
little sliced horseradish; boil and strain
it; then pour it hot over the barberries,
the finest punches having been previously
selected and placed in jars; when cold
cover closely with bladder.
BAKED TOMATOES.-Takea deep pud-
ding dish and butter the inside of it well;
first put a layer of bread crumbs, then a
layer of peeled sliced tomatoes, then a
small onion cut very thin; dredge on
little flour, pepper and salt; now begin
with bread crumbs again, tomatoes, onion
and seasoning till the dish is full; the top
layer must be bread crumbs, with salt
and pepper and a few small bits of butter
over it; put this in the oven; keep 1t COW
cred with a tin plate for an hour; then re-
move the plate and let it brown. 1t does
not require too hot an oven. 1t will take
at least two hours to bake.
GOOsEBERRY PUDDING.-One quart of
gOoseberries; pick them free from tops
and tails, wash and drain them quite dry
in a colander; chop very fine one-quarter
pound suet, mix it with thTee-Quarters
pound flour, a small teaspOonful of baking
powder and very little salt. After thor
Oughly mixing add as much cold water as
will make the whole into a stiff paste,
roll out, line the basin with the paste,
then put in the gooseberries, with about
One-half pound Demerara sugar, cover
with the paste, well pinch together, tie in
a cloth, put into boiling water, and boil
from two and half to three hours.