Savannah morning news. [volume] (Savannah) 1868-1887, 1884-12-28
HOUSEHOLD NOTES.

SAUCE FOR WILD DUcK.-Put in a
saucepan a tablespoonful OF HarVey's
sauce, tablespoonful OF W Worcester sauce,
a little salt, cayenne to- taste, small
/ glass of black currant jelly and the
strained juice of half large lemon. Mix
| well and make hot. just before serving
! stir in-by the side of the fire, not on it
| large teaspOonful of made mustard;
/ pour into a warm sauce tureen and serve
| hot.
. Gods HEAD AND SHOULDERs.-Tie up
| the head several times over with string
and lay the fish in plenty of hot water
very much sailed; let it gradually simmer
for 10 or % minutes, and so soon as the
skin begins to crack raise up the fish on
the strainer over the water and let it well
drain; then brush it over lightly with
olive oil, remove the skin and serve, gar
nished with lemon and oyster sauce in
boat.
WINTER SPINACH.-After boiling until
it is tender, drain the spinach by placing
it on sieve and taking care to have all
the water drained out; then chop it quite
fine and put it in a frying pan with good
large lump of butter, some pepper and
salt, stir it and let it heat for about five
minutes; serve it hot. with hard-boiled
eggs cut in slices and arranged around the
edge OF the dish and lemon in quarters on
a separate receiver.
LOBSTER SALAD.-TwO tablespoonful
of salad oil, three eggs. Break the eggs
and drop in the oil. Stir together, add
little chopped tarragOn and chervil, and
a teaspOOnful of caster sugar. Well wash
young lettuce and dry each leaf in
cloth. Cut it up small. Take the best
part of a lobster and divide into small
pieces. Cover the lobster and lettuce
with the salad dressing and well mix to-
gether. Serve in a salad bowl, with The
Holsters head standing up in the centre.
ENGLISH BEEFsTEAK PUDDING.-Line
your mold with thin suet crust. For a
small pudding take three-quarters pound
of rump steak, cut in thin slices, without
tat or gristle; make powder OF pepper
and salt, dip each slice into 1t and lay 1t
round in layers in the basin until nearly
full. Fill up the centre with oysters or
mushrooms, tie it tight and boil for three
hours; add water in the saucepan as re-
quired, but it must net reach the top of
the pudding mold. Fill up the basin with
good stock.
APPLE MARMALADE.-Peel, core and
thlnly slice good cooking apples (apples
that cook to a smooth pulp easily; allow
three-quarters of pound of loaf sugar to
pound of apples; put the sugar IN a
preserving pan Ga tin or iron saucepan
will turn them black with half tea
cupful of water to six pounds of sugar;
let it gradually melt and boil 1t for ten
minutes. Then put in the sliced apple
and few cloves, cinnamon or lemon peel
to flavor if liked. Boil rapidly for an
hour, skim we'll and put in jam pots. 1t
should be quite smooth pulp, clear and
bright amber color. viii keep good for
twelve months.
SARDINE SALAD.-Rub two or three
sAr6inpg in a mortar with tho uplkG n
two hard-boiled eggs. Add equal quanti-
ties of vinegar, wine and cream or oil
(abOut two tablespoonfuls of each },
little cayenne or white pepper and CRATE
OF nutmeg. Break up any remains of cold
fish with forks, that it may be flaky;
spread a layer of the fish on a dish; strew
over it some capers and thin slices of
picked gherkins, then thin slices of
smoked or Bologna sausage, and on the
top, neatly arranged, sardines In halves,
opened the long way and the bones drawn
out if they are not dissolved; stir up the
cream you have made, pour it over the
dish and garnish with sliced eggs; a wreath
of any fresh salad and slices of lemon.
OYSTERS LAMARECHALE.-St very
gently in four ounces of butter some thinly
sliced truffies and smallmushroOms (quan-
THY equal to small can of each }, and, after
cooking ten minutes, add salt, white pep
per, cayenne and mace; stir in four large
tablespOOnfuls of -four and mix it we'll
while 1t thickens; put in the SKINNED
| liquor in which the oysters have been
scalded, then add enough boiling new
milk to make it as thick as rich cream;
! take from the fire and stir in the yelkS of
four eggs beaten well, with tn juice of a
lime and tablespoonful of water. Place
a spoonful of this rather thinly on a dish
| sprinkled with crumbs, and on each spoon
! full put two or three oysters and cover
with the mixture. Allow to perfectly
cool, trim into squares and dip each
| square twice into beaten egg and bread
crumbs. Fry to light brown in butter
and serve very hot.