Savannah morning news. [volume] (Savannah) 1868-1887, 1884-06-15
HOUSEHOLD NOTES.

FRESH MACkEREL.-Clean the fish.
scald bunch of herbs and chop them
fine, and put them with one ounce of but
ter, three tablespoOnfulso of soup stock into
a stewpan. Lay in the mackerel and SIM
mer gently for ten minutes. Lift them out
upon hot dish; dredge little flour, and
add salt, cayenne, a little lemon Juice,
and finally two tablespOonfuls of cream;
let these just boil and pour over the fish.
STRAWBERRY SHoRTCAKE.-To one
quart Of self-raising -four. or in the same
proportion sifted, add four tablespo0nfuls
of butter and rub it thoroughly through
the dry -four by hand; then add four Ia
blespO0nfuls powdered sugar, two eggs,
one cup and half Of milk. Knead little
as possible. Roll thin, bake in quick
oven. After baking put the fruit between
the layers, sprinkling them with pow
dered sugar.-Ihe Caterer.
CHoCLATINA Ice CREA M.-The follow
ing is the recipe and makes, as our cor
respondent has found out. delicious ice
cream. Take One-quarter of a pound of
the choclatina and boil it for three or four
minutes in half pint of milk. Now have
quart Of the richest cream, to which add
the boiled chOclatina and half pound Of
sugar. Stir till the sugar is dissolved,
then put it into the freezer and freeze in
the usual way.-Ihe Caterer.
BOILED TONGUE.-If the tongue is not
hard, soak ii not more than three hours.
Put it into a stewpan with plenty of cold
water and a bunch of herbs; let it come
to a boil; skim and simmer gently until
tender; peel off the skin and garnish it
with parsley and lemon. If to serve it
cold, fasten it to board with a fork
through the root and another through the
top to straighten it; when cold, glace it
and dress with tufts Of parsley.
RHUBARB JELLY.-Take some rhubarb,
wipe it with clean wet cloth, peel it and
Gus it into pieces an inch long. To each
pound of rhubarb add three-fourths pound
of white sugar. Put it to boil for about
ten minutes, or until the juice is well
drawn. Strain it into preserving pan,
let it boil quickly until it clings to the
spoon, skim it and put it into jam pots or
molds. The quickest way to know if it
will set is to drop little on a plate to
cool.
DELICIOUS RHUBARB JAM.-TO six
pounds of rhubarb add six pounds of lump
sugar and six large lemons; cut the rhu-
barb into small pieces about the size of a
walnut; then the lemons should be sliced
and the peel cut very fine. Put the fruit
(taking out the pips from the lemons) all
into large bowl, then cover it with the
sugar broken small; let it stand twenty
four hours, after which boil it slowly for
about three-quarters Of an hour, taking
care it does not stick to the pan, also not
to stir much so as to break the pieces of
rhubarb, as the beauty of it is in being
whole.
AsPERGEs AUX PETITs PoIs.-In Sc
lecting your asparagus for the above dish,
pick out that which is slender and green.
Cut it in half-inch lengths as far as ten
der, dropping the pieces into pan Of cold
water. Now put in a saucepan small
Of Int ( -bo1o a
salt and a half a dozen Jumps of white
sugar. Lift the pieces OF asparagus out
of the cold water and, without draining
them, put them into the saucepan with
the other ingredients and cover all closely;
then set the saucepan over the fire where
the contents may stew briskly for fifteen
or twenty minutes, or until tender. Be-
fore serving remove the onion and serve
hot.-The Caterer.
SwEETBREAD SALAD.-Boil six sweet
breads thoroughly in sailed water Chop
them up when cold. and add to a mayOn-
| naise sauce made thus: Take the yelks of
four fresh eggs and beat, adding drop by
drop enough of the best olive oil to make
the quantity of sauce you want. Add
tablespoonful each of mustard and of salt,
and lemon-juice to taste. The sauce, as
YOU continue to beat, will thicken rap
! idly-resting the bottom of the dish on ice
! will thicken it sooner. Beat with silver
fork. just before serving wash and dry
/ your lettuce, dress it thoroughly with part
! Of the sauce, and then pour in the centre
of the lettuce the sweetbread mixed with
sauce. This is delicious.
/ STRAWBERRY JELLY.-In making this
1 Jelly judgment should be used in the Sc
| lection of the berries. They should be
| fresh and not sandy or dirty, as they will
/ be if picked in wet weather. Hull the
| fruit and place it in an enameled preserv-
/ ing pan on the side of bright fire. The
gentle heat will soon begin to draw the
/ juice from il, and when this flows freely
| simmer it until the berries beg in to shrink,
\ taking care not to let them remain long
/ enough upon the fire for the Juice to thick
en-. Have ready dry sieve which has
been thoroughly cleaned and scalded, and
pour the fruit into this, and, after the
| juice has entirely drained through, strain
it through several thicknesses of muslin.
After weighing it put the juice again in
the preserving pan and boil it quickly for
twenty minutes, stirring it frequently.
| Then remove from the fire and put in the
sugar (crushed white sugar is best for the
| purpose) J, allowing for each pound of the
! juice fourteen ounces of sugar, adding the
! latter gradually as fast as it is dissolved.
/ Place the pan again on the fire as soon as
all OF the sugar has been dissolved and
boil until done. To test whether it has
boiled enough place little upon plate
or saucer; if it becomes stiff it is done
| sufficiently. Then remove it from the fire,
fill and cover your jelly jars, and set away
for use in dry, cool place.-Ihe Caterer.