Savannah morning news. [volume] (Savannah) 1868-1887, 1884-03-02
HOUSEHOLD NOTES.

a NICE WAY to prepare potatoes for
supper is to take cold mashed potatoes
roll out with4iOur scattered on the knead
ing board and cut in cakes with a coOky
cutter: wet them over with the white OF
an egg and bake them until light brown.
IF COMPELLED to use canned fruit that
is not put up at home seek to render il
palatable thus: Open the can and drain
off all the liquor. Put the fruit in proper
dish. To the liquor add sufficient sugar
to make it like syrup; let it 'come to a
boil" but do not let it boil; then pour it
over the fruit.
LADIES CAKE. OR WHITE CAKE.-Take
the thoroughly beaten whites OF five eggs
and mis- with them one and half cuptuls
OF white sugar and half cupful of butter
stirred together to a cream. Add half a
cupful of milk in which one-Quarter Of a
teaspOonful of soda has been dissolved.
Stir in two and a half cupfuls Of -four with
half teaspOOnful of cream tartar mixed
with it. Flavor with a teaspoonful of eX-
tract of bitter almonds. Bake in small
cakes and frost with the beaten whites
of two eggs mixed with two cupfuls of
sugar and one teaspOOnful Of cOrnstarch.
JELLIED CHICKEN.-To make jellied
chicken or veal, boil the meat till it falls
from the bones; use just as little water
as possible; when cold chop it very fine,
season with pepper and salt and pinch
of curry if you like that flavor. Then put
it in a mold with a layer of hard-bOiled
eggs, either chopped or sliced. Boil the
water in which the meat was cooked until
it is half boiled away; add tablespoon
full of gelatine; when it is dissolved, and
while still warm, pour over the meat.
This will be ready for use the day after it
is prepared.
ROAST TURKEY WITH OYSTER FORCE
AIEAT.-Prepare the turkey by removing
the feathers and entrails and singeing IT /;
then stuff it with the following fOrcemeat:
Soak sufficient stale bread to fill the tur-
key in cold water, and then squeeze it
nearly dry in a towel; strip one quart Of
oysters through the fingers to remove the
bits Of shell, strain their liquor and add
it to the bread; slightly fry the oysters in
two tablespOOnfuls of hot butter, add them
to the bread with the butter in which they
were fried, season the forcemeat with salt
and pepper and use it for the turkey. In
stead of the oysters any flavoring or sea-
sOning may be used in the stuffing.
CHICKEN CREAM.-POund the white
flesh of fowl into a pulp, pass it through
a hOrsehair sieve, put it back into the
mortar and work into 1t the yOlks of three
or four eggs and a gill of cream; flavor
with pepper, salt and grated nutmeg and
if liked, suspicion of shallOt. When
the mixture is perfectly amalgamated,
butter a plain mold, arrange thin slices
of truffles at the bottom and sides of it by
pressing them on the butter, then put in
the mixture. which should only half fill
the mold. Tie piece Of paper on the top,
place a mold into saucepan half filed
with hot water and steam it for an hour
and a half. Serve with truffle sauce.
Truffies may be omitted altogether and the
dish served with tomato sauce.
A NOVEL and very bright and Orna-
mental rack to hang on the wall, to hold
papers or other light articles, is made of
fans. For the front take one fan, remove
the wire from the bottom and spread the
fan out straight; for the sides use fans
partly open; for the back YOU may use
two fans widely opened, with the handles
tied together SO that the back will be
rounding over the top, or you may use
pasteboard for the back, and put one fan
on that at the top in any way that is OTna-
mental. These fans are to be firmly fas-
tened together and may be tied at the
corners with ribbon or with little cords
and tassels. For the paper rack use large
fans, and for bedrooms, where they would
do service as hair receivers or receptacles
for notes and cards, the smaller ones are
in the hest taste,
STEwED EGGs.-BOil five or six eggs
ten minutes and let them lie in cold Water
until they are perfectly cold. Then peel
and cut crosswise in slices with sharp
knife. Have on the fire in a frying-pan
cupful Of sOup-stOck or gravy, in which
half an onion has been stewed five min
utes, then taken out. When it comes to
boil, heat in tin plate a teaspOOnful of
butter, roll each slice Of egg in it, coat 1t
with flour and lay gently in the frying
pan. Set the pan at the side of the stove
to do this, then remove to a warmer spot,
but do not allow the gravy to boil again,
merely to simmer around the edges. Leave
the eggs thus five minutes. Line a fiat
dish with very crisply-tOasted bread,
dipped in sailed boiling water and but
tered. Lay the sliced eggs on this and
pour on the gravy. This is nice break
fast dish that may be improved by chopped
parsley.