Savannah morning news. [volume] (Savannah) 1868-1887, 1884-07-06
HOUSEHOLD NOTES.


DURABLE and pretty skirts for every
day wear are made Of ticking; the wild
stripes are the prettiest. If these skirts ar,
starched they viii hold it for a long tim,
and dust can be shaken from them.
WHATEVER virtues condensed mill
may have had as diet for babies it does
| not seem to be a satisfactory substitute
| for new milk fresh from the COW. A mother
! who believes that her baby came near
! starving on it wishes other mothers to be
! very careful and NOT limit any chilQ's diet
to 1t exclusively.
RICE CAKE is made Of one pound OF
ground rice. one pound of sugar, half a
pound OF butter and eight eggs, salt and
nay0rlng TO suit the taste. Beat the eggs,
rub the butter and sugar together till like
cream, then add the eggs, and, last of all,
STIR the rice flour in little at a time.
Bake in sponge-cake tins or shallow pans.
A DELICIOUS SOUP is made in this way /:
Boil three pints of green peas in three
quarts Of water; when perfectly soft rub
them through a colander, then put back
the pulp into the water, which is supposed
to be still boiling; season with salt and
pepper and butter, and thicken slightly
with Hour. Serve with crOutons and very
hot.
A GOOD BREAKFAST DISH is made by
a frying panWith lump of butter, season
with black pepper; when this is hot pour
oyerit enough eggs, that you have broken
In bowl, to cover the ham. When these are
done take the eggs and ham out on a plat
ter; do this carefully so that the eggs will
be on the top.
A FILLING FOR A LAYER CAKE that is
gaining favor is made by boiling a pint
OF molasses very slowly for twenty min
from the fire and flavor with lemon and
stir three well-beaten eggs into it. Stir
this for three or four minutes to make it
light. If you wish to vary this, chocolate
or fruit or nuts may be added.
AN excellent way to warm over pota-
toes Is to put lump of butter into a
saucepan; as it melts add tablespoonful
of flour, stirring it so that it will not burn,
then pour in a cup of sweet milk-if half
cream it viii be all the better; season
with salt and pepper; stir it with a spoon
so that the Ingredients will be well mixed,
then put in sliced cold boiled potatoes; let
them boil for few moments; send to the
table hot.
IF IT Is THOUGHT better to give a sick
person bits of ice, instead of allowing him
to drink a great deal of cold water, wrap
small piece of ice in a clean white flan-
mel cloth, put into bowl and let it stand
by the bedside; provide long pima hat
pin is best; with this small pieces of the
ice can be detached with little effort, and
no one need touch them with the fingers,
as they can be carried to the mouth with
a teaspoon.
A MOST EXCELLENT DISH FOR DESSERT
is made of cake about an inch and half
deep after it is baked. The cake should
not be rich. Put light meringue On the
top; brown this in the oven; cut the cake
in square pieces and serve warm with
wine sauce or with lemon sauce. The
sauce must be at the boiling point, and it
should be poured around the cake so that
it will penetrate it readily. If properly
made this is delicious.
DELICIOUS FRITTERS may have stale
bread for the foundation; if care is taken
in removing any or all of the crust that is
dark brown the fritters will be light col
ored and very inviting in appearance.
Eggs are a good addition in the proper
ton of four eggs to one quart of sweet
milk; tablespoonful of salt, and four or
five slices of bread are also required. The
bread should lie soaking in the milk for
two hours. 1t can be broken into small
bits, and then it will not be lumpy.
SHRIMP SALAD is so delicious that the
man or woman who has not tasted it has
something to brighten the future. If
canned shrimps are used drain and air
them well, then rinse them. Pour vine
gar over them, with very little oil or
clarified butter mixed with it. Let them
stand in this for three-quarters of an hour,
or, still better, for an hour; drain this of,
line the salad bowl with crisp lettuce
leaves, and place the shrimps within, or
still prettier way is to make cups of the
lettuce leaves and put shrimps in them.
The dressing may be poured over them or
be served by itself. Any salad dressing
that is suitable for chicken or fish may be
served with shrimps.