Savannah morning news. [volume] (Savannah) 1868-1887, 1884-04-13
HOUSEHOLD NOTES.

NASTURTIUNI SAUCE FOR BOILED NUT
TON.-Cut up into small pieces two table
spOonfuls of picked nasturtiums. Then
melt in a steWpan an ounce OF good but
ter, dredging in very gradually little
flour less than an ounce will be su1h-
cient); work this with a wooden spoon
until it is very smooth, and then add about
halt pint of boiling gravy, beating it
well until the Jumps are entirely dissolved.
Then season with two teaspOonfuls of mas
turtium vinegar and pinch of cayenne
and salt; put in the minced nasturtlums,
and when the sauce has boiled up again
it is ready to serye.-Ibe Caterer.
ROYAL SAUCE FOR FOwLs.-Take the
breast meat Of a cold roast fowl, without
the skin; put it in mortar with slice
of Vienna bread, first soaking the bread
in milk and squeezing it till quite dry.
Pound these to n paste, and then add Sutt-
cient white stock to make it smooth and
about as thick as custard, seasoning 1t
with a little salt and pepper. Place the
sauce over a gentle fire and let 1t simmer
for twenty minutes to half an hour. Then
set it one side, and while cooling beat up
| the yelks of two eggs with half cuptul
of cream, and stir the mixture into the
sauce. Put it again over the fre<o heat,
stirring constantly, but do not let it boil
after adding the eggs and cream. Those
who like the favoring can add to this
sauce half dozen almonds reduced to
paste,-Ihe Caterer.
RHUBARB PIE.-Select rhubarb that is
young and tender; wash well and trim of
the fragments of leaves, taking care that
no worms are left imbedded in the stalks.
Peel these, split each once or twice, max
ing the slices very thin and cut into inch
lengths. Prepare a stiff cream paste,
roll it in a thin sheet and lay the under
+ L 10 n nd bo1 u
/ cup Of sugar over the bottom of the pan;
then put in the rhubarb, carefully placed
and at least six slices in depth; cover with
the other half crop of sugar. Now roll a
thin top crust, cover the pie and pinch the
edges firmly together; finish neatly, prick
we'll with a fork and cut good crOss-slit
in the middle. Bake in a quick oven
twenty-five to thirty minutes, or till the
crusts are evenly Drowned, top and bot
tom. Serve cold. RhuDarb pie, well
made, is very delicate in flavor; inditfer-
emily done, it is one of the poorest The
/ Record.
! WHOLE-MEAL BREAD.-There is a strong
public opinion awakened in regard to the
! superior healthtulness and disturbances
in every way of bread made from whole
( meal, instead Of from skeletOniZed white
/ -four or the common mixtures of bran and
! -four which pass current as "Graham"
! bread. WhOle-meal bread made from we'll
| cleansed and prepared whOle-Wheat flour
is not only sWeeter-more palatable when
one is a little accustomed to it-but con-
tains double and treble the amount of
| strength, and all those constituents ne
| cessary to the formation of blood, bone,
muscle, and those, also, which give color
! to the hair, of which the ordinary white
flour is deprived. HOusekeepers who wish
/ to have the best bread; mothers who wish
/ their children to grow up strong and
sound, should see to it that whole-meal
| bread enters largely into their diet, and
| that grains, fruit and green salads and
| vegetables each occupy as important
! place as meat.-Ihe Record.
| ONE of the most valuable adjuncts to
! the breakfast table during the spring sea-
son is water cress. In England it is the
| regular accompaniment of the bread and
/ butter, or toast and fresh-lald egg, of
which the simple breakfast in spring and
summer is composed. 1t is sometimes
complained that water-cress in this cOun-
try is not so eatable as in England, be-
cause not so tender and pungent. But
where little care is taken, where the
! conditions OF growth are made as nearly
! as possible like those which exist in Eng
/ land, it will be found equally good and
/ wonderfully freshening to the blood and
the jaded appetite. 1t is always a good
| plan to reduce the amount OF meat with
the approach of warm weather, and in
| trOduce into the bill of fare all the young
and fresh growth possible, water-cress,
plain and as salad, garden rhubarb, let
| tuce and small onions, which are valua-
bic for those who can eat them.-Ihe Re
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