Savannah morning news. [volume] (Savannah) 1868-1887, 1884-06-01
HOUSEHOLD NOTES.

! BEAUTIFUL tides are made by painting
! flowers in bright colors on black satin;
! trim the edge of the tides with white
/ lace.
| NOTHING is better than a good tile
| hearth if the tiles are simple in design
! and of good coloring, unless it is a marble
mosaic one.
AS THE boudOir of to-day is not the.
| lounging rendezvous of callers that it
| was in the seventeenth century, the fur
| nishings as well as the character have
materially changed.
IMITATION encaustic tiles are made in
England from tin plate, Hanged so as to
allow the tiles to be interlOcked. 1t is
enameled and its fleXibility adapts it to
use on convex or concave surfaces.
KNIT portieres are made from strips of
silk dresses that have Outlived their use
fitness, or such other pieces of silks as
might be at hand can be utilized. The
portieres have quite the effect of Oriental
stufs.
LADIES who do not have much time for
fancy work need not lack for tides. when
such elegant towels are to be purchased
at so little expense. For the back OF
sofa choose one with embroidered and
fringed ends. This towel should be long
enough so that you can tie it in knot;
arrange this so that it will be smooth on
the top. The ends must be draped grace
| fully.
VERY deep Iambrequins are now made
and put around tables. The top of the
| round or oval table is covered with Grim
son plush, and the valance or lambrequin
made of the macrame cord, or seine Irvine
is tackled to the table with gilt-headed
tacks; satin ribbons of the same shade as
the cover are run in. The favorlte way
to finish the bottom is to make very deep
| scallops and then tie in the cord for deep
fringe.
A DELICIOUS pudding made of grated
apples is especially enjoyed if the apples
are tart and of good flavor. Crate the
apples after peeling them, weigh them
after grating and put with them an equal
quantity of white sugar. To about ten
ounces of apples ana sugar allow four
well-beaten eggs, the rind of one lemon
and the juice of two. Line a shallow
pudding dish with rich paste, put in the
apples, etc., and bake for half an hour in
hot oven. A sauce of cream adds a
touch of unequaled goodness but it is very
nice without.
BOILED Pigs FEET.-Wash twelve pigs
feet clean, place in deep pan and pour
scalding water over them; take them out,
light piece of paper and burn hair of
each one in the same manner as fowl is
cleaned, then place them in warm water;
boil slowly one and half hour, or until
tender; then put them in vinegar, let SIM
mer very slowly for another half hour;
fill a small muslin bag with equal portions
of cloves and allspice, bag to be size of
an egg, tie up and drop it in the pigs feet
and vinegar; let all boil up for ten min
utes, salt to taste.
TRANSPARENT MARMALADE.-CutV very
pale Seville or Florida oranges into quar-
ters; take out pulp, put in basin and pick
out seeds and take off the peel. Put the
peels in a little salt water and let stand
over night; then boil them in good guam
THY till tender. Cut into very thin slices
and put them into the pulp. To each
pound marmalade put one and a half
pound white powdered sugar, and boil for
twenty minutes. If not clear and trans
parent in that time boil for a few minutes
longer. Keep stirring gently all the time,
taking care not to break the slices. When
cold put into Jelly or sWeetmeat glasses,
tie down tightly with brandy paper, and
over that wet bladder.
BANANA CUsTARD. Make white Gus
tard as follows: Two tablespoonful corn
starch, wetted with enough cold water to
dissolve 1t; one cup granulated sugar,
one-third of cup Of butter; stir together
in pudding mold or earthen dish and
pour on enough boiling water to make
thick custard; beat the whites of three
eggs to snow, stir into the custard and set
in the oven to bake for fifteen minutes, or
for the same length of time in a pot of
boiling water; set aside until perfectly
cold, then remove the slight crust that
will have formed on top; have ready the
dish in which YOU are to serve your Gus
tard and some fresh, ripe bananas, minced
finely; mix with the custard and pour
into the dish, and add a meringue made
of the beaten whites of three eggs and
halt teacupful Of pulVeriZed sugar.
CoCoANUT SOUP.-This is an Indian
dish but is excellent. Scrape or crate
fine the inside of two well-ripened cocoa
nuts; put the scrapings into q saucepan
with two quarts of milk; add a blade Of
mace: let it simmer very gently for about
! half an hour, then strain it through a fine
! sieve; have ready beaten the yelks of four
| eggs with little milk and sufficient
| ground rice to thicken the soup; mix into
very smooth batter, which add by de-
| grees to the soup; allow to simmer and
stir carefully until ready; season with
salt and white pepper. Do not allow it to
boil or it will curdle and be spoiled. If
| eggs are scarce cream (half a pint) can
be used instead. This soup is made in
India with white stock instead of milk,
but is equally good as white soup if
made as above. Boiled rice, the grains
dry and quite distinct, should be served
with it.