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

CORN BREAD.-One cup of corn meal.
two cups OF flour, One-fOurth of IA cup of
sugar, three-fourtns of cup of melted
butter, one cup of milk, three eggs, three
teaspOontuls OF baking powder.
NUT CAKE.-One cup of butter. two
cups of sugar, three cups of -four, two
cups of kernels of hickory nuts, one cup
of cold water, One-half teaspOOnful of
soda and two teaspoonfuls of cream tar
tar.
CHICKEN SALAD.-Chop separately the
breasts of two chickens, two large punches
of celery, four hard-bOiled eggs: put to-
gether and mix thoroughly. Make sauce
of one tablespoonful of sugar, one of made
mustard, a halt cup OF butter, one cup of
vinegar; pour hot over the salad.
RICE BLANC MANGE.-Put six ounces
OF the best rice into a pipkin with pint
Of water and let il simmer slowly in the
oven for two or three hours. Then add
halt pint of milk or cream, three ounces
of loaf sugar and flavor with vanilla. Boil
it over the fire and pour into mould.
When quite cold turn out and serve with
preserve of any kind.
FRUIT PUDDING.-0ne-half pint each
of molaSseS, sugar, butter and sour milk;
three eggs; two teaspOOnfuls Of soda,
cloves, cinnamon, nutmeg and raiSinS;
flour to make a stiff batter. Butter cake
pans DOut III tie iili&lUiGs otb III d SbGhlll-
er, cover tightly and steam two hours. Do
not remove the lid until ready to serve.
Serve with sauce.
BROWN BETTY.-Grease a pudding dish,
put into this layer Of nice cooking APP
pies, sliced, then layer of bread crumbs,
with sugar sprinRled, and small bits of
butter. For three apples use cup of bread
crumbs, One-half cup sugar and piece
of butter the size of an egg. Put layer
Of broad hc Os1 no 10 If iG N
either with or without cream.
ORANGE DEssERT.-Cut into thin slices
six pared oranges; boil together one pint
of milk, the yolks OF four eggs, one table
spoonful of corn starch made smooth with
little cold milk; when thickened pour
over the fruit; beat the whites OF the eggs
to a stiff roth, add one tablespoonful of
white sugar; pour over the custard and
set in the oven for few minutes.
POTATO EGGs.-Mash five or six well
boiled potatoes, add salt, one tablespoon.
full OF melted butter, one cup of cream;
work we'll and when quite free from Jumps
| add two well-beaten eggs and cup of
! finely minced ham. Make the mixture
| into e2g-shaped balls, roll IN flour and fry
-: -. OO1 y; .s,., turning them carefully
so as not to spoil the shape. Pour over
/ parsley sauce and serve.
| ENGLISH SOUP.-Put a large marrow
| bone and one pint Of split peas into your
! soup pot, cover these with three quarts Of
| water and simmer slowly for three hours.
| Season with pepper and salt to taste.
Strain your soup through a hair-sieve and
mash and press the peas through and re-
/ turn them to the soup; stir we'll together.
Cover the bottom Of your soup tureen with
F. small pieces of butteTed toast and pour
the soup hot over them and serve.
CORN MEAL FRUIT PUDDING-Scald
one pint of milk. Pour it on one large cup
of white Indian meal. Stir it up well and
let it get almost cold. While cooling beat
| in one cup of flour and one teaspOonful of
| baking powder. Wet with cold milk
Beat up well together. Make a custard
of one quart of milk, four eggs and one
cup of sugar. Beat gradually into the
cooled paste. When mixed into light
batter add two tablespoonful Of melted
butter, one-half pound of raisins, seeded
and cut in two, and one teaspOonful of
mixed cinnamon and mace. Put into a
bultered dish and bake in quick oven.