Savannah morning news. [volume] (Savannah) 1868-1887, 1884-08-24
HOUSEHOLD NOTES.

BEEF OAIELET.-Three pounds of beef
steak, three-fourths Of pound of suet
chopped fine, salt, pepper and a littlesa
three eggs, six Boston crackers rolled
make into a roll and bake.
PARSNIP OYsTERS.-Three grated pars-
/ nips, three eggs, one teaspoOnful of salt,
| one teacup of sweet cream, butter hall
| the size of an egg, three tablespoOnfuls OF
| Hour; fry as pancakes; satisfy may be
used in place of parsnips.
PRESERVE PUFFs.-Roll out puf-paste
| very thin, cut it in round pieces and lay
Jam on each, fold over the paste, wet the
edges with white of egg and close them,
lay them on baking Sheet, ice them and
bake about quarter of an hour.
YOUNG BEETS.-Wash but do not cut
them, as this destroys their sweetness /;
put them on to boil in water enough to
cover them and let them boil until they
are perfectly tender; then take them up,
peel and slice them, and season with salt,
pepper and little melted butter. Later
they are treated as a salad or with vine
gar, and without butter.
STUFFED EGG PLANT.-Parboil them to
take off their bitterness; then slit each
one down the side and extract the seeds !;
have ready stufing made of grated bread
crumbs, butter, minced sweet herbs, salt,
pepper, nutmeg and beaten yelk of egg;
NIL with it the cavity whence you took the
seeds and bake; serve them up with a
made gravy poured into the dish.
How TO TREAT TAsTELEsS EARLY AP-
PLES.-Take four pounds of apples weigh
them after they are peeled), two pounds
of sugar, half an ounce of cinnamon in
the stick, one quarter of an ounce of cloves
and one pint of vinegar; let the vinegar,
spices and sugar comestO a boil; then put
in % boIa AZ
they are so tender that broom splint will
pierce them easily.
To PRESERVE PLUMS WHOLE.-Pierce
the skins of the plums with a large nee
die; take one pound of sugar to one pound
OF plums, boil the sugar with teacuptul
OF water for twenty minutes, put in the
plums and let them simmer very gently
for twenty minutes or half an hour; put
into pots; if in day or two the syrup
looks watery pour it off, boil again twenty
minutes and pour over the plums.
LONDON CLUB SAUCE.-One pound of
brown sugar, halt pound of salt, half
pound of garlic, half pound of onions,
quarter pound of pepper, quarter pound
of ground ginger, half pound of mustard
seed, one pound of raisins, two pounds of
apples, half ounce cayenne, two quarts
of vinegar; garlic and onions must be
chopped fine and well bruised; the raisins
to be chopped, apples to be peeled and cut
and boiled in one pint of the vinegar;
when the apples are cool mix the whole,
including the remainder of the vinegar;
blend well together and jar.
C0COANUT TARTs.-Line small tins
with nice light crust and fill with this
mixture. Dissolve a quarter of pound
OF sugar in little water, add as much
grated cocOanut as you can stir in and
have well mixed with the sugar. Let this
simmer slowly for a few minutes; then
when it cOOls add the yelks of two eggs.
Fill the tins and bake for ten minutes in
a quick oven. Cover the top with me-
ringue made of the whites of the eggs and
two tablespOOnfuls of powdered sugar;
brown in the oven. If preferred, the
whites and yOlks may be put in with the
cocOanut and sugar.
CAULIFLOWER SAUCE.-One small eau
liflOwer, three tablespOOnsfuls of butter,
cut in bits and rolled in flour, one onion,
one small head of celery, mace, pepper
and salt, one teacupful of water, one tea
cupful of milk or cream. Boil the cauli-
flower in two waters, changing when half
done; and throwing away the first, re-
serve teacupful Of the last; take out the
caulit1Ower; drain and mince; cook in
another saucepan the onion and celery,
mincing them when tender; heat the re-
served cupful of water again in a sauce
pan and add the milk; when warm put in
the cauliflower and onion, the butter and
seasoning, coating the butter thickly with
flour, boil until it thickens; good with
cOrned beef or mutton.