Savannah morning news. [volume] (Savannah) 1868-1887, 1884-08-17
HOUSEHOLD NOTES.


BLACKBERRY SYRUP.-One quart of
blackberry juice, one pound of sugar, one
half ounce of nutmeg, One-halt ounce of
cinnamon, one-fourtho of an ounce of cloves,
one-fOurth OF an ounce of allspice.
FRIED TOMATOES.-Takerip ripe tomatoes,
cut them in halves and fry them on both
sides in hot lard and butter. Place them
upon a hot dish and serve. This dish
makes an excellent breakfast relish
Caterer.
ELDERFLowER WINE.ZTo every gal
lon OF water put four pounds of sugar, half
a pint OF elderhowers, not pressed down,
and one tablespoonful of yeast. Mix these
altogether and put them in barrel: stir
it every morning for week, then bung
up close; it will be ready to bottle IN six
weeks.
BRoILEp ToMATOES.-Sel firm, ripe
tomatoes, cut them in two and place them
upon a well-greased double broiling iron.
Put them over clear fire and broil, first
on one side and then on the other. Now
place on a hot dish and pour over them
melted butter, seasoned with cayenne
pepper and salt. Serve Immediately.
FROZEN PEACHEs.-Take two quarts of
rich milk and two teacupfuls of sugar;
mix well together and put into a freezer
with ice and salt packed around it. Have
sweetened. When the milk is very cold
stir them in and freeze them all together.
Strawberries can be used in the same way
but Will require more sugar.
BAKED BERRY ROLLS.-Make a biscuit
dough, roll it thin and cut it in squares of
five or six inches. Spread over with ber-
ries or other fruit; double the crust over
and fasten the edges together. Put the
rolls into a drlpping-pan, close together,
until full, then put into the pan little
water, sugar and butter. Bake and serve
with any desired pudding sauce.-Cdterer.
BAKED AND STUFFED TOMATOES
Select firm, ripe tomatoes and with sharp
knife cut off a thin slice from the stem
end. Now remove the green core and fill
the Orifice with an onion chopped veEy
fine, small piece OF best butter, little
pepper, little salt and a teaspoonful of
cracker dust or bread crumbs. Arrange
them in baking pan, add little water
and bake in moderate oven.
Mock OYSTERS OF CORN.-Take a
dozen ears of large Young corn and CRATE
all the grains off the cob as fine as pOssi-
BILE; mix with the grated corn two large
tablespoonful of sifted flour, the yelks of
five eggs well beaten; mix all well to-
gether; have ready frying-pan contain
ing an equal proportion of lard and but
ter; place on the fire until boiling hot and
then put in portions of the mixture as
nearly as possible in shape and size of
fried oysters. Fry them brown and send
to the table piping hot.-Cdterer.
BLACKBERRY CoRDIAL.-Warm and
squeeze the berries; add to one pint of
juice one pound of white sugar, One-half
ounce of powdered cinnamon, one-fOurth
ounce of mace, two teaspOOnfuls of cloves.
Boil all together for One-tOurth of an hour;
strain the syrup and to each pint add
glass of French brandy. Two or three
doses of a tablespoonful or less will check
any slight diarrhpa. When the attack is
violent give a tablespoonful after each
discharge until the complaint is in sub
lection. 1t will arrest dysentery if given
in season and is a pleasant and safe
remedy.
CUCUMBER SALAD.-A refreshing va
riety of salad, to be eaten along with cold
meat, is made of cucumbers and onions.
The cucumbers are to be pared and then
sliced crosswise as thinly as possible; one
or two large onions are sliced in the same
manner and mixed with the sliced cucum-
bers and the whole put into salt water;
this, in a short time, extracts the juice;
now drain them and dish; they are then
to be well peppered and half covered with
good wine or cider vinegar; little olive
oil may be added if liked. This salad may
also be frozen and served with boiled
tiSh.-CdtefeT.
GOosEBERRY JELLY-Cut the goose
berries in half (they must be green) and
put them into a jar closely covered. Set
| the jar in an oven or pot filled with boil
| ING water. Keep the water boiling round
the jar till the goOseberries are soft, take
them out, mash them with spoon and
put them into jelly-bag to drain. When
all the juice is squeezed out measure it,
ard to a pint of juice allow pound of
| loaf sugar. Put the juice and sugar into
| the preserving kettle and boil them twenty
minutes, skimming carefully. Put the
! Jelly warm into your glasses. Tie them
up with brandy paper. The jelly of ap-
! pies, currants, grapes, peaches, plums,
green cages, and indeed of almost any
kind of fruit or berry, can be made in this
manner, only increasing or diminishing
the quantity of sugar as the article may
! be more or less acid.