Savannah morning news. [volume] (Savannah) 1868-1887, 1884-08-10
HOUSEHOLD NOTES.

| TO MAKE A SWEET PICKLE OF BEETS
! boil them until tender; when they are cool
/ remove the skin, cut them lengthwise in
| pieces OF convenient SIZE. Let equal parts
of vinegar and sugar, with little ground
cloves and cinnamon, come to a boil. Put
the beets in stone jar and.pour the hot
| vinegar over them. They will be ready
| Tor the table in three days.
ALMOND JUMBLEs.-Almond iumbles.
| which are very delicate, are made of one
pound OF sugar, half pound of butter,
one pound of almonds, blanehed and
chopped hne, two eggs, -four enough to
mix stiff. Roll them thin, put in fancy
shapes; put them in tins, and Just before.
setting them in the oven rub the tops with
the white of an egg and sprinkle granu-
lated sugar over them.
To BOTTLE FRUIT.-TaEe pIums, cur
rants or green cages when fresh gathered,
pick off the stalks, put the fruit into clean,
wIde-mouthed bottles, set the bostles in
copper of cold water, light the fire and
gradually bring the water to . boil; let it
boil until the fruit begins 90 shrink, then
take out the bottles and ill each with
boiling water; cork Immediately; cover
the corks with sealing wax.Or resin.
CoCoANUT SANDWICH 7PAsTRY.-Rou
out half pound three-fold puff paste, a
quarter of an inch thick, place it in a
baking-tin and bake a golden brown;
when cooked let get cold; beat half pint
OF cream to stiff frOth, add to it three
ounces powdered white sugar and three
ounces desIccated cOcOanHt (Which may
be obtained from any of the large grocery
stores); cut the paste into strips three
inches long and one inch wide; spread
some cream on each piece, then put two
pieces together, sprinkle some powdered
white sugar over. Send to table on lace
paper.
TURNIPS A LA POULFTrE.-Peel about
two dozen small turnips, throw them into
boiling water with pinch of white sugar
and one ounce salt added, let boil about
twenty minutes, strain them IN sieve;
into stewpan put one ounce butter and
a small piece of onion chopped very fine,
let simmer few minutes, add "a pint of
milk and a little rouX; let simmer fifteen
minutes, strain the sauce into stewpan,
place IN the turnips, add a tablespoonful
of chopped parsley and the juice of one
lemon, let simmer five minutes; just be-
fore sending to table take out she tuTnips,
place them in hot dish, stand them in
the oven. Whisk up three eggs, then
Whisk them in the sauce sharply for
few minutes over slow fire; pour the
sauce over the turnipsa and serve directly.
POTATOES A LA SCUBIsE.-Ingredient
Two pounds potatoes, one orion, one pint
of milk, a little rOuX, some seasoning, a
pinch of white sugar, little parsley and
one lemon. How to use them: Well wash
and peel the potatoes, boil them with
little mint in the water; when done cut
them in slices and place them in a stew
pan; cut up the onion very fine, place it
in a stewpan with little butter and .
little rOuX; let fry gently few minutes,
then add the milk and some seasoning,
and let simmer twenty minutes; then add
the rind and the juice of the lemon, let
simmer a few minutes, then strain the
sauce over the potatoes, turn them gently
with wooden spoon, let simmer, then
turn them into vegetable dish, sprinkle
some chopped parsley over them and serve
Immediately.
ORIENTAL PUDDLNG.-Ingredien 3
ounces rice, * pound French plums,
eggs, 3 ounces butter, 6 ounces powdered
white sugar, g. pinch of powdered CHINA
mon, 2 ounces flour, l ounce preserved
ginger and q gill of ginger syrup. How
to use them Well wash and pick the rice,
then throw it into plenty of boiling water
and boil until tender, drain it in aesieve;
take the stones out of the plums, cut the
plums in gtrips; well butter a pudding
mold, lay in the pieces of plum around
the sides. Into basin put the butter
and sugar, beat them to a cream then add
the eggs, one at a time; then the -four,
then the rice and ginger chopped very
fine; put the mixture in the mold, cover
with battered paper and let steam one
hour. When cooked turn ina hot dish,
pour the ginger syrup over and serve di-
rnot1V