Savannah morning news. [volume] (Savannah) 1868-1887, 1884-09-21
HOUSEHOLD NOTES.

/ TOMATO WINE, used to flavor soups and
grayies, is made in this way: Take ripe
| fruit, mash and strain it through a sieve,
| let it stand in an earthen jar until fermen.
tation ceases, then bottle it and cork
| tightly, putting wax over the cork. This
IS said to keep long time.
To CRYsTALLIZE PLUMs take one pound
| Of loaf sugar, dip the Jumps into water and
| place them in kettle. Let it boil, skim
ming 1t carefully until it candies. Dip the
! 1rult into this while it is very hot, then
! put the fruit in a cool room. Stems of
raIsins and punches of grapes may be
treated in the same way. Halves of pears
crystallized are delicious.
SOME INGENIOUS WOMAN has devised
the plan Of having her curtain poles
turned, OF pine, at a carpenters shop,
then covering them herself with velvet or
Yelveteen, or even with felt. The pole is
accurately measured, then the covering
is cut and put on with glue. If neatly
done this is a worthy device. Brass tips
are pretty addition and the rings should
be small brass ones.
EXCELLENT BREAKFAST CAKES are
made of three eggs, one teaspoonful of
sugar, one cotfee-cup of sweet milk, one
cup of warm water, three tablespoonful
Of yeast, flour enough to make a stiff bat
ter. Leave the whites of the eggs until
the batter has risen, then add them;
pinch of salt is needed. If started the
nj ght before, these cakes are delicious.
They will be as light as puffs.
VARIETY may be gained by cooking
some lamb chop or mutton chop until it
is quite brown. Remove the meat to
hot plate, add a little water and lump
OF butter, with pepper and salt; thicken
With Drowned flour. When almost done
az half can of stewed peas. When
th ase are sufficiently heated pour with the
gayy over the meat. With mashed pota-
to,s, squash and currant jelly this makes
q respectable dinner.
MASHED TURNIPs.-Wash the roots
wei, then pare and cut into slices, place
tho III in a stewpan with just enough cold
water to cover them, boil until tender;
wEen ready turn them out on to a sieve
and press out all the water, then mash
with either butter or cream and season
with pepper and salt; put the mixture
into lined saucepan and stir over the
fire Tor few minutes; heat basin, pour
in the mash and turn out on a warmed
vegetable dish. The addition of the yolk
of an egg improves 1t very considerably.
STEWED CELERY.-After we'll washing
and cleaning some celery heads cut them
some good vegetable broth until they are
perfectly tender. While they are SIM
mering prepare the following sauce: Half
pint of cream, the yolks of two eggs
thoroughly beaten, half an ounce of but
ter, little lemon peel, salt, white pepper
and finely grated nutmeg; heat this in a
lined saucepan, stirring it all the time
and not allowing to boil. Lay the celery
in hot dish, on toast dipped in the broth
1t was boiled in, and strain the white
sauce over it,
Y'uEr ny TVrrTrrrT ~ Ourr.V MT ~, .
be made to vary are almost without num-
Der. The Omelet with fine herbs is ia
Vorite with those people who like high
seasoning. Then the most fastidious de-
light is an Omelet with mushrooms.
These, of course, must be chopped, or be
broken In fine bits, before they are mixed
with the omelet; parsley alone, rubbed
very fine, imparts delicious flavor to a
plain omelet; tomatoes added to the ONE
let just before it hardens, those having
been already cooked, give an excellent
relish to it; later in the season oysters
chopped fine, or the Little Neck clam,
render an onelet a dish to be longed for
and to be eaten with indescribable gusto.
STEwED CARROTs.-The carrots must
be well washed first of all in two waters,
then parboiled, scraped and sliced, after
which place them in a stewpan with
cupful of vegetable BROTH season well
with pepper and salt, and let the slices
simmer until perfectly tender they should
not be allowed to break; chop up one
half ounce of parsley (this for one and
half pounds of carrots J, add it to the car
rots in the pan, and teaspoonful of -four
rubbed into one ounce of butter; stir this
well into the carrots, allow to simmer ten
to fifteen minutes longer, then add four
tablespOontuls of cream, or else two ia
blespoonfuls of cream and the yolk of one
egg we'll beaten, stir up once or twice and
serve as soon as possible.