Savannah morning news. [volume] (Savannah) 1868-1887, 1884-04-20
HOUSEHOLD NOTES.

! FISH ToAsT.-TaSe cold boiled hsh of
| any kind, pick it into flakes and heat in
I enough milk to moisten it; add a bit of
| butter and season with pepper and salt.
| When it is hot pour it on slices of but
( tered toast and garnish with haFd-bOiled
! eggs cut in slices.
! CHILDRKN's PUDDING.-To one quart
of sweet milk allow nearly half cupful
of cracked wheat: put it in a pudding
dish and bake slowly for two hours, stir
| ring it several times. Add raisins, salt
and little cinnamon if liked for flavor
ing and eat it with cream and sugar. This
is nice both warm and cold.
BEGGAR STEw.-Take all sorts of cooked
and uncOOked scraps of meat. cut into very
small pieces and put them into a stewpan
with the bones chopped; pepper and salt,
little sliced onion, double the quantity
of raw potatoes and cold water to cover;
simmer quite gently for three hours and
| after removing the bones, serve very hot
! when the potatoes are reduced to a pulp.
FISH PIE.-Take off the skin and re-
move the bones of any odds and ends of
cold fish that may be possessed; add to
this an equal weight of cold mashed pO-
tatOes and any cooked rice that may be
over from a dish of curry. Season with
pepper and salt, and place the mixture in
well-greased dish, with some humps of
dripping at the top, in the oven, and bake
until it is light brown color.
GERMAN CAKEs.-To one pound of -four,
one-half pound of butter. ten ounces of
sugar, six eggs, the rind of lemon finely
grated, and little nutmeg and cinnamon.
These must be well worked into a rather
still paste, and cut into round cakes, af-
| ter being rolled out nearly an inch thick.
| These must be placed on tins for baking.
after being ornamented on the top with
currants and pieces of sweet almonds cut
small.
OYSTERS FOR LUNCHEON.-Scald a
dozen oysters in their own liquor, if pos
sible, if not in little water well sailed;
then skim them out, put a tablespoonful
OF butter, gill of cream, the juice Of half
a lemon and a teaspoOnful of -four in a
saucepan on the back of the stove; then
when it is hot add well-beaten egg;
when this thickens pour it over the Oys-
tiers, which you. have already placed in a
hot dish.
SCALLoPED COD.-Butter an earthen-
ware pudding dish and place in it neat
flakes Of the cold fish with any of the gela-
tine which is left; line the bottom of the
dish and then pour over it any of the sauce
or melted butter that YOU may have.
! Sprinkle with salt, very little red pep
| per and pinch of mace; place alternate
| layers of fish and sauce until the dish is
/ Iull. cover Ju0 Top WIN me DfedQ crumbs.
| put bits of butter over it and bake twenty
! minutes.
/ LEMON PUDDING.-Three eggs, one
! scant cup of sugar, two liberal table
| spoonfuls of corn-starch, one lemon, juice
and rind, two cups of milk, one heaping
! teaspoonful of butter. Scald the milk
/ and stir in the cOrn-starch wet up in four
teaspOonfuls of cold water. CoOk-stir-
! ring all the time-until it thickens we'll I;
! add the butter and set aside until per-
! fectly cold. Then beat the eggs light,
/ add the sugar, the lemon juice and grated
/ peel and whip in, great spoonful at a
/ time, the stiffened corn-starch milk. Bake
/ in a buttered dish and eat cold.
OYSTER SALAD.-One pint of celery ,one
/ quart of oysters, One-third of a cupful of
mayonnaise dressing, three tablespoonful
/ of vinegar, one of oil, half a teaspoonful
| of salt, One-eighth of a teaspOonful of
! pepper and one tablespoonful of lemon
| juice. Let the oysters come to a boil in
their own liquor; skim we'll and drain;
! season them with the oil, salt. pepper and
| lemon juice. When cold put in the ice
chest for at least two hours. Scrape and
wash the tenderest part of the celery, and
with sharp knife cut in very thin slices.
! Put in bowl with large lump of ice and
! set in the ice-chest until serving time.
! When ready to serve drain the celery and
mix with the oysters and half of the dress
| ing. Arrange in the dish, pour the re-
mainder of the dressing over and garnish
with white celery leaves.