Savannah morning news. [volume] (Savannah) 1868-1887, 1884-12-14
HOUSEHOLD NOTES.

| To KEEP CIDER SwEET.-To a barrel
| of cider add one teacupful Of mus ard
seed. Put the mustard in bag if desira-
BILE. Those who like the cider slightly
Eermented should add the mustard when
it suits their taste.
HAM FOR BREAKFAsT.-Fried ham for
breakfast is particularly nice when the
slices are cut the night before and are al
lowed to soak all night in a cUpOf water
to which a tablespoonful Of sugar has been
added. This soitenS the meat and takes
out the oppressively salt taste.
GRAHAse PUFFs.-Graham pufs for
breakfast are richer and a great deal nicer
than the plain gem. Take one pint of
sweet milk, one pint of Graham flour,
half teaspoOnful of salt and one egg;
beat the egg, then. add the milk, and then
the flour gradually; beat it very briskly
for four or Eve minutes, then pour into
buttered gem pans; bake in hot oven.
CREAM SAUCE.-Take one plat of hot
cream, one tablespoonful OF butter, two
of -four. a half teaspOonful Of salt and
the half Of a saltspoonful of pepper. Melt
the butter but do not brown it then add
to it the flour; stir until well mixed;
pour on the cream and let it boil until
thick, stirring slowly. Lastly, add the
salt and pepper. The salt is very nice for
cauliAower or other vegetables, and may
D6 HldtlG VIII ulllh VI ClSulAs uSAhS
a trifie more flour.
CHAMPAGNE CREAM.-Take the yelkS
OF half a dozen eggs and whip them up
until very stiff. In order to make the
frOth more firm add, during the whipping,
some pulverized sugar. When thoroughly
stiff pour in gradually a bottle of CalltOr-
MIA champagne, stirring while pouring
and continuing 1t until the wine and the
beaten yelks are we'll mixed. A table
spoonful of brandy improves the cream In
the estimation of some. If used it should
be added after the mixing of the wine and
eggs.
ROLLED BEEFsTEAK.-Rolledb eefsteak
is a very good way of cooking an inferior
steak. Take a round steak, beat it and
spread with a dressing, such as is used
| for poultry. Begin at one end and roll 1T
neatly, tying to Keep it in shape. Put it
| in a bake-pan with little water and bake
until the meat is tender, basting 1t fire.
! quently. Thicker the gravy in the pan
| with little flour wet with cold water,
| and season it nicely, adding a little cat
! sup or sauce of some kind. Pour it around
the meat. Cut it as you would berry
roll, sllcing off the ends neatly.
! LEMON SHORTCAKE.-If your family
! likes good strong lemon flavor it will be
| a delicious dish. Make ShOrtCake dough
exactly like a strawberry shOrtcake.
| While that is baking CRATE the peel of a
lemon and squeeze every drop of juice
from it into bowl; then take half cup
/ of sugar and half a cup OF mOlasses, a
teacuplul of water, little lump of butter
and tablespoonful of flour. Let this boil
until it is just about as thick as boiled
custard. When the shOrtcake is baked
cut il in two parts and pour the mixture
over the lower one; then lay the upper
parts on this, bottom side up, and cover
| that also with the cuStard.
BRAISED DUCKS WITH TURNIPS.-Ob-
tain pair Of fine, young and fat ducks.
Truss them as for roasting and place them
in a stewpan together with two or three
slices of bacon, carrot, an onion stuck
| with two cloves, and a little thyme and
parsley. Season with pepper and cover
the whole with a broth made of fluid beef,
adding te the broth gill of white wine
| Place the pan over gentle fire and allow
the ducks TO simmer until done, basting
them frequently. When done, remove
them from the pan and place them where
they will keep hot. A turniD should then
be cut up and fried in some butter. When
nicely Drowned drain the pieces and cook
them until tender in the liquor in which
the ducks were praised. Now strain and
thicken the gravy and after dishing up the
ducks pour it over them, garnishing witt
the pieces of turnip.