Savannah morning news. [volume] (Savannah) 1868-1887, 1884-03-23
HOUSEHOLD NOTES.

A GOOD way to cook potatoes for
breakfast is to cut medIum-sixed ones in
quarters, drop them into not lard, and fry
till brown, the same as doughnuts.
If baby must be fed with the manu-
featured food so much used now, it is con-
sidered best not to rely exclusively upon
any one, but to change from one to an
other.
ONE OF the prettiest ways in which you
can garnish salads in winter is to fringe
short stalks of celery and put around the
edge Of the salad bowl. Fringe by means
of coarse needles.
II the dish in which scalloped oysters
and similar preparations are baked is
and money, for the oysters and crumbs
will not stick to the dish.
To CLEAN CARPETs.-Dampen some
Indian meal, mix salt with it, and
sprinkle over the carpet; sweep vigorous
ly. Take small, sharp-peinted stick to
remove the salt and meal from cracks
and corners.
ORANGE NUTs.-Take seven ounces Of
flour, seven of sugar, and three eggs, one
ounce and half of orange peel, and the
same or lemen. Beat the eggs with the
sugar for a quarter of an hour, add the
flour and peels, beating it till no flour is
NASAUACa IOA lnCuA AilAO AANiAC bttAAo, eAhNA
bake them like the others.
ADELICIoUs dish for tea or lunch is
made thus: On very fine wide gridlron
or one made Of wire net used for screens }
place some slices of salt pork, cut as
thin as possible: on each one lay good
sized oyster, or two small ones; broil and
serve hot. Coffee, crisp toast, with chop
ped cabbage, makes an almost ideal
lunch.
GRANDMOTHER minute pudding is
made in this way: Let some sweet milk
come to a boil, then stir in flour which
you have sailed; this must be done very
briskly or it will be lumpy. Stir every
moment until the pudding is about like
mush. Serve while hot with sugar and
cream; flavor the cream with nutmeg or
vanilla.
II troubled with the smoke from soft
coal so that you cannot lay your clothes
on the grass to bleach, you can improve
their looks in this way: After rubbing
them pour absolutely boiling water over
them, and let them lie i'll this water all
night. Next morning scald and rinse as
usual. This does a great deal toward
clearing out the yellowish color they
would otherwise certainly have.
A LIGHT and puffy icing for the top only
of a cake is made by beating the white OF
one egg to a stiff frOth; beat in gradually
then quarter of pound of powdered
sugar, with not quite half teaspoonful
OF baking powder mixed with 1t. Flavor
to suit the taste. This is nice for the top
of almost any kind of a baked pudding,
whether it is to be served in the dish in
which it is baked or in saucers.
NICE bread-cake is made of two cupfuls
of light bread-dough, one and half cup
fuls of sugar, half a cupful of butter,
teaspOOnful of soda, half grated nut
meg, a teaspOOnful of cinnamon, cupful
of raisins chopped and with -four busted
over them. Stir all in but the raisins, and
put them in the last thing. 1t should rise
for half an hour and then be baked in a
moderate oven.
COCOANUT TARTs are a pleasing addi-
ton to the plain dinner for family where
there are children. Line small tins with
nice light crust and fill with this mixture;
| Dissolve a quarter of pound of sugar IN
a little water, add as much grated cocoa
nut as you can stir in, and have well
mixed with the sugar. Let this simmer
slowly for a few minutes, then when ii
cOOls add the yelks Of two eggs. Fill the
tins and bake for ten minutes in quick
oven. Cover the top with a meringue
made Of the whites of the eggs and two
tablespOOnfuIs Of powdered sugar.
Brown in the oven. IIs you do not care to
take quite so much trouble put the whites
and yelks both in with the cOcoanut and
sugar.