Savannah morning news. [volume] (Savannah) 1868-1887, 1884-01-27
HOUSEHOLD KNOWLEDGE.

| APPETIZING DRESSING for fowls is
made of mashed potato, well seasoned:
for ducks or for wild game favor of
onion is desirable; herbs also may be
added.
OFTEN one has gravy left from a roast
of beef, and if you have no soup stock to
which it may be added, use it to fry sliced
cold boiled potatoes in for breakfast. This
makes an excellent dish.
A DELICIOUS HARD SAUCE for a pud-
ding is made of one cup of sugar, half a
cup of butter, beat together until like
cream; add the whites of two eggs, beat
we'll and then put in tablespoonful of
brandy and little nutmeg.
SWEET POTATO PONE.-Wash well six
gOod-siZed sweet potatoes, scrape the skins
of and CRATE on pOtato-grater, mix in
one tablespoonful of butter, one cup of
mOIasses, one of sugar, three eggs, pinch
of salt, pounded orange peel, nutmeg and
ginger to suit the taste; put in pan,
sprinkle sugar over the top and bake.
CORN PONE is highly recommended as
breakfast dish. Take one heaping coffee
cup of boiled hOminy, heat it and stir in a
tablespoonful of butter, three eggs and
nearly one pint of sweet milk; as much
corn meal may be added as will serve to
thicken this till it is like the batter for
'tjOhnny cake" Bake in a quick oven
and serve hot.
A NEW and handsome way to trim the
edge of a satin pincushion is to get rib
bon of the same shade as the cushion COW
er, gather it just full enough to have it
ruffie little; sew it around the cushion
and put silk cord over the seam. This
is also good way to finish the bottoms
of the satin-cOvered bottles which accom-
pany the toilet cushion.
DELICIOUS Hot CAKE FOR TEA.-Beat
Arr~r, 4 1.
cupful of sugar. Into one cupful of sour
cream beat half teaspoonful of soda dis
solved in boiling water. Stir it into the
eggs and sugar. Add pinch Of salt and
-four enough to make it thick batter for
griddle cakes. Bake in s'gem pans'> or
shallow biscuit pans, and serve piping
hot.
A SIMPLE AND DELICATE DESSERT is
made by dissOlving half an ounce of gela- |
tine in pint of cold milk; when entirely
dissolved add a quart of milk and sugar
to your taste and the yelks of four eggs.
Boil until like custard; just before re-
moving from the fire add the whites of the
eggs. well beaten; flavor and pour into
mOlds; when cold turn out of the molds
and serve with cream or with fruit.
PUDDING made of cracked wheat is
very agreeable and nOurishing. To one |
quart of sweet milk allow nearly half
Cuplul Vi CIdCheu Wucdls put IL III Il puO- !
ding dish and bake slowly for two hours,
stirring it several times. If you choose |
to do so you can add raisins and little |
cinnamon for fiavoring, but most people |
prefer it we'll sailed and to eat it with /
little cream and sugar. This is nice both /
warm and cold.
NICE FRUIT CAKE.-Take the beaten |
yelks Of five eggs and mix with them two |
cupfuls of brown sugar, one cupful Of |
best syrup, and one cupful of butter soft /
ened and stirred to a cream with the SUI /
gar; dissolve one teaspoonful of soda in 4
boiling water add it to one cupful of 4
milk and stir it into the mixture. Sift /
five cupfuls of flour, add two teaspoOnfuls 1
of cream tartar and stir slowly into the /
eggs, butter and milk. Add one pound of /
stoned raisins chopped fine, one pound OF /
cuTrants, half pound of citron and one
glass of cooking brandy. Bake for one
hour and half in a slow oven. This cake
Will keep for months.
A DELICATE WAY to serve oysters is to
cook them in a little water with butter
and salt to suit the taste, then toast some
thin slices of bread and put a layer of
oysters we'll seasoned between two slices.
Oysters prepared in this way make de-
lici0us entree to be sent to the table with
game of any kind. Scald a dozen oysters |