Savannah morning news. [volume] (Savannah) 1868-1887, 1884-08-31
HOUSEHOLD NOTES.

RosE WATER is a peculiar flavor for
sponge cake, but it is highly recommend
ed, especially if the cake is to be served
with ices.
WET the top of dish of mashed pota-
toes with milk and set it in tbs oven to
brown. Let it stay there until there is a
brown crust over it.
CUCUMBER CATsUP.-Take fair-sized
! cucumbers, such as are sliced for table
| use. Peel them and CRATE. TO two quarts
OF grated cucumber put eight onions
chopped fine, two tablespoonfuls OF black
| pepper, three tablespoonfuls of salt, one
Ieaspoonful of cayenne pepper, one pound
/ OF white sugar, and bottle, corkiDg and
sealing up tight. Cover with vinegar.
4 GOOD RELISH to take with a lunch is
| made of ham. Pound some pieces of ham
! in mortar, just as fine as YOU can. Sea-
son It with pepper and spice, and moisten
1t with clarified butter. Put this into a
mould, or earthen bowl, and press it in
very tightly. Put it into the oven for half
an hour. Let it get perfectly cold. 1t can
then be cut into thin slices. 1t is nice if
used for filing for sandwiches.
For SOME USES, and in some places in
room, a square shelf-that is one that
is almost as wide as it is long-ean be adj
mIrably adapted. Cover it with felt and
put band of velvet around the edge of
tAAC AcA1b Gtfl4kI4s WHICH SuOulu HUt DC UlOI0
than quarter of a yard deep. Fancy
stitches of silk above the velvet are very
pretty. The edge may have tassels.
These seem to be preferred to fringe at
present.
THIS RECEIPT FOR GINGER CAKE comes
from an English cook noted for the excel
lence of her work: Put one pound of but
ter into one pound of -four; add half a
pound of tnely-pOWdered sugar, the riud
of lemon Grated fohInCnnOnf1llG Of
ground ginger and one grated nutmeg.
Mix them together; then heat one gill of
sweet milk, or warm it rather, stir into 1t
half a teaspoonful of bi-carbOnate of soda.
Roll out, cut in square cakes and bake in
moderate oven.
ONE OF THE NOVELTIES and luxuries
OF the period is banana cake. Take one
cup OF butter, two cups of sugar, one cup
of water or of sweet milk, three eggs,
four cups of -four, three small teaspoons
of baking powder. Mix lightly and bake
in layers. Make an icing Of the whites Of
two eggs, and one cup and half OF pow
dered sugar. Spread this on the layers,
and then cover thickly and entirely with
bananas sliced thin. The cake may be
favored with vanilla. The top should be
simply frosted.
To PRESERVE THE LARGE PLUMs that
have tough skins, it is necessary first of
all to remove the skins. This may be done
very easily by dropping a few of the plums
at time into hot water, then with very
sharp knife removing the skins. Cut the
plums in halves, drop them into q syrup |
made of sugar and water. The plums !
should be weighed and an equal quantity |
Of sugar should beset aside for the syrup. |
Let them cook SO gently that they will |
keep their shape. Take them from the |
syrup with skinner, put them into the |
cans and pour the syrup over them, haY- |
ing first removed the scum from it.
OATMEAL DRINK.-It is one of the best |
recipes printed for gratuitOus distribution |
by the National Health Society. Put three |
tablespOonfuls of coarse oatmeal into three |
quarts Of cold water and boil it for half |
an hour; while hot sWeeten it to taste |
with brown sugar. Most people prefer 1t |
strained. This is very good with cocoa, |
about half of each, as hot drink, or it |
can be favored with cloves and lemon peel |
boiled in it. If it is TO be drank cold one |
half ounce of citric acid may be put to |
each two or three gallons. Lemon juice |
is preferable to the acid, but is very much |
dearer. Rice or barley drink can be made |
in the same way. using broken rice or |
barley instead Of oatmeal. Any of the |
above are excellent drinks for the harvest |
field and very cheap.
CABBAGE SALAD.-0ne small head Of |
white cabbage, sliced fine with a keen |
knife; chopping bruises salads Of the |
green kinds; one-half cup Of vinegar and |
the same OF boiling milk; one tablespoon |
full Of butter, one beaten egg, one table |
spoonful of white sugar; pepper and salt |
to taste. Scald the milk in one saucepan,
the vinegar IN another. Put into the lat
ter. when hot, the butter, sugar, pepper
and salt, boil up once and stir in the shred
cabbage. Cover closely and draw to the
side of the stove, where it viii seald, but
not boil. Pour the hot milk on the beaten
egg. Return to the fire and stir until it
begins to thicken. Turn the cabbage into
a bowl, pour the hot milk and egg upon
it, and mix thoroughly with a silver fork.
Cover the bowl while the contents are hot
and set away where it viii cool suddenly.
Eat cold.