Savannah morning news. [volume] (Savannah) 1868-1887, 1884-02-24
HOUSEHOLD NOTES.


ONE GALLON of white paint should
cover forty-four square yards of surface.
CHOICE MUFFINs.-Bake in gem pans,
quart Of milk, 5 eggs, 3 tablespOonfuls
Of flour, pinch of salt.
To REMOVE oil spots from mating, etc,
wet the spot with alcohol, rub the wet
spot with hard soap, then wash with cold
water.
To TAKE ink spots out of mahogany, a
touch with a feather dipped in a teaspoon
full OF water to which a few drops of inter
have been added, and rub quickly with
wet cloth.
To PREVENT the juice Of pies soaking
lntO-the under crust, beat the white Of an
egg, and brush the crust with it. To give
a rich brown to the upper crust brush
that with it also.
To TAKE the shine off old silk, use
spirits of ammonia or alcohol diluted with
water, and apply with a sponge. To reno
vate old black silk, use the same and
press on the wrong side.
WHITE CAKE.-Whites of three eggs
beaten to a froth, one-half cup of butter,
one cup of sugar, twO-thirds cup of milk,
two cups Of flour, two teaspoonfuls baking
powder.
spout in centre, 4 eggs, IL cups sugar, 4
pound butter, cups of -four, y cups OF
milk, y teasDoonful of soda, 2teaspOOnfuls
cream tartar.
SoFT-BOILED EGGs.-Put the eggs in a
large tin cup or any tin vessel convenient.
Pour boiling water over them, and let
them remain near the fire eight minutes.
Do not let them boil. Eggs cooked thus
are slightly jellied throughout. They can
be kept hot without becoming hard.
OYSTER PIE.-To make a s0-called
oyster pie, fill a shallow pudding-dish with
oysters, cream, pepper, salt and butter.
Let them stand on the top of the stove
until boiling; then cover the top of the
dish with a rich crust about halt inch
thick; bake until the crust is Drowned
delicately. Serve hot. This is delicious
ide dish, to be eaten with any kind of
fowl or game.
HARD CUsTARD.-Five eggs well beaten
preserving three whites for merIngue),
one quart milk, five tablespoonful sugar,
a pinch Of salt, and flavor; put in a pud-
ding dish, which place in pan of water
in the oven and bake. When nearly baked
add the three whites, we'll beaten with six
tablespoontuls sugar; return to the oven
and bake lightly.
HUNTINGTON PUDDING.-On pint milk
and One-half cup rice, put into tin and
set in a pot nearly half full of boiling
water; keep the water boiling until the
rice is steamed soft enough to yield when
pressed with thumb and finger; then add
yelks of two eggs, little lump of butter,
and the grated rind of a lemon; turn into
a pudding dish, beat the whites to a stiff
trOth, and stir in half cup of sugar and
the juice of the lemon; spread this frost
ing on the pudding and put into the oven
to brown.
CELERY SALAD.-Two boiled eggs. one
raw egg, two tablespOOnfuls of melted
butter, or one Of oil, one tablespoonful of
sugar, one teaspOOnful of mustard, one
half teaspoOniul of salt, One-half tea
spoonful of pepper, oue-half teacuDful of
vinegar. Rub the yOlks of eggs smooth,
then add the oil, mustard, ETC., the vine
gar last. Cut the celery into pieces half
an inch long. Set all in a cool place. just
| before serving sprinkle over a little salt
and black pepper, then pour over the
! dressing. If you have any cold fowl,
| chicken. or turkey lefG from dinner, chop
! it up and mix it with some of the above
| equal proportions of bOth-and 1t viii
make delicious salad; or a few oysters
! left in the teTreen will be great addition
! to the celery salad.
| SANA MAYONNAIsE.-The yelks (raw
| of two eggs; stir in oil. drop at a time,
until it begins to thicken, and then pour
it in slowly still, but in greater quantl-
| ties, stirring continually. Add cayenne
| pepper, salt and vinegar to the taste. II
! mustard is liked in the sauce, it must be
mixed with the yolks of the eggs before
| dropping the oil. This sauce should be
nearly as thick as soft butter. 1t makes
a delicious dressing for lettuce, celery,
cold poultry or game; and also for cold
boiled fish or picked salmon. If used
with the latter, the salmon should be
placed in the centre of the dish and Gov
cred thickly with sauce. Small picked
onions, sliced cucumbers, lettuce, etc.
are great addition, and should be used
to dress or garnish the dish, but not be
| mixed with the salmon