Savannah morning news. [volume] (Savannah) 1868-1887, 1884-04-27
HOUSEHOLD NOTES.

ORANGES and lemons keep best wrap
ped close in soft paper and laid in /
drawer.
Soft soap should be kept in dry place
in a cellar. and should not be used till
three months old.
MEATS of any kind should not be
washed, hut wiped with a towel to pre-
serve the juices and quality.
OLIVE STUFFING,-If poultry is intend
I ed TO be eaten cold. stuff it with olives
without removing the stones. The flavor
Will be delicious, and, indeed, the odoI
I as well.
BEEF CAKEs.-Chop some beef that is
rare. with little fat bacon or ham, sea-
son with pepper, salt, and little onion.
mix well, and form into small cakes. Fry
them light brown, and serve with a
good gravy made of soup stock thickened
with Drowned -four
! LEMON JFLLY.-Two cupftlIs of sugar.
/ one of lemon juice, one quart of boiling
water, one cuptul OF cold water, box of
! gelatine. Soak the gelatine in the cold
water for two hours. Pour the boiling
water on it, add the sugar and lemon
/ juice, strain through napkin, mould and
1 harden.
! CHILDREN's PUDDING.-To one quart
of sweet milk allow nearly half cupful
/ W NiHNNOu Nutdi3 put u INTO u Duuuin2
/ dish and bake slowly for two hours, stir
rins it S varal times. Add raislns. salt.
and a little cinnamon If liked for flavor
ing, and eat 1t with cream and sugar.
Inis Is nice both warm and cold.
JAM PUFFs.-Cut out some puff paste
with large round tin cutter, scoop out
the centre of halt the rounds and fill them
with jam, cover with the remaining
halves; after moistening the edges of the
paste with a little water, glaze with
whipped yelk OF egg and bake; when
cooked sprinkle the puffs with powdered
sugar, and glaze in the oven or with a
salamander.
VERY rich fritters are made of one and
a-half pints of flour, the yOlks of tour
eggs, two small teaspOOnfuls of baking
powder, butter the size of a large hickory
nut, salt to taste, with enough milk to
make thick batter; fry in lard that is
heated to the boiling point. A rule for
palmer ones may be wished for also.
Two eggs. one cup of sweet milk, a little
salt, and flour enough to make stiff bat
ter. These are nice with maple syrup.
STEwED APPLES WITH RICE.-Scoop
out the cores and peel some fine russell ap-
pies, and stew them in clarified sugar.
Boil some rice in milk with a pinch of
salt, few strips OF lemon peel and sugar
enough to SWeeten it. Leave on the fire
until the rice is quite soft and has alb
sOrbed nearly all the milk; remove the
lemon peel and place in a dish, arrange
the stewed apples on the rice and put in
the oven until of pretty golden color.
POTATO rolls for breakfast are made in
this way: Boil six gOod-sized potatoes
with their jackets on. take them out with
a Skinner, drain them, and squeeze them
with towel to insure their being mealv
and dry, then remove the skin, mash
them until perfectly free from humps, add
tablespoonful of butter, the yolks of
three eggs, pint of sweet milk, and
tablespoonful of yeast should be beaten
in with them when they are cool enough
so that the yeast will not be in danger. of
being scalded. Beat in just enough flour
to make a stiff dough; when this rises
make Il in the shape Of small cake, let
them rise the same as biscuit. bake a deli
cate brown. These are nice for breakfast
or supper.