Savannah morning news. [volume] (Savannah) 1868-1887, 1884-06-29
HOUSEHOLD NOTES.

FRIED TOMATOEs.-Peel the tomatoes,
cut in slices about half an inch thick, dip
each lice into white -four. then into beaten
egg, sprinkle pepper and salt over each
slice and fry in hot lard. These make a
good garnish.
To MAKE COLOGNE W ATER try this rule t;
To one quart Of alcohol allow three
drachms Of oil of lavender, one drachm
Of oil Of rosemary, three drachms each OF
oil of bergamOt and essence Of lemon, and
three drops of the oil Of cinnamon.
SOFT SHELL CRABs.-Take out the sand
bag and spongy mass inside, wash and
wipe dry. Sprinkle with salt and pepper
and plunge into q kettle of boiling lard.
Fry brown and serve on platter surround
ed with parsley and slices of lemon.
Now Is A GOOD TIME to prepare mint
vinegar. Take pepper or spearmint leaves;
wash them and put them into large
mouthed bottle; I'LL the bottle ND with
vinegar; have a cork that fits closely.
Let this stand for three weeks; then pour
il through a muslin cloth into a clean
bottle, and it is ready for use.
Ice CREAM CAKE.-One pound of sugar.
one pound of -four, half pound of butter,
whites of eight eggs, one teaspoonful Of
soda, two teaspoOnfuls Of cream Of tartar,
one tablespoonful Of extract Of almond,
one-third of cupful OF sweet milk. Dis
solve the soda in tablespoonful of warm
water. Bake in jelly-cake pans.
For THE FILLING FOR AN ORANGE
SHORT CAKE take two large oranges, peel
them. chop them fine, remove the seeds,
add half of a peeled lemon and one cup of
sugar. Spread between the layers Of short
cake while it is hot. This may be used
for layer-cake filing also, but in thatca
add the well-beaten white of one egg.
LEMON BIscUITs.-One pound of flour,
three ounces of butter, half pound of
castor sugar, two eggs, one lemon. Rub
the butter into the -four. add the sugar
and the grated lemon rind, add the yelk
Of the eggs, and all the lemon juice if
needed; whisk the whites last Roll ont
thin, cut into rounds with paste cutter.
Bake in rather slow oven. They must
be kept dry.
LOBSTER SALAD.-Pick all the meat
from the body and claws of cold boiled
lobster and chop it fine; chop separately
tuce and mix with the lobster meat. Sea-
son with pepper, salt, four tablespoonfuls
of vinegar, five of oil, three of thick sweet
cream, and the finely minced yelks of four
hard-bOiled eggs, a tablespoonful of French
mustard and a few capers.
A DAINTY DISH to serve with cake as
the last course at dinner is made by stew
Ing pfu0eS Oh tue DeSt QUALIFY uubii tuey
are tender and the pits will slip out easily;
stew them in as little water as possible
Beat the whites of eggs to a stiff froth !;
add almost as much sugar as if you were
making frosting; drain the water from the
prunes, mix them with the eggs and sugar
and set in the oven to harden. Serve cold,
with cake and coffee.
COFFEE JELLY which is regarded highly
by some people, and which is best served
with wild duck or prairie chicken, is made
of one quart OF strong coffee, moderately
sweetened, with half 3 box of gelatine
dissolved in a little cold water and added
to the hot coffee; strain it through mus
lin cloth and put it into a mold; serve on
small platter. with or without whipped
cream. This is sometimes served with
cake, and should in that case have whipped
cream, sweetened, surrounding it.
CAULIFLOwER SALAD is an excellent
entree. Boil the cauliflower in sailed
water; when tender, which will be in
about half an hour, drain every drop of
water from it; let it become cold, then
arrange it in a salad bowl with a rich
mayOnnaise dressing poured over it. 1t
may be garnished with small rings of
picked beets, or with slices of picked
cucumbers; and, by the way, it is good
plan to pickle jar of large cucumbers,
so that you can have them TO use for a
garnish, and to chop and add to the dress
ing served with boiled fish.