Savannah morning news. [volume] (Savannah) 1868-1887, 1884-02-10
HOUSEHOLD NOTES.

VEAL CAKES.-Three-fourth pounds of
lean veal, One-han pound suet, half the
rind Of lemon grated, mace, pepper and
salt and small white onion; chop the
suet and onion fine; mix we'll together;
make into small cakes and fry.
RABBIT ON TOAsT.-Cut cold rabbit in
pieces and fry brown with slices of bacon
or ham and half its quantity of small
onions or mushrooms, and stew them until
tender in hot water enough to cover; put
in plenty of pepper and salt, and serve
on toast. Should be stewed slowly.
CELERY CATsUP.-AIix an ounce of
celery seed ground with a teaSpOOnful of
ground white pepper; bruise half dozen
oysters with teaspoonful Of salt; mix
and pass the whole through a sieve. Pour
over the mixture one quart of the best
white wine vinegar. Bottle and seal tight.
BEEF DEVL-Cut slices of cold cooked
beef about half an inch thick; trim them
to an even size, spread them with
salad oil or melted butter, mixed thick
with mustard and pepper; dip them in
cracker or bread crumbs, rolled and
sifted; put them between the bars of
double wire gridirOn, which has been but
tered or oiled, and just color them over
the fire. Serve with little gravy under
them.
STEwED STEAK.-Take a round steak.
fry 1t in butter just to brown, but not
cook, then place in a stewpan; take one
onion, one carrot, and two turnips, and
pare, cutting into pieces the size of dice;
fry brown in the frying-pan; then toss
into the stewpan with water enough to
cover. Let it stew two hours, then add
salt and pepper and thicken with flour.
Dissolve the flour in a little catsup or
sauce. This improves the flavor. Serve
with mashed potatoes.
BALLOON FRITTERS.-BOil in one pint
OF water a dessert spoonful of fresh but
ter; pour scaldlng hot over a light pint of
flour, and beat until cOld add the we'll
beaten yelks of six eggs, and, just before
cooking, the perfectly light whites. Fill
a skillet with lard; while boiling hot drop
in the batter tablespoonful at time. 1t
only takes a few minutes to cook them.
Put them in warm oven on dry towel
for short time to remove the SuperfluOus
grease. Serve hot, and eat with wine and
sugar.
Triple LA BORDELAISE.-Take two
pounds OF tripe and lay it in salt and
water over night; cut in strips about as
long as the fOrefnger and about as wide;
put into a stewpan one tablespoonful of
butter or clarified drippings, or, better,
two tableSpOOnfuls of sweet-Oil, with half
a tablespoonful of chopped parsley and
half chopped onion. When your butter
or oil is very hot put in the tripe and cook
until brown, and salt aud pepper to taste.
Tripe is often found digestible and palata-
BILE by delicate stomachs when nothing
else can be eaten.
VEAL BEWITCHED.-ChOp very fine
three pounds of veal taken from the leg,
quarter of a pound of pork, one cup of
bread crumbs, three teaspOOnfuls Of salt,
one of black pepper, a scant half tea
spoonful of cayenne ard pinch Of cloves;
work in thoroughly two raw eggs, and,
putting in a mold or kettle, shut tightly
and steam two hours. Remove, and put
in the oven for short time to dry; the
oven doors must be left open. When cold
turn out, cut IN thin slices and serve. A
nice meat jelly improves it, but in either
case 1T makes very nice dish for lunch
or tea, and tastes like bOned turkey.
SWEET BREAD CAKE.-DissolVe an
ounce of German yeast INTO half pint of
tepid water, work gradually into pound
of flour; let this rise, and then add two
ounces of clarified dissolved butter, a
quarter of pound of sugar, little finely
shred orange candied peel, carrawaY pow
der and ground cinnamon. Let the cake
rise for half an hour, then put 1t into a
well-buttered tin and bake slowly until a
golden brown (the oven should be very
hot at first, and then be considerably
slackened, or the cake Will not be good
COLOR. The addition Of a beaten egg is
an mprovement-which should be added
when the butter IS mixed in.