Savannah morning news. [volume] (Savannah) 1868-1887, 1884-05-25
HOUSEHOLD NOTES.

If cayenne pepper is sprinkled plenti-
fully in the resorts of rats, they will re-
sent the inhOspitable treamenf and will
retire from the premises.
LET impatient little boys, who are just
now compelled to begin to take care OF
their shoes, use very little milk instead
OF water to moisten the blacking; they
will polish with less time and effort.
A VERY pretty and most easily made
lap-rObe for the small child's sleigh is
made of a square of hOneycOmb flannel.
Make border around this with split or
single zephyr about one finger deep;
crochet handsome scallOp on the edge.
The entire border to be crOcheted, of
course.
WHEN making the layer cake with
chocolate and cocoanut filling, the guam
THY of each depends on your taste. II
you use great deal of the chocolate you
will not be able to taste the cOcoanut,
and this fact should be borne in mind.
Only enough chocolate should be used to
color it light brown and to give deli
cate flavor.
A SIMPLE but good pudding is made of
one cup of sweet milk, One-half teaspoon
full of soda dissolved in little hot water,
three well-beaten eggs, two tablespOOnfuls
of flour rubbed smooth in cold milk, half
teacuptul of chopped citrOn. Pour this
into pudding dish, tie cloth over the
top and put it in kettle of boiling water
and let it boil FIR one hour and a half.
This is best when served with a fruit
sauce.
A PRETTY DECORATION for the wall is
made of peacock feathers. Cut piece of
pastebOard in fan shape, cover with silk
or velvet and decorate, if you please; then
place the feathers around it close enough
together so that there will be no spaces,
and yet not so close as to conceal any part
of the feather, particularly that part of it
where, as little boy said, ''God put His
finger" Sew the feathers to the paste
board, and really beautiful ornament
for the wall is completed.
A NICE BREAKFAST for one who is not
equal to hearty fare is made of toast and
eggs prepared in this way: Put lump of
butter in a saucepan and then drop three
eggs into it; stir briskly and constantly,
so that the eggs will be smooth and not
lump. Have two thin slices of buttered
toast ready, and when the eggs are done
lay them on one piece of toast and lay
the other lightly over it; do not crowd it
down and make the egg run over the edge
of the toast.
CURRIED SARDINEs.-Take a box of
sardines and drain off all the oil into a
small frying-pan. Add to this a dessert
SpOOu1ul VI curry pOWucIs pI6NlOuSAy
mixed with cold water. Thicker the oil
with little arrow root, previously mixed
with water. AS soon as the curry and oil
make a sauce about as thick as good melt
ed butter, the sauce is ready. Pour this
over the sardines and place them in the
oven long enough for them to get heated
through. When quite hot serve with
slices of toast.
LEMON CREAM for dessert is made by
removing the skin from four lemons; put
thispeel into twelve teaspOOnfuls of water
and let it lie there while you squeeze the
juice over eight ounces of powdered sugar;
beat the yelks of eight eggs and to them
| add the water with the peel in it; strain
| this through a coarse muslin; put this IN
a saucepan or in basin and set it IN hot
water over brisk fire; stir it until it is
thick, pour it out into custard cups; beat
the whites of the eggs stiff, add three
tablespOonfuls of powdered sugar, cover
the top of the custard with the meringue,
set all the cups in deep dripping pan and
set this on the CRATE in the oven until the
meringue is Drowned delicately.