Savannah morning news. [volume] (Savannah) 1868-1887, 1884-05-04
HOUSEHOLD NOTES.

| PRUNE- PUDDING.-A delicious prune
| pudding is made by stewing a pound OF
| prunes till they are soft, remove the
stones, add sugar TO your taste, and
whites Of three eggs beaten to a stiff frOth.
/ Make a puff paste for the bottom of a pud-
ding dish. After beating the eggs and
| prunes together till they are thoroughly
| mixed, spread them on the crust. Bake
for half an hour, or until you are sure the
| crust is done.
| BAKED EGG Plaintiffs is not only a
| palatable but very attractive addition
| to a dinner table. Select a fine large ripe
| specimen; with sharp knife cut it in two
lengthwise, and cut out the contents from
one half, leaving only enough adhering to
the skin to keep it firm. If there are'Only
five or six in the family this Will be suf1i-
cient, and the rest can be kept for an
other meal. Cook the vegetable until ten
der, just as you would pumpkins; it will
take about four hours, and there must not
be too much water. Drain very dry; mix
into it a large lump of butter, salt, pep
per, trltie OF onion, yelk Of one egg and
enough cream to make tia thick batter.
Fill the empty shell with this mixture;
sprinkle bread crumbs finely powdered
over the top, ana bake fifteen or twenty
minutes in a quick oven.
VEAL CUTLETs.-The meat should be
from the best part of the leg and cut in
good shape. Stew the bones in a little
water for the gravy, adding two or more
heads of celery cut and previously scald-
ed, pepper and sliced onion. Strain this
liquor, but re turn the celery; thicken
with flour; add the outlets, which must
be cooked until tender, putting in more
water If needed; then remove the meat,
and brown in pan with a little butter;
garnish with lemon and very small fried
force-meat balls. If a richer gravy is
wished, add less water, and put some rich
sweet cream to the Drowned butter after
the outlets have been taken out. Veal
outlets should be about three-fOurths Of
an inch thick, and beaten before cooking
until every fibre is broken; on this depend
their richness and delicacy, and, once
tried, it viii never be omitted.
CLAM CHOwDER.-Takea small piece
of pork and cut it into pieces an inch
square; place them on the bottom of a
kettle, then chop your CLANS fine and put
layer over the pork, then put layer of
potatoes, pared and cut in pieces; cut a
medlum-Slzed potato in four pieces, then
put layer of whole crackers over this,
put pepper and salt on this layer, so that
not only it but the LAYERS underneath Will
get the benefit of it also, and 90 on in this
WY, putting alternate layers until you
have enough for your dinner; the tOpmOst
layer should be of cracker, well seasoned.
ONti All liilo pOuI bOllluP MdlcIs Keep
pouring until you are sure that the crack
ers have soaked up enough water to moist
en- them, and until the water rises above
this upper layer of crackers. Boil for
three-quarterS of an hour, then the pOta-
toes will surely be done. A few minutes
before you wish to serve the chowder stir
two or three tablespOOnfuls of flour in a
pint of sweet milk; pour this over the
chOWder, let it come to a boil, and it is
ready for the table.
YELLOW CHICKEN.-Cut up a young
tender chicken and carefully wash it. Put
into saucepan a gill of water, slice of
lean bacon, pepper, little nutmeg, one
onion, three cloves and a large spoonful of
butter; let it cook one and half or two
hours, and slowly. so as to make gravy.
When done, take out the meat and keep
it hot on dish. Beat well the yelks of
three eggs, add a gill of cream, and stir
into the liquor from the chicken; when
rich and thick, remove; add salt and pep
per to suit and a teaspOOnfuI each of vine
gar and lemon juice; pour hot over the
chicken. If carefully prepared it is rich
and tOOthsOme. An excellent stufling for
either turkey or chicken is made from
crumbs of bread, butter, finely-chopped
parsley, celery tops, salt, pepper, thyme,
marjOram, beef chopped fine, and the yelk
of one egg. If desired still richer, add
ten oysters and a small handful of boiled
chestnuts-FTench are the best. If the
weather is cold, or the fowls can be kept
cold, they should be stuffed a week or ten
days before cooking. The meat absorbs
the seasoning, and it becomes more thor
oughly part OF the fowl.