Savannah morning news. [volume] (Savannah) 1868-1887, 1885-07-06
HOUSEHOLD NOTES.

STRAWBERRY CREABI-Ihrce pints of
strawberries mashed fine. Strain the
juice and add a heaping cup of sugar,
and then gelatine soaked and dissolved in
teacup Of boiling water. Add a pint Of
whipped cream and pour INTO mOlds.
GINGERBREAD may be varied and won
deruliy improved by the addition Of
cup OF grated cotqanut; this quantity is
sufficient for a iOse OF medium size. AL
monds are also qrsd in ginger cake, but
unless you adx' tlaVoring Of bitter al
monds there viii not be distinctive al
moud flavor.
BAKED FIsH-A fish weighing from
tour to six pounds is a good size to bake.
1t should be cooked whole TO look we'll.
Make a dressing of bread crumbs, butter,
salt and parsley; mix this with one egg.
Fill the body, and lay in large pan; put
across il some strips of salt pork to fla
Vor it. Bake it half an hour. Basic fire.
quently.
A DELICIOUS way to serve frogs is 10
make friCaseee and season IL with a
very little tomato Gatsup. When they are
broiled it must be done with extreme care.
A tavorlte way is to dip them into boiling
lard just long enough to cook them, and
remove with a skinner, and lay upon "A
cloth-sO that all supertiuous grease will
be absorbed.
SMALL BIRDS, ROAsTED-Clean by
washing quickly in one water after they
have been drawn; season with salt and
pepper: cut slices Of salt pork very thin,
and, with small skewers, fasten slice
around each bird; run a long skewer
through the necks of six or eight, and
rest it on "a shallow baking pan; put into
a hot oven, or before a hot fire, and cook
20 minutes; serve on toast.
PINEAPPLE Ice CREAM-TO three pints
of cream allow two pounds of sugar and
two large perfectly ripe pineapples; chop
the pineapple very fine, then scatter pow
dered sugar over it; let it stand closely
covered for several hours, then strain it
through muslin. II you choose to re-
serve some pieces of the pineapple TO
mix with the cream you can do so. Beat
the juice and the fruit gradually into the
cream and freeze as quickly as possible.
In their season peaches may be used in
place of pineapples.
A GOOD way to use cold meat take the
remnants OF any fresh roasted meat and
cut in thin slices. Lay them in a dish
with little plain boiled macarOni, if you
have it, and season thoroughly with pep
per- salt. and little walnut catsup. Fill
a deep dish half full; add a very little
fine chopped onion, and pour over half a
can of tomatoes or tomatoes sliced, having
previously saturated the meat with stock
or gravy. Cover with a thick crust of
mashed potato, and bake till this is brown
in "A not TOO hot oven, but neither let it be
too slow.
CATFISH SOUP-Take two large or
four small white catfish, cut of the heads,
and skin and clean them. Cut each IN
three parts. Put them in pOt, with a
pound Of lean bacon, a large onion cut
up, a handful of parsley chopped small,
some pepper and salt. Pour in a sufli.
cient quantity of water, and stew them
until the fish are quite tender but not
broken. Beat the yelks OF four fresh eggs,
add to them a large spoonful OF butter,
two Of -four and half a pint Of rich milk.
Make ali these warm, thicken the soup
Take out thu bacon, put some OF your fish
in the tureen, pour in the soup and serve
II hot.
TOMATO SOUP-Always use cold water
in making all soups; skim we'll, especial
ly during the first hours. There is great
necessity for thorough skimming, ana to
help the scum risef pour In "A little cold
water now and then rs the soup reaches
the boiling point, skim it off. Use salt at
first sparingly, and season with salt aud
pepper; allow one quart Of soup to three
or four persons. For tomato soup allow
one gallon OF stock made from nice fresh
beef to three quarts Of fresh tomatoes /;
remove the skin and cut out the hard CEN
tire, put through fine sieve; and add 70
the stock make paste OF butter and
-four and, when the stock begins TO boil,
stir In half teacupful Of the paste, TAX
ing care not 10 have il lumpy; boil 20 min
utes, seasoning with salt and pepper to
taste. Two quarts Of the canned tomatoes
will answer