Savannah morning news. [volume] (Savannah) 1868-1887, 1885-06-01
HOUSEHOLD NOTES

If you dip your broom in clean hot suds
once week, then shake it till it is al
most dry, and then hang it up or stand
it with the handle down, it VIII last
twice as long as il would without this
operation.
If ones complexion is rough, bran
water is the most sottening wash known.
Put handful of wheat bran in a rag, dip
in tepd water and wash with it. The skin
will soon become soft as satin.
For ginger snaps take one quart of
molasses, one pound of brown sugar, one
pound of lard, quarter of pound of
ground ginger, two ounces of cinnamon,
one ounce of soda, one gill of water and
four pounds of sifted -four.
COFFEE-GRoUNDs make a highly sue
cessiul filing for a pln-cushion. They
must be dried perfectly before using. Put
them IN a bag and hang behind the
kitchen stove till you have enough that
are dry to fill the cushion. They do not
gather moisture, and consequently do not
rust the needle.
WHEN your red table-cloth is too much
worn in spots to use any longer on the
table cut the good parts in the shape OF
napkins; fringe them out for about an
inch; if inclined to raYel easily overcast
them, and 1t will be many long day be-
fore any member of your family will dis
cover that they are not regular ''bought-
en- fruit napkins.
GROUND RICE BUNs-Take a quarter
pound OF butter, work it to a cream, then
add quarter pound of caster sugar, a
quarter pound ground rice and 0ne-half
pound of flour, taking care to throw in the
rice after the sugar, or it will not mix
properly. Then ada two eggs and enough
al I'll
batter. Divide into mOderate-sized buns,
and bake 20 minutes In quick oven.
TO take fat off soups, gravies, jellies,
ETC., thoroughly wet a cloth, such as a
glass cloth. with cold water. and pour the
stock through it; every particle of fat re-
mains in the cloth, and your stock is as
free from fat as If it had been allowed to
get cold and the fat removed in a cake.
This hint will be found very useful, espe-
ciallY where beef tea. soup or jelly has to
be prepared for invalids, which is often
needed in a hurry. The fat can be melted
and clarified. and is quite as good when
removed from the cloth as if taken off in
a cake.
WEST INDIAN PEPPER-POT-Half pint
OF cassareep, two quarts of water; one
tender young chicken. two pounds of pork
steak, one pound and a half OF corned
pbi n bAlC NhiOts p1C * VI my AASs ph'
large spoonful of Chill peppers, and salt
to taste. Put the cassareep into sauce
pan together with the water. Cut the
chicken into joints and pieces, and fry
them brown. Fry the pork steak and cut
Il into smallpieces. Boil the cOrned pork
and cut that up also. Now put all the
meat into the saucepan with the cassa-
reep. adding the onion Sliced the thyme,
the Chilli peppers and the salt. Now set
- he 20
simmer until the meat seems to have be-
come well mixed with the cassareep. 1t
IS then ready TO serve. If the pepper-pot
be thoroughly heated once q day, and
enough be prepared at first, it will last
for a long time. After some days the meat
will become so saturated with the casa
reep, and tender, that 1t will fall from the
bones then the pepper-pOt Ia considered
to be in prime condition. Should the meat
all be eaten, and enough gravy remains,
more meat may he added If cooked as
above directed.-Cdterer.