Savannah morning news. [volume] (Savannah) 1868-1887, 1885-03-15
HOUSEHOLD NOTES.


CHEESE STRAws.-Take one-quarter
pound Of butter and grated cheese, roll
into paste, adding a little cayenne pep
per and salt. Cut into straws, bake n a
quick oven and pile up neatly on a dish.
These are good eaten either cold or hot.
CHEESE TURNOVERs.-Makes some good
puff paste and roll it TO about the eigh
of an inch in thickness, cut it in pieces
two inches broad and four long, place
some small bits Of cheese on the paste,
turn it over and close it. Bake in hot
oven.
LITTLE CAKES OF CHEESE are made Of
flour, butter and grated cheese, pepper
and salt well mixed together, with the
yolks of one or more eggs, according to
quantity of cheese and -four, ETC., baked
in well buttered tiny cake pans, turned
out and served hot.
CHEESE SCALLOPs Soak in cup three
ounces OF dried bread crumbs in fresh
milk; beat into this two eggs and one
ounce of butter ana One-iOurth pound Of
grated cheese; pour into scailOp lis,
strew sifted bread crumbs on the top and
bake in quick oven until OF delicate
brown color.
CHEESE SANDWICHEs.-Pou in
mortar two ounces of good cheese cut in
very thin slices, one ounce OIL fresh butter,
tablespoonful of cream and little mixed
mustard; spread the mixture Oh slices of
bread neatly cut; lay another slice of
bread on each and press together; cut into
corners or squares.
CINNAMON ROLLS are made by taking
the dough just as in the fruit loaf. Spread
the roll with butter and sprinkle cinnamon
and sugar over it; roll it up lightly; then
cut Oft strips as you would it you were
making biscuit; put them into the baking
tins, put little lump of butter en- the top
of each one, and sDrlnkli sugar and Gin
namon on each; let them rise until light,
then bake quickly. These are especially
nice for tea.
ANGELS ON HoRSEBACK.-Take twelve
or more large sized oysters from their
shells, removing the boards; cover each
with very thin slice Of fat OF bacon,
dipping each slice into hot water and
well drying it with cloth before rolling
1t round the oyster; then place them on a
line skeWer and suspend them before the
fire until the bacon is nicely cooked. A
sliceOf soft buttered toast should be under
them while cooking and on it they should
be sent very hot to the table.
COOLING OLD FOWLS.-It is stated in
the Country Gentleman that an cold hen
more than six years old was made very
palatable by stewing gently four hours,
then lett in the water till cooled, and on
the following day was roasted in the usual
way. 1t was as tender as a full-grOwn
chicken, and of equal flavor. The lady
supposed the extraction of the juices by
so long cooking would spoil the flavor;
that so much remained was probably due
to the fact that an old fowl is more highly
favored than young chicken.
RICH COFFEE CAKE.-Two cups of but
ter, three of tugar, one of mOlasses, one
of very strong coffee, one of cream or rich
milk, the yelks of eight eggs, one pound
each of raisins and currants, One-half
pound of cltrOn, the same Of figs, and five
cups of brown flour after it is stirred.
Put the -four in the oven until a rich
brown, being careful not tC burn it. When
cold sift with it three tablespOOnfuls of
good baking powder and a little salt. Cut
the figs in long strips, dredge all the fruit
with -four, beat the cake we'll up, and
bake in moderate oven from four to five
hours.
VIENNA COFFEE.-Leach or filter the
coffee through French filterer, or any of
the many coffee pots that filter instead Of
boiling the coffee; allow one tablespoon
full of ground coffee TO each person and
ore extra tor the pot. Put one quart of
cream into milk boiler, if you have none,
into a pitcher in a pail OF boiling water;
put it where the water will keep boiling,
beat the white of an egg to frOth, then
add to the egg three tablespOOnfuls of cold
milk; mix the egg and cold milk thor
Oughly together; when not, remove the
cream from the fire and add the egg and
cold milk stir it all together briskly for
minute or two, and then serve.