Savannah morning news. [volume] (Savannah) 1868-1887, 1885-09-14
HOUSEHOLD NOTES.


should be Immediately dipped in boiling
water, and jroned as soon as starched.
You WILL in this way, have no trouble
with flats sticking to the cloth. Another
good way is to wet the starch with weak,
cold suds made from white soap.
RIBs of beef a la Bordelaise: Cut the
ribs into slices about two inches thick,
beat them, sprinkle with pepper and salt,
dip into olive oil and grill. Serve covered
with bOrdelaise sauce and garnished with
pieces OF beet marrow which have been
blaRched and glazed in meat glaze.
BRAIsED PARTRIDGEs-Pluck draw
and SINCE the partrldges; truss them,
lard them with thick fillets of bacon,
sprinkle VITA minced veal and wrap upin
slices in bacon; bralse tor an hour over
slow fire; when done dish up the birds,
pass through tammany, skim off all
grease. flavor with the Juice of lemon
and pour over the partridges.
THIS is a Valuable receipt for the cure
OF the dreadful disease, rheumatism:
Take one pint OF jamestown weed seed
Commonly called Unison weed) and dry
well and pound in a mortar perfectly
fine, and after they are ground, add one
quart of spirits turpentine and let stand
two or three days and battle the parts at
tected well, and in three or four applica-
tions cure will be effected
THE cold mutton left from the preced-
ing dinner may be converted into a very
appetzlng breakfast dish as follows: Cut
the meat into thin slices and cut these
very fine. Melt an ounce of butter; then
remove it; add the meat, a little salt and
pepper, and soup or water to mosten 1t;
when thoroughly warmed through put
! spOOnfuls of it neatly on toast; on top of
the meat place poached egg.
L.,
that are good, and still are faded and so
unfit to wear, it is a good time to try the
| experiment of bleaching them, and if OF
! good quality they will do much service as
! common white dresses, Most OF the deli
| cate-hued muslins can be bleached by
boiling them In strong soap-suds, and
then laying them on the grass for day or
| two; others may have weak ammonia
added to the water.
A GOOD plain pudding is made of one
| cupful of sour cream, half a cupful OF
| mOlasses, half g cupful of melted butter,
| one teaspOnful Of soda, little salt. Mix
the mOlasses and butter together, and
beat until they are very light. Stir in the
cream and -four; beat until the batter is
perfectly smooth and free from Jumps.
Butter the puddng-mold and pour in the
batter. Let it boil for an hour and half.
Serve with sweet wine sauce.
IT is better to keep fruit on wood, not
on a china dish, and always there should
be space between each, wherever 1t is pos
sible, and never more than one layer. II
1t were practicable, it would be better to
| hang fruit up instead Of laying il on any
| thing. Grapes hung up in dark cup
| board can be kept for many weeks, and
| they spoil in a few days on dish. Red
/ currants have been preserved in the same
| way, but 1t is not often worth while to tie
each bunch TO a string.
| PRUNE JELLY-Take half pound Of
! prunes and wash them in warm water,
then add to them sugar TO taste, a small
! piece of lemon rind and cinnamon add suf-
! ticient water TO cover them, stew until
tender; remove the kernels and pass the
| prunes through a sieve; steep half an
ounce Of gelatine in little water, add
this to the prunes with glass of red
wine, boil all together for a few minutes,
ornament a mould with blanched and
split almonds, pour the mixture into II.
When cold turn IL out, and serve with
cream sauce.
To MAKE WATERPROOF CLOTH-In a
bucket OF soft water, put half pound
OF sugar OF lead, and half a pound OF
powdered alum; stir this at intervals, I'M
I'll it becomes clear, then pour it OF into
another bucket, and put the garment
therein, and let 1t be in for twenty-four
hours, and then hang It up to dry with
out wringlng it. An English writer says
that Scottish tweed can by this process
be made perfectly waterproof, so that gar
ments Of It treated with the solution will
protect the wearer against the widest
storms.
IT NAY not be known to some house
wives that il -four is kept in a closet with
onions or cabbage IL will absorb unpleas-
]
this until the -four is cooked, but then you
will A large chocolate and cOcoanut
cake was prepared for tea party not
long since. 1t was not tasted until IL WAS
passed at tea time, when the mistress OBJ
served a stong onion flavor, which, though
an excellent one in its proper place, was
here thing OF evil. II was discovered
afterward that basket containing onions
had been left for two days In the store
room with the -four, and everything, even
the bread baked from this -four, had the
onion flavor.