Savannah morning news., 1885-06-29
HOUSEHOLD NOTES.

STUFFED ONIONs-Take three or four
large Spanish onions, boil them slightly
and cut them IN half. Take out the CEN
tres, and the rings of the onions will form
small cups, which should be filled with
the same stufiing as that used for toma-
toes. Fry or bake.
LEMON MAKING-1. Two ounces Of
citric acid, so drops of essence Of lemon.
3 pounds of sugar, the Tind and juice of .
lemons and quart OF water. The lemon
rind and water to be bOIled for 10 minutes
and strained. ,. One pint Of boiling
water, pound Of sugar, I ounce Of tar
taric acid and 20 drops Of essence Of
lemon.
STUFFED ToMATOEs-Take some full
sized, ripe tomatoes, cut them in half and
extract some of the interior. Prepare
stufting with breadcrumbs, cheese,
chopped onions, parsley and other sweet
herbs and mix with a couple OF eggs.
stuff the tomatoes, sprinkle breadcrum0s
over them, place small piece OF butter
on each and bake in quick oven. To be
served up and eaten quite hot.
SPONGE PUDDISG-Take 3 eggs and
their weight in fiour, sugar aud butter
and the rind of one lemon beaten very
1ne. Beat the butter to cream, the eggs,
whites and yOlks separately, and then TO-
RbIutI. anu hNW 10 bNE UuLLHAg htEDAAk UAl
the beating. Then mix in sugar ana
lastly the iiour, and continue to beat the
whole until it is perfectly light. Put It
into buttered mould and boil for an
hour and Il half Serve with wine sauce.
KNICKERBOCKER HAMS-Sprinkle the
hams heavily with salt and let them lie
ten days. Place in tub and keep well
under the pickle for six OF eight weeks,
until on trial they seem sufficiently salt.
then pepper and smoke. The pickle mix
ture is three gallons soft water, four and
a halt pounds Of coarse and fine salt
(equal parts, one and half pound of
brown sugar, two quarts OF m0lasses, one
and half pound saltpetre, ,one-half pound
saleratus. Boil and skim this pickle, and
pour cold over the hams.
SwEETBREADs,S SPANISH SAUCE-Drain
and blanch your sweetbreads and let them
COO, lard them, line saucepan with slices
of veal and bacon and pieces OF onion and
carrot, lay the sweetbreads on this, with
out pressing them. and moisten with
stock; cover with buttered paper and
place on fire; when cooked, put the dress
ings in another saucepan and reduce to
glaze: replace the sWeetbreads and re-
duce again; when Drowned, put In dish;
loose the glaze from the saucepan by add
ing a little browning, which you must
thin with some stock, and pour over the
sweetbTeads.
CARAMEL is not only made in sugar for
custards and ice cream, but the rich
brown Of the Loaf, the brown coating Of
the roast beef are both caramels IN their
way. Just as the brown crust is sweeter
than the inside crumb, so the quickly
Drowned surface of all meat that is to be
stewed afterwards gives greater richness
and favor to stew. Ii any one Will try
the experiment Of stewin9 half a heei-
steak in water, and of slightly browning
the other half IN pan over the fire with
a lot Of bacon tat and then steWing 1t
slowly. the difference viii be plainly seen.
The added vegetables in the one case get
the richness of gravy, in the other they
are very plain indeed.
To preserve crab apples sort your APP
ples and the perfect ones put by them
selves, trim the stem (leaying about an
inch on the apple) and scrape out the
blossom end, wash them, put in porce-
lain or other preserve kettle, cover with
water, cook until you can run straw
through, skin out and weigh; to each
pound take a pound of sugar and cup Of
water, boil and skim, put in the apples
and boil until clear, skim out, boil the
syrup a few minutes, then pour over the
apples. The water the apples were boiled
in first measure, and TO each pint put
pound OF white sugar, boil an hour, and 10
makes a beautiful Jelly. Cut the worm
holes and other bad places from the poor
apples. boil and Jam through colander,
adding sugar same weight, and cooking un-
iii thick.