Savannah morning news. [volume] (Savannah) 1868-1887, 1885-01-11
HOUSEHOLD NOTES,

LOBSTER CROQUETTEs.-ChOp the lob
ster very fine; mix with pepper, salt,
bread crumbs and a little parsley; moist
en- with cream and small piece of but
ter; shape with your hands; dip in egg,
roll in bread crumbs and fry.
VEAL CROQUETTEs.-Take very finely
minced veal and mOisten it with cream
and a beaten egg; season with salt, sweet
mariOram and little pounded mace;
form into small cones, either by hand or
in wineglass. Crum5 the outside and
fry, or else set in the oven and bake, oast-
/ ing frequently.
ROLLED TONGUE.-While a boiled
tongue Is stlll warm roll it with the tip
inside and place in round tin or vessel
Just large enough to hold il in place; let
it remain over night, when it viii remain
rolled after being removed from the pan.
Serve it whole on bed of salad, water
crosses or parsley.
SNOW KE.-Three-fourths of a cup Of
butter, two cups Of sugar, one cup Of
milk, one cup corn starch, two cups -four,
one and One-half teaspOonfuls of baking
powder; mix corn starch, -four and bak-
ing powder together; add the butter and
sugar alternately with the milk; lastly,
add the whites of seven eggs; flavor TO
taste.
To DEVIL TURKEY.-MiX a little salt,
black pepper and cayenne, and sprinkle
over the giZZard, rump and drumslick of
a dressed turkey; brOil them and serve
very hot, with this sauce: Mix with some
Of the gravy out Of the dish little made
mustard, some butter and flour, a spoon
full of lemon juice and the same OF soy;
boil up the whole.
CHICKEN PATTIES.-ChCp very fine the
dry, poorest bits left from baked chicken;
season carefully with pepper, salt and a
little chopped celery. Make a light putt
paste, roll quarter Of an inch thick, cut
with neatly shaped paste cutter; lay
narrow strip OF the paste all around; then
| put some of the mince on the paste; cut
another piece the same size and lay over.
| Boil fifteen minutes. This makes very
/ desirable dish.
OYSTER CROQUETTES.-Tak the hard
/ end Of the oyster, leaving the other end in
| nice shape Tor a soup or stew; scald them,
/ then chop fine and add an equal weight OF
! potatoes rubbed through a colander; to
| one pound of this add two ounces OF but
| ter, one teaspOOnful Of SALT half tea
! spoonful of pepper, halt a teaspOOntul OF
mace and One-half gill Of cream; make in
small rolls, dip in egg and grated bread
| and fry IN deep lard.
! TEA.-PeOple must consult their own
tastes as to kind of tea. Mixed is the best
! W use Win i've AilON OlAS LGtl5 pOOAllui
for each person. Use boiling water, but
do not boil the tea, and use while fresh.
! Tea is best made in an earthern teapot
never in tin. Iced tea should be made
several hours before it IS needed, and then
set upon ice. When ready to use it,
sweeten and drink without milk or cream.
Use cracked ice to put into the glass.
MARBLE CAKE-FOr white part: One
cup of butter, three cups of sugar, five
cups of -four, One-half cup OF sweet milk,
One-half teasp0onful of soda, whites OF
eight eggs; flavor with lemon. Dark
part: One-balf cup of butter, two cups of
brown sugar, one cup Of molasses, one
cup of sour milk, four cups of flour, one
teaspoonful of soda, yelks of eight eggs,
one whole egg, spices Of all kinds. Put
in pan, first a layer Of dark, then a
layer of light, and finish with a dark
layer.
For SANDWICHES take equal quanti-
ties of the breast OF cold chicken and cold
boiled tongue; chop them fne-sO fine, i'll
fact, that you cannot distinguish the sep
arate particles; add good large half
teaspoonful Of celery salt, a pinch of cay.
enne pepper and four tablespoonful OF
mayonnaise dressing. This amount will
be enough to Sc son the breast of one
large chicken and an quail quantity OF
tongue. When this is cod spread some
thin slices OF bread with butter, and theT
with this mixture.