Savannah morning news. [volume] (Savannah) 1868-1887, 1885-07-13
HOUSEHOLD NOTES.

SWEET POTATO PIE-Select those pOta-
toes which you know to be dry and mealy.
Boil, pare and mash very smooth. To a
quart of the potatoes add quart of rich,
new milk, 3 eggs, nutmeg or cinnamon, a
little salt and sugar to taste. Bake with
an underCrust.
NOVELTY PIE-The habitual pie-eater
must have variety; to help make it try
this recipe! Mix ] egg, / heepng tea
spoonful, l teacuplul Of sugar, tescup.
ful of cold water, tablespoonful of sharp
vinegar; flavor with nutmeg or cinnamon,
with little mace, and bake with two
crusts.
TAPIOCA PUDDING-In making tapioca
pudding, allow one cup of tapiOca to a
quart OF milk. Soak the tapiOca in water
until it is very soft and boil in milk for
twenty minutes. As soon as it attains "A
ielly-like consistency pour it into cups and
serve it with spoonful of jelly on top
Of each cup.
JELLY-Delicious jelly may be made by
using fruit syrups as fiavOring. The
sweeter kinds need no sugar. and no wine
is necessary when any Of them are en-
plOyed. A very pretty dish may be made
| by piling up spoOntuls Of raspberry and
lime jelley and heaping whipped white of
egg upOnit it.
How TO PRESERVE HAM-Cut the ham
in slices as usual for frying, then fry it
little and pack in stone jar, and cover
with melted lard to keep the air from it.
When you wish it for the table take out
the necessary amount and cook as usual.
In this way ham can be kept sweet through
the Warmest weather.
PRUNE PUDDING-A delicious prune
pudding is made by stewing IA pound of
prunes till they are soft, remove the
stones, add sugar to your taste, and
whites Of three eggs beaten to n stiff frOth.
Make puff paste for the bottom of pud-
ding dish. After heating the eggs and
prunes together till they are thoroughly
mixed, spread them on the crust. Bake for
half an hour, or until you are sure the
/ crust Is done
ANY housekeeper can prove the homes
| ty of her grocer or his butter, by melting
| it. Pure butter melted produces pure,
! limpid, golden oil, and it retains the butter
! flavor. Melt OleOmargarine and the oil
| smells like tallOw, aud a scum rises to the
! surface. Butterine is "a mixture of dairy
| butter and fats Melt that and the butter
/ oil Will rise to the top. Pour this off and
| you will find the fats at the bottom,
whitish in color and giving off disagree
able smell.
! DEVmED HAM-SIice cold ham. lean
aud fat together, and lay in a clean frying
| pan. Fry gently in the grease that runs
] from it as 1t heats until the lean Is soft,
| the fat clear and beginning TO crisp at the
! edges. Take out the slices with a fork,
/ lay on a warmed dish and keep hot over
! boiling water. Add to the fat left in the
| frying pan four tablespOOnfuls of vinegar,
"A small teaspOonful of made mustard,
and as much pepper as will lie on a silver
| halfdime. Stir until 1t boils, when pour
on the ham. Let it stand covered over the
! boiling water for five minutes before send,
/ ing to the table.
| TURKISH RICE-Put into a saucepan
| cupfuls of stock or broth in which you
/ have previously dissolved good allow
ance either of tomato paste, French to-
matO sauce or the pulp OF fresh tomatoes
! passed through a sieve; pepper and salt
! 10 taste. When it bOils throw in. for
every cupful Of stock, halt cuptul fine
rice, well washed and dried before the
! fire. Let the whole remain on the fire un-
/ Til the rice has absorbed all the stock;
| then melt large tablespoonful Of butter
and pour it over the rice. At the time of
serving, and not before, stir lightly to
separate the grains, but do this of the
/ fire.
THIS is a good way Of cooking any
| tlavorless fish: Cut it in slices or pieces
! and make mound OF it on fiat dish,
! sprinkling between each layer chopped
| herbs and parsley, cayenne and lemon
/ Juice. Melt 1 ounce OF butter in pan,
add 1 ounce of flour and a gill of milk,
and stir till it is very thick Squeeze on
! it a little lemon aud pour it over the fish.
! Cover the whole with Drowned bread
/ crumbs and cook il IN a good oven till the
/ fish is done. Keep few crumbs back to
/ sprinkle over any cracks and serve on the
/ dish il is baked in. For the lemon juice
/ and the crumbs Parmesan cheese can be
substituted II it is liked.