Savannah morning news. [volume] (Savannah) 1868-1887, 1885-02-22
HOUSEHOLD NOTES.

A HOMEMADE SAUCE which rivals SEINE
'boughten' ones is made OF Wlneglass
of port wine, one OF walnut and one OF
tomato catsup, an onion and one dessert
spoonful Of curry powder; let this mix
ture boil for two or three minutes; when
cold put il into bottle and keep lt well
corked.
BEETs, II small, can be sliced and dressed
with gravy, Just as young bsets in the
spring are served, with little milk
and butter, pepper and salt, and EoGr
enough to thicken. Beets can be arranged
prettily as a garnish for picked tongue
by cutting them into thin slices and cut
ting the edge with the cOOky cutter.
A VERY GOOD WAY 10 make esDeF
sauce, TO serve with roast mutton: About
q quarter Of an hour before the meat is
done melt two tablespoOnfuls OF butter in
a saucepan, stir into il one tablespoonful
of -four, then add half pint Of the NUT
ton broth. half pint OF milk, season with
pepper and salt; cook until the -four is
thoroughly done, then just before serving
ado two and half tablespOOnfuls OF ca
pers. When melting the butter de- it
slowly, for If it gets brown or scOrched
the favor Of tie sauce will be spoiled.
A RECIPE FOR CRULLRRs.-TWoc coffee
cups of sugar, one of sweet milk, three
eggs, q heaping Tablespoonful of butter,
T.
mixed with SIX cups of -four. half a nut
meg and "a teaspOonful OF cinnamon. Beat
the eggs, butter and sugar together, add
milk, spices and -four; put another cup
OF flour on the kneading-bOard pour the
dough out upon it and knead until you
can roll il out 70 quarter of an inch in
thickness: cut this into squares, making
three or four incisions in each square;
drop into hot lard and fry as you DO dough
nuts.
A LIGHT PUDDING is made Of one pint
of -four, two teasp0Ontuls Of baking pow
der and little salt, with milk enough to
make thin batter. Butter some cups
and set them into the steamer, and put
large spoonful Of the batter into each cup
and then a spoonful of jam; cover the
jam with another spoonful of batter and
let the pudding steam for from twenty
minutes to half an hour. Make q sauce
OF two eggs, a tablespoonful of butter and
one cup OF sugar; beat them together and
pour over them one cup of boiling milk.
This pudding is delicious with fresh fruit,
berries or peaches.
DIRECTIONS for making a ''tipsy" cake:
Take sponge cake that is not less than
three days old. II the bottom of it is not
entirely smooth make it SO, to enable it to
stand firmly in the dish. Make a small
! hole in the centre and pour into il and
over the cake enough sweet wine to soak
the cake nicely. When the cake is soft
blanch two ounces OF almonds and cut
each into four strips; stick these all over
the surface of the cake, then pour around
! 1t rich custard: one pint of milk Will be
about enough and from five to eight eggs.
! Ii you wish to cover the top Of the cake
| with meringue use eight yefks for the
| custard and the whites of two eggs, and
reserve the rest Of the whites for the top,
| adding four tablespoonful Of powdered
| sugar and davoring to suit your taste.
| CAULIFLOwEH makes pretty side-dish
! If boiled whole, and then put stem down
| cessary that a Vigilant and keen eye
| should look the calilloWer over before
| cooking it, for there is danger of tiny fr1-
/ sects being lett on the stalk; j: should be
carefully washed over. Heads that are
| not perfect can be cut into small pieces
| and be baked. The caulfoWeF should be
| put into an earthen pudding-dish, in lay
| ers, with hard boiled eggs chopped and
| seasoned with a dressing made OF half a
| pint OF milk, with two tablespGOnfuls OF
! -four rubbed smooth In little Of the milk,
| two teaspoOnfuls OF salt, one Of white
! pepper and about two ounces Of butter !;
! puG grated bread or cracker over the top,
| with little bits Of butter here and there,
and il there is probability that il viii
! not brown nicely wet il over the top with
! milk. An hours time should De given to
| this dish, in hot oven.
| A GOOD COLD DISH Cor supper is made
| by choosing about seven pounds of the
! shin part of flank OF beef, two ounces
| of sugar, six ounces OF salt, one ounce OF
| saltpetre. These are to be rubbed into
| the meat, and then water enough shOEld
! be poured over it to cover it. Let it re-
main in this pickle for a week; then rinse
| it well, remove the Bone and all the gTlstle
and coarse skin, spread it out on the table
and scatter parsley rubbed fine, handful
! Of it, a large spoonful Of sage, also rubbed
very fine, little allspice and pepper and
salt over it, then roll it up as lightly as
| possible, put cloth around it, and either
! sew or tie it firmly together; the meat
/ should then be boiled until 1t is beginning
! to be tender, a point which can be ascer-
tanned by piercing it with fork through
the cloth; then put it into jar with the
| liquor poured over 1t in which il has
| boiled. Put it into the oven; at the end
! of two hours turn out the liquor which
may be added to soup stock and let the
meat dry for an hour. Do not attempt to
| cut it unit. it Is cold.