Savannah morning news. [volume] (Savannah) 1868-1887, 1885-06-15
HOUSEHOLD NOTES


full OF sugar, one half cupful of butter,
one cupful of chopped raisins, one half
cupful OF milk, one teaspOOntul of cream
Of tartar, one-half teaspOonful of soda,
spice.
CABBAGE SALAD may be garnished with
salmon, and be very appetizing. 1t canned
salmon is used, remove it so carefully
from the tin that it will not break; then Sc
lect the frmest, smoOthest parts to put
around the salad dish; remove all bones
and bits of skin.
COFFEE CREAM-Half pint of very
strong coffee, a packet of gelatine, one
pint of milk, a tablespoonful of cream,
three ounces of lump sugar; soak the
gelatine in the coffee, and when nearly
dissolved place in an enameled saucepan
with the milk, cream and sugar; add half
teasp0onful of essence Of vanilla; stir
over the fire till nearly boiling; pour into
a wetted mould and let it set.
A GOOD SAUCE to go with plain fruit
puddings is made by mixing one cupful of
brown sugar, one cupful of best molasses,
half cupful of butter, one large tea
spoonful of -four; add the juice and grated
rind of one lemon, half a nutmeg, grated,
half a teasp0Onful Of cloves and CHINA
mon. When these are all stirred together
add teacupful of boiling water; stir 1t
it boil until clear.
A CONVENIENT article for the kitchen
is stout tin box, in which may be kept
the stove polish and brushes, and cloths
used about the stove. 1t should have a
handle and cover. 1t win pay for itself
over and over in lesseuing the cleaning of
the shelf upon which brushes and black
ing are usually kept, and 1t will be found,
also, that more attention will be given to
the stoves, where the necessary means
are so easily carried about from room 10
room.
COLD fowl left over from dinner may
help to make an excellent side-dish. Cut
it into rather small pieces, put a large
lump of butter into a saucepan, and
brown the meat in that; sprinkle pepper
and salt and some flour over it, and when
tho meat is brown add half a pint of
stock, which need not be very rich 10 be
good, and pint OF peas Canned ones );
heat to the boiling. point and then serve.
Mushrooms may be used I'm place of peas,
and the proportions given above may be
regulated by the quantity of fowl which
you have.
A WHOLESOME dish for dessert is made
by soaking half a pint of tapiOca all
night in a little more than half pint of
cold water. Put a thicker layer Of canned
leaving out the syrup; sprinkle sugar
over the peaches, and then put into the
oven TO become hot; add half a pint of the
peach syrup tO'the tapiOca, half teacup-
full of sugar and as much water as is need
ed to thin the tapi0ca; let this boil until IL
is perfectly clear, then pour over the
peaches and bake for half an hour. When
cold, serve with sugar and cream.
AN excellent breakfast-cake is made by
taking a large cupiul Of Dread-dOugh and
adding a small cupful of sugar and
lump Of butter abOnt the size Of half an
egg; mix them well, and let this rise all
night; In the morning roll it out into
fat cake and put 1t into tin; cut apples
into slices, not too thin, and cover the top
OF the cake with them, pressing them
down into IL just as far az possible 80 that
the top OF the cake will be nearly smooth
then take half a cupful Of sugar, with
water enough to dissolve il. and with Gin
namon for flavoring; let this come 10 a
boil, and then pour over the cake; bake
in n quick oven. This is nice warm or
cold.
GINGER WAFERs are made Of half
pound OF -four, half a pound Of brown
sugar, q quarter Of a pound Of butter,
one dcssertsp0onful Of allspice, two Of
ground ginger, the peel Of half lemon.
and the juice Of the lemon; mix these all
together, then add enough molasses 10
make a sort Of thick paste; beat it thor
oughly and vigorously. Butter tins or the
dripping-pan, spread the paste upon
them, as II should be az thin as possible,
aud yet be perfectly even and smooth.
Bake in a moderate oven. When il Is
done draw the TINS 10 the open door, and.
before II cooks at all with a sharp-pOinted
knife cut the cake into pieces about four
Inches square.