Savannah morning news. [volume] (Savannah) 1868-1887, 1885-02-15
HOUSEHOLD NOTES.

A HANDSOME COVER for the side6oard
is made of fine white crash, with ends of
Macrame. Table-scarfs are sometimes
made in this way also.
To REMOVE white spots from vanished
furniture try this: Rub with sandpapeT
gently, then with a soft piece of cotton
cloth rub on some shellac varnish thinned
with turpentine.
SUGAR COOKIES can be made to bake
quickly and yet have delicate brown
color il, just before putting them into the
oven, you wet them lightly with milk and
sugar; dissolve little sugar In the milk.
A GOOD filing for plain layer cake,
which is TO be eaten while fresh, is made
by grating one large tart apple, one lemon
grated and the juice squeezed out; one
egg and one cupful Of sugar; let this boil
for five minutes; stir it constantly.
AN appetzing sauce to serve with roast
beef is made OF one tablespoonful of grated
hOrseradish (the bottled, OF course, at this
season J, one teaspOonful of made mustard,
one teaspconful Of powdered sugar, four
tablespOOnfuls of vinegar. NIX them
thoroughly together.
ANOTHER PRETTY Dish is made by
grating a large coc0anut into glass dish,
cover this with a layer of fruit, and then
with whipped cream. Be careful to re-
ject all OF the brown skin that covers the
cOcOanut under the shell; il cannot be
eaten and it spells the looks Of the dish.
ONION SAUCE is made by boiling three
or four white onions until they are tender,
then mince them fine. Boil half a pint Of
milk, add butter half the size of an egg,
salt and pepper to taste. Stir the lemon
into it and tablespoonful of -four rubbed
smooth In a little cold milk. Let 1t come
to boil, then serve.
A
line some small cups, without handles,
with lettuce leaves, or with very fine cell
cry leaves, then put the lobster into the
cups; place one beside each plate, make
a rich mayonnaise dressing and allow
each person to help himself or herself to
it; in this way each ones taste may be
consulted.
A PRETTY FASHION originatin in Ger
many is to attach the handle of China
teapot to the pot by tiny ribbon tied in
dainty bow. And, by the way, would
not revival of the Old-time China teapot
be move in the right direction? Tea is
certainly more delicate in favor if made
IN an earthen pot, and then transferred
from that to China one, than it ever can
be if made in metal pot.
WHJPPED-CREAM PIE is a delicacy that,
to be appreciated, needs but to be eaten.
Make crust OF moderate richness, line
deep tin with it; bake quickly in hot
oven; when done spread it with a layer
of jelly or jam; first a thin layer, then
whip one teacupful of sweet cream until
it is as light as possible; sweeten with
powdered sugar and flavor with vanilla;
spread over the jelly or jam; set the
cream where it will get very cold before
whipping.
EVERY WOMAN should cultivate "cOr-
rect eye" She should know when things
are out Of line. For some people this
seems an utter impossibilIty, and they
ought to go about with a measure of some
kind, so that pictures may hang as they
should, and the four corners Of the table
spreads should all be at an equal distance
from the floor. Great attention is now
being given in our schools to the due cul-
tivatiOn Of the observing powers of the
children. Games are invented which
carry out this idea also, and ought to be
welcomed in every family, for their influ-
enc9 may be felt in whatever occupation
the young people may engage in.
PARsNIPs with chicken are not COM
monty served, but help to make an appe-
tizing variety. Wash, scrape and parbOil
the parsnips. Then, While they are cook
ing. split young chicken down the back
and put 1t into drIpping-pan with the
bOny side down; place the parsTHps
around the chicken; after cutting them
! in two parts sprinkle salt and pepper
over them and put little Jumps of butter
! around until you have used a piece the
size of an egg: put little water into the
! pan and then bake until chick ken and
| parsnips are tender and are brown also.
| If you choose you can add one or more
slices of salt pork and it will help to
make the gravy rich. The parsnips may
! be served on the platter with the chicken
! or in a separate dish; if the latter way is
| chosen, make enough gravy so that part
| of it can be poured over the parsnips.
Vegetable oysters or satisfy may be used
! in place of parsnips and, unless uncOm-
monty large, need not be cut into pieces.