Savannah morning news., 1885-11-16
HOUSEHOLD NOTES.

rgv, CAKEs-Chop cold fresh beef very
ene favor it with sage, grated lemon anu
laI,. dredge in a little flour and pound
Ssiy' notatO masher. Mix in one or two
VS. WIS make into balls, tiatten them with
es hand and fry quickly on frylng-pan
u nork or bacon dripplngs'
p,,vr FRrTTERs are nice for breakfast.
,,,,, nieces of steak or cold roast beef
~ fine. Make a batter OF milk, n0ur
"a an egg and mix the meat with 1t. Put
eIU i,,,n of butter into a saucepan, let 1t
e.It. then drop the batter into 1t from
i,r - Spoon. Fry until brown; season
,sir1 pppDer and salt and little parsley
uo2uNY AND FARINA-As change a
lisb of hominy or farina is very paiatable.
roriua should be mixed thin-about IKE
,osal husband boiled about an nour
1ro. not water. u0miny should be soaked
.oid water over night, and boiled for
~ Gonr with a little salt. in the morning.
Ca with sugar and milk or butter and
sugar.
Wps. FOSTERS CoRNED BEEP-Cut
4 h,,ied corn beef when cold in rather thin
Ices. and place IN spider with one cup
Il bnilipp water and piece Of butter the size
-tan Tnplisb walnut. Boil two or three
,niriltps. Keeping the spider covered so the
,i.st shall steam through then remove to
i bot Matter. and thicken the water with
4 Ittle -four; pour over the meat.
cporND RICE CHEEsECAKES-Fine
orouua rice, "a 10. white sugar, "a 10; two
H eros few currants and a little nutmeg
4 n liked. Work the butter to cream, add
h tne rice and sugar, lastly the eggs well
H heatep. Previously line patty TINS with
GOOD pastry, stir the mixture well together
and drop a little into each. Put imme-
4 d,9feIy into quick Oyen. When cold
I. strow sifted sugar and serve.
BrNs WITHOUT YEAsT-Four cups
n eonr one large teaspoonful butter, two
4 h.rds cup of sugar, two tablespoonfuls
/. ytraet lemon, two heapiug teaspoontuls
cream OF tartar, and one rounding one Of
soda. or If baking powder be used, three
Gaming spOonfuls; one large cup rich milk
an sweet cream, handful Of currants.
po)l one inch in thickness, cut out with
|hiscuit.cutter, and bake twenty minutes
n quick oven.
FARlTRs' FRUIT CAKE-Soak three
cups of dried apples over night in warm
water; cbOp slightly in the morning, and
then simmer two hours or more in two
Guns of molasses until the apples re-
sembie cltron. Make cake of two eggs,
one cup sugar, one cup sweet milk. three
fourth Gun butter, IL teaspOOnfuls soda,
-four to make a rather thick batter, spices
H in plenty; put in the apples and bake In
quick oven. This is very nice.
CHICKEN FONDU-SOme cold chicken,
veal or turkey miGced fine; one cupful
Fl nraad crumbs, bakers toast is best: one
Il cuDiul boiling milk, one tablespoonful
Il butter. one slice cold boiled ham minced,
H one.half onion boiled in, and then strained
4 ont Of the milk, two eggs beaten very light,
a pinch Of soda dissolved in the milk, pep
per and salt to taste. Soak the crumbs in
the boiling milk and beat very light. Let
The mixture cool while you mince the
meat and whip the eggs. Stir in the meat
fret when the bread is nearly cold, season,
and lastly put in the beaten eggs. Beat
all up we'll and pour into well creased
baking dish. Set in brisk oven. When
the fondu is a delicately Drowned puff,
send al once to table in the dish in which
1t was baked.
Rich APPLE JELLY-Take seven pounds
good ripe boiling apples. Do not peel or
core them, but take out the eyes and stalk.
Put them into two quarts of water after
cutting them into pieces and bake or boil
until the whole is reduced to a pulp. This
pulp, which thickens in cooling, is to be
poured into Jelly bag near the fire and
left till all the juice is run through. When
ii is clear add to each pint of the juice
/ eight ounces Of white sugar, with the
strained juice of a lemon and the peel
chopped very fine Then boil the whole
until it becomes a tOlerably stiff jelly,
which may be ascertained by cooling a
small quantity on plate. Strain it once
more through the bag and pour into moulds
4 or pots. II the rinds of the apples are red
Il the Jelly viii be of rich color.