Savannah morning news. [volume] (Savannah) 1868-1887, 1885-08-17
HOUSEHOLD NOTES.


nice for lunch or breakfast MIX two
ounces of corn meal, two ounces of wheat
-four, two ounces of butter and four
ounces OF granulated sugar to a paste,
adding little grated lemon peel. Roll
out thin, cut in forms and bake; serve
with powdered sugai.
POTATO PANCAKEs-These make an eX-
cellent supper dish. Crate dozen medi-
um-sized peeled potatoes. Add the yolks
of three eggs, a heaping Tablespoonful Of
-four, with large teaspoon of salt and
lastly thes whites of three eggs. beaten
stiff, and thoroughly Incorporated with
the potatoes. Fry the cakes liz butter and
lard (equal parts) until they are brown.
ORANGE FLoAr-One quart water, the
juice and pulp OF two lemons, one coffee
cup sugar. When boiling hot add four
tablespOonfulsc ornstarch. Let boil 10 min
utes, stirring all the time. When cold
pour IL over four or five oranges that
have been sliced into a glass dish, and
over the top spread the beaten whites OF
three eggs, sweetened and favored with
vanilla.
WAX BEANS make a delicious salad.
Choose young beans, remove the strings,
break in inch-lon@ pieces and cook in salt
and water. While still warm cover them
with dressing Of oil. vinegar, salt and
pepper. Be sure and remember in mix
ing salads the old saying, "a spendthrift
for oil, miser for vinegar, wise man
for salt, and mailman for mixing" Use
at least twice as much oil as vinegar.
THIS marmalade is excellent: One
pound of ripe eurrants and one pound of
ripe raspberries, pressed through a sieve
so that the pulp is free from the seed; to
this add two pounds of sweet cherries,
seeded. Clarity two pounds of sugar aud
add the fruit with quarter OF the cher
~ seeds from which the skin has been
removed. Boil until the syrup becomes
thick, stirring constantly and removing
any scum. A teaspoon Of powdered CHINA
mon may be added as soon as the syrup
begins TO boil.
DRIED BANANAS-Dried bananas are
among the latest novelties. They are
said to be an entirely new food product.
and are certainly delicious. The rind Of
the ripe fruit is removed, and IL is dried
without sugar. forming dark-cOlored,
firm preserve of slightly softer consisten-
cy than citrOn, and having the flavor of a
ripe banana. The fruit retains about
one-third Of its ORIGINAL size, and may be
either eaten from the hand, stewed or
cooked in cake or pastry. Banana fritters
from them are superior TO the natural
fruit.
REFRESHING DESSERT for warm
weather is made by this recipe: One
pint Of currant or raspberry juice. or
half of each, one pint Of water and sugar
10 taste, and six ounces of farina or rice
-four. Let the juice, water, and sugar
boil, and then slit In the farina or rice
flour, and cook until done; IL must not be
too stiff nor yet watery. Turn into
mold, set in the ice, and when perfectly
firm and cold turn upon n dish and serve.
The pudding may be eaten with whipped
cream, favored with vanilla sauce. Ii
may be made with any fruit syrup.
PREPARE young carrots and peas in
this way: Tender, small young carrots
are washed clean In salt water, which re-
moves the thin skin: the very young pea
pods are stripped Of the blossoms and
strings and washed, Take equal quanti-
ties OF the vegetables, and stew them In a
little water with some butter; than add
small quantity Of tinely-minced parsley,
salt and pepper 10 taste or a little Stockton,
failing that, some boiling water. A few
moments before serving add tablespoon
of flour, boil once or twice aud serve. A
little sugar is an improvement. II the
carrots are not very small they may be
cut in inch-long pieces.
PIGEONS OR SQUADS with green peas
are excellent. Auar cleaning and trus-
sinp ak pigeon (. put tam in stewpan on
tbn fire wi,h ounces OF butter; stir them
occasionally until they turn rather brown
and take them OF; then put two ounces Of
salt pork, cut ia dice, In the saucepan,
and when partly fried remove also. Keep
me- pan on the fire and put in II a large
tablespoon Of -four; stir II until IL be-
comes brown and add quart Of broth,
mixing well. Put bunch Of seasoning
romnOsed OF six stalks OF parsley, one Of
thvme. one Glove Of garlic, one Glove and
! two bay leaves. Boil gently until half
dome and add quart Of green peas pre-
! yinnaiy blanchcd that IN. boiled few
momonis. then plunged into cold water
mi lralucdl and simmer until done. Re-
move the seasoning. dish the peas and AR
rappe the pigeons around them. strain
M sauce over The whole ana serve
warm