Savannah morning news. [volume] (Savannah) 1868-1887, 1885-12-07
HOUSEHOLD NOTES.

DINNER CARDS of the most recherche
description have the name of the guest
painted in gilt on natural leaves. Those
OF the rubber plant and of the English ivy
are most used for this purpose.
VERY stylish and very elegant and ex-
pensve are the silver platters which are
used more and more by those who can af-
ford such Injuries. Meat, game-in fact
everything but fish is served in these
dishes.
SINCE fashion, in an arbitrary manner,
dictates that cheese should be eaten with
a knife, tim silver tools are made broader
OF blade than formerly, and have no
s~arn edge with which to endanger the
mouth.
FEW vegetable dishes are used, as the
courses are served la Russo with the
vegetable on the dish as garniture to the
meat, game or entree. II, however. they
are ever served separately the dishes are
OF porcelain set in silver stands.
SAGo cUsTARD, which is both nourish.
ing and palatable, is made by soaking
tablespoontuls of sago in half pint of
water for an hour and a half; then boil II
IN the same water until it looks clear;
then add a tumbler of sweet milk; let
this boil for a minute or two, add sugar TO
your taste. and when you remove it from
vor TO your taste.
CURRIED BEEF is a favorite supper
dish in some families. Take slices of
cold roast beef, cut them up into small
bits, put large piece of butter into
saucepan and put the meat into it, with
onions sliced very thin, a little water, |
dessertspoonful of curry powder. Let
this simmer for 10 or Is minutes. Line
an earthen vegetable dish with boiled rice
and pour the curried beef into it. Serve
hot.
CUSTARD FRITTERs.-Boil a pint of
milk with cinnamon and lemon, add 4
ounces sugar, l ounce OF -four, grain of
salt, add 6 eggs; beat all together, and
steam this custard in plain mold previ-
Ously spread inside with butter; and
when firm and quite cold let it be care
fully cut into small pieces, dipped in frying
batter in which there has been mixed a
little cream, and dropped separately III
frying-pan of boiling lard; when they are
light color all over drain and dish them
no with some kind of preserve round
them.
A DELICIOUS SIDE DIsH.-Cut the rem
nants OF cold boiled or roasted chickens
IN small pieces. Make a sauce of l pint
OF cream, 2 ounces Of butter, the yelk of l
egg, beaten, and tablespoonful of corn
SldlCu Vi diIOWIOUb, EChSOuluk Win sdlb
and white pepper, little sugar, tea
spoonful of ancbovy sauce and bay Leaf.
Put the pieces OF chicken in this sauce in
a stewpan and simmer for half an hour.
Stew some rice quite soft in milk, season.
ing with salt and pepper. Put the chicken
in the centre of a dish, place the rice
around it as border and serve.
WITH the advent of cold weather the
florist regains Prominence as a purveyOr
to the city's wants. Flowers are needed
for the decoration Of dinner-tables, for
gifts to friends and sweethearts and other
occasions where they seem the only ht
symbol that can be used. Talks with the
florists show that they have laudable
ambition to create new styles of decOra-
ton and bring forth new varieties of flow
ers for public favor. But the men in bust
ness find it is not so easy matter TO i'm
prove on a la France rose or TO invent an
entirely new method Of decorating din
ner-table.
IF cranberries are to be served with
turkey or game cook them in this way:
To pound of cranberries, after they are
picked over and washed, allow pound of
granulated sugar and nalf a pint of
water. Put the sugar and water into a
porcelain kettle. and let it come to a boil;
then put the berries in. After they begin
to boil allow full ten minutes for boiling.
Then pour all into mold, which you have
dipped into cold water; this will prevent
the Jelly from sticking to the mold. Let
it strand all night, or longer; it will then
turn out like jelly, and it will be found to
be sweet and yet tart. A larger quantity
may be prepared, as it will keep as well as
any jelly.