Savannah morning news. [volume] (Savannah) 1868-1887, 1885-04-27
HOUSEHOLD NOTES.

SALAM GRATIN.-One coffee cup of cold
boiled salmon, pulled into flakes with a
fork; mix with this One-half cup of cold
drawn butter, pepper and salt; fill with
the mixture the little earthen dishes that
come for cooking egg ''sur lie plat" cover
with fine bread crumbs, and brown in the
oven.
ZEPHYRS.-Heat two cupfuls of boiled
hOminy, adding sufficient water TO make
it thin enough to pour. Add a piece of
butter as large as an English walnut, and
little salt. Have ready four gem-pans,
heated very hot, and wei buttered. Fill
these with the hominy, and bake half an
hour in hot oven.
VEAL CREAM SoUP.-Boil the remnants
of roast of veal until the meat falls
from the bones. The next day put on to
boil with a slice of onion ana One-third of
a cupful of raw rice. Let it simmer
slowly for an hour. And salt and pepper
to taste. just before serving add one cup
full of rich milk, or cream if you have it,
heated in separate dish.
BROILED POTATOEs.-Cut cold boiled
potatoes in slices a third of an inch
thick. Dip them in melted butter and
fine bread crumbs. Place in the double
broiler and broii over fire that is not too
hot. Garnish with parsley, and serve on
per, toast to a delicate brown, arrange on
hot dish, and season with butter.
THE love of flowers is natural and
healthful, and jardinieTes and hanging
baskets might be adVantageously intro
! duced into thousands of homes where no
vestige of nature is visible, and where it
is only suggested in pictures and en-
! brOideries, for the very air is hot and life
| less, and often the manners of those who
occupy these homes partake of the arti-
| ticiality of their environment.
AN inexpensive but neat table cover for
! a common room is made by taking a
square of cretOnne for the centre. Choose
| cretonne with very small figures, and of
not too bright cOlors; for border put a
! band of linen around it-dark-d drag linen
fringe this out, and make quite a deep
fringe; where the linen joins the cretOnne
on the seam put row OF fine feather
stitching, and on the corners also.
ROAST HAM-Soak the ham for u
hours in water; place it in deep dish or
earthenware pan and soak for "a hours in
white wine, seasoned with sliced onions,
carrots, parsley, laurel leaves and thyme (;
cover the pan with a cloth and press on
the lid very tight to prevent the air get
ting in. Roast the ham and haste with
the wine in which it was soaked. When
done dish it up on PURGE Of spinach.
OYSTER CRoQUETTEs.-Half pint of
raw oysters, half a pint of cooked veal,
one heapIng tablespoonful of butter, three
tablespoonful Of cracker crumbs, the
yolks of two eggs, one tablespoonful of
onion juice. Chop the oysters and veal
very fine. Soak the crackers in oyster
liquor, and then mix all the ingredients,
and shape. Dip in egg and roll in cracker
crumbs and fry as usual. The butter
should be softened before the mixing.
COOKING Misunderstanding to the
late Charles DelmOnicO, boiling water is
an art. "Few people know how to cook
water" he used TO say. "Ihe secret is i'm
putting good fresh water in a neat kettle,
already quite warm, and setting the wa
ter to boiling quickly, and then taking it
right off for use in tea, coffee or other
drinks before it is spoiled. To let it steam
and simmer and evapOrate until the good
water is all in the atmosphere and the
lime and iron and dregs only left in the
kettle-bah that is what makes a great
many people sick, and is worse than no
water at ALL"
HouNY CAKEs.-Two cups Of fine
hOminy boiled and cold. Take the tough
skin from the top before mixing in the
batter. One heaplng cup Of siited flour.
one quart of milk, three eggs beaten very
light, one tablespoonful of mOlasses, one
teaspoonful OF salt. Rub the hominy with
the back of a wooden spoon until all the
humps are broken up. Wet it little by
little with the milk and molasses, work
ing il smooth as you 20 on. Sift -four and
salt together and put in next. Beat for a
whole minute before adding the whipped
eggs, and another minute very hard, be-
fore baking. Stir up well from the bot
tom before putting each fresh batch OF
oakoa On the priddlo