Savannah morning news. [volume] (Savannah) 1868-1887, 1885-09-28
HOUSEHOLD NOTES.


tatoes mashed In shape need not be ex-
planned. The lobster salad was made as
usual, but sent upIn small china saucers,
which gave 1t dainty effect
A MOST appetizing salad is made Of
raw oysters mixed with an equal quanti-
ty of crisp celery, cut very finely, and
served with Il mayonnaise dressing. The
oysters may be cut in halves or be left
whole.
AN easy and perfectly satisfactory way
to cook a custard is to put it into a pud-
ding-dish or tin basin, and set 1t into
pan of hot water placed IN a moderately
hot oven. About half an hours cooking
viii be required and there is not the least
danger OF burning.
ANCHOVY TOAST, WITH EGGs-Bone
and skin few bottled anchovies; wash
them we'll and pound them up in a mortar
with an ounce and half OF butter, and
rub them through sieve. Spread the
paste on small thin slices OF buttered
toast, and cover with hard.b boiled eggs
chopped up very fine; serve hot.
RHUBARD FOOL-Cut up a bundle Of
spring rhubarb and gently stew it till
soft with a teacupful of moist sugar; add
the juice Of a lemon, mash all up well,
and turn into a glass dish. Beat halt a
pint of cream and pour it over the rhu-
barb, mix il together till it becomes
frOthy. Let it stand half an hour before
serving.
CRACKERS AND CREAM-Split six Bos-
ton crackers; place them in a soup plate
and pour boiling water over them; as soon
as they are softened, drain Off all of the
water and sprinkle the crackers lightly
with salt, then pour over them sweet
cream. This is an especial fayorite with
little children who are not feeling very
IL nv
pie.
FRUIT BLANC MANGE--If the fruit is
fresh or canned, use the clear Juice; if
preserved or iellied, reduce it with water.
Add sufficient corn starch dissolved in
little cold water to the boiling hot Juice to
make quaky jelly, but not enough TO
make q firm like blanc mango. Let all
boil together for two or three minutes,
then turn into a dish 10 cool. Serve
cold with sweet cream and powdered
sugar.
VIRGINIA corn bread is a nice dish for
breakfast. Break Into q bowl two eggs,
adding a teaspoon just full of soda, and
twice as much salt. Beat we'll. Stir into
this mixture pint OF sour milk or butter
milk, then add a pint Of cornmeal and
stir to q smooth batter. Put into a small
baking pan piece of lard about the size
of an egg; heat it to a trying heat on the
top of the stove, pour In the batter, place
the plan inside the stove and bake quick
ly.
SAGo sauce TO eat with sweet puddings
is easily made: wash one tablespoonful OF
sage into two or three waters, then put it
into a saucepan. with Ole-third OF a pint
Of water, the peel OF one small lemon; let
this simmer gently for ten minutes, then
take out the lemon peel; add One-fOurth Of
a mint OF sherry. sUgar To yOIIr taste and
the strained Juice OF the lemon. Let this
boil for about two minutes, not longer
/ t is particularly nice with rice or bread
pudding.
PEACH TOAsT-Cut some round slices
of some milk rolls, remove the crust and
try them a pale yellow IN fresh butter
Take tin OF preserved peaches. turn out
the liquor into saucepan, add a little
sugar and glass of white wine; boil IL
up. put in the peaches, simmer few min
utes. drain them and place half a peach
c0ncave side uppermOst, on each piece Of
bread, put piece of currant jelly in the
cavity Of each peach, pour the syrup
round and serve.
CHEESE SoUFFLE-Mix two ounces of
arrOwroOt to a smooth paste with quar-
ter OF pint OF new milk, then add three
quarters OF pint Of milk (bOiling) to the
paste; stir well until thin; add two
ounces of butter IN small Jumps, stirring
well the whole time Have ready beaten
the yOks of five eggs. mixed with half a
teaspOonful OF salt, n little red and white
pepper, and three ounces Of grated
cheese. The last thing add the whipped
whites Of the eggs. Fill souiile pan
about half full Of the mixture and set IL
at once into moderately hot oven. In
from 30 TO % minutes IL should be ready
for table.