Savannah morning news. [volume] (Savannah) 1868-1887, 1885-12-14
HOUSEHOLD NOTES.

A SMALL piece of salt pork cooked with
string beans adds to the flavor and rich
ness Of the dish.
If THE water in which new cabbage is
boiled is changed once or twice, it will be
less likely to be indigestible,
CELERY salt added to the dressing for
potato and other salads, gives an agreea-
BILE flavor; it is preferred by many cooks
to celery extract for soups also.
If DRY beans are soaked all night in
soft water, they will be found to be much
more tender than If soaked in hard water;
they will require less time for boiling,
though they should be boiled in hard
water.
BANANA PIE is a delicacy much en-
joyed by many people. Make rich
paste, not too thick, slice the bananas,
and scatter sugar over them; season with
any favorite f1ayoring, or with oranges cut
in small bits.
A DAINTY dish to be served with cake
and berries is made by grating fresh CO.
coanut, beating the whites Of eggs to a
stiff troth, adding . large spOonfuls OF
sugar and pint of thick sweet cream, and
beating this also till it is very light.
APRONS and dresses made OF barred
muslin should be lroned on the right side,
in order to give the stripe the peculiar
gloss it has when new. The greatest
care must be taken with the irons, tor one
black spot will spoil the good looks of the
dress.
A PRETTY and useful rug can be made
Of piece of stalr-carpet. Put fringe on
each end. Often when the staIr-carpet is
so much worn that new one is necessary
! there will be yard or more that is good
enough to use for the rug. II you
choose, you can put the fringe all around
it.
ROAST BEEF WITH PUDDING-Bake
exactly as directed for ordinary roast fol
the table; then make a Yorkshire bud
ding to eat like vegetables with the roast,
as follows: For every pint OF milk take
eggs, cups of flour and pinch of salt;
stir TO smooth batter, and pour into the
dripping pan under the meat half an hour
before the meat is done.
ANGELS ON HoRsEBACK.-Take II OF
more large-sized oysters from their shells
removing the boards; cover each with 9
very thin slice Of fat of bacon, dipping
each slice into hot water and drying ii
! with a cloth before rolling it round the
oyster, then place them on a fine skeweT
and suspend them before the fire until the
bacon is nicely cooked. A slice of soft
| buttered toast should be under them while
cooking, and on 1t they should be senthot
to the table.
Satisfy FRITTERs.-Oneb bunch of sal.
sify. eggs, . cup of milk, -four for thin
batter, lard or drippings, salt to taste
Scrape and CRATE tue roots, and stir into
the batter made of the beaten eggs, milk
and flour. Crate the satisfy directly into
this, that it may not blacken by exposure
to the air. Salt, and drop a spoonful of il
into the boiling fat to see If it is OF the
| right consistency. AS fast as you fry
the frittters throw into it a hot colander To
drain. One large spoonful OF batter should
make fritter.
FRIED APPLES AND PORK CHOPS
Season the chops with salt and pepper
and a little powdered sage and sweet
marjOram; dip then into beaten bread
crumbs. Fry about 20 minutes, or unit
they are done. Put them on hot dish
| pour off part OF the gravy into another
pan to make gravy TO serve with them
if you choose. Then fry apples which
YOU have sliced about twO-thirds of ar
inch thick, cutting them around the ap'
pie 80 that the core is in the centre Of each
piece. When they are Drowned on one
side and partly cooked, turn them care
| fully with pancake turner,and let finish
cooking; dish around the chops or on a
! separate dish.
A NOVEL way 10 serve rice IS 10 make
IL in balls. Proceed in TINS way: Take
one-quarter of pound OF raw rice, wash
it and cook it in farina kettle, with one
quart OF sweet milk, half cup of sugar
a little salt, and nutmeg or any other fla
Yor you choose. When the rice is tender
and the milk Is all absorbed in 1t, take II
| from the Kettle and fill some small tea
cups with it; press the rice in firmly SO
that the kernels will adhere 20 each 9th.
err. Before carrying toe rice TO the table
turn the balls out of the cups on fruit
dish; if taken out with care, they will
preserve their shape. Madeira wine
with plenty Of sugar in it, makes a nice
sauce for the rice.