Savannah morning news. [volume] (Savannah) 1868-1887, 1885-03-22
HOUSEHOLD NOTES,

A DEMOCRATIC SALAD.-A refreshing
variety Of salad, to be eaten along with
cold meat, is made Of cucumbers and
/ onions. The cucumbers are TO be pared
and then sliced cross wise as thinly as
possible; one or two large onions are
sliced in the same manner and mixed
with the sliced cucumbers and the whole
put into salt water; this in a short time
extracts the juice; now drain them and
dish; they are then TO be well peppered
and half covered with good wine or slider
vinegar; little olive oil may be added if
liked. Fhis salad may also be frozen and
served with boiled fish.
TURKISH PIIoF.-One cup of stewed or
strained tomatoes, One-half an onion, one
teaspsoDful Of salt, one Of pepper, one
cupful of stock Gone teaspoOnful OF eX-
tract of beet makes a good hRlf-pint of
stock }, one cupful Of rice, one-half cup Of
butter. Cook the onion aud tomatoes be-
fore straining them; put the stock, strained
tomatoes and onion, salt and pepper in
the inner kettle OF a double boiler; as
soon as the liquor comes to boil add the
cup of rice; cover and set back where il
will cook rather slowly for an hour or
more. Then add the butter, take of the
cover and lay folded napkin over it and
cook ten minutes longer.
CHICKEN MAYONNAIsE.-Take as many
chickens as are wanted for the bulk Of
your salad; boil them in bOuiliOn until
sufficiently cooked; then take them out
and remove all the flesh, being careful to
reject all bones and skin. Cut into sizable
cubes and put them into a deep dish sea-
son with salt, pepper, oil and vinegar,
and let them remain some hours in the
pickle. Put into a salad bowl about three
times as much lettuce as you have chick
en-, which latter put into the centre of the
lettuce, cover ng 1t with MayOnnaise
dressing, garnished with bits of lettuce,
hard-boiled eggs, olives, capers and beets,
ETC., cut in symmetrical shapes.
POTATO OMELET for tea is an agreeable
dish, and tue favor may be varied so that
it will seem like a new dish even If it APP
pears on the table frequently. To large
cupful of mashed potatoes allow three
eggs-yOu may add four or five, but three
will do nicely; the yelks and whites
should be beaten separately, as they will
be so much lighter in that case; tea
spoon even full of salt, half a teaoupiul
of milk and q very little sifted hOur-not
more than heaping aspOOnful-cOm-
plete the ingredients, with the exception
of the haVoring. Parsley chopped very
fine may be used, or lemon juice, with
little black pepper, and an audacious
cook may add a ''trace,'' as the chemists
say, Of nutmeg. Heat and grease large
saucepan ana pour the mixture into il.
Brown 1t lightly and serve hot.
BOILED Fowl WITH MACARONI.-
Break twelve sticks OF macarOni in pieces
about two inches long; throw them into
one quart of boiling water, add salt and
pepper. Boil rapidly for II minutes,
then take up and drain off the water.
Season with one tablespoonful Of butter,
and add more salt If necessary. Alter
the fowls have been singed and cleaned.
stuff with the macarOni. Truss them and
ten pin a Toured cloth and plunge into
enough boiling water to cover them. Boil
rapidly for Is minutes; then set back
where they will just simmer from one
and half to two and half hours. The
time OF cooking depends upon the age OF
the birds. Serve with an egg or Becha-
mel sauce. The quantity Of macRrOni
given is for two fowls. Plain boiled mac
arOni should be served with this dish.
CHOW-CHow.-Two large calif1Owers;
two quarts of green peppers; three quarts
of green tomatoes; three quarts Of green
cucumbers; three quarts and half of
onions; slice about half an inch thick,
sprinkle with salt, alternate with la ers
of onions. tomatoes and cucumbers. Boil
the caulfi0Wer about five minutes; set
over night; then strain all we'll and free
from water, place in jars and make the
seasoning as follows: One pound Of mus
tard, one-h2lf pound of whit. mustard
seed, one-half pound OF allspice whole,
one halt pound of whole black pepper,
one pint of beet brine, one gallon of vine
gar, one-half stick of curry powder. Boil
hard 10 minutes, then pour over the Vege-
tables. If too thick add vinegar. Mix
the mustard with vinegar, put the spices
in o bag closely tied. Mustard and spices
must boil together in the vinegar.