Savannah morning news. [volume] (Savannah) 1868-1887, 1885-08-10
HOUSEHOLD NOTES.

A GOOD recipe for muffinsis as follows /:
one cup Of sour milk, one egg, little
shortening, teaspoon of bicarbonate of
soda. lf the milk is not very sour, less
soda will do. Make thick batter, add a
| little salt and bake in hot oven,
TAPIoCA CREANI-Three tablespoons
tapiOCa, soaked in teacup of water over
/ night; add l quart of milk; stir together
and boil 20 minutes. Beat the yOlks OF 3
eggs and one cut sugar thoroughly: stir
into the milk; flavor with vanilla. Beat
the whites very stiff, put in the bottom of
the dish and pour the rest over it, Serve
cold.
TO MAKE good, cheap mucilage allow
one part Of white glue Cor gelatine) and
two parts of gumarabic TO swell in ten
parts of water; then dissolve, after hav-
ing added one-fourth part Of white sugar,
at gentle heat; and strain II necessary.
To prevent this mucilage from spelling,
add few drops of carb0lic acid or oil Of
cloves.
POTATO PUDDING-Boil four large pO-
tatoes and pass them through sieve;
stir into them powdered loaf sugar to
taste and the yolks OF two or three eggs;
add few drops Of essence of lemon. then
the white Of the eggs whisked to a tr0th;
mix quickly and well; pour it into
mould, buttered and breadcrumbed and
: IL
with sweet sauce.
HAM CAKE--A capital way of disposing
Of the remains of a ham ana making an
excellent dish for breakfast is: Take
one pound and half OF ham. fat ami
lean together; pound it, or pass it through
a sausage machine; boil a large slice of
bread in half a pint of milk, and beat it
and the ham well together, add an egg
beaten up. Put the whole into mould
and bake rich brown.
SPICED TRIPE-Spiced tripe can be pre-
pared at home and be ready for use in a
few days. Take fresh trlpe, cut it in
pieces tour or five inches square. put a
| layer of tripe in an earthen jar, then
sprinkle few cloves, allspice and some
black pepper over it, then another layer
of tripe and spice, aud SO on until the jar
is full. Cover 1t closely, and set it in a
cool cellar, or, if possible, in a refrigera-
tor This is relish for tea. When served
cold, with potato salad, also cold, biscuit
and butter and chocolate. it makes q re-
freshng meal.
Potato YEAsT-Six potatoes, two
quarts cold water, four tablespoons -four,
two tablespoons white sugar. l. Peel
and boil the pOtoes until they break. 2.
Take them out, leaving the water on the
fire, and mash with the -four and sugar,
wetting gradually with the hot water I'M
til it is all used. 8. Add gill Of good
yeast and set aside in an open vessel and
warm place to terment. 4. When etfer-
vescence ceases, bottle and set In an ice
house. The yeast is nice and white, and
| is preferred by those who dislike the BIT
ter taste Of hops.
COMMON CABBAGE SALAD-Here is an
other supper dish that l have found ac-
ceptable to workingmen: Choose a firm
head Of cabbage and slice very fine; mix
with 1t three or four spoonfuls of minced
onion and season with salt. Make a
sauce OF three beaten eggs, half a cup of
sweet cream, a spoonful of butter, a tea
spoon of mustard and dash of Cayenne
pepper. Put into tin and set into dish
of boiling water. Stir constantly, and
when thick turn In half cup or more of
vinegar. Take up at once, and when
cold pour over the cabbage.
For ordinary nervous t0othache, which
is caused by the nervous system being out
OF order or by excessive fatigue. very
hot bath will so soOth the nerves that
sleep Will naturally follow, and, upon get
ting up. the patient will feel very much
refreshed, and the tOothache will be
thing of the past. For what is known as
dumping tOOthache, hot, dry flannel APP
Piled to the face and neck is very eifec-
tive. For common toOthache, which is
caused by indigestion, or by strong, sweet
0cid or anything very hot. or cold in de-
cayed tooth, little piece Of cotton Steep
ed IN strong camphor or oil of cloves is
the best remedy.