Savannah morning news. [volume] (Savannah) 1868-1887, 1885-06-08
HOUSEHOLD NOTES

I
wild turnip the size Of bean with tur-
pentine and apply it to the affected part.
1t Will relieve pain at once and destroy the
felon in - hours.
COLDsLAW DREsSING-The yelks of
three raw eggs, u teaspOonful of salt and
the same of mustard. Beat these well to-
gether, then add very slowly three table
sDOOnfuls of olive oil aud one of best white
wine vinegar.
SARsAPARILLA-Thre pounds OF sugar,
3 ounces of tartaric acid, ounce Ofcream
Of tartar, ounce Of flour, ounce Of es-
sence OF sarsaparilla, 3 quarts of water.
Strain and bottle it; then let it stand ten
days before using.
MEAD-To tw elve gallons of water. the
whites OF six eggs. we'll beaten, add 20
pounds of honey. Let this boil an hour,
then add cinnamon, ginger, cloves, mace
and little rosemary. When cold put q
spoonful of yeast to IL and stir it up; keep
the vessel full as it works. When done
working stop it close.
PINEAPPLE is delicious if grated, ana
/ then to one pound Of IL allow half pound
of sugar. Scatter the sugar over the
grated apple and let it stand for about
| two hours; then put 1t into porcelain
and let it simmer gently for an hour.
/ Can the same as any other fruit, and
the OdOr and flavor Will be perfectly pre-
served.
CLAM CHOwDER-Half peck of round
CLANS chopped fine, five potatoes, sliced,
/ four onions, chopped fine, three slices of
salt tat pork in the bottom Of the kettle;
let it fry a few minutes, then put in "A
layer Of clans, then potatoes, then crack
ers, until all are in; then pour over them
the liquor the CLANS were boiled in; add
butter and pepper, and boil three-quarters
of an hour.
SPINACH makes an excellent dish if
cooked in this way; Wash in several
waters, boil till tender. then rub it
through a cOlandeT. Put lump of but
ter in the frying pan, and then put the
spinach in; salt it We'll. When it is very
hot add two or three tablespOOnfuls of
cream. Spread on buttered toast, cut in
| thin slices,o or serve as garnish with fowls
or with spring lamb.
RHUBARB PIE-This welcome spring
dessert dish is destroyed by previous stir
ring and mixing with eggs or corn-starch.
| Use the plant while it Is young and ten
/ der. Cut it small in an earthen dish; fill
well and heap thickly with sugar. Then
| put a rim Of paste around the edge,
mOisten and cover with putf-paste. "Nick"
it IN leaf pattern through the center,
and bake three-quarters of an hour. Eat
when cool.
RHUBARB MOLD-Take one quart Of red
rhubarb and cut it in pieces; put it in "A
saucepan with a lid, and let it boil till
quite pulp; melt half-ounce of gelatine
in hot water; when dissolved nut it with
one pound of powdered white sugar TO the
rhubarb, and boil for 10 minutes; add a
few drops OF essence of lemon; pour the
rhubarb into a mold. Next day dip the
mold in hot water, turn out into glass
dish, pour round it some custard made as
D IN oil - Nwwrl 49,
bier of milk, four Jumps of sugar; SIM
mer till thick; add few drops of essence
of vanilla.
AsPARAGES CREAM SOUP-Take off the
tender stalks OF two punches of aspara-
gus. Boil them in sailed water until ten
der Drain on the water and pound them
with very little sugar; salt and nutmeg
to taste. Add one quart OF cream or broth.
Mix a quarter of a pound of butter with
as much -four as the butter can absorb;
add to the liquid and stir until it boils,
then remove to the back of the stove and
let it simmer for about 10 minutes.
Strain through hair sieve. Serve separ-
atelv few pieces of toasted bread. II
YOU wish the soup TO be green pound half
"A peck OF spinach, strain and add the solid
part to the soup.
BACON SALAD DRESsING-Let no one
condemn this hOmely sauce without tast-
Ing 1t. Cut three or four ounces OF streaked
bacon into very small dice and fry them in
a stewpan pale color, but crisp. Beat
the yelks Of three eggs with a spoonful of
flour, a small wineglass of vinegar and
half as much again Of water; add
spoonful Of made mustard, some salt and
pepper. Put this to the bacon in the stew
pan and stir 1t over the fire until thick
and smooth. The bacon fat supplies the
place Of Oil. When quite cold use it for
potato or any other salad. 1t must be
stirred while cooling. Should 1t be thick
er than cream thin IT with little vinegar
and water well stirred in.