Savannah morning news., 1885-08-24
HOUSEHOLD NOTES.

A BREAKFAST DIsH-Green pea pam
cakes are a delicate breakfast dish. Two
cups Of green peas, boiled and mashed
when hot, season with butter, pepper and
salt; when cold beat in two eggs, cup Of
milk, one-halt teaspoonful of soda and
one teaspOOnful of cream, sifted thor
oughly through one-half cupful of -four
heat we'll and bake as griddle cakes, serv-
ing very hot.
A PLEASANT summer drink is made by
the following recipe; Boil half an ounce
of hops, half an ounce OF ginger root,
bruised, in one and one-half gallons OF
water for twenty-five minutes. Add one
pound OF brown sugar and boil ten min
utes longer; then strain and bottle while
hot. When cold it will be ready for use.
1t must be kept in a cool place. Dried
horehound may be used instead Of hops.
SALAD OF MACKEREL VERTE-Cold
boiled mackerel, either fresh or salt can
be made into good salad. Remove the
bones and skin, which will leave the fish
in flakes. Mix a salad dressing with
scalded parsley'or fennel, or fresh water
cress or corn salad finely chopped or with
green leeks. Either viii give the green
appearance desired to make this dish. or
boiled beet-tops and spinach, put through
sieve. will do 1t.
OATMEAL FOR Hot WEATHER DRINKS
Put three tabespoOniuIs OF coarse oat-
meal into three quarts OF cold water and
boil it for half an hour; while hot sWeeten
to taste with brown sugar. Most people
prefer 1t strained. This is very good mix
ed with cocoa, about half of each, as hot
drink, or it can be favored with cloves
and lemon peel boiled in it. If il is to be
drunk cold and prepared in quantity, halt
ounce citric acid may be put TO each two
gallons. Lemon juice is preferable to
the acid, but dearer. Rice or barley
drink can be made in the same way,
using broken rice or barley instead of oat-
meal.
PEACH TART-Take ripe, Juicy free
stone peaches, pare them and cut them
into small pieces; leave out the stones.
half of which must be cracked and the
kernels blanched and mixed with the
peaches. Mix in sufficient quantity OF
sugar TO make them very sweet, and set
the peaches away till the sugar draws out
the juice; then stew them without water J
till quite soft. Take them out, mash them
with the back of a spoon and set them
away to cool. Have ready some shells of
fine puff paste, baked of a light brown.
When cool put the peaches into the shells,
having first mixed the stewed fruit
with some cream. Crate white sugar
over them.
CANNED SALMON CRoQUETTRs-Take
q one-pound can OF salmon, open it neatly,
take out the fish and mince 1t fine; add
salt and pepper and a tablespoonful of
chopped parsley or celery tops; molsten it
with very little water, add raw egg and
little walnut catsup, mix thoroughly,
put it in small saucepan and place the
saucepan in another containing hot wa
ter. When quite hot turn it cut upon a
dish to become cold; then roll it into
cones, dip these in beaten egg seasoned
with salt and pepper, roll them in bread
crumbs, drop them into boiling fat and
fry delicate brown, drain them a
moment, arrange neatly on a hot dish
and serve with or without sauce.-The
Cook.
"REFORM" CUTLETs-Take five or six
outlets or a neck OF mutton, prepare some
dried bread crumbs mot Drowned and q
small quantity Of lean ham chopped up
fine, one egg beaten up, aud a little lemon
juice; dip the outlets into the egg, and
cover them with the bread crumbs and
hnely-chODped ham; put them into the
saucepan with three tablespoonfuls of but
ter; turf them when done on one side and
let them stand in the oven for a few min-
utes before serving. They are sent up in
a dish with ''reform chips" in the centre.
These chips are composed of the red part
Of hot boiled carrots, few gherkins, the
white OF warm, hard-bOied egg and a
few stripes of walnut pickle, all cut into
chips, placed in the centre of the dish, the
outlets arranged round. Sauce for reform
outlets is made with half pint of good
brown stock, one dessertspoOniul of wal
nut or tomato ketchup, two tablespoon
fuls red currant jelly and one tablespoon
full of Harvey sauce, mixed and warmed
in an enameled saucepan and served sep
nrafplV.