Savannah morning news. [volume] (Savannah) 1868-1887, 1885-08-03
HOUSEHOLD NOTES.

For freckles use the juice of soraped
hOrse-radish root In a cup of sour milk.
Apply two or three times day.
WHEN the burners of lamps become
clOgged with char put them in strong
soft-soap suds and boil awhile to clean
them.
No kitchen should be without scales to
test the integrity of things purchased by
weight, and to measure the quantities OF
various recipes
II Is said that steel knives which are
not in daily use may be kept from rusting
if they are dipped in q strong solution OF
soda-One part water to four of soda; then
wipe dry, roll in flannel, and keep in a
dry place.
To TAKE mildew out OF linen, wash the
linen well in warm water with soap:
then scraDe some chalk very fine on it,.
and lay it on the grass in the sun. AS it
dries, wet little; Rthe mildew win come
out after doing this twice.
HONEY SPONGE CAKE-One large cot
feecup Of honey, l cup of -four, 8 eggs.
Beat yolks and honey together. Beat
whites to frOth. Mix all together, stir
ring as little as possible, Flavor with
lemon juice; bake in quick oven.
To TAKE off tan wash the skin with
cold water and CASTLE soap, rub quite
dry, then rub fresh buttermilk on the
skin for five minutes, wash again and rub
with rough towel until the skin is quite
red. The rubbing is the most efficient
aid.
DELICIOUS BREAKFAST Fry several
slices of salt pork 10 crisp brown. Then
take five or six large potatoes, pare and
slice then, drop them in the hot pork gravy,
turn them on both sides to brown, pour
over them three well-beaten eggs. Stir
the whole gently to equalize the portions
of egg. Then eat and be happy.
PoRTEREE-One pint bottle best porter,
two glasses pale sherry, one lemon, peeled
aud sliced; half pint ice water, six or
eight Jumps of loaf sugar, half grated
nutmeg, pounded ice. This mixture has
been used satisfactorily by invalids for
whom the pure porter WAS too heavy,
causing biliousnes and heartburn.
BREAD SAUCE-Pour half a pint of
boiling milk on teacup of fine bread
crumbs and a small onion, stuck with
three or four cloves, small blade Of
mace. few peppercorns and salt to
taste. Let the sauce simmer five minutes.
add small part OF fresh butter, and at
the time Of serving remove the onion and
mace.
A GOOD WAY TO PREPARE CRAEBER-
RIEs-Put three pints of washed cranber-
ries in granite stewpan. On top of them
put three cups of graduated sugar and
three gills OF water. After they begin
to boil cook them ten minutes, closely
covered. and do not stir them. Remove
the scum. They will Jelly when cool, and
the skins will be soft and tender.
HAM PICKLE--One of the best pickles
for hams and shoulders is made as fol-
lows: Six gallons of water, six pounds
of salt, 9 ounces Of saltpetre, pounds of
coarse brown sugar and one pint OF mo-
lasses. Rub the hams or shoulders two
or three times with salt, then put In this
pickle and leave six weeks, when they
will be ready TO put into the smoke
house.
BAKERS YEAST quart of -four,
teaoup of sugar, , teaspoons Of alum.
Mix to the consistency OF thick cream.
and set 10 rise with "a cup OF yeast. Use
warm water in winter. When risen well
il can he made into cakes with meal and
dried IL Is said that the small proportion
Of alum in this recipe cannot be Injurious
to health, while it certainly adds very
much to the rising properties Of the
yeast.
CITRoN PUDDING-Take half pint Of
cream. tablespoon of flour, ? ounces OF
sugar and a little grated nutmeg Mix
all these ingredients together with the
well-beaten yolks OF eggs. Cut 2Ounces
of citron into thin slices, place pieces OF
il in small buttered mOuds or cups. fill
them with the mixture and bake until the
pudding assumes "A light brown color.
This quantity Will make five buildings,
which are sufficient for side dish.