Savannah morning news. [volume] (Savannah) 1868-1887, 1885-05-04
HOUSEHOLD NOTES.

ROAST swEETBEEADs-Bol sweet
breads, trim them and dry them, then dip
in egg and bread crumbs; brown before
the fire or in the oven; put a good clear
gravy under them and garnish with water
crosses.
Potato BALLs-BOil and mash some
good mealy potatoes; add pepper and
salt and enough beaten eggs to make
stiff paste. Make this into nice-sized
balls, roll them in bread crumbs and the
rest Of the egg and fry of light brown
color.
SWEETBREADS, LIVER AND HEART
Parboil them and let them get cold, then
cut them about an inch thick. Season
with salt and pepper and dip them Into
the yelk of an egg and fine bread crumbs;
fry them light brown, When removed
from the frying-pan make gravy for
them, adding, if you like, spices.
ANCHOVY TOAsT-Take four sardnes,
bone them and break them into small
pieces, add a teasp0Onful Of aHchoVy
sauce, one of Worcestershire sauce, black
pepper, two raw eggs well beaten,
piece Of butter, and teaspoontul OF -four.
Place the mixture in a saucepan and stir
until very hot. Spread on buttered toast
and serve.
LEMON JELLY-DIssolve one ounce of
good gelatine in about half pint of
water, let 1t stand two or three hours,
then place it in a saucepan with one pint
more water, the juice of three lemons,
the rind of two (cut very thin and rath-
er more than One-Quarter pound OF LOAF
sugar. Let it boil hve minutes, strain
through a sieve and place in mold for
the next day.
Mock TERRAPIN-Half a calf's liver;
season and fry brown. Hash it, not very
fine, dusg thickly with -four, a teaspoon Of
mixed mustard, as much cayenne pepper
as will lie on halt dime, two hard eggs
chopped fine, lump of butter the size OF
an egg, teacup of water. Let it boil to-
gether a minute or two. Cold veal willdo
if liver is not liked.
JELLIED VEAL-Takea knuckle of veal,
wash it nicely, put in pot with water
enough to cover it, boil it slowly for two
Or three hours, then take out all the bones
be sure to pick out all the little ones
cut the meat into small pieces, put it back
into the liquor, season to your taste with
pepper, salt and sage, let it stew away
until pretty dry, turn it in an Oblong dish,
or one that will mold it we'll to cut in
slices. A nice relish for tea.
NEWMAN COLLEGE PUDDING-Shred
aquarter pound OF beet suet finely, mix 1t
with an equal quantity of fine bread
crumbs, same quantity currants, pinch
of salt, two tablespoonful Of sugar,
| quarter nutmeg grated, and one ounce
| finely shred lemon peel. Mix dry thor
| Oughly; add two well-beaten eggs and as
| much milk as will make a thick batter.
| Fry them in Tablespoonful, and pile
them on hot dish, and sift sugar over
/ them.
/ POIVRADE SAUCE-ChOp and fry brown
/ in a tablespoonful of butter one carrot,
one onion and one head OF celery in small
! bits; put them over the fire with tive
| slices of fat bacon Gu in half-ineh dice, a
! sprig of every sweet herb available eX-
! cept sage, a blade Of mace, ten pepper
! corns, sprig OF parsley, bay leaf, two
| glasses of wine, or one of vinegar, ana re-
/ dUce the liquor One-half by rapid boiling
/ then add a teacupful of gravy, broth or
/ boiling water; heat and use.
| INDIAN PUDDING-One quart Of milk, /
! pint OF yellow Indian meal, 3 eggs, 3 heaping
/ tablespOonfuls of sugar, 1 teaspoOnfui
| Of salt, and half a pound Of beef suet,
! chopped very hne. Scald the milk, and
| while boiling hot stir in the meal and
| suet with the salt. When cold add the
| yelks of the eggs, beaten light with the
| sugar, and then the whites. Dip your
/ pudding-bag in hot water, flour 1t, and
/ fill half full with the mixture, as it Wlll
swell very much. Boil for hours, and
eat very hot with sauce. Raisins may be
added.
CANNELON OF BEEF-ChOp half a
pound of lean cooked beef fine; rub
smooth in a mortar half Il pound OF raw
fat bacon, or ham-fat; CRATE The yellow
rind of one lemon; mix all these iAgre-
dients thoroughly, press them together in
form Of a roll, wrap them wellin buttered
paper, and bake it for 20 minutes in a
moderate oven. When it is done, remove
the paper without breaking the roll, and
serve it either on bed of parsley or let
tuce, or with half pint of brown sauce
| or meat gravy.