Savannah morning news. [volume] (Savannah) 1868-1887, 1885-01-04
HOUSEHOLD NOTES.

ONE who retains the ''sweet tOOth' of
his childhood will find this to his liking ::
Make a banana pie with a lower crust
only; bake the crust first, then I'LL it with
sliced bananas and powdered sugar; the
fruit will soften sufficiently in few mo-
ments. Cover the top with whipped cream
and cal at once.
ARRow-RoOT SAUCE for bread or rice
buildings is made of two teaspOOnfuls of
arrow-root, the juice of one lemon, little
grated nutmeg, half a pint of water and
sugar TO the taste. Wet the arroW-roOt
with the water, stir it until it is smooth,
add the other ingredients and let it all
come to boil. A little wine is an agree
able addition.
A CREAM PIE made after this rule is an
improvement upon the old-time so-called
cream pie: Make a rich custard; if posi-
BILE use cream. but if not use rich milk
and some cream with it; bake this in a
puff paste; while it is baking whip cOf-
fee-cupful of thick, sweet cream till it is
as light as can be, and when the pie is
taken from the oven put the WHIPPED cream
on the top.
A CONyALESCENT with capriciOus APP
petite may sometimes be tempted to eat
of this: Toast two thin slices of Graham
bread, butter them and on the lower slice
pour some hot stewed berries. Hot apple
sauce is also nice for this; press the upper
slice upon il and, after buttering the top
slightly, pour boiling water over it. This
must be drained off almost as soon as put
on, or the toast will be ruined and loves
labor will be lost.
CINNAMON ROLLS are made by taking
the dough just as in the fruit loaf. Spread
the roll with butter and sprinkle cinna-
mon and sugar over it; roll it UP tightly !;
then cut off strips as you would if you
were making biscuit; put them into the
baking-tins, put a little lump of butter
on the top of each one, and sprinkle sugar
and cinnamon on each, let them rise until
light, then bake quickly. These are espe-
cially nice for tea.
Date SAUCE, which is very nice with
bread buildings, is made by stewlng dates
in Just enough water to cover them; let
them simmer for three-quarters of an
hour, then If the dates are soft rub them
through a cOlander, beat it until it is
light, add water if it is needed to thin it,
let it come to a boil. If you have saved
the Juice of fruit when csnning it, use
this instead of water to thin the sauce.
The Juice of currants is especially appe-
tizing.
A NOVELTY in the shape of pin-cush-
ion is made in the form of a wOrk-bag. II
| is nearly square. 1t is faced W it'll pink
! silk, the covering being of olive plush
| On the upper side is a spray OF flowers IN
arrasene embrOidery-iust rose and
! buds. or some similar simple design. The
bag is shirred and pink bow put on over
! the shirring. This may hang beside the
toilet table or lie upon the dressing case
! 1t is a pretty ornament and 1T may be
used-an advantage over many Orna
/ mental cushions.
THE very best way to fry pan-fish, and
the way adopted by fishermen and cooks.
| is to first fry some thin slices of salt pork;
| ii is of no consequence whether you ike
| pork or not, fish must be fried in lard any
way and the fat obtained from the sail
pork is of the best quality. Take the pork
out when fried crisp, leave the trying-pan
over the fire to keep hot. Then, after
carefully dressing the fish, roll them IN
| Indian meal, put them into the hot lat;
| turn with care when one side is Drowned
J and YOU will have no more trouble about
| their falling in pieces. Yhis is the best
way; but if you have no pork, or prefer
! to use lard, use 1t, but do not neglect tC
roll the fish in meal.
THE following recipe for Savoy cake is
| found in an old English cook book; the
cake is delicious The weight of four eggs
in pounded loaf sugar, the weight of seven
! in flour, a little grated lemon peel or al
| mond extract for flavoring, break the
! seven eggs, putting the whites into one
| bowl and the yelks into another. Beat
the yeiks very light and mix the sugar
with them and the faVOring; beat them
well together; then add the whites, which
have been beaten to a froth. Put the tloul
in by degrees, and after it is all stirred il
keep on beating the dough for at least l;
minutes. The cake should be baked in {
loaf, and it will require from one houl
and n quarter to one hour and a half fol
it to bake. 1t has become the custom o
late to bake almost all cakes in layer
and the delicious loaf-cake of our child
hood has almost entirely disappeared. L
takes less time and thought to make {
layer cake, and there is danger that gen
! uine loaf-cake making will become los
| art,