Savannah morning news., 1885-06-22
HOUSEHOLD NOTES.

KIDNEY STEW-Soak kidney in salted
water at least half an hour. Drain Oft
water and wipe dry. Cut into bits. FRY
brown with a tablespoonful of butter and
one of chopped onions; mix with them
tablespoonful of -four, little pepper and
salt, and put in boiling water and boil
gently for 10 or II minutes; then serve stew
hot at once.
APRICOT CREAAf-Stew twelve canned
aDricots with half a pound of sugar,
strain through a sieve and let them cool
Mix them with half glass of white
wine. Pass this mixture again through
the sieve and add sugar if it is not sweet
enough; pour 1t into mold and heat it by
placing il in pan filled with boiling
water; serve in cUstard cups.
RICE CUsTARD-SOak half a cup of cold
cooked rice in one pint of hot milk until
every grain is distinct. Add the yeIks of
two eggs, beaten with quarter of cup
Of sugar and pinch of salt, and cook
like soft custard. While stilkhOt stir in
the whites, beaten stiff, and set away to
cool. Or turn the hot custard into q dish,
and, when cool, cover with a meringue
Of the whites. Brown slightly and serve
cold.
DELICIOUS ERTTTERS may have stale
bread for the foundation; if care is taken
in removing any or all Of the crust that is
dark brown, the frItters will be light
cOlored and very inviting in appearance.
Eggs are good addition, in the proper
ton of four eggs to one quart OF sweet
milk; a spoonful Of salt, and four or five
slices of bread are also required. The
bread should lie soaking in the milk for
two hours. 1t can be broken into small
bits, and then it will not be lumpy.
EEF'SHKART-
Wash il well and wipe il dry,
Then IN deep pan let it lie
While you stun with dressing made
Like to that in turke laid,
Or with onions mixed with sage,
Which VIII please you, I'll engage,
Sew the opening up the thread,
Over IL some butter spread.
Bake for each pound giving twenty
And five mintes- that is plenty-
Basting well meanwhile. When done
Let the waiting dish be one
Made right hot. Then would a part
could have Of your warm heart!
And red curant jelly is the thing to eat
with it.
LEMON cream for dessert is made by re.
moving the skins from four lemons; put
this peel into II tablespoonfuls of water
and let it lie there while you squeeze the
juice over 8 ounces of powdered sugar ;
beat the yeIks of 3 eggs, and to them add
the water with the peel ia IL; strain this
through a coarse muslin; put this in a
saucepan or I'm "A basin and set IL in hot
water, over a brisk fire; stir it until 1t is
thick, pour it out into custard cups; beat
the whites Of the eggs stiff, add 3 table
spoOnfuls OF powered sugar, cover the top
Of the custard with the meringue, set all
the cnps in deep dripping pan, and set
this on the crate in the oven until the
meringue is brown delicately.
A DAINTY summer pudding is called
the tiOrentine. Put quart of milk into
your pan, let IL come TO boil, mix
smoothly three tablespOOnfuls of corn
starch aud little cold milk; add the
yelks Of three eggs beaten, half tea
spoonful of sugar, flavor with vanilla,
lemon or anything your fancy suggests; /;
stir into the scalding milk, continue till
the consistency Of starch ready for use },
then put into the pan or dish you wish to
serve in; beat the whites OF the eggs with
teacup Of pulverized sugar, spread over
the top; place in the oven few minutes,
till the frOsting is a pretty brown. Can
be eaten with cream, but is good enough
without. For change you can bake in
cups.
VEAL PILLAU-Tnis Is a saVOry and
economical mode OF preparing veal, 3
pounds cut from the neck and shoulder
being used. The other materials needed
are a cupful Of rice, 3 taDlespoOnfuls OF
butter or a quarter OF a pound OF salt
pork, an onion. 3 large teaspOOnfuls of
salt, half "A strained tomato and cupfuls
of boiling water. Cut the veal into small
pieces and season Wen with salt; chop the
onion fine. and put II into stewpan with
the butter; stir until the onion turns "A
light straw color; then add the veal and
stir until that is Drowned little, being
careful not 10 burn the onion; add the to-
mato and "A cupiul OF water, and simmer
gently for an hour and half; now add
the other three cuptuls Of boiling water,
the salt, pepper and rice, after washing
the latter carefully in three waters, heat
the mixture 10 tho boiling point, then COW
or closely and set back where IL will cook
slowly for an hour. The rice will absorb
almost All the liquid and be tender, yet
every grain should be distinct. Turn the
MILAN out unOn "A plattar and RaFuish.