Savannah morning news. [volume] (Savannah) 1868-1887, 1886-02-22
HOUSEHOLD NOTES.

WHEAT MUFFINs.-Mix pint OF milk,
eggs, 3 tablespoons yeast, little salt,
with flour enough TO make a stiff batter /;
let 1t rise or hours and bake III muffin
rings IN hot oven about 10 minutes.
SWEET MILK GEMS Beat I egg we'll,
add pint of new milk, a little salt and
graham flour until it will drop OF the
spoon nicely. Have ready your gem pans,
well creased and heated. Bake in quick
oven and send TO table bot.
POTArO FRGTTERS.-Boil three large
potatoes and rub them through a c0lan-
der, then add to them well beaten eggs,
! teaspoon of rich cream, a little lemon
juice, little nutmeg and some salt. Beat
all very light, then drop from a spoon into
hot lard and fry the same as doughnuts-
serve hot
COOKING STRIPED B4ss.-rhe striped
bass, That are now unusually line. will
prove tOOthsOme if stuffed with highly
seasoned mashed potatoes and baked IN a
pan with larding of salt pork. They
should be basted frequently while in the
oven, and L. minutes time may be allowed
TO every pound of fish.
TOMATO TOAsT.-Take one can of to-
matoes, stew them for an hour. strain
them through a sieve or colandcr, add but
ter, a teaspoOniul OF sugar, little salt
I
it little thickening made Of -four. Toast
your bread brown on beth sides and cover
each slice with portion OF tomato sauce
and serve hot.
DOMESTIC FRpIr CAkE.-One pint OF
dried apples; soak over night IN cold
water, then chop till as small as raisins.
Put to this ] = cuphtl OF mo!asses, and
stew until all the molasses IS absorbed by
the apples. To this, add | pound Of
chopped raisins, cupful Of brown sugar,
l cupful CT butter, cupful OF sour milk,
> beaten eggs, / teaspOonful of soda, spice
of all kinds, or TO taste. Nix tOlerably
stiff. Add the fruit last rolled in flour.
Bake a long time.
POTATO PUDDING.-One and one-quar-
ter pound of mashed potatoes, y pound
Of sugar, yOlks Of eggs, "a OF pound of
butter, Juice and rind Of 3 lemons, a Wine
glass OF brandy. MiN the potatoes with
cream, beat them very light, then add the
yolks Of eggs, also beaten light. Beat the
whites to stiff frOth to garnish the top OF
the buildings. The whites arc put on af-
ter the buildings are done. Place in the
oven to brown. Some lemon juice added
to tne whites, with little sugar, is quite
palatabe.
sCRAP PUDDING.-Cut stale bread into
SLICES half an inch thick, and snrnad
them first with butter and then with Jam
or canned berries of any kind. Pile the
slices ina deep baking dish, and pour over
them quart OF milk with the yoiks Of
) eggs beaten into it,. Bake in moderate
oven, and when nearly done take out FOR "a
moment and spread over it the whites OF
the eggs beaten 10 Il frOth with "A little
sugar added, and return TO the oven tor a
very short time. This pudding is good .
eaten cold or warm, with cream and sugar
instead of sauce.
PASTRY. To one pound OF sifted -four
take three-quarters Of pound Of butter
and nice lard chopped together. Divide
the -four into equal parts, and the butter
in the same way. Mix quarter pound
butter in three-quarters of pound of
-four with a knife well together. and
make into atOlerably stiff dough with cold
water, then roll out thin, and with a
knife put on, in small pieces, a quarter
pound of the butter Sprinkle little OF
the -four, roll 1t up and beat with the roll
ing-piD. Roll it out again and repeat I'M
til you take in all the butter and flour;
put it in TIN plates, I'll your pies, bake in
quick oven.