Savannah morning news. [volume] (Savannah) 1868-1887, 1886-04-12
HOUSEHOLD NOTES.

To make paste for paper hanging use
common starch, boiling it the same as
though you were going to use it for starch
ing linen.
SALMON SALAD.-One can of salmon and
add the white part of a Large bunch OF
celery chopped fine, and mixed with may
onnaise dressing.
PUREE DE CRECY-To beef or chicken
broth add boiled potatoes passed through
a me sieve, stirring smooth; add minced
cress or parsley that has been washed in
warm water, some tomatoes also passed
through fine sieve, and sifted bread
crumbs. Let all boil together until mod
erately thick.
SUET PUDDING.-One pound Of suet
chopped fine, / = pound Of flour and four
eggs beaten separately. Mix together
with lutte milk, adding little sugar,
salt and spice to taste; boil in butterod
mold or pudding cloth for four hours. The
cold pudding is good next day cut in
slices ana broied. This pudding may be
eaten with any sauce.
AN EXCELLENT soft ginberbTeadis made
by this recipe: One quarter of a pound OF
butter and one quarter Of a pound of lard
mixed; half a pound of sifted sugar, one
and a quarter pounds Of -four with four
teaspo0ntuls Of baking powder, one pint
of moasses, half pint of milk, one tea
/ spoonful of ground ginger and five
! eggs. Mix thoroughly and bake in a quick
! oven.
THIS SWEET DISH is recommended
/ Boil some rice quite soft, and when it is
| dry mix it with a boiled custard OF three
eggs and pint of milk favored with va
nilla; maraschine may be added. Add a
little stewed fruit or jam and halt pint
of whipped cream. Mix thoroughly, pour
it into a mold, set in the Ice until quite
| firm and then turn 1t into a dish and
serve.
DREAMED LOBsTER.-Meato one lobster
or can OF preserved lobster or crab, one
| cup of creamy milk (all cream is BEST,
one-half cup of cracker crumbs, two ia
! blespoOnfuls of butter rolled in flour, pep
! per, cayenne, and salt, half cup of
] bread cTumb. Strain of the lobster
| liquor, il you use the canned fish, cut the
meat into small dice with a sharp knife
season and set aside while you heat the
| milk. or cream in iarina kettle, dropping
! In a tiny bit of soda. When il Is hot SUR
/ in the butter cut up in a tablespoonful Of
! flour. and as this begins to thicken. the
| lobster. Have ready buttered silver. or
! china, or earthen scallOp shells; ill with
| the mixture, strew fine. dry crumbs on
! top and brown i'll a quick oven. Send
around sliced lemon with the shells and
( crackers.
PIE CRUsT.-Sift pound and a half Of
| -four into a pan; cut three-quariers of a
| pound OF butter into two equal parts;
I cut One-half OF the butter into the Hour,
aud cut it up as small as possible. Mix
it well with the -four, wetling it gradual
~ with a little cold water. Spread some
/ -four on your paste-bOard, take the lump
/ OF paste out OF the pan, flour your rolling
( pin, and roll out the paste iujO "A large
/ sheet. Then stick it over withthe re-
naming hall Of the butter IN small pieces
| and laid at equal distances. Throw on
! little flour, fold up the sheet OF paste, flour
1t slightly and oliitout again. Then fold
! It up and cut IL in half or in -four, accord
! ing to the size OF your pies. Roll IL out
! into round sheets the size OF your pie
/ plates, pressing rather harder on the roll
! ing PIN. Butter your pie plates, lay on
/ your under crust and trim the edge. Fill
the dish with the ingredients OF which
the PIE is composed, aud lay on the lid, in
which YOU must prick some holes, or cut
a small slit in the top. Crimp the edges
with a sharp knife. Heap up the ingre-
dients so that the pie will be highest in
the middle. Put no salt into paste. IL
tends to make il heavy.