Savannah morning news. [volume] (Savannah) 1868-1887, 1886-03-01
HOUSEHOLD NOTES.

To KEEP new Iron pot from rustlng,
each time you put it away, after using it,
give it good rub over with little grease
that has no salt IN it.
BREAD fried in this way ia relished for
breakfast OF lunch: Beat eggs and sea-
son them with salt and pepper; cut some
bread in thin slices and dip them in the
beaten egg anu fry delicate brown in hot
lard.
TO owEETEN RANCID LARD.--Put your
lard in the stove and let il melt. Peel five
or six potatoes, cut them up with the lard
and boil until they are tender Then
strain your lard and think you will find
1t improved.
To CLEAN windows, show cases, mir
rors and glassware, dip a damp cloth in
whiting, and rub on the glass. rub to get
of all dirt, then let it dry on; after which
rub with dry cloth 1t is nice for nickel
plating knives and forks
A NOTABLE uoUsEKEEPER says that
dark stock lngs must always be thorough
~ washed in strong salt and water and
then dried. After they are dry they are
to be washed again in a second solution OF
salt and water and then washed in clear
water and dried. In this way the dye
will not rub of on the feet aud undergar-
ments.
wholesome for breakfast; One quart OF
graham flour, 1 tablespoonful Of baking
| powder and half ~ teaspoonful of salt
sitted. To this add , eggs well beaten, ,
1 ounces of melted butter and enough milk
| to form thin batter, mixing thoroughly.
/ Bake in muffin rings or pans half dlled
with the batter In brisk oven.
! PEACH WATER ICEs.-Delee's method
is to take good-slzed, sound and ripe
/ peaches. Peel the fruit, remove the
/ stones, and cut them into quarters. Then
make syrup as follows: Put into stew
! pan a pint OF water, a pound of the best
I loaf sugar, the white OF an egg hrst beat
! en- to a stiff froth, and a peach kernel.
! Place the pan on the fire and boil five min
uIes. Then remove the pan to one side Of
the IRE, put in the quartered peaches and
let them simmer until they become thor
oughIy soft. Then press all through a
! fine hair sieve, adding . tablespoonful
/ of strained lemon Juice, and OF pink
tinge is desired . drops OF cochineal.
! The mixture is then 10 be put into a free
! yer and troze in the ordinary way.
! a FROZEN PEACH PUDDING.-Rnb
/ enough ripe peaches through a tue sieve
/ to obtain pint of pulp; put the pulp into
/ a vessel with 10 ounces Of powdered
/ sugar and a few drops of the essence of
| almonds and vanilla; dissolve IA ounce
| of clarified gelatine with glass OF wafer !;
/ mix it with the pulp and cool it partially /;
4 then mix the whole carefully with pint
! of we'll whipped cream. Now beat the
/ whites of eggs to a very stif froth, addin g
/ ? ounces of pulVerzed sugar. Drop the
egg by large teaspoonfuls into boiling
sWeetened milk. Cook them little and
then drain them on siege. Now cut
ounces of blanche peaches into small
squares; imbed jelly-nOld in ice, and
put layer of the cream an inch thick on
the bottom. Allow this to CONCEAL, and
/ then add layer of the egg and the cut
peaches. Cover this with the cream,
freeze it again, and SO repeat the LAYERS
until the mold is filed, finishing with the
cream. Then set on the ice till wanted.
A COMPOTE OF PEACHEs.-Take some
firm, free-stOne peaches, cut them into
halves, remove the stones and dip the
| halves into boiling water, then after TAX
ing off the skins, cook them in hot syrup,
allowing them to boil up twice, when they
will be done enough. Then dish them up,
/ strain the syrup THROUGH sieve and pour
it over the peaches. The compete may be
/ served either hot or cold.
/ ANOTHER WAY.-Make a syrup By
! boiling tiYe ounces of the best loaf sugar
/ In pint of water. Ter minutes will be
long enough to cook the syrup. Then peel
halt dozen fine, ripe peaches and pun
them, whole, into the syrup. set them on
| the fire, where they may simmer very
gently until they become perfectly ten
( der, which will take from 10 to 30 min
utes. Then remove the fruit and reduce
the syrup by brisk boiiing, adding TO it a
/ few of the peach kernels. which should be
banched. Now dish up the fruit, pour
the syrup over it and serve either hot or
! cold