Savannah morning news. [volume] (Savannah) 1868-1887, 1886-01-18
HOUSEHOLD N0TES.

CHICKEN SALAD.-Take boiled chick
en- and chop moderately fine; bunch of
celery chopped into pieces the size of
25c. piece. For dressing, take the yelksOf
| two hard-bOiled eggs; sprinkle lightly
| with salt; two teasp0Onfuls [of mustard
! (miNed); as you turn this over pour in a
wineglassiul of salad Oil, afterward half a
wineglass Of vinegar. Pour this over the
celery and chicken.
| CONNECTICUT CAKE.-Beat to a cream
half pound of butter. Then beat 2eggs
very light and add them to quart Of
milk. Mix in the butter and stir in sutii-
cient yellow Indian meal to make a bat
ter about as thick as for mullins. Beat
the whole very hard and long. Bake it i'm
buttered pan for an hour and a half or
two hours, according TO its thickness.
Send 1t to table hot and eat it with but
ter.
To MAKE CoCOA.-Allow2 teaspoonfuls
| of the prepared cocoa to 1 breakfast-cup;
boiling milk and boiling water. Put the
cocoa into breakfast cup, pour over it
sufficient cold milk to make it into
smooth paste; then add equal quantities
Of boiling milk and boiling water, and
stir all Wen together. Care must be ia
ken not to allow the milk to get burnt, as
it Will entirely spoil the favor of the
preparation.
LOBSTER SALAD. Take one hen lobster
well boiled, two heads of lettuce Cor any
seasOnable substitute) J. TWO slices Of beet
root, small cucumber sliced. yelks of
eggs, salt and cayenne pepper moderate
"; then add the meat OF the lobster care
fully picked, roserVing some Of the meat
for garnishiRg. You can ornament the
dish either with sliced egg, leaves Of let
tuce or slices Of beef, or with all combined
if you have the time and taste.
COCOANUT CAKE.-Cut up and wash
large c0coanut, and CRATE as much as Will
weigh pound. Beat Il eggs very light.
and then beat into them alternately
pound OF powdered loaf-sugar and the
grated cOcOanut, adding handful or sift-
ed wheat flour. Stir in glass Of white
wine and grated nutmeg Having beat
en- the whole very hard, butter a large tin
pan, put IN the mixture and bake 1t. Grit
may be baked IN little tins. Crate sugar
over it when cold.
PICKLED OYsTKRs.-Whe washed
hang over the fire, just covered with
water. Two tablespoOnfuls of salt for
every 100 oysters. Let them come to a
scald; watch for them to swell: then re-
move with a skinner and place 90 cool on
fiat dishes; add one-t1ird part vinegar to
the liquor, after YOU have strained with
whole white pepper and little blade Of
mace and ailspIce whole; let all boil uD at
once together, and pour over oysters in
stone jar, not glazed. Keep IA cool place;
ready TO use IN two days.
CIDER CAKE.-POwder three-quarters Of
q pound of white sugar, and mix it in a
pan with "a pound aud half OF sifted
-four; then rub in han Il pound or butter
and add a tablespoonful OF powdered cm-
namon and nutmeg. Dissolve "A small
teaspoOnlul OF pearlash or saleratus in a
quart of the best cider Make "a hole in
the centre OF the -four, etc, and pour in the
cider while fOaming with the pearlasb.
Mix it thoroughly, stirring it very hard.
Put 1t Immediately into a buttered pan,
and place it At once in the oven. which
must be quite ready and rather brisk.
Bake it an hour or more. 1t SHOULD be
besten fresh.
OYSTER PATTIEs. -Scald dozen oy4-
ters in their own liquor; cut each into 3
parts, after breading them. In stewpan
place 3 ounces Of butter, dredged vita
-four; add the oyster liquor, strained into
which has been put winegassful OF
cream, or double the quantity OF milk, a
little cayenne and ground mace and a
teaspOOnful Of lemon JUICE. Let the Oys-
ters simmer slowly in the mixture, but
not boil, for minutes. Lime patty-pans
with puh-p0ste, put a little bit OF bread IN
each, cover with paste, ana bake a light
brown; previously brush the paste with
egg. Take out bread; ill each pan with
oysters and pour IN little Of the mix
ture. Close lids and bake minutes.