Savannah morning news. [volume] (Savannah) 1868-1887, 1886-02-08
HOUSEHOLD NOTES.

GG-BOLLs.-Two cups OF sweet milk, .
eggs, One-fourth teasp0Onful of salt, 319
cups sifted -four, ! teaspoonful baking
powder. Make IN batter and bake in gem
pans.
OMELET SOUFFLE.-Add to the yolks of
6 eggs a tablespoonful OF flour, pepper
and salt stir we'll together; add the
whites of the eggs and fry in a saucepan
in which has been melted 3 ounces of but
ter.
MINCED CoDFIsH.-Flake up cold boil
ed cod, and to each cups of fish add 1cup
mashed potatoes, a small piece ofNbutter, l
egg, Il tablespoonful corn starch; make
into small cakes and fry in butter.
BEEF OAKEs.-Chop up some beef that is
partly cooked with a little smoked pork
fat, and season with salt, pepper and
onion, mix well and form into small cakes.
Fry them light brown and serve with a
good gravy made of soup stock thickened
with brown flour.
FRIED EGG PLANT.-Slice in half-inch
cuts and lay in salt and water for an
hour or more. Wipe each piece. dip in
egg and bread crumbs, or simply in
-four, season we'll with pepper and salt,
fry in hot lard enough to brown them
well.
BREAD AND JAM PUDDING.-Line the
bottom and sides Of a basin with slices of
bread; mix a pot of jam with a little hot
water, put layer of jam in the basin,
then a layer of bread, then more jam; con-
tinue this until the basin is full; put a
plate on the top. Turn out the next day
and serve with custard round it.
HOMINY MUFFINs.-A teacup of boil
ing water poured upon , tablesp0onfuls of
uncoOked hOminy. Simmer 10 minutes;
| add y cup boiling milk and cuptul Of
.rbf odd
we'll beaten eggs, , tablespoonful of
sugar, salt, and a teaspOOnful of baking
powder. Pour into the muffin pans, which
must De previously heated and buttered,
and bake 10 minutes.
BREAD PUDDING.-Country style
Soak the soft part OF loaf of bread in a
pint of warm milk; add a tablespoonful of
butter, a tablespoonful of thick cream,
the TInd and part of the juice OF lemon
and well-beaten eggs. Flour a large
cupful of dried currants, CRATE nutmeg
over them and add to the rest.
Bake in well-buttered oustard cups and
serve with pudding sauce, either hard or
liquid.
ITALIAN CREAM-Rub the zest of two
lemons on some Jumps of loaf sugar, and
stir them into some rich cream, adding
as much more of the sugar as will sWeeten
to taste. Now beat up the cream with
the juice OF one of the lemons, and strain
into the mixture an ounce Of dissolved
isinglass. Beat up all together; flavor
with curacao; pour into a small mould,
and freeze. When wanted, turn ana gar
nish with preserved fruits.
SALT FISH SOUFFLE.-Eight medium
sized potatoes boiled and mashed, then
cooked with a pint Of Gnely-cbOpped,
cooked salt fish; three-quarters Of a cup
Of hot milk, , tablespOonfuls Of butter;
season TO taste. Now add two eggs, we'll
beaten; pour all in a baking dish, and set
in oven. An addition OF 2eggs, whites and
yolks beaten separately, then spread over
the fsh which again allow 20 bake brown.
Serve with matelotte sauce.
To PRESERVE PUMPKIN eigh the
pumpkin; have ready the same weight OF
sugar; take of the SKIN and take out the
inside and seeds, cover the latter with
water and boil; cut the resi- into thin
slices, strain the seed water over il, with
sufficient added TO cover the whole, and
boil with l ounce Of whole ginger TO .
! pounds of pumpkin until the latter is
nearly done enough; take it out and boil
| the sugar in the same water until clear.
then add the fruit and boil the sugar in
the same water until clear. then add the
fruit and boil slowly for an hour and
half, take out the ginger and tie uD In pots