Savannah morning news. [volume] (Savannah) 1868-1887, 1886-02-15
HOUSEHOLD NOTES.

LEMON AUFLAUF.-This may be made
as the foregoing recipe, using lemon only
to flavor, the yellow peel of one or two
lemons grated, and the juice mixed in
when the egg-snOw is added. Bake IN a
moderate oven thirty to forty minutes ;
serve with sitted sugar,
CANNED CORN FRITTERs-TRke can
OF corn, chop 1t fine. Have ready I'm a
bowl two eggs beaten light, cup OF milk
added to these. with tablespoonful of
sugar and the same quantity Of butter
warmed and rubbed into a heaping table
spoonful Of prepared -four. Season with
pepper and salt, beat hard and Try as you
would grIddle cakes.
CANNED SALMON SCALLOPED.-The in
gradients are salmon, bread crumbs, but
ter, pepper, salt and FISH liquor. Butter
a scallOped tin, sprinkle on IL a layer Of
bread crumbs, then layer Of fish broken
up into tiny pieces, add some pepper, salt
aud bits of butter, cover this with more
bread crumbs as before, pour on little
fish liquor and bake ten minutes.
GREEN PEA SoUP.-Take one can of
green peas, boil them in two quarts of
water until tender enough. so that they
can easily be reduced TO pulp; strain off
the liquor, mash the peas, put the liquor
and peas together again in the stewpan,
add little parsley or mint IL you like it,
stew It well and boil eight minutes.
Strain the soup and serve with toasted
bread,
LOBSTER SALAD.-Take a can of lob
ster, chop II line. Chop separately the
white part of a head OF celery or lettuce
aud mix with the lobster meat. Season
with pepper, salt, four tablespOOnfuls Of
vinegar, five OF oil and the finely minced
yOlk Of three hard-boiled eggs and Ia
blespoonful of French mustard. Mix to-
gether. A few capers added improves
the salad.
CRRAM TOMATO SOUP.-Take a knuck-
le of veal and beef bone for soup, boil
slowly with some celery for one hour,
strain and add can Of tomatoes. Cook
half an hour. Strain again. Mix one
tablespoonful OF crackers, powdered, with
a cup OF cream In bowl, add to 1t some
OF the soup; mix thoroughly and pour all
back into the pot. Boil a few minutes
gently and serve.
ALMOND AUFLAUF.-Boil a pint and
half OF milk, and IN IL a large cup OF bread
crumbs, keeping all stirred until 1t
thickens; then turn It out to cool. Mean
while mix quarter ofa pound OF pounded
almonds with couple Of tablespooniuls
OF sugar. little grated lemon peel and the
yolka OF six eggs, with their whites whip
y
bdtter the mould well, shake in as many
crumbs as will adhere to II; Ill and bake
at once.
EXCELLENT RECIPE FOR FISH CAKES.
Take one pound Of canned salmon and
turn it out OF the can on a cnlander 70
drain. This done take two silver forks
aud shred the iish very fine, removing the
skin aud the bones, then add 10 this the
same proportion Of mashed potatoes, and
a little pepper and salt, beat up one egg
and add this % The mixture, make this
into dat cakes and fry; send these 10
the table quite not. suitable Tor eight por-
sons. This is very mise for lunch or break
fast.
BREAD MoULD.-Ssir well together the
yolks OF six eggs and three ounces pow
dered sugar, mix in two ounces Of grated
bread, any approved 1avoring OF spice or
grated lemon peel, and the whites Of four
eggs whisked 10 a stin snow, stirred
lirhfly 70 NJ last: nave "a mold vol but
tered. sprinkle ia o some hnely sared