Savannah morning news. [volume] (Savannah) 1868-1887, 1886-03-29
HOUSEHOLD NOTES.

A NICE fruit pudding is made in this
way: One cup of molasses, l cup OF
sweet or sour milk, 3 cups of -four, n cup
of chopped raisins, 2 eggs, teaspoon OF
soda. Boil for two hours. Eat with
sauce.
HoSIINY FRITTERs.-Take 2 teacuptuls
of cold boiled hOmlny, / cup OF sweet
milk, 4 teaspOontuls OF -four, little salt
and l egg beat vigorously, and drop with
a spoon into hot lard, fry until brown.
Rice can be used instead of hOminy.
FRENCH TAPIOCA PUDDING.-Take .
ounces tapioca and boil in a half pint of
milk by degrees, and boil until the tapiO-
ca becomes very thick; and well-beaten
egg, sugaring and favoring to taste, and
bake three quarters of an hour. This
preparation OF tapiOca is superior to any,
other is nourishing and suitable for deli
cate children.
GOLDEN FRosTING.-Handsome and
delicious frosting can be made by using
the yOlks of eggs instead OF the whites.
Proceed exactly as tor ordinary frostng.
1t will harden just as nicely as that does.
This is particularly good for orange cake,
harmonizing with the color of the cake in
a way to delight the soul of those who
love rich cOlOring.
RICE WAFFLEs.-One large cupful OF
boiled rice, 2 eggs, teaspOOnful of corn
starch, teaspoOnful of melted butter, l
quart of milk in which dissolve half tea
spoon of soda and -four sufficient to make
thick batter. Mix thoroughly with the
flour a teaspOonful of cream of tartar.
Butter your irons well and have them hot
when you go TO bake.
THIS is a good substitute for chicken pie :
Line the dish with a crust the same as for
chicken pie, then fill with alternate lay
ers of pork, beef and potatoes, all sliced
very thin; season well with pepper and
butter, sprinkling little flour over each
layer. The meat as well as the potatoes
must be boiled quite tender before putting
them in. Whoever makes this pie once
will be sure to make it again.
OYsTERs.-HOw TO prepare them: This
delicious bivalYe furnishes an important
and not expensive article OF food, but,
like every luxury, is often spoiled in
cooking. In no way can the best flavor OF
oysters be enjoyed so well as by eating
them raw. In serving them thus they
should be drained, well sprinkled with
salt and pepper; place in dish on ice
HOrseradish, Chill sauce and sliced lemon
should be served with them.
To Fricassee Oysters-Wa through
in their own liquor. AS soon as heated
pour into colander or sieve to drain
Put heapng tablespoonful of butter
into saucepan, aud as soon as it is melt.
ed rub in two tablespoons OF -four, stiI
smoothly, and let 1t cook "A minute or two
then stir in the oyster liquor; when al
most boiling add the we'll beaten yelks OF
two eggs and a cup of cream. Season tC
taste. and put in the oysters. Place over
the fire for q minute, and then pour over
well-buttered toast and serve immedi.
ately.
Escaloped Oysters Take crushed
crackers, and cover the bottom OF a deep
dish with them and bits OF butter. Put
in a layer of oysters well covered with
salt and pepper, then crackers and but.
ter. Put in layer Of oysters until the
dish is full. Pour over the whole the oys-
ter liquor and one quart Of new milk.
Place in a hot oven and bake half an
hour.
Oyster Patties-Make a rich puff paste
and set on ice. Strain the oysters and
put in a saucepan with very little liquor:
let boil; stir in butter, pepper, salt and a
little cream. Roll out the crust and line
some small tins With it, in which put 3 or
oysters and some of the liquor; cover
with top crust, glaze with an egg, and
bake in quick oven.
Oyster Omelet-Add to half Gun of
cream six eggs very lightly, season with
salt and pepper and pour INTO a frying pan
with tablespoonful Of butter, drop in a
dozen large oysters and fry a light
brown; double over and serve immedi-
ately.
Deviled Oysters-Put a layer OF raw
oysters IN pan and a layer Of bread
crumbs, black and red pepper, salt, but
ter, mustard and vinegar mixed together.
Put alternate layers until the pan is full,
and bake; serve with sliced lemon.
Fried Oysters-Dip the oysters in the
yelks Of eggs. we'll beaten and seasoned 4;
then roll in cracker dust and lay on a
board for 10 minutes; then dip again in
the eggs and fry in boiling lard. Serve
very hot, as soon as dished.
Curried Oysters-Put the liquor drained
from the oysters in a saucepan, with half
a cup OF butter, 5 tablespoOnfuls Of flour
and OF curry-pOwder; let boil; add the
oysters and serve at will.
Oyster Stew-Put the liquor from the
oysters in kettle on the stove 10 boil,
season with butter, pepper and salt; add
a teacup OF cream with the oysters, let
come 70 a boil and serve at once.