Savannah morning news. [volume] (Savannah) 1868-1887, 1886-03-08
HOUSEHOLD NOTES.

GRAHAM MUFFINs made in this way are
wholesome for breakfast: One quart OF
graham Hour, one tablespoonful of baking
powder and half teasp0Onful of salt
slited. To this add too eggs we'll beaten,
two ounces OF melted butter and enough
milk to form thin batter, mixing thor
oughly. Bake in muffin rings or pans
half filled with the batter in brisk oven.
CLAM BROTH is appetizing and is ex
celent for persons who, like Carlyle,
know that they are the unhappy posses
sOrs of astomach. Mince "A hard-shelled
CLANS and simmer them for half an hour
IN a saucepan with a pint of hot water or
clam juice, piece of butter half the size
OF an egg and a few grains of cayenne
pepper. At the end Of this time add half
a pint of scalded milk and strain before
serving.
CUT-PLUST PUDDING.-Take one cup
each of raisins, currants, -four, bread
crumbs, suet and sugar; stone and cut the
raisins, wash and dry the currants, chop
the seit, and mix all the above ingredients
well together; then add two ounces of cut
candied peel and citron, a little mixed
spice, salt and ginger, say half teaspoon
full of each, stir in well-beaten eggs and
milk enough TO make the mixture so that
the spoon will stand upright in it; tie 1t
loosely in cloth or put 1t in mold;
plunge it into boiling water, and boil for
three and half hours.
NUT JUMBLES.-They may owe their
name to walnuts or Brazil nuts; the
chopped kernels of either are very nice.
COcOanut, too, IS excellent. Almond jum-
Dles are as good as any. Beat together
half pound each of sugar and butter and
3 eggs; add a quarter pound OF chopped
almonds and little lemon juice. STIR the
HOnr lfohtlv in from hnT 70 thraa r11a ri az
of pound. Rose water or orange-fower
water is often used as fiaVoring for these
little cakes, and very superior kind are
favored with Ueasp0Onful Of vanilla es-
sence.
CREAM DATES are made in this way
Put the white of an egg into bowl, and
add an equal quantity Of cold water.
Mix with this enough confectioners' sugar
until il is stiff enough 70 mold. Remove
the seeds from the dates with a sharp
knife, and fill the opening with the cream,
which is formed in the shape of the seed,
only larger, of course, so that it ills the
cavity; then set away for the cream to
dry. The cream may be favored TO taste.
For nut candy, make the cream as direct
ed for cream dates, only before mixing all
the sugar add finely chopped almonds,
Walnuts and hickory nuts; then mix IN
the rest of the sugar until it is thick
enough; then form into balls or bars.
Try this recipe for cooking rabbits;
Take two rabbits and remove all the
bones, with which a gravy is made, add
ing a veal bone, thyme, tarragOn and
parsley. Mince the rabbit flesh with a
half pound OF lean veal and half pound
of pork from the leg and two small
onions, seasoning with salt, pepper and
cloves. Line a saucepan with bacon rind
and place the mIncemeat upon it, moist
ening with the gravy from the bones. Put
the cover on the saucepan and simmer
the contents for hours, mOistening every
hour with the gravy as evaporation takes
place. When cooked turn the contents of
the saucepan into an oval dish. Strain
the sauce and pour it around the minced
rabbit, 50 that it may become jeil1ed. Serve
cold
PARsNIPs WITH CHLCKEN.-These are
not commonly served, but help to make
an appetizing variety. Wash, scrape and
parbOil the parsnips. Then, while they
are cooking, split young chicken down
the back and put it into a dripping pan,
with the bOny side down; place the par
ships around the chicken; after cutting
them in two parts sprinkle salt and pep
per over them, and put little Jumps of
butter around until you have used piece
the size Of an egg; put little water into
the pan, and then bake until chicken and
parsnips are tender, and are brown also.
If yOH choose you can add one or more
slices of salt pork, and it win help to
make the gravy rich. The parsnips may
be served on the platter with the chicken
or in a separate dish; if the latter way is
chosen, make enough gravy so that part
Of il can be poured over the parsnips.
Vegetables, oysters or satisfy may be used
in place of parsnips, and unless uncOm-
monty large need not be cut into pieces.