Savannah morning news. [volume] (Savannah) 1868-1887, 1886-01-25
HOUSEHOLD NOTES.

lr Is WISE II you are going to put Eug-
lish currants into a cake TO dry thom on
cloth bv the Are after washing thou, as
sometimes the cold water viii cause the
cake To fall
GRAHAM mush is good substitute for
rich pudding on certain occasions. Made
just as YOU do oOrnmonl mush. hat add
few berries or raisins or English currHnts.
serve with milk and sugar.
NICE dish for breaklast--or for tea
is made OF sweet potatoes boiled. Remove
the skins, rub The potatoes through
coarse cOlaudeT, make into fiat cRkcs, dip
into Hour and iry in hot butter.
MANY cooks consider IL "A great i'm
proNcment upon ordinary apple sauce
which H. to be served with roast goose or
with pork, to rub ii through colandor
and then TO beat it with spoon until IL ia
very light and almost like pulp.
OATMEAL cakes may be- successfully
kept from crumhliug il you add little
wheat nour to OatUoal mush; knoad 10
and then roll b. quite thin and bake fut
nall AN hour in a hot oven. These must
be kept VIII re they will be dry. as they alb
soth moisture surprisingly and are rem
derCd unfit tor use by IT,.
A GOOD way TO make use Of old red ia
bleclOths which are no longer suitable
pieces and keep them in "A drawer in the
pantry, and on baking days bring them
! 'Orlh to lay the warm bread, or cuokieB,
| or cakes upon. They musttako the place
! Of towels in many other WAYS and prove
a substantial economy.
AK EXcELLENT dish for breakfast is
made OF eggs and 3 tablespoonfuls of
ham chopped very hue; beat the eggs, ana
after melting lump Of butter in the fry
I f...a - go a.
ham in; the ham has Of course been
cooked. either fried or boiled; season
| with pepper. This ia good way 30 use
up pieces Of meat that are left from din
| ner.
LEMO NJ cutin thin slices make n good
! 2arnsh for brolcds spring chickens. An
! other garni5h, or more properly sRuce, to
/ be poured on the platter around the
/ chicken, Is made by melting currart iaL
/ ly. Take 1t Out Of the Jelly inm5icr, put
n into "A bowl and sci il over the top III a
| tea-kette, which i5 almost fun N boiling
J water; in this way you escape all danger
/ pf burning IT.
CHOCOLATE sauce 10 eat with cottage
+ pudding, or with -c0Tnstarch blanc NANCE
IL made OF half pint ol cream and half
} pint NJ milk. Crate two fablcRpoOnfiIla
I ri chocolate into this Let II como ~ the
boiling point, then add the we'll benton
I yOlCs Of two eggs, or II generously dis
/ posed Of, three When the sauce is Of the
! right consistency, take It from the fire
/ and add 10 1t the whites ~ two eggs. which
/ you have beaten 70 o stiG frotb, with a Ia
/ bleapoonful Of powdered sugar; flavor
! with vanilla.
! FOR a SIMPLE and good pudding take 9
cups OF finely-gratcd bread crumbs. q ar
/ pies or half a eau Of canned apples. 3
/ eggs, / cup Of sugar, a liGtIe nutmeg
( grated, and q LITTLE grated lemon peel /.
steam this in pudding dish Tor an hour
and . half having frat moiatennd the
bread crumbs with warm Water; eorFo
! Hlt0 a sauce % aWeetsnfd cream, ~
-four, butter aud sugar, mixed ip the pro-
portion OF two spooniuls Of G.ur Do one Ut
butter and two OBJ su2hr; beat these to-
gejher, and add boiling water until The
sauce r. of the proper thickness, flavor
/ with nutmeg ana lemon.
OUNCE But rs MADE By slicing pared
+ ounces, and boiling them in suficiouf
water ~ entirely cover them; let them
cook until they are reduced 10 pulp, then
+ rub this through 4 sieve, weigh the pulp
/ after putting IT. through tbs sieve. ana to
i each pound allow t1ree-quartera Of .
pound ri sugar; let this boil until
I the pulp ia almost Ike Jelly. r. will bar
I den, OF course. after 10 Is put away In
( glasses, and it is well o. have tins in mind
} when preparing it. When preserving
/ ounces you can easily make more syrup
I than you will need N put into the cans
with the fruit; this you can put W H.
! sealed bottles or pint cans for GayOrlng
/ sauces. The sauce served with apple
dumplings IL especially nice with ounce
faVOrinR.