Savannah courier. (Savannah, Tenn.) 1885-1979, 1892-06-02
DOMESTIC CONCERNS.


To make mustard plaster for
young children, mix one teaspoonful Of
mustard and three Of wheat flour with
water to the consistency of a stiff bat,
ter, and apply between soft muslin
cloths. For. adults: one part of mus
tard and two of flonr.
Ham Toast; Slices of toasted bread
with the crusts cut off, two eggs, two
tablespoonfuls of butter, some cold ham
or tongue grated, Put the yolks and
whites, well beaten, into stew-pan,
with the butter, stir them two minutes
over the fire, spread them over the toast
and lay over them a sufficient quantity
OF cold ham or tongue Budget
Tomato Salad: Wash the tomatoes
In cold water, cut in thin slices, serve
cold with dressing made of the yell1
OF an egg well beaten, TO which add one
saltspoonful of salt and half a salt
spoonful each of pepper and mustard,
three tablespoonfuls of salad oil and
one OF vinegar, beating well. Beat the
white of an egg and add this last, pour
ing over the tomatoes-N. Y. World.
Whipped Cream Pudding: Cover
half an ounce of gelatine with cold
water and let it soak an hour. Whip a
pint of cream. Put pint of milk on to
boil, to which add the gelatine, and
strain. Beat the yolks of four eggs and
a cupful of sugar together; stir in the
boiling milk. Remove from the fire
and flavor. When cool, place on ice
and stir until thick, then add the
whipped cream, mix, and set on ice to
harden. Serve with whipped cream
Housekeeper.
| lobster Curry: Open can of lob
ster and pour the contents into bowl
break the meat into small pieces. Put
a tablespoonful of butter over the fire,
and when melted add an onion cut in
fine pieces. When the onion is tender
add tablespoonful of -four and half 9
pint of stock; season with dash o.
cayenne, salt, teaspoonful of curry
powder and the juice of half lemon
Cook few minutes, add the lobster
meat and liquor; cook five minutes
Ladies' Home Journal
Cooking Cabbage: Almost every on,
likes caulihower if it is properly cooked
while few admit a fondness for cab
bage. Yet it belongs to the same fam
lily, and can be made to taste much lilS,
cauliflower 1t should be first par
boiled for ten minutes, in kettle o
sailed water; then drained and cooled
and again put in fresh water and cooked
until tender. Served with cream
sauce in the same way that we hav
cauliflower or asparagus sent to the ia
Bile. 1t is delicious, We can not fire.
ourselves too soon of the idea that thi'
vegetable must be boiled with corned
beef and eaten with vinegar
Apple Pudding: Pare and core 81,
apples, steam until tender, boil half ;
cupful of sugar, tablespoonful of wa
ter and the juice of one orange togethe
for five minuteS when the apples ar
done place them in the bottom of a balS
ing-dish, pour over them the boiling
strip and stand aside to cool. Put ;
pint of milk on to boil; beat half cup
full of sugar and the yolks of three egg
together and add the boiling milk
Take from the fire and flavor witt
vanilla. Fill the spaces from which tn
cores were taken with preserves, pou
the custard over the apples and balk
fifteen minutes Beat the whites of tn
eggs with three tablespoonfuls of suga
and heap over the top, and set in tn
oven one minute. Serve very cold.-
Home.