Savannah courier. (Savannah, Tenn.) 1885-1979, 1892-08-25
HOME HINTS AND HELPS

AT some recent weddings the brides
maids bouquets have been horseshoes
with the nails worked out in contrast
ing blossoms,
-Jcllied Veal: Boil veal very tender,
pick II up fine, place in mold, add tho
water il was boiled in and season with
salt and pepper; set on the ice until it
is firm. Garnish with thin slices Of
hard-boiled cggs.-N Y. Observer.
-Tapicca Cream: Soak three table,
spoonfuls OF tapioca in one half-cup of
water over night. Bring one quart of
milk to boil, then put in the tapioca.
When cool add the beaten yollSs of four
eggs and one cup OF sugar Pour in
dish and add the beaten whites. Bos-
ton Budget
Peach Pickle: One quart of good
vinegar TO three pounds of sugar. This
will be enough for peck of peaches.
Boil and skim. Stick five or six cloves
in each peach, and boil dozen or so at
n time till all are tender. Take out
with fork and lay in jar. When all
are done strain the boiling vinegar over
them. Christian Inquirer
Cream Tomato: One-half can of to-
mato, heated and seasoned with salt,
sugar, butter, and thickened slightly
with -four. Just before turning on to
slices of hot buttered toast, add one
cupful of cream (the richer the better)
into which has been stirred small
pinch of soda. Serve Immediately.
This makes nice supper dish. Good
housekeeping.
--Ragout of Veal: Cut the veal into
small pieces and put them in sauce
pan with half a tablespoonful of but
ter, stirring to keep from burning.
When hot, nearly cover with water, add
half tablespoonful of -four, two small
onions cut into quarters, three stocks
of parsley, one of thyme and a bay
leaf, all tied together, and salt and
pepper to taste. -Housekeeper.
--Potage with Turnips: Pare two
turnips and cut them in small slices,
and put them in saucepan with q
pint Of milk and half an onion sliced.
When cooked, mash them through a
colander and put them in saucepan,
and milk to suit the taste, and half a
spoonful of butter. Let it heat, then
add the yoll1 of an egg, beaten in three
tablespoonfuls of water, let cook until
thoroughly done, then add salt to taste
| just before serving -Ilousekeeper.
A Foundation for Sauces: A good
| foundation for sauces may be made as
follows: Heat in n saucepan one ounce
| of butter, two carrots, one onion, one
! sprig of thyme, a bay leaf, six whole
peppers, three cloves, two pieces of eel
cry, and one of parsley. Boil fifteen
minutes. Add one pint of soup stock,
then strain. Melt two ounces of chicken
| fat, add four ounces of Drowned flour,
stir smooth, then add the strained liquid
OF the vegetables, two more quarts OF
soup stock, simmer and reduce to half;
strain. A good base for many sauces. =
| Ladies' Home Journal.
Veal Loaf: Chop four pounds of raw
veal and pound of ham very fine to-
gcther, mix with pint of bread crumbs
teaspoonful of salt, tcaspoonful Of
finely-ininced onion, two well-beaten
eggs, half teaspoonful of pepper, pow
dered sage, cloves and allspice. Min
thoroughly and put in square tin par
and weight down; when nodded turn
out on baking pan, glaze over with The
white of an egg, and bake in a very slow
oven two hours and half, basting fire.
qucntly with little hot water and but
ter; set to cool, and slice thin wher
cold.-Home Magazine.
To make gooseberry sauce, tor
and tail sufficient number of greer
gooseberries. Add about half pint
of water to quart of berri IS and le'
them stew in an carthen piplSin til
they are thoroughly tender. Add SUI
gar enough to make them palatable
but still leave them a pleasant acid
Serve the sauce with meats as cranber
ry or apple sauces are served. Greer
| gooseberries also make very nice pie
either baked like rhubarb pie in {
crust, or first stewed, baked without al
upper crust and then covered with {
meringuc, like lemon or apple me
ringuc pie.