Savannah courier. (Savannah, Tenn.) 1885-1979, 1893-01-26
DOMESTIC CONCERNS.

--Doughhuts; One cup OF sugar, one
egg, half cup OF sour cream, one
half cup of buttermill1, one teaspoon
full of soda and season to taste.-De-
troit Free Press.
Graham Pudding; One cupful mo-
lasses, three cupfuls graham -four, one
cupful milk, one teaspoonful salt, one
cupful raisins. Steam three hours
Country Gentleman.
Naples Biscuit; Beat twelve eggs
very light, sift in one pound of -four,
and one pound OF powdered sugar; con-
tinue to beat till light, bake in long
narrow pans, take out and roll in sugar
Potato Pie: One pint mashed pota-
toes, one cup butter, one-half cup sweet
milk, onedane one-half cups sugar, one
egg. Mix well together; flavor If your
taste requires Bake with under crust.
Practical Farmer
Graham Cookies. Take one teacup-
full each of saur cream and sugar, four
eggs, one teaspoonful each of soda and
cinnamon and little salt Stir in
enough Graham -four to roll without
sticking. Sprinkle sugar over the top
before cutting out the cookies and bake
them in a moderate oven.-Orange
Judd Farmer
Boiled Salmon: Select, from the
middle of the fish, piece which will
weigh three and one-half pounds;wash,
wipe, dust with salt, wrap in cheese
cloth and cook in very hot, sailed
water; platter will answer for fish
rack; simmer slowly half an hour; re-
move the cloth and place the fish care
fully on heated platter and garnish
with slices of lemon and parsley.
--Macaroons: Take half pound Of
almonds, blanched and skinned, with
three or four bitter ones among them.
Pound them fine In mortar, with the
whites of three eggs. Add ten ounces
Of sugar and stir for n quarter of an
hour. Put in little round or oblong
heaps on sheet of white paper, dust.
ed over with flour. Sprinkle sugar
over the macaroons and bake in slow
oven.-Boston Budget.
Apple Fritters: Beat two eggs, add
one cupful of sweet milk and little
salt, sift teaspoonful of baking
powder into cupful of -four; stir into
the mixture slowly and add enough
-four to make thick batter. Peel,
quarter, core and chop two large tart
apples, stir into the batter; have ready
a kettle of hot suet, drop large spoon
fulls into the fat, skim out and drain;
serve hot with maple syrup.-N. Y.
| Observer.
-Coddled Apples: Select smooth tart
apples, when they are about two-thirds
grown. Wipe clean and cut the blows
out, leaving stems on, make sirup of
sugar and water in proportion of two
cupfuls of water, to one and one-halt
cupfuls of sugar; when hot put in the
apples and cover closely; stew slow
ly, so the apples will keep whole; dish
out in sweetmeat dishes with some OF
the sirup over the apples.-N. Y. Oh.
server.
--Stewed Potatoes: Place in a kettle
three of four tablespoonfuls of butter
or drippings, and one large onion cut
fine. Fry until yellow brown, stirring
constantly, then add one tablespoon.
full of -four, and fry three minutes.
Add one quart of boiling water and
one quart raw, sliced potatoes. Salt
and pepper to season. Boil with cover
off kettle until potatoes are tender,
stirring often. Serve hot Stewed po-
tatoes form very palatable breakfast
or dinner dish. If preferred, the onion
may be omitted, but it will be less
savory.-Ohio Farmer.
Chicken with Cream: Three-fourths
of pound of cold chicken, two gills Of
cream, one tablespoonful Of flour, one
teaspoonful of salt one-half teaspoon.
full OF pepper. Pick the chicken in
bits about an inch and a half long and
put it in saucepan. Pour the water
over it and let it simmer until the
water is nearly absorbed. Mix the
flour smooth in little of the cream
add the rest, with the salt and pepper
and pour the whole over the chicken
Let it simmer, and when sufficiently
thickened serve in platter, garn
ished with points Of crisp toast
Milk may be used instead of cream
with the addition of an ounce of but
ter.-Boston Herald