Savannah courier. (Savannah, Tenn.) 1885-1979, 1893-07-27
HOUSEHOLD BREvlTleS.

Brown Stew and Cheese. Make
brown stew, remove meat from pan in
twenty minutes, and bake in CREASED
pan, moistening with stew, covering
with crumbs, and these with cheese
Good Housekeeping.
layers, using one cup of sugar, five
eggs, one tablespoonful of butter, one
half cup of hot water, one small tea
spoonful of baking powder, one and
one half cups of -four, flavor to taste
Farm and Home.
French Salad Dressing. Put half
teaspoonful of salt and half as much
pepper in a salad bowl; mix with a
fork, adding gradually three table,
spoonsful of OIL and drop in carefully,
stirring all the time, tablespoonful Of
vinegar.-Some people substitute lemon
juice for vinegar. - Demorest's Mag
azine.
-Pot-Pie Crust.-Sift together one
pound of -four, one tablespoonful OF
salt and two heaping teaspoonfuls of
baking powder. When the pot-pie is
ready for the crust, quickly wet the
flour with enough cold water or milk
to make soft dough, about the con-
sistency of biscuit-dough, and lay this
over the pot-pie.-N. Y. Ledger.
Orange Souffle. Peel and slice six
oranges; put in glass dish layer Of
the orange, then one of sugar, having
two or three layers of each. Pour over
this cold custard made of one pint
milk, yolks of two eggs and one-half
cup sugar. Beat three whites to stiff
froth, stir into them three tablespoons
sugar and pour it over the custard.-
Detroit Free Press.
Strawberry Sponge. half a
box of gelatine with half n cup of cold
water, and let soak for thirty minutes
add pint of boiling water and cur
of sugar; stir until dissolved, and poul
in pint of strawberry juice; set on ice
until thick. Beat until stiff, add the
frothed whites of four eggs, and mi'
until smooth; pour in mold and set tt
harden. Serve with whipped cream
Harper's Bazaar.
Roast Leg of Mutton.-Put tn,
leg of mutton in a pot with a pint o
boiling water. Let 1t boil slowly al
hour and half, adding little watel
from the tea-kettle from time to time
If it is in danger of boiling dry Wher
it has cooked an hour, sprinkle it wei
with salt and pepper and let it cool
half an hour longer, then lift it from
the pot and lay it in dripping-pan
rub it over with little butter, dust
little -four over it and set it in tn,
oven until it is nicely Drowned, Blasting
it two or three times with the waite
from the Country Gentleman.
Chicken en- Coquille, To every pin
of cold chopped chicken allow on
tablespoonful of butter, one table
spoonful of -four, one tablespoonful o
chopped parsley, one cup of milk o
milk or cream, two hard boiled eggs
salt and pepper to taste; melt the but
ter without browning, add the flour
stir until smooth; add the cream, sti
continually until it thickens; then adj
the chicken, the hard-boiled eggs
mashed fine, and the seasoning. Mi
well, fill the shells, brush over the TO
with the beaten yolk of an egg, sprinkl
with bread crumbs and brown in
quick oven.-Boston Budget
Brown Bread Ice Cream -Scald
pint of cream in a farina kettle an,
dissolve in it a half pound of sugar
When the sugar is quite melted ad
another pint of cream, stir well an
set aside to cool. Let it get perfect
cold. Freeze it until it is nearly stiff
and then beat it in the brown bread
which you have prepared by toastin
it, then rolling it and finally sitting i
Three slices of Boston brown brea
will be the quantity needed. When
is thoroughly beaten together put
into large mold, pack and set ava
two hours to become solid. This is
delicious ice. An important point
the preparing of anything that is to /
frozen is to have it perfectly cold whe
you put it into the freezer; thus nor
of the artificial cold is expended
cooling half warm liquids. Indeed, ii
most successful results follow whe
creams and all ingredients are almo
ice-cold while in course of prc7aratio
Boston Globe.