Savannah courier. (Savannah, Tenn.) 1885-1979, 1894-04-05
DOMESTIC CONCERNS.

Pi"huihOthcr IlHRcr pudph' lWo
cups brown sugar, two of New Or
leans molesses, one Of lard, two table,
spoonfuls of ginger, eight of boiling
water and one hcaping teaspoonful of
soda. Bake in hot oven. Prairie
Farmer.
Don't let your dried bread crumbs
be thrown away. Crate or crush them
up with the bread-roller, and put away
in glass jar or tin box. When oys-
tiers, tomatoes, apples, etc, are to be
fried, your powdered bread crumbs
will take the place Of crackers dust.
Apple Custard Pie: Stew dried APP
pies until perfectly soft, having one
third juice. Rub through colander
and to the quantity required for one
pie, add two beaten eggs, scant one
third cup of butter, one-half cup of
sugar; flavor with lemon. Bake in one
crust, covering with meringue when
done. Farm, Field and Fireside.
-Deviled Oysters: Open sufficient
number of oysters for the dish, leaving
them in their deep shells and their
liquid. Add little lemon juice, pep
per, salt and cayenne. Put @ small
piece of butter on each, audurlace the
shell carefully on gridiron over
clear, bright fire, and boil for few
minutes. Serve them on napkin, with
bread andbutter. Boston Budget
Chess Pie: Three eggs, two-thirds
cup sugar, half cup butter (milk may
be used if not wanted so rich). Beat
butter to cream, then add yollSs and
sugar beaten to froth, with flavor
ing. Stir all together rapidly and bake
in a nice crust. When done spread
with the beaten whites and three
tablespoons of sugar and n little flavor.
ing. Return to the oven and brown
slightly. This makes one large pie
and should be served Immediately
Ohio Farmer.
English Monkey: Have ready one
cupful of stale bread crumbs, which
have been soaked in one cupful of milk
for fifteen minutes. Put a heaping
tablespoonful of butter in the chatting
dish, and, when melted, add half a
cupful of mild cheese cut fine. Stir
until the cheese is melted. Turn Slow
ly into the melted cheese and crumbs
to which have been added one beaten
egg, salt and cayenne. Cook three
minutes and serve on toast.-Boston
Globe.
CLANS la Newburg: From one
pint of clans remove heads and tough
strings; drain and chop the hard part
fine. Melt one teaspoonful butter, add
seasoning of salt and pepper and the
clans. Cook gently eight minutes.
Long cooking toughens the clans.
Beat the yolks of three eggs with half
a cup of cream, pour over the clans,
and as soon as creamy, which will be
in two or three minutes, serve. Oysters
may be prepared in the same manner,
but need less cooking Boston Globe.
Salt Fish and Hominy: One-hali
pound faxed salt fish, freshened, but
not cooked, one cup hominy mash,
rubbed through a coarse strainer for
the mash cook one-half cup fine white
hominy in one and one-half cups cold
water four or five hours by gentle
heat; make pint of plain white sauce
MS follows: Melt one tablespoonful beef
dripping, or butter, in saucepan
when bubbling stir in one tablespoon
full flour; stir until smooth and pour or
gradually one pint warm milk; poul
this sauce over fish and hominy anC
cook together twenty minutes to one
half hour; add a spcck of pepper wher
ready to erve.-Boston Globe.
Roast Ham: Put a nicely-curet
ham in n deep dripping pan, place it il
| the oven, then fill the pan nearly full
of cold water. Cover it with another
deep dripping pan and let it cook til
tender. Take it out of the oven, re
move the rind, cut the fat across il
small dices, sprinkle with sugar anC
put it back till just delicate amber
color; then put it in cold, dry plac,
till ready to serve, when it should b,
placed in u platter garnished will
fringed paper and sprigs of parsle!
and served whole and placed on tn,
end of the table in front of the lad,
who sits opposite the hostess. If sh,
can not carve have the waitress plac,
it in front of lady who can. Serve
the escarol with a plain French dress
ing.-N. Y. World.