The Savannah morning news., 1902-01-26
HELP FOR THU mousEKEEPER.
Three Recipes That VIII Do Much
to Improve Her Winter Menus.

Three Recipes That VIII Do Much
to Improve Her Winter Menus.
Waffies As They Should Be.-The
average waffle served in the North is
brown, tender and palatable, but has
not the crispness considerd essential
by good Southern cook. The follow
ing has just been begged from the
right source, and il followed to the let
ter gives most delicious results Cream
the yolks of two eggs, then stir in two
teaspoonfuls Of cold boiled hominy, two
teaspoonfuls of butter and a small one
of salt. Sift two scant cups of flour into
the above, with two teaspoonfuls of
baking powder, and have ready two
teacupfuls of milk, TO mix all to a
smooth batter. Add the stiffiy beaten
whites at the last. Do not wet the
flour until the irons are CREASED and
getting hot for unless these are "siz-
zling" hot when used all will be ruin
ed. The hofniny should be smooth and
well boiled.
Pineapple Salad.--Few people are
aware that owing to the cultivation of
pineapples for medicine they may be
found, ripe, high favored and inexpen-
sive, even during this wintry weather
For ten cents one was bought recently
that became the foundation for "a salad
eft for the gods" When il is remem-
bered that invalids who crave meat and
hitherto have been denied 1t on account
of it's band effects in certain diseases
are now allowed 1t, If eaten In con-
junction with this delightful fruit ii
Is not to be wondered at, as IL takes a
higher gastronomic place than ever.
For the salad choose a tender, juicy
pineapple (mind that ii has bouquet):
il not just right, keep it until salts
factory, as everything de-
pends on due ripeness. Peel the fruit
and cut in dice: avoid sugar. Prepare
a nice head of lettuce and spread fruit
on the heart leaves I'm the center of
the bowl, add a little celery, also cut
in dice, if liked. At the last cover
with a thick mayonnaise and serve
with saltine biscuits. Unless the fruit
has a. full pineapple aroma the salad
will not be a success, and, as 1T lis,
when this fruit is too ripe To keep we'll
that It may be bought cheap, 1t is a
luxury the home caterer who watches
the market properly may allow,
though she must use strict economy.
To Vary the Fish Course. .-Prawns
WIFI be found less difficult to prepare
than shrimps or lobster, less expen-
sive than the latter and yet with the
desired shell fish flavor. Half a pound
(costs twenty cents ready cooked will
serve four or five people. as all the
prawn is usable but the thin shell.
After this is removed cut into dice
with a silver sknife and mix with
crumbs OF light stale bread i'm equal
quantity, Melt tablespoonful OF but
ter; when hot stir in a dessertspoonful
of slfted flour; when smooth add grad
ually large cupful of creamy milk.
Pour this out to cool, then blend II
through the crumbs and prawns. The
latter are naturally salty so II will be
necessary to taste before using Salt
and either white or cayenne pepper
should be used. as preferred. Fill the
mixture into individual shells or tiny
earthernware dishes: put dried and
sifted bread crumbs, well mixed
through with egg on top, and brown
on the top shelf of a hot oven or I'M
der the flame in the gas range, as they
should be cooked only long enough to
be made thoroughly hot.