Savannah morning news. [volume] (Savannah) 1868-1887, 1884-02-17
HOUSEHOLD NOTES.

/ A SIMPLE and delicate dessert is made
/ by dissolving half an ounce of gelatine in
! a pint of Geld milk; when entirely dis
solved add a quart Of milk and sugar to
| your taste, and the yelks of four eggs.
Boil until like custard; just before re-
moving from the fire add the whites of the
eggs, well beaten; flavor and pour into
mods; when cold turn out of the mOlds
and serve with cream or with fruit.
VEAL CREAM SoUP.-BoiI the remnants
! of a roast of veal until the meat tails from
the bones; strain and cool. The next day
| put on to boil, with a slice of onion and
| one-third of a cupful of raw rice. Let it
simmer slowly for an hour. Add salt and
peppeEtO taste. just before serving add
| one cupful Of rich milk, or cream, if you
| have it, heated first in a separate dish.
Serve with grated PaTmesan cheese.
Potato FRITTERs.-One pint of boiled
and mashed potatoes, half a cupful of hot
milk, three tab!espoOnfuls of butter, three
of sugar, two eggs. a little nutmeg, one
teaspOOnful of salG. Add the milk, butter
sugar and seasoning to the mashed pOta-
toes, and then add the eggs, well beaten.
Stir until very smooth and light. Spread
about half an inch deep on a buttered
dish and set away to cool. When cold cut
into squares. Dip in beaten egg and in
bread crumbs and fry brown in boiling
fat. Serve Immediately.
A NICE way to fix the crust for tarts is
to roll it thin, cut out with a smooth
coOkey cutter, then with small cup cut
out the centre of some of them; have the
cup large enough SO that Just ring of
crust Will be left; place two of these on
each round of dough; if you fill with jelly
it is pretty addition to make meriUgue
OF the white of an egg and little sugar,
and put over the top and brown slightly
in the oven. If filled with jam, put lit
tie sugar in milk and wet the crust with
it; this will make it brown delicately,
and it gives an excellent flavor to the
crust.
To MAKE lady-fingers for afternoon tea,
rub half pound butter into a pound of pre-
pared flour; to this add half pound sugar,
the juice and grated rind of one large
lemon, and lastly three eggs, the whites
and yelks beaten separately, and the
whites stirred in after all the other ingre-
dients are well mixed together. This
dough should be stiff enough to make rolls
about the eiso of lody's fngor; it will
spread when in the oven so that it Will be
of the right size and shape. If you wish
them to be varied and inviting dip them
in chocolate icing after they are baked,
and harden for moment in the oven.
PRINCE OF WALES CAKE.-First part:
One cupful of brown sugar, half cupful
of sweet milk, two cupfuls of flour, one
cupful of raisings stoned and cut up,
half a cupful of butter, half teaspoon
full of soda, one tablespoonful of molasses,
yelks of three eggs, one tablespoonful of
cinnamon, one nutmeg aud wineglassful
of brandy. Second part: One cupful of
flour, half a cupful of cOrnstarch, half
cupful of sweet milk, half a cupful of
butter, one cupful of crushed sugar,
whites of three eggs, half teaspoonful
% dc
Bake in jelly-cake pans. Alternate the
fruit and lady cake. Put icing between
each two layers and then ice the whole.
1t is better to have the icing ready, and
put the cake together while it is warm.
BOILED CHICKEN AND RICE.-Clean,
wash and stuff full grown fowl as for
roasting, and sew it up snugly in piece
of clean, white mosquito netting. Have
ready pot of scalding-nOt quite boiling
water, put in the fowl, and bring to a
steady, but not violent boil. Allow in
cooking twelve minutes to the boil. Half
an hour before it is done take out a cupful
of the liquor, skim and strain it into tin
pail, and season well. Have ready cup
full of rice which has been soaked two
hours and boiled ten minutes, then
drained. Put it into the broth in the pail,
set in a saucepan of boiling water, and
simmer slowly until the rice is soft,
shaking from time to time, but never STIR
ring. 1t should soak up all the broth.
When done, stir in with fork a teaspoon
| full of butter and the same Of minced
parsley. Beat one egg light and stir in
| the same way; cook one minute and take
| from the fire. When the chicken is done,
undo the netting, make flattened mound
4 of the rice, and lay the fowl on top. Serve
! hot. Send around boat of drawn butter
with it, using for it another cupful of Ii
quor strained, teaspOOnful of butter, a
| tablespoonful of flour, salt, pepper, and,
! if possible, a beaten egg. Boil two min
utes. An old fowl may be made tender
by putting it on in cold water and cook
ing very slowly fifteen minutes to the
pound OF course, the broth will be used
| for the next days soup.