Savannah morning news. [volume] (Savannah) 1868-1887, 1884-07-20
HOUSEHOLD NOTES.

SOUR CREAM CooKIEs.-SOur cream
! cookies are made of one cup of sour cream
/ one cup of sugar, two eggs, one teaspoon.
/ full of soda, a little salt and -four enough
to make soft dough; flavor with CHINA.
mon.
COLOGNE WATER.-To one quart Of al
cOhol allow three drachms OF oil of Law
ender, one drachm of oil of rosemary,
three draehms each Of oil of bergamot
ana essence of lemons, and three drops Of
the oil of cinnamon.
CRYsTALLIZED PLUMS.-StOne them
and put one pound of plums to half a
pound Of sugar; cook them to pulp;
then spread on broad dishes to dry; pack
them away in glass jars. When wanted
TO serve, take little and roll in powdered
sugar the shape of plums.
FROSTED FRUIT.-Take large ripe cher
ries, apricots, plums or grapes; if cher
ries, cut of half of the stem; have in one
dish some white of an egg beaten and in
another some powdered loaf sugar; take
the fruit, one at time, and roll them first
IN the egg and then IN the sugar; lay them
on sheet of white paper in sieve, and
set 1t on the top OF stove or near fire
till the icing is hard.
PEAS FRENCH FASHIoN.-Melt one
quarter OF pound of butter in a sauce
pan, then add ~ pint of young peas,
pepper and salt to taste, a couple of small
onions whole, a small bunch of parsley
and half head of lettuce tied up to-
gether, and pinch of sugar. Toss on a
slow fire till the peas are cooked, then re-
move the parsley, lettuce and onions, and
serve with little finely minced parsley
mixed in the peas.
Ice CREAM.-Two quarts of good cream,
one-half pint of milk, fourteen ounces of
white sugar, two eggs; beat the eggs and
sugar together, as for cake, before mixing
with the cream; flavor to suit the taste.
Place the can in the freezer and put in
alternately layers Of pounded ice and salt;
use plenty of salt to make the cream freeze
quickly; stir Immediately and constantly
rapidly as it begins to freeze, to make it
perfectly smooth, and slower as it gets
pretty stiff. AS the ice melts draw off the
water and fill up with fresh layers.
LEISURE HOUR PICKLEs.-Take a jar
with a close lid or bung, and half fill it
with the best and strongest cider vinegar;
then vegetables of any kind that come to
hand, such as small beans, cauliflowers,
radish pods, young cucumbers, onions,
etc.; throw them in, taking care always
that there is sufficient vinegar to cover
them. When nearly fun add mustard
seeds, bruised ginger, shall0ts, whole pep
per, etc., to taste. Tie down tightly and
stove until the articles are soft enough.
Picked LEMoNs.-Cut the lemons in
quarters, not entirely apart, and puta
teaspOOnful of salt in each one; put them
where they will dry, either in the hot sun
or by the stove; when they are so dried
that they are black and look good for
nothing, prepare the vinegar with cloves,
cinnamon, nutmeg, ginger root, onion and
a little mustard SEED and pour it boiling
hot over the lemons. Keep year before
using, when they will be found equal to
the West India lime. They require more
vinegar than other pickles, as the lemons
swell to their natural size.
To CANDY ANY KIND OF FRUIT
When cooked in the syrup lay the pieces
in sieve to drain, a single layer at
time; dip them very quickly into hot
water to remove any syrup which may
adhere to them; then drain them and lay
them on cloth before the fire to dry;
when all the fruit is thus dried, sift thickly
over finely pounded loaf sugar while the
fruit is warm, then lay the fruit on dishes
in a moderately heated oven; turn them
and drain all moisture from them; the
fruit must not become cold until perfectly
dry; if done properly they present beau
tiful appearance.
VINEGAR FOR VIRGINIA PICKLE.-One
pound each Of ginger, celery seed, horse
radish and mustard seed; one ounce each
of mace, nutmeg and of the long red-pep-
pers used in picking. Put these spices
into stone jar or pot free from grease or
anything that will impart an unpleasant
odor to the vinegar; pour over them two
gallons Of strong vinegar; stir frequently
and allow to stand year before using.
After pouring off the vinegar for pickles
add more spices and fill again for future
use. Keep well covered. A superior
pickle that repays time and expense of
preparation, and will keep any length Of
Time