Savannah morning news. [volume] (Savannah) 1868-1887, 1884-09-14
HOUSEHOLD NOTES.

ALMOND MILK.--Blanch one pound o.
sweet almonds with half dozen bitter
| ones. Pound them to a pulp in a marble
mortar, adding now and then a spoonful
OF water to prevent the almonds from oil
Ing. Add quart of water to them and
stir well. Let the emulsion stand half an
| hour in cool place, then strain through
| a napkin and sweeten to taste.
QUINcELIQBEUR.- Ripe yellow ounces
must be washed and wiped dry, not peeled.
crate them on coarse crater. Sprinkle
! powdered loaf sugar among them and let
| them stand till next day; then press and
hitter the juice. To every pint of this add
| an equal quantity of proof spirit and half
pound of fine sugar. Let the iqueuF
stand fortnight, shaking the bottle occa-
sionally.
ALMOND SYRUP.-Blaneh and pound as
above one pound of sweet almonds and
one ounce of bitter ones. Clarity one.
pound of sugar in a quart Of water; boil
it five minutes. Stir in the pounded al
monds; let them simmer few minutes,
and while hot strain through a napkin.
Bottle and. cork well. Keep it in a cool
place. A little of this in a glass of fresh
water makes excellent orgeat.
CRAAIBAAfBOLI.-Pht a bottle Of good
wine in China bowl. Lay iron skewers
or any wire net over the bowl and on this
lay lump of sugar about one pound,
moistened with rum or fine arrack. Set
ire to the sugar and let it burn till al
has melted into the bowl; then pour in a
pint or full bottle of champagne. Ladies
even partake of this festive bowl, which
is very good diluted with cold water.
CURRA1gT YINEGAR.-This fine vinegar
is made by simply pressing the fruit to a
mash, let it stand night, then strain the
juice off clear and I'LL bottles to the brim.
Set them uncorked in the sun OF in a warm
place until the fermentation ceases, skim
off any little impurity that rises with a
piece OF blOtting paper and cork the bot
ties we'll. White cuFrants are excellent
for delicate pale vinegar. Red ones make
vinegar equal to that made from the
finest red wine.
BTSR0P.-To every bottle of old red wine
allow Seville orange and quarter Of a
pound of powdered sugar. The orange
must be quite ripe. Run pointed stick
through the Whole oranges and on this
spit roast them, turning by the fire till
they begin to bake. Then take them from
the stick. make holes in each with a knife,
put them in a vessel with a cover, strew
the sugar over them, pour the wine over,
cover and let it stand at least tWenty-feur
hours, stirring occasionally. Then bot
tie it.
PINEAPPLE CARDINAL.-Peel a pine
apple, cut it in thin slices, strew powdered
sugar over it in bowl and letYthem stand
few hours. Boil the peefng in little
water and, when cold, strain and mix it
with sugar and bottle of good white
wine, German or French. Pour this over
the fruit in the bowl. Add one or two
bottles more of wine according to the
81 ntityrequired. To each bottle of wine
III six ounces of sugar. Cover the
mixture and let 1t stand an hour or two.
AT the time of serving stir it well and add
either bottle of champagne or half a
bottle of settler water.
ORANGE CARDIN AL.-AIlow a large
sweet orange and 8. OF. of sugar to each
bottle of wine. Peel the oranges very
thin, put the yellow peelings in wine ana
let themOraw few hours; or, if the car
dinal is wanted at once, scald the peeIs,
cover and let them draw till cold. Mean
time, having peeled off all the white riAd,
slice the oranges very thin in a bowl and
cover them witt, powdered sugar, to stand
while the peel is drawing. Then strain
the wine or water from the Feelings over
the fruit, adding all the sugar required,
and after this the wine, with a bottle of
sparkling Moselle or champagne poured
in at last.
BLACK CURRANT LIQUEUR.-No. l.
Boil quart of ripe black curraRts and a
dozen bruised cloves in three half pints
of water for half an hour, then filter the
juice through jelly bag. Add a pound
and halt of loaf sugar and boil the Juice
again quarter of an hour, Swimming it
carefully, When nearly cold filter it
through like flannel. Add three pints of
proof spirit and bottle 1t for use. No. .
Rruise a pint of black curFants, put them
in bottle with three half pints of spirits
and three-quarters of a pound of bruised
sugar candy. Let this stand six or eight
weeks and litter it off for use.