Savannah morning news. [volume] (Savannah) 1868-1887, 1884-01-20
HOUSEHOLD KNOWLEDGE.

CREAM TOAsT.-T0ast even slices of
white bread light golden brown. Scald
the cream and thicken with very little
corn flour. Just the consistency of custard.
/ Simmer till well done and no raw taste
left. STIR in piece of butter and pour
some of 1t evenly between layers Of the
hot toast.
A NICE PLUM CAKE.-SiX ounces butter
whipped To cream, add the same weight
OF SUGAR, stir in four whipped eggs, then
twelve ounces Of flour, beat well and add
six ounces of currants and six ounces of
sultanas and stoned raisins, two ounces
of candied peel. twelve almonds pounded,
pinch of mace, teaspOonful of spice
and one of baking powder.
AN APPETIZING WAY TO COOK CHICKEN
is To cut it in pieces, as if you were to
fricassee it; dip the pieces in beaten egg
and then in fine bread crumbs, seasoned
with pepper and salt and a little very
fine sage if you like that; put them in the
drippng-pau, with bits of butter over
them and "A little water in the pan; bake
slowly till done. Make rich gravy in
the dripping-pan after you take the chick
en- out.
CELERY that is not so crisp as il should
be may be eaten prepared like this: After
washing the celery and removing the
4 green leaves cut in pieces about as you
( do asparagus, then put it into boiling
water that is sailed; when it is tender
( drain 1t, lay it on slices of huttered toast
which you have just dipped in the water
in which you cooked the celery; add but
( ter, pepper and salt to your taste; serve
1 hot.
/ DRIED PEACH PIE.-An excellent pie
/ can be made Of dried peaches. Let the
/ peaches soak in cold water all night. stew
them in the same water until so soft that
I Won Oap M eli than fine. add for Oun nj
! two tablespoonful Of sweet cream and a
/ little more than half q cup of sugar-tOO
much sugar destroys the flavor of the
fruit. Butter may he used in place Of
cream, hut if possible use cream, it gives
/ such smOOthness to the filling.
A VERY NICE CAKE FOR TEA, and one
which may he appreciated On account of
! its calling for one egg only, made thus ::
| little more than half cupful OF butter,
one cupful and a half Of sugar, one cup
! full of sweet milk, one egg, three cupiulls
J Of -four, one teasp0Qnful OF soda dissolved
! i'm vefv little not water and two tea
/ spoou!,iis of cream of tartar mixed thor
/ Oughly in the flour; one cupful Of raisins
chopped very fine.
OYSTER | OAF.-Take q small loaf of
bread, cut off a slice from the top; then
with a spoon remove the inside of the loaf
leaving the crust nearly but not quite an
I inch thick; make very rich oyster stew,
pour a little into the loaf to mOisien il:
then put in a layer of oysters. then Of
bread crumbs well-salted and peppered;
put the top crust on and set it in the oven
in n dripping pan; wet the crust with the
yplk Of an eEg or with sweet milk in which
you have put little sugar; serve hot; let
it remain in the oven from ID to % min
uteS.
ALMOND SPONGE CAKE.-TweIVe eggs,
leaving out the whites Of eight, three
quarters of pound of white pulverzed
sugar, two ounces bitter almonds, half a
pound Of -four sllted, good weight. Blanch
and roll like paste. While rolling al
mOnds wet them with rose water. You
blanch them 10y putting them in hot water,
which will take the skin Off Break the
eggs in a bowl and whisk them up with a
heater. Add the sugar and beat until
light and creamy, then beat the almonds
in, then add the -four, stir it lightly, bake
IN a square pan, Ice on bottom and cross
with a knife.