Savannah morning news. [volume] (Savannah) 1868-1887, 1884-05-11
HOUSEHOLD NOTES.

GLUE that is delicate and nice for
mounting ferns and sea-weeds is made of
| five parts of gum arabic, three parts white
sugar, two parts of starch; add very
! little water; boil until thick ana white.
BRATwURsT IN BIER.-Melt piece of
butter in stewpan. Prick and lay in the
! sausages. When they are done a delicate
brown all over glass of beer that is not
bitter; cover close and let the sausages
stew slowly in this a good half hour or
more.
LEMON COOKIEs.-Lemon cookies ale
made of one large cup of sugar, a little
/ more than half cup of butter, half tea
| spoonful of soda dissolved in two tea
! spOontuls of hot water; flavor with lemon
and use just flour enough so that you can
roll the cookies out thin; bake in a quick
! oven.
| To MAKE succotash that will taste
nearly, if not quite, as fresh as that made
! in summer, soak one pint of dried corn in
| sweet milk all night. Soak an equal guam
| tity, or less, if you prefer it, of dried Lima
| beans for three hours in lukeWarm water;
! then let them simmer for nearly an hour;
! add salt, butter, pepper and very little
! sugar.
| HULLED CORN SoUP.-A breakfast cup
| full of corn must be put into a stewpan
with two ounces of butter. Stir till the
! latter is melted. Add water and simmer
| it until the grain is quite soft. Season it
with salt and pepper, chervil, parsley or
! any other herb minced finely. Have yelks
| of eggs in the tureen, CRATE in a very lit
! tie nutmeg and pour in the boiling soup.
| JAM PUFFs.-Cut out some puff paste
| with a large round tin cutter, scoop out
! the centre OF half the rounds and fill them
/ with Jam, cover with the remaining halves.
/ After moistening the edges of the paste
| with little water, glaze wifi whipped
/ yelk of egg and bake. When cooked,
! sprinkle the puffs with powdered sugar,
| and glaze in the oven or with a salaman-
! der.
! HOAnNY FRITTERs help make variety
| for the breakfast table. Boil the hOminy
! the day before, then take two teacupfuls
| of it and stir a small cupful of sweet milk
and little salt with it, and one egg, four
! tablespoonful of flour, with half a table
| spoonful of baking powder. Have your
| frying pan ready with the fat hot in it;
| drop this batter in by spOOnfuls and fry a
! delicate brown. The flavor is better If
| half butter and half lard is used, rather
/ than al lard.
| A COMMON fruit and spice cake is made
| of one cupful of butter, two cupfuls of
| sugar; beat these to a cream. then add
| two well-beaten eggs, the whites and
| yelks beaten together, a large handful of
! currants, a quarter of Il pound of citron
| cut in small bits, one teaspOOnfuI each of
| grated nutmeg, cinnamon and cloves, half
a cupful of sour milk with quarter of a
! teaspOOnful of soda dissolved IN it and
! three cupfuls Of -four. This cake requires
nearly an hour for baking in a moderate
! oven.
SCOTCH SHORTBREAD.-Three
| of pound of fine flour, half pound of
! butter, six ounces of powdered sugar;
! cream the butter, add the sugar and the
flour; when thoroughly mixed turn on a
/ Toured board and roll out quarter of an
inch thick, and a large round or oval
shape, mark it prettily round the edge,
lay it on paper on a baking sheet; do not
| butter the paper, but fold it in four to
! prevent the shOrtbread from burning; lit
tie bits of candied peel or pink and white
cOmtits may be placed on the top; the oven
! should be rather cool, and the shOrtbread
| should be pale brown.
| COFFEE EGGs.-Boil three-quarters of a
! pint of milk till it is reduced to half the
! quantity. Then add a quarter of pound
| of coffee. Let It simmer for half an hour
| and then press the creamy mixture
/ through very fine sieve. incorporate
with it the yelks of three eggs and also
three whole eggs. Pass it again through
/ the sieve, beat the cream little and pour
/ it into six small, egg-shaped cake molds.
| which have previously been we'll buttered.
! Have saucepan ready containing boil
| ing water. Take it off the fire and place
| the mOlds in it; allow the cream TO settle
! and turn the mOlds upside down on the
/ dish on which the eggs are to be served.
/ LIT the mOlds carefully off their contents,
! add to the latter sauce made of good cOf-
| fee we'll sweetened and serve hot.