Savannah morning news. [volume] (Savannah) 1868-1887, 1884-10-05
HOUSEHOLD NOTES.

SAUcE.-One egg, one-half cup of pow
dered sugar, three tablespoonfuls of cream,
one-half teaspoonful Of vanilla or lemon
extract; beat the white to a stiff. dry
roth, beat in the sugar little at a time,
then add the yolks, cream and extract.
GELATINE Snowflake Jelly by the
receipt accompanying Cox's gelatine,
doubling the quantity OF sugar required;
when 1t begins TO harden add the WE'LL
beaten whites of six eggs; beat until per-
fectly light; nil your moulds and put away
to CONCEAL; serve with cream.
HEDGE HoG.-Two cups of sugar, two
cups OF rice boiled in milk, yolks OF six
eggs well beaten and stirred in the rice:
stir all the time till thick enough to mould;
when cold turn out and stick thickly over
all the surface with blanched almonds;
sprinkle with cinnamon or nutmeg and
serve with cream.
PEPSINE FOR SEA SICKNESS.-Dr. Fin
zelberg reports excellent success from
the use of pepsine and hydrochlOric acid
as preventive of sea sickness. AS much
pepsine as will lay on the point of knife
is mixed with five drops of hydrochloric
acid, aud enough water added to give it a
pleasant acid taste like lemonade. 1t is
taken after the meal or at other times.
APPLE MERANGUE-Pare and core a
uOASn nACG 5WGct d ptGs3 JUL uuCl bSuuSI
line the bottom and sides of baking-pan
with slices of stale bread; into this put
the apples; sprinkle well with sugar and
bake fifteen minutes in moderate oven;
make a merangue of the whites of three
eggs and three tablespoonful of sugar;
spread over the apples, return to the stove
and brown; serve with rich cream.
BOMBAY TOAsT.-Take one ounce of
anchOvies, wash, bone and pound them in
mortar with one ounce of fresh butter
till reduced to a smooth paste. Melt the
anchOvy butter IN a saucepan, and as it
melts add the beaten-up yolks of two
eggs, stir till of the consistency of cream,
add cayenne pepper to taste, and spread
the mixture on some slices of bread fried
in butter to nice brown. Serve very
hot.
POLISH SAUCE.-One pint of stock, two
tablespOOnfuls of butter, four of grated
horseradish, one of -four, one of chopped
parsley, the juice of one lemon, one tea
spoonful of sugar, salt, pepper. Cook the
butter and flour together until smooth,
but not brown. Add the stock, and when
it bOils add all the other ingredients, ex-
cept the parsley. Boil up once and add
the parsley. This sauce is for roast beef
or roast veal.
BAKED Ok ToNGUE.-Put the tongue
into an earthen pan and lay on the top of
it few slices of butter; then cover the
pan with a flour-and-Water crust and
bake, according to size, in moderately
hot oven. When done take off the skin
and straighJen the tongue on a board by
means of skewers at the tip and root.
When cold glaze it, ornament it with
frill of paper, vegetables cut into shapes
and curled parsley.
LOAF CAKE.-Take three cups of sponge
dough like pancake batter J, one cup of
sugar, one cup of flour, three eggs beaten
separately, one half teaspOonful OF soda
dissolved in little warm water, one tea
cupful of raisins, nutmeg and cinnamon
to taste. Beat sugar and butter to
cream; make it you do cake before
you mix with the dough. Put in the raj
sins the last thing. Let it rise the same
as bread and bake an hour.
CURRIED OYsTERs.-Let one quart of
large oysters come to boil, drain them,
meanwhile fry a few teaspoonfuls of
minced onion to one ounce of butter.
When the onion is golden yellow color
add two even dessertspoonfuls curry pow
der. Stir an instant, add the oysters,
cook one minute, add the oysters liquor.
Let it boil up once; dish the oysters; add
little mixed butter and flour to the
sauce. Leave it to cook an instant, then
pour it upon the yolks of two eggs, beaten
with three tablespoonfuls of thicker
Return it to the fire for an instant, not too
long or it will Curdle, add four or five
drops of lemon juice, pour it over the
oysters and serve at once with boiled
ri