Savannah morning news. [volume] (Savannah) 1868-1887, 1884-06-22
HOUSEHOLD NOTES.

S8EIDrFTED BEEF TEA-One way to
/ beguile an invalid into taking mere beef
/ than he is willing for is to add gelatine to
| ID and let it cool in a mold. VI hen it is
1 hard and like jelly serve it with salt and
waters.
FsosTNG-A very little cream of tar
/ tar in the frosting Tor a cake viii hasten
| the hardening process. If the knife is
often dipped into water while spreading
the frosting, It win give gloss or polish
EFeatly to be desired.
VINEGAR PKE.-One and q half cups
sugar, large spoon heaping full of -four, a
little nutmeg and piece of butter the
size Of wainuts stir them wsll together,
then add one cup cider vinegar and one
and half cups of boiling water. Boil
until it je9iies, pour into crUsessand bake.
Try it.
POCKET CAKEs.-SsChildraa' pocket
cakes may be made of one pint Of -four
mixed with the yelk of one egg. sNeeten
with cup Of soft brown sugar, flavor
with any fayOrite seasoning, mace, nut
meg or cinnamon. Roll cut quite thin
and cat in fancy shapes. Bake quickly.
ORANGE UHARLoTTE.--Ano orange char
lotte is made by lining deep dish with
sponge cake, precisely as if you were
about to make a charlotte russo, then cut
enough oranges to ill The dish, cut them
in thin slices, sprinkle sugar over them.
Pour rich boiled cDstard over all, let it
stand long enough to moisten the cake
before sending to the-table.
Strawberry SYRgp- Take -four pounds
Of the best double-refined sugar and one
quart of filtered strawberry Juice; put
them together in the bain-mar le; stir until
thoroughly disso1Eed, take OFF the scum
and bottle. In ny opinion the flavor Of
| this syrup may be heightep.e ed by the adj
dition Of gill otorange juice to the above
quantity.
PINEAPPLE PUDDIN6.- Butter a pad-
ding dish and line the lotion and sides
with slices of stale sponge cake; pare and
slice thin laEge pineapple, leaving out
the core; place in she dish first layer OF
pineapple, then of cake, until all is-used
up; pour in a teaeupful of water, Law
slices of cake which have been dipped in
cold water on top, cover the whole with
| buttered paper and bake slowly for two
| hours. Grated pineapple is equally good
SPINACH OAEELETTE.-Throw the vege-
| table for one minute into boiling water:
| then take it out and put into cold water,
! drain carefully and cut it up finely. Put
| a piece of butter in your stsEypan. then
! the chopped spinach, together with a
| spoonful of AOur, some salt and pepper to
/ Taste; .moisten with milk aEd simmer over
| a slow fire for fully half an hour. Then
1uu bNu u UhASG yGIkS "a gigs. according
| to the quantity of spinach. Cook a few
moments longer; arrange on q dish and
/ place on the top an ordinary omelette. A
i chopped eschalot added. to the spinach is
| great addition,
| ASPARAGUS CREAM SoUP.-Take off the
! tender stalks of two punches of aspara-
/ gus. Boil them in sailed water until ten
/ der. Drain off the water and pound them
with a very little sugar; salt and nutmeg
/ to taste. Add one quart of cream or broth.
| Mix quarter Of a pound of butter with
! as much floar as the butter can absorb;
/ add to the liquid and stir until it boils,
/ then remove to the back of the stove and
/ let it simmer for about fifteen minutes.
Strain through a hair sieve. Serve sepa-
| rately a few pieces of toasted bread. If
you wish the soup to be green pound half
a peck of spinach, strain and add the solid
part to the soup.
/ OATMEAL DRINK.-It is one of the best
recipes printed for gratuitous distribution
| by the National Health Society. Put
three tablespoonfuls of coarse oatmeal
into three quarts of cold water and boil it
! for half an hour; while hot sweeten to
taste with brown sugar. Most people
prefer it strained. This is very good
| mixed with cocoa, about half of each, as
/ a hot drink, or it can be favored with
cloves and lemon peel boiled in it. If it
is to be drank cold one-half ounce citric
| acid may be put to each two or three gall
! Ions. Lemon juice is preferable to the
| acid, but very much dearer. Rice or bar
/ ley drink can be made in the same way,
/ using broken rice or barley instead of
/ oatmeal. Any of the above are excellent
| drinks for the harvest field and very cheap.