Savannah morning news. [volume] (Savannah) 1868-1887, 1885-11-23
HOUSEHOLD NOTES.

To sweeteny nust casks throw in burn
ing Goals, and then cold water. Public
brewers wash their casks with lime and
water, mixed nearly to the consistency OF
paint; remain until dry, and then wash
well with water.
To REMOVE MILDEw-Soap the linen,
previously wetted, and apply salt and
lemon juice to both sides, or apply finely
powdered pipe. clay, or Fuller's earth, or
nnelt powdered chalk. Expose 1t for sew
eral hours to the atmosphere.
CURRANT CAKEs-One pound -four; y
pound butter; "a pound sugar; eggs: y
4 teaspOonful soda dissolvedin hot water;
| y lemon, grated rind and Juice; l tea
| spoonful cinnamon. Drop from a spoon
upon well-buttered paper, lining a baking
pan; bake quickly.
BUTTER CAKEs-One and one-quarter
pound sugar; l pound butter; \ pint
cold water; 2 eggs; 81 pounds flour; | ta-
olespoonful soda dissolved in hot water;
tablespoOntuls carraway seed, sprinkled
through the -four. Rub the butter, or,
what is better, chop il up in the flour;
dissolve the sugar in the water; mix all
we'll with the beaten eggs, cutinto square
cakes, or with an oval mold, and bake
quickly.
CINNAMON BTsCUIrS-MiX / pound
sugar with II yelks OF eggs and a tea
| spoonful of essence of cinnamon; work
! the batter vigorously with wooden spoon
for quarter of an hour, and then mix in
the II whites whipped firm, ounces po-
tato-four and ounces best -four; I'LL
small paper cases WITH this, sugar them
over, and, when the sugar is melted, bake
them in an oven Of moderate heat of a
light color.
FRUIT CAKE (Plain )-One pound pow
dered sugar. pound -four, three-quarters
pound butter, eggs, q pound currants,
| washed, picked over and dredged; u
| pound raisIns, seeded and chopped, then
dredged; "a pound cItron cut into slips, l
teaspoOntul nutmeg, teaspOOnful CHINA
mon, glass brandy. Cream, butter and
sugar. Add the beaten yelks, then the
spice and the whipped wh@es alternately
with the flour; the fruit and brandy last.
CORNsTARCH CAKE-Two cups sugar,
1 cup butter, rubbed to a cream; cup
mink, 2 cups flour, 3 eggs. whites and
| yelks beaten separately; a cup corn
starch, 2 teaspoonfuls cream of tartar,
sifted we'll through the -four; teaspoon
| full soda. dissolved in hot water. Slit the
cornstarch with the -four. and add the
last thing. Bake in small tins and eat
while fresh. They dry in two or three
days and become insipid, but are very nice
| for twenty-four hours after they are
baked.
| POMEGRANITE-W AFTER lCE--Break care
| fully ripe pOmegranates, put the Dips OF
the fruit in plate, ands when the whole
is freed from their husks, bruise them
with wooden spoon in small quantities
at time on half sieve to extract their
Juice. which must run through the sieve
into basin; to pint of the juice add the
juice of lemons, a pint of very strong
! syrup, a tablespoonful of orange-1ower
water, the rubbed rind of an orange, and
few drops of cochineal; mix, and freeze,
as usual.
COMPOTE OF CHESTNUTs-Remove the
husks from about 80 chestnuts, and put
them to simmer gently in quart Of milk
and water until done to the degree OF a
fOwery potato; they must be then
drained on q sieve, and bruised in a sugar
boiler containing II ounces of sugar
boiled till IL pearls on the surface; flavor
with pounded vanilla, and, after working
all together, rub through a coarse wire
sieve on to a dish. To dish up this COM
| pote, first pile up half pint of firmly
whipped cream in the centre of the COM
| potter; with the fingers gently strew the
Yermicellied chestnuis upon this in a con-
ical form; garnish round the base with
| compete of oranges with maraschino.
| This very delicious dish.