Savannah morning news. [volume] (Savannah) 1868-1887, 1885-12-21
HOUSEHOLD NOTES.

CORN GEMs.--Two cups of corn meal, .
cups of flour, , cups Of sweet milk,
egg, ) heaplng teaspoonfuls of baking
powder, OLe-half cup of butter, one-half
cup Of sugar; bake in gem-pans.
VELVET CREAM.-TwO tabespoonfuls
| strawberry jelly, 2tablespooniuls of cur
rant Jelly, 2 tablespoonfuls of pulverized
sugar, whites of eggs beaten stiff; then
whip the cream; fill a wineglass one-half
full of the whipped cream, and fill the
glass with the above mixture beaten to a
cream.
TOMATO SAYoY.-Four pounds OF to-
matoes, pint of vinegar, . pounds OF
sugar, cinnamon, cloves and mace. Peel
and slice the tomatoes, adding the vine
gar, sugar and spices. Boil half an hour
and bottle, corking tightly to exclude the
air. II not exposed to mold this will keep
for years in dry closet.
CHOCOLATE CUsTARD.-Make a boiled
custard with | quart of milk, the yelk Of
6 eggs, 8 tablespoonful OF sugar and one
halt cup OF grated vanilla chocolate. Boil
until thick enough, stirring all the time
| When nearly cold flavor with vanilla.
Pour into cups, and put the whites of the
eggs beaten with some powdered sugar on
the top.
SCOTCH SHORT-CAKE.-Take one-halr a
pound of slightly sailed butter and
pound of -four; then mix -four and butter
with hands; then add 4 ounces of loaf
sugar and work all into q smooth ball;
then roll out until it is an inch thick;
prick over with fork and pinch round
the edges and bake for One-half an hour In
oven. with moderate fire, in round or
square pan, according to taste.
MARMALADE PUDDING.-Five ounces
of bread-crumbs, 4 ounces of suet, ,
oOunces of candled peel, l lemon, 1 egg. 3
tablespOOnfuls of marmalade. Chop the
suet very finely, shred the candied peel,
crate the rind OF the lemon; put these in
gradients with the crumbs into a BASIN,
and mix With them the marmalade and
egg. Well grease basin, turn in the
mixture. cover with creased paper and
steam four hours.
MACARONI PUDDING.-One ounce Of
macarOni, l pint of milk, , eggs, the
juice of half lemon and the peel grated,
l ounce of butter, ! ounce Of castor sugar.
Simmer the macarOni till it is tender in
the milk. Beat the yelks of , eggs with
the suar and the butter, add the lemon
juice and grated peel; stir these into the
macaronl and milk. Beat the whites OF
eggs to a stiff froth and stir them in also
very lightly. Pour all these ingredients
into buttered pie-dlsh and bake for half
DEvILED SCOLLoPs.-Us for this dish
a quart OF scollops, half cupful of but
ter, l teaspOonful OF made mustard,
teaspoonful of salt, one-tourth Of tea
spoonful of cayenne, cupful of white
stock Chicken or Veal), and a cupful of
cracker crumbs. Put the scollops on the
stove in saucepan and heat them just to
the boiling point in their own liquor; then
drain them, saving the liquor, and chop
them rather fine. Reserve a spoonful OF
the butter, and, putting the remainder
into a warm bowl, beat it to a cream (;
then add the seasoning, beating 1t in thor
oughly. Now add the stock hot. Stir
the chopped scollops and their liquor into
this sauce and let them stand half an
hour. At the end Of that time put them
into an escalOp dish or in shells. Sprin-
kle with crumbs, dot with the table
spoonful of butter, and bake in a moder-
ate oven for twenty minutes. Serve I'M
medlately.