Savannah morning news. [volume] (Savannah) 1868-1887, 1885-02-08
HOUSEHOLD NOTES.

Boston PUDDING.-Onec cup of chopped
suet, one cup Of raisins, stoned and
chopped, one cup Of sweet milk, four cups
of flour, one cup of mOlasses, one tea
spoonful Of salt and one of soda; steam
for three hours.
CUsTARD PIE.-Beat three eggs slightly,
add three tablespoonfuls Of sugar, one
saltspoonfUl of salt and one tablespoonful
of nutmeg, ii liked. Pour on three cups
Of scalded milk; strain into deep plate,
lined with paste. Bake slowly, and the
moment it puts and knife-blade comes
out clean it is done.
LEMON AND CREAM PIE.-TO one glass
or cup of milk allow one tablespoonful of
corn starch, the yelks Of three eggs, one
cup of sugar, the juice and grated rind OF
lemon, or after grating the lemon peel,
chop the rest of the lemon quite fine; the
whites OF the eggs should be beaten stiff
and added to the rest just before putting
1t III the oven. Bake in one crust.
ORANGE SoUFFLE.-Take one-duarter
pound Of sifted loaf sugar, half a pound
Of -four, halt pound OF fresh butter, the
yeiks Of six eggs and one tablespoonful
of orange Juice. Beat up all these fngre-
dients we'll together until they are very
smooth, then beat the whites of the eggs
to a stiff froth and add them to the rest.
Pour all into dish, but take care not to
I'LL it, and bake in moderate oven.
POTATO SALAD.-BOil six or eight pO-
tatoes, and when cold cut them In very
thin slices; a salad bowl must then be
rubbed with half a Glove of garlic; some
finely chopped CherVil or parsley strewn
over the potatoes in the bowl, and pepper,
salt, Oil and vinegar poured over the whole
and well stirred: the quality of oil should
be In the proportion OF one tablespoonful
to less than a tablespoonful OF white
French vinegar.
DUMPLINGS FOR CHICKEN POTPIE OR
SOUPS.-One cup of buttermilk, one tea
spoonful OF soda and a pinch of salt,
thiokened with flour, moulded, cut and
placed IN tin as for baking. Then place
some small article OF about one inch in
thickness inside steE mer; upon this
place the tin of biscuits and steam 20 or
70 minutes over the Kettle of soup. When
served the dumplings can be placed in the
soup or pOtpie, and they will not fall, as
so many boiled dumplings persist in do
ing.
ISLE OF WIGHT PUDDING.-Cbop four
ounces OF apple, the same quantity Of
bread crumbs, suet and currants, well
washed and picked, two ounces candied
lemon. orange and citrOn, chopped fine,
five ounces pounded loaf sugar and half
nutmeg grated. Mix all together with
four eggs. Butter well and flour tin,
put i'll the mixture and place a buttered
paper on the top and a cloth over the pa
per. If you steam it the paper is su1fi-
cient. 1t will take two hours boiling. Serve
with hot fruit sauce, made of steamed
currant jelly.
PLUM PUDDING.-SlX butter crackers,
rolled fine and soaked in three pints OF
milk. Cream, One-Quarter of cup of
butter with one cup of sugar; add
half a teaspOonful of salt, one tea
spoonful of mixed spice and six we'll
beaten eggs. Stir it all into the milk and
add one pound of the best raisins. Bake
in deep pudding dish, well creased with
cold butter. Bake very slowly in a mod
crate oven three or four hours. Stir sew
eral times during the first hOAr to keep
the raisins from settling. Make half Of
this receipt and steam it III pudding
mould. Butter the mould and line it with
macarOOns.
1T Is IMPORTANT, says recent writer,
to look well TO the adulteratiOn of spices.
Mustard is adulterated with sulphate of
lime, naphthaline yellow and dark flour.
Black pepper is reduced with charcoal,
buckwheat chat, mustard bean, ground
cOcOanut and dried potatoes. Cayenne
pepper with corn meal cOlOred with We
netian red; allspice or pimentO with cocoa
shells; cloves with Glove stems and cocoa
shells; mace with corn meal; cinnamon
and cassia with ground crackers, stale
bread and biscuits, baked and ground;
ginger with corn meal, cayenne pepper
and tumeric. Cream Of tartar is adul-
terated with terra alba and corn flour.
To know that cream of tartar is pure take
half teaspoonful of it and put it in q
tumhler with hot water. If pure it will
all dissolve without sediment.