Savannah morning news. [volume] (Savannah) 1868-1887, 1886-03-15
HOUSEHOLD NOTES.

ACCORDING TO PROF. TAYLOR, of the
Department OF Agriculture, the simplest
test of pure butter is sulphuric acid. A
few drops combined with the butter will
turn it first whiteish yellow and in ten
minutes brick red. OleoInargarine, treat
ed in the same way, turns at first to
clear amber and in 20 minutes to deep
crimson. Use glass rod in mixing the
acid with the butter.
A NICE STEAK FOR PEOPLE WITH BAD
TEETH.-Take half pound of good steak
and mince it fine; add dust of salt and
pepper; beat up an egg and add TO the
steak; beat all together with fork; add
large spoonful of flour; knead all up.
Have clean pan on the fire, with piece
OF butter IN it; roll out your steak with a
rOlling-pin into two pieces about half an
inch thick. and fry till cooked, and you
will have steak that any one without
teeth could eat, and that will cost little
more than the price Of the beef.
SOUTHERN GUMBo SOUP.-Cut up one
chicken and fry it light brown, with two
slices of bacon Then pour on them 3
quarts of boiling water, add onion and
some sweet herbs tied up in a bag. Let
this all simmer gently three hours and a
half. Then strain off the liquor, skim all the
fat; then put the ham, cut into small
pieces, back into the liquor; add half a
teacup of Okra and half cup Of rice.
Boil all half an hour, and just before
serving add half glass of wine and
dozen oysters, with their juice, and serve
hot.
PICKLED BEEF.-Cut the beef in small
pieces; rub each piece lightly with salt;
let them lie singly on tray or board "a
hours, then wipe very dry and pack close
" in a tub (sweet and clean. Boil
OF "A of
coarse salt, ounces of saItpeter, and 2
pounds of coarse brown sugar. Let it
boil 10 minutes, and skim, while boiling,
very clean. When perfectly cold, pour on
the beef, laying weight on top to keep
the meat under the brine. The above is
sufficient for 100 pounds if closely
PACKED.
NARIEG ATED CAKES.-One cup powder
ed sugar; a cup OF butter ereamed with
the sugar; = cup Of milk; 4 eggs, the
whites only, whipped light; ~ cups Of
prepared flour. Bitter almond 1avOring,
spinach Juice and cOchineal. Cream.
butter and sugar; add the milk, fiaVOring
the whites and -four. Divide the batter
into three parts. Bruise and pound few
leaves Of spinach in thin muslin bag until
you can express the juice. Put a few
drops OF this into one portion Of the bat
ter, color another with cOchineaI, leaving
the third white. Put little OF each into
small, round pans or cups, giving light
stir to each color as you add the next.
This will vein the cakes prettily. Put the
white between the pink and green, that
the tints may show better. Ii you can
get pistachi0 nuts to pound up for
the green the CAKES will be mucn nicer.
Ice on sides and top.
LEMON PIE.-Make and bake the crust
for a lemon pie, and then, while it is bak-
ing, or afterward, make the filing. This
should be made precisely as tor lemon jel-
ly-cake, and should be made with as
great care. Take the yolks of two or three
eggs, according 70 the size OF the pie-plate,
the grated rind Of one or two lemons: add
the rest of the lemon, cut in very small
pieces, removing the tough white skin
first; use one or two cups OF sugar, Ia
blespOonful Of flour, and a very little
water, in which the -four is 10 be rubbed
smooth. Boil this in a pail or basin set
in pan of boiling water. When it is as
thick as custard take from the IRE, let 10
cool, and when cool I'll the crust with IL.
Make meringue OF the white ofthe eggs,
beating in three tablespoonfuls OF sugar.
After spreading this smoothly over the
top OF the pie set it In the oven long
enough to brown it slightly. When max
ing and baking the crust for this pie IL Is
often an economy OF time and sometimes
Of dough 10 make and bake the crust for
tO-mOrrow's pie. This need not necessa-
rily be lemon pie, but you may I'LL II
with plain or chocolate custard.