The morning news. [volume] (Savannah, Ga.) 1887-1900, 1888-03-26
Household,

VINEGAR CANDY.-Three cups of sugar,
half cup of water, two-thirds cup of vim
egar. Boil, without stirring, till brittle.
BRoILED SARDINEs. Take large sardines,
wipe, roll in flour and broil. Serve on toast,
with slices of lemon for garnish and relish
COOKIES. eggs, one and one-half
cupful sugar, enc tablespoonful good vine
gar, one teaspoonful soda. Flour TO taste
Beat butter and sugar together, add the
beaten eggs, vinegar and the dissolved soda
FISH CHowDER.-Takea any large fish and
cut it in thin slices, lay some slices of fat
bacon at the bottom of the pot, and then a
layer Of fish, onions, cracker dust, red and
black pepper salt and butter; then more
layers until all the fish shall have been used
Cover the whole with water and cook until
well done
ROAST PIGEoNs.-Pick, draw and truss
them, keeping on the feet; chop the liver
with some parsley, add crumbs of bread
pepper, salt and a little butter; put this
dressing inside; slit one of the legs and slip
the ether through it: skewer and roast for
half an hour; haste them well with butter.
Serve with bread sauce.
MACKEREL SALAD.-Take one can of
mackerel and cut up as much celery; shur
cream with one cup of butter, one table
spoonful of mustard, one cup of sugar, a
pinch of salt and pepper and the yelks of
three hard-boiled eggs rubbed smooth; stir
in five tablespoonful of vinegar; pour the
mixture over the celery.
QUEEN VICToRIA'S FAvoRITE PUDDING.
Beat half pound of butter to cream :;
stir in the yelks of six eggs, six ounces Of
sifted sugar. off a pound of Sultana raj
sins, the juice and grated rind of two lem
ons; add the whites of the eggs beaten to a
foam. Line a buttered mold with slices of
citron, blanched almonds, candied orange
and lime rind and other fruit, angelica, va
nilla and rose drops and pour in the mix
ture; cover with oiled paper and cloth.
Serve with sauce made of butter, lemon,
sugar and old sherry.
A DESIRABLE DESSERT. cream
furnishes a very delicate and easily made
dzssert. The ingredients are: One pint of
fresh milk, three tablespoonful of gelatine,
three tablespoonfuls of sugar, three eggs.
Put gelatine into cold milk, let it stand a
little while; put on the stove and bring milk
to boiling point; then add the sugar and
yelks of eggs, which have been well beaten
together. Remove from the fire and stir in
the whites, which have also been beaten
stiff. Add little salt, flavor TO suit and
pour into molds; wet first SO the cream will
turn out easily.
ORANGE CUSTARD FRITTERs. Break two
and half eggs into a stewpan, with half a
pound OF flour. Mix and pour IN by degrees
one pint of milk, and stir over the fire for
20 minutes, when the custard should have
become smooth; take it off the fire and add
two ounces of pounded sugar, half an ounce
of grated orange peel, three yell1s of eggs
and dust of salt. Mix these well together
and spread the custard to one inch thickness
on a slightly buttered baking sheet. When
cold cut into pieces two inches by one inch
and a quarter; dip the pieces in egg bread
crumb and fry them in hot fat till slightly
colored; drain, sprinkle them with sugar
and pile them up high on fancy paper in
a dish and serve
FoR DELICIOUS LAMB PIE.-Take some
outlets from the upper portion of leg of
lamb and cut them into pieces about three
inches long and wide; season slightly with
salt and pepper. Let them stew in little
water for half an hour. In the meantime
prepare delicate paste, allowing pound
of butter to pound of -four, adding water
gradually enough to make dough; when
in readiness the upper crust should be the
thickest Put in the stewed lamb with its
gravy, intersperse some blades of mace, add
a few sliced potatoes and boiled turnips,
cover the meat lightly with some chopped
boiled celery and pieces Of butter, or for
the celery boiled caulihower may be substi-
tuted, seasoned with nutmeg.