The morning news. [volume] (Savannah, Ga.) 1887-1900, 1888-04-09
Household.

QUITE DAINTY.-If you only use the
whites of eggs for cake take them care
fully out of the small end, leaving the yelks
in the shells; stick clean broom straw in
each one; stand them carefully in pan and
bake them in the stove until you can lift
them out by the straws. You can eat them
from the shells, adding little salt and
plenty of good butter Real nice for a
change.
TERRAPIN SALAD.-Boil until the shells
come off and the nails pull out then cut in
small pieces. To three terrapins take six
hard-boiled eggs, rub the yelks to a powder
with half a pound of butter and a table
spoonful of -four Put this with the meat
i'll a saucepan; season with cayenne pepper
and salt; let boil one minute. just before
taking from the fire add teacupful of vim
egar.
CHARLOTTE RUSSE.-Pour one cupful Of
cold water over half a cupful of gelatine.
When it is dissolved add a cupful Of boiling
milk and let it cool. Add to quart Of
sweet cream sifted sugar and vanilla to
taste. When the gelatlne is beginning to
harden whip the cream to froth and add
the gelatine gradually, continuing the whip
ping for some time. Line glass dish with
slices of sponge-cake and pour the mixture
into it and let it stand in cool place until
thoroughly CONCEALED. This recipe does not
call for any eggs.
SPICE BIsCUITs.-One pound flour, three
quarters of pound golden syrup or trea-
Gle, three-quarters of a pound brown sugar,
half teaspoonful baking powder, one ounce
of mixed spice and cinnamon. Mix the dry
ingredients, except the sugar, which melt
with the treacle Mix it all into dough,
roll it out, cut it into cakes and bake it in a
slack oven over light brown. Tue bis
cults harden as they cool The rind of two
lemons or a half-pound of pounded almonds
or half-pound of candied peel may be
added for change.
RUSKS.-Ten ounces -four, two ounces
butter, one teaspoonful baking powder,
half teacupful milk Warm the milk and
butter and stir them to the dry ingredients
Shape the mixtures quickly into small round
cakes and bake them at once in moderate
oven When they are nearly done take
them out, split them and bake them again
pale brown. Or take three quarters of a
pound of flour, one ounce of butter one
teaspoonful of baking powder and cold milk
to make paste. Bake and shape as above.
Brown meal may be used instead of white.
They are very good to serve with the cheese
course.
A HANDY AND NICE DIsH.-When you
haven't any bread quite convenient and do
not want to bother with biscuits or hot
cakes for supper, just put what you think
enough of good water crackers in a rather
shallow tin pan, cover with cold water
slightly sailed, cover with a plate and set
back on the stove to soak and gradually
heat. When nice and tender dram off the
water; butter the crackers aud set them, in
same pan, inside moderately hot stove;
have the cover off the pan this time. You
will find them ready for eating in about Is
or 20 minutes, if the stove be hot enough
No milk or cream.
BABA-An extremely delicate and simple
addition to the dessert is Bahia, a Turkish
invention. Rub a pound of butter into a
pound of -four, strew into it pound OF fine
seedless raisins, four ounces of finely sifted
sugar, half teaspoonful of salt. Make a
hollow in the centre and put in it table
spoonful of yeast, eight eggs beaten to a
foam; boil a dram OF saffron in a quarter
of pint of water, strain it, add to the
liquor large glass of sherry or whatever
wine is preferred; then stir all in the paste
Beat it for half an hour, cover and leave it
for six hours; then beat it again for quar-
ter of an hour, fill a buttered mold and
bake Immediately for half an hour When
thoroughly done turn it out of the mold.