The morning news. [volume] (Savannah, Ga.) 1887-1900, 1888-04-23
who received their share would in year
be worse of than if they had not this given
them.
Household.

GINGER CooKIEs.--rwo cups molasses,
one of melted lard, one of boiling water,
three teaspoonfuls ginger with flour to make
stiff dough. Roll thin.
SNOWFLAKE CAKEs.-Half a cup each
butter and lard, two cups powdered sugar,
one cup milk, white of five eggs and three
cups flour. Flavor with vanilla and bake
in small tins.
BUTTER ScoNES. -DissoIve one pound
sugar in half pint cold water, mix with one
pound butter rubbed into three pounds -four,
one teaspoon dissolved soda and two eggs
Roll out into little cakes and bake.
DRESSING FOR SALAD.-Two raw eggs,
one tablespoonful butter, eight tablespoon
fuls vinegar, one-half teaspoonful mustard.
Put in bowl over boiling water and stir
until it becomes like cream salt and pepper
to taste.
SOUR MILK BIsCUIT.-One quart -four,
two cups sour milk, two level teaspoonfuls
soda and two large tablespoonful lard. Mix
with the hand as bread-dough, only not so
stiff. Roll out about an inch thick; cut and
bake in moderate oven.
COFFEE CAKE.-One cup butter, two cups
sugar, one cup strong coffee, three eggs,
half cup molaSses, one cup water, one cup
each raisins and currants, one teaspoon
cloves, two teaspoons cinnamon, one OF
allSpice, two teaspoons baking powder and
flour to make a stiff batter. Bake two
hours.
TAPIocA FRUIT PUDpING.-One-half cup
full tapIoca soaked over night in one quart
cold water In the morning cover the bot
tom of baking dish with anyikind of fruit,
either canned or fresh, sweeten the tapioca
with one-half cupful of sugar, add little
salt and nutmeg, pour over the fruit and
bake one hour. Serve with sauce.
A GOOD WAY to prepare eggs for break
fast is to make baked omelet. Take six
eggs, three even spoonfuls -four, little salt,
and beat them we'll together-the more it Is
beaten the lighter It will be--then add one
pint of hot milk and keep on beating. Have
hot dish with some melted butter the size
of an egg and put into the oven. Bake
twenty minutes and eat when it comes from
oven, for it will fall soon.
PEACHES AND GELATtNE-A delicious
dessert is made of canned peaches and CELIA
tine in this way: Soak one half cupful of
gelatine with a cup of sugar and a dozen
halves from can of peaches for one hour,
then pour on cup Of boiling water and
pass all through a strainer. Be sure to stir
it all over the fire until all the gelatine is
dissolved. Set it aside to cool, and when
ready TO CONCEAL have ready cup of rich
cream; whip the cream until light, add a
quickly, one spoonful at time Turn into
mold wet with cold water and set in cold
place to harden.
ORANGE SYRUP is so easily made and so
convenient to have on hand for various uses
that it is strange more housekeepers do not
make it, especially in the season when
oranges are plentiful and cheap. Ripe and
thin skinned fruit is best for the purpose.
Squeeze the juice through a sieve and to
every pint adj a pound and half of pow
dered sugar with little of the grated orange
peel and the juice of one lemon. Boil the
syrup for fifteen minutes and skim as long
as any slshm rises II it does not look clear
when taken off strain it. Next bottle and
seal up tight and it will keep for long time.
Two tablespoonfuls of the syrup mixed with
quarter Of pound of creamed butter
makes nice sauce for pudding or plea
SAINT flavor for custards and ices. Mixed
with cold water and ice it makes delicious
drink and can be safely given to invalids.