Savannah courier. (Savannah, Tenn.) 1885-1979, 1894-10-25
DOMESTIC CONCERNS.

Layer Cake: One cupful sugar,
one-half cupful butter, one whole egg
and the whites of two more, one-half
cupful sweet milk, two oupfuls -four
two heaping teaspoonfuls baking pow
der.-Detroit Free Press
Preserved Plums Wash the plums
and put them into the preserving ket-
tie with just water enough to cover
the bottom of the kettle. To each
pound of plans allow one pound OF
white sugar Stir the sugar with the
plums, boil and skim, then let them
simmer slowly for forty-five minutes.
Pour them into jars and seal while hot.
Ohio Farmer.
Tried and True Coffee Cake: One
cup brown sugar, one cup molasses,
one-half cup butter, one egg, one cup of
strong coffee. one nutmeg, two tea
spoons cinnamon, one cloves, one cup
raisins, one cup currants, four cups
flour, one teaspoon soda dissolved in
boiling water last. This is very nice
and makes two small or one large cake.
Mrs. Katie La Bar, Kingsley, Pa, in
Farm and Home.
Grape Vinegar Pulp grapes and
throw them into stone jar, adding a
scant third by measure of cider vine
gar. Cover closely and stir often. On
the third day press througha cloth, and
TO the juice thus gained add sugar in
the proportion of five pounds to each
three quarts of the vinegar. Boil up
for ten minutes, skimming carefully,
then seal while hot, as in canning. A
tablespoonful in a tumbler of water
makes pleasant and cooling drink
Good Housekeeping.
-PiclSled Peaches; Select ripe but
not soft peaches. Do not peel the
| peaches, but wipe with a coarse cloth.
For half a peck of peaches allow three
pounds of granulated sugar to pint
of vinegar. Boil the sugar and vinegar
twenty minutes, skim, and add tea.
spoonful each of whole allspice, blades
of mace and cinnamon and eight or ten
whole cloves. Tie the spice in thin
muslin bag, Put the peaches into the
boiling vinegar and boil until tender.
Take them out with skinner, and
spread upon dishes to cool; then put
them into glass jars to cool. Pour the
hot sirup over them. m.-BostoS Budget
--Timbale of Salmon: Take pound
of cold boiled salmon, or pound can
and remove the bones, skin, and in the
case of the latter, the oil; mash it very
fine, pressing through sieve; now stil
in gradually, beating constantly foul
tablespoonfuls of cream and the white.
of four eggs. Do not beat the latter
Whip all together until smooth ant
light and add salt and cayenne t.
taste; put this mixture into small cup
and stand in balSing-pan half filled
with water; bake in moderate over
twenty minutes, turn out on hot disl
and pour around u cream sauce, O
serve with a circle of peas and tn,
sauce in a boat.-Christian Inquirer.
Oil Cucumber Pickles: This yer,
delicious compound is prepared as fol
lows: Pare and slice four dozen GU
cumbers as if for serving on table, pu
them into brine strong enough to bea
an egg, and let them stand twenty-fou
hours. Slice dozen or foarteen onions
cover with brine for two days. Shak
off the brine thoroughly, and arrang
in jar alternate layers of cucumber
and onions, adding to each layer on
tablespoonful of mustard seed and
saltspoonful of celery seed. Pour oliv
oil and cider vinegar Gf obtainable
over each layer. The longer this pickl
stands the better. If made in July, j
should not be used till December
About one quart of olive oil is rt
quired. -Harper's Bazaar.