Savannah courier. (Savannah, Tenn.) 1885-1979, 1895-04-04
HOUSEHOLD RREvlTIEs.

Chocolate Waters. Mix one quar-.
ter of cup of cocoa with one cup OF
flour and one cup of powdered sugar
and one-half saltspoonful of salt. Add
water until the batter is of the right
consistency-that In, will pour from
spoon. Heat the wafer-iron very hot
pour in the batter and bake like waiiies
over the fire.-N. Y. Ledger.
italian Cake.-Half pound on
finely sifted -four, half pound OF we'll
washed butter, half pound OF sifted
sugar, three whole eggs, the yolks OF
three more and one tablespoonful OF
extract. Beat the butter and sugar to
a cream, add the eggs beaten and the
extract and beat for ten minutes
longer; add the -four. Form into small
cakes and babe.-Boston Budget
Cream Omelet. = Mix smoothly
with cupful of sweet cream table,
spoonful of flour; add three well-beat
en- eggs and pinch of salt. Pour into
thick-bottomed spider which has
been we'll creased; when the mixture
has thickened, but not hardened, fold
one half over the other with pancake
turner, slip upon warm platter and
serve at once. -Orange Judd Farmer.
-Deviled Eggs. eggs are boiled
until firm, the shell removed and the
eggs cut neatly in halves Take out
the yolks and make a stuffing of dew
lied ham or any ham grated or chopped
fine, and seasoned with cayenne pep
per, mustard or celery salt. Curry
powder is also nice for seasoning. Fill
the cavities with this stuffing, and put
back in the oven to get thoroughly
hot. This is very pretty dish. Farm
and Fireside.
Potato Dumplings Peel some pota-
toes and CRATE them into basin of
water; let the pulp remain in the water
for couple of hours, drain off, and
mix with it half its weight Of -four;
season with pepper, salt and chopped
onions. If not moist enough add a
little water. Roll in dumplings the
size of large apple, sprinkle them
well with -four and throw them into
boiling water. When you observe
them rising to the top of the saucepan,
they will be boiled enough. Farmers
Voice.
Pudding Sauce. If sauce is desired
to use with the Brown Betty" and
"Amhurst Pudding" the following re-
ceipt is an excellent one: Beat the
yolks of two eggs and one cup of sugar
together until very light; add half a
gill of boiling milk. Let this simmer,
but not boil. When it has thickened
little remove from the fire, and, when
cool, flavor with any essence preferred
Beat the whites of the eggs to stiff
froth, and add them to the sauce just
before it is sent to the table. -Harper's
Bazaar.
Brown Bread Pudding. Soak two
tablesr >nfuls of brown bread crumbs
in gill of milk. Make custard with
half pint of milk and the yolks of
two eggs; sweeten it to taste, and flavor
with few drops of vanilla essence.
Pour the custard, while still very hot,
over the bread crumbs. Beat the
whites of the eggs to stiff froth with
some sugar, adding little cream, if
you have it. Stir all lightly together,
pour into buttered pie-dish, and bake
for about twenty minutes. Leeds
Mercury.
Creamy Sauce. Beat to cream
one-half cupful of butter, and gradu-
ally beat into it one cupful of fine
sugar, and one teaspoonful of vanilla
or lemon extract. When this is light
and smooth, place the bowl in basin
of hot water, add one-fourth of cup
full of boiling water, and beat until
the sauce is smooth and creamy Then
remove it at once from the hot water.
For cherry cups, heat some of the
cherry juice, and add to the butter
and sugar, in place OF favoring.- -
| Good housekeeping.