The morning news. [volume] (Savannah, Ga.) 1887-1900, 1897-06-06

! place should be cleaned, the register, II
( there is one lifted, carefully busted out
! underneath, replaced, and then covered
/ while the sweeping is in progress. II the
| register is not removable it can De cleaned
| by means of brushes or soft cloths In
| houses otherwise well kept there may
sometimes be seen register choked with
dust, and dust has been known to remain
( so long in a register that 1t became hard
| baked, almost to stone.
For cleaning the spots on the carpet,
| OK gall or ammonia and water are excel
lent. The proportion is one tablespoonful
/ of household ammonia to four quarts OF
! water, or use one tablespoonful Of OK gan
| to one quart of water. Apply with a
! sponge or flannel not too wet and rub un-
| Ill nearly dry. Lime spots may be remov-
| ed with vinegar This must be used quick
! ly and washed off Immediately. For SCOT,
| cover with salt or corn meal and sweep
! up. To remove ink spots, pour on milk and
! as it becomes colored absorb with a bot
/ ting or other soft absorbent paper; coarse
! butchers paper is good. AS soon as the ink
| Is removed wash with warm water and
! castle soap-nothing stronger-to remove
the grease of the milk. For grease, cover
/ with magnesa or corn starch, pulverized.
| Let stand with a coarse paper above it, on
| which rest a slightly warm iron. Fuller's
| earth or buckwheat may be used.
What to have for dessert is a question
| that has perpexed many housewife. Per-
| haps some tired woman may find help in
! answering it in seasonable and tested pud-
| ding recipesl
| For pineapple frost, peel a small pine
! apple and pick il into small pieces; slice
| two bananas and put them with the pine
| apple into a deep glass dish, making them
sweet as desired with sugar. Put one
! pint of water into saucespun with the
! juice of two lemons and a large cup of
| liquid has come to the boiling point then
| take it from the fire. Mix four tablespoon
| fuls of corn starch with little cold water
and stir at into the liquid mixture. Again
| put the pan over the fire and cook the
| mixture until it thickens, stirring 1t most
| of the time. Remove it from the fire and
| occa sionally stir it while it is cooling.
| When nearly cool spread it over the pre-
| pared fruits and place the dish upon the
ice. Just before serving beat the whites
| of three eggs light, add to them three
| small spoonfuls of powdered sugar and a
little vanilla and put this meringue I'M
| evenly over the cold dessert and serve.
For lemon rice pudding; Place in sauce
| pan one cup of boiled rice, add the grated
| peel of a lemon and few raisins, and stir
| in one quart of milk Add sugar enough to
| suit the taste and a pinch of salt, then
keep the pan over the fire until the mix
| ture is scalding hot. Meanwhile beat the
| yolks of three eggs light and pour the hot
| mixture over them, stirring all the while.
| Turn this into a buttered baking dish and
| bake in hot oven fifteen minutes. Make
a frosting of the whites of three eggs beat
en- light, the juice of part of a lemon, and
pawdered sugar enough to hold them to-
| gether; spread it over the pudding and
| brown very lightly.
An excellent chocolate pudding is made
thus: To one pint of milk in a pan add
| one ounce of gelatine; cover the pan and
/ h Il lF H. -,
| gelatine has dissolved. Put half a cup of
sugar into a saucepan with the yolks of
| two eggs; beat them together until light
| and add four tablespoonfuls of grated
| chocolate. Take the warmed milk with
the dissolved gelatine and pour it into the
| egg mixture, putting a little in at time
and beating constantly until it foams.
| Then place the pan over
the fire and stir constantly I'M
| til the mixture is nearly at the boiling
| point; then Immediately take 1t from the
| fire. Stir the mixture until 1t Is partly
! cool before adding the whites of two eggs
well beaten and two teaspoonfuls of va
nilla. Turn it into a mound and when
| cold serve with sugar and cream.
! A simple, but delicious fruit dessert is
made thus: Peel large nice bananas and
| cut them into halves, crosswise. Squeeze
a few drops of lemon juice upon each piece
| or use wine if preferred. Dip the fruit in
| to the beaten white of an egg and then
| carefully roll the pieces in powdered su-
| gar. Place the fruit in a baking tin in
hot oven for five minutes. Carefully lift
! the pieces out upon napkin, and, stand
| ing them close together, serve on pretty
| glass plate. Have whipped cream served
with the bananas. If a few red cherries
| are pitted and soaked in wine and then
! drained and rolled in the egg and sugar
! and put in the oven for two or three min
utes, and then scattered over the baked
| ha no. chill
| dish will be made Instead of arranging
| the fruit upon napkin whipped cream
| can be put around the pieces and some of
| the red cherries dropped upon the cream
For creame vonte put into double boil
er two cups of milk with three table
| spoonfuls of sugar. Place the boiler over
| the fire. Dissolve two very large table
| spoonfuls of cornstarch in a little cold
| milk. When the milk in the boiler is boil
| ing hot stir in the moistened cornstarch.
add a pinch of salt and keep stirring I'M
| til the milk thickens. Meanwhile make
a caramel by putting half a cup of sugar
| over the fire in small sauce pan. Keep
| stirring the sugar until il becomes melted
| and is smoking mass and of dark
| brown color, but do not allow IL to burn
| then stir in half cup of water and place
| the pan where the LIQUID will lust simmer
and let the sugar again turn to LIQUID
| Beat the whites of three eggs light and
| add them to the cornstarch mixture
Then carefully stir in the caramel and
| Immediately take from the fire Flavor
with bitter almond and turn it into a
mould TO become set. Serve whipped
cream with this dessert.
| The fve-o'clock tea should have every
thing light and delicate, not TO spoil the
coming dinner. The cloth may be plain
| or elaborate, and the cups alike or ali
dlnerent, but always small and thin. The
Kettle may be Of copper brass. or silver
| but must always be shining. The biscuit
must be dry, the bread very thin. and onlv
a suspicion of sweet or very choice bur
ter. There should be no danger of the
| butter coming I'm contact with gloves
The sandwiches may be only a suspl-
| cion Of fruit put between the biscuits
! Flower sandwiches may be made with ro-
! SEES, clover, or volets. To make these. the
! ordinary sweet butter may be put into a
jar and closed up with a quantity of clo-
| YER roses, or violets or the bread may
be put into bed OF clover in a damp
| napkin.
! Tea IS made in many different ways.
10 make French tea, take four teaspoon.
/ ftllN of Of