The morning news. [volume] (Savannah, Ga.) 1887-1900, 1899-07-09


hot water. Pour the rest Of the melted but
ter over the TOP. If there is not enough
butter to completely cover the paste, melt
down some more.
GOoseberry and Rice Pudding.
Butter pie dish, and into it put shall
low layer of green gooseberries. Sprinkle
sugar over it. together with little grated
lemon peel; then a thick layer OF boiled
rice; now another layer OF gooseberries,
rice, etc. Scatter breadcrumbs over the
top with a little butter on them, and bake
in a moderate oven, allowing sufficient
time fOrfthe fruit to cock.
A Batter and GOOseberry Pudding.
Put half a pound, or large breakfast
cupful of flour and half a teaspoonful of
salt in a basin. Beat up an egg till frothy,
make hole in the middle of the flour
and pour in the egg. Take a pint or two
breakfastcupfuls of mlk-skimmed milk
will do nicely-add half of this, slowly
stirring all the time.
Beat for five minutes if you can spare
the time, and add the rest of the milk.
Let this batter stand for a while if you
can so arrange. 1t is all the better for
standing over night
Take quarter of a pound, or a break
fastcupful of gooseberries, or little larg-
er amount if you like, rub them well in
cloth and cut off the spike and stem with
pair of scissors.
When ready to bake. grease a large pie
dish or baking tin with a good-slzed piece
of drippin pour in the batter. and shake
in the gooseberres. Bake till crisp and
brown-if the oven is hot it will take about
three-quarters of an hour. Serve with
sugar.
blackberry and Apple Fool.
Carefully pick over one pound of black
berries, and peel, core and slice the same
amount of apples Add the rlnd and juice
of one lemon. Put all in an enamel stew
pan, with six ounces of loaf sugar and
about a quarter of a teacupful, or little
more, of water Cook gently till quite
soft, probably about fifteen minutes. Then
rub all through a fine sieve. See that the
pulp is sweet enough. Then thin it down
to the consistency of thick cream with
some thick boiled cdstard. Pour into a
glass dish. Just before serving, whip
half a pint of cream to a stiff froth.
Sweeten and add a few drops of va
nilla. Heap this roughly all over the
top of the fool" and serve.
Blackberry Meringue.
Whisk three eggs to a stiff froth. Then
add four ounces of sugar, and whisk again
! for ten minutes. Mix six ounces of flour
with half a teaspoonful of baking powder
and gently warm two ounces of better.
Add half the butter and flour to the
eggs and sugar, and stir in lightly; then
add the rest of the flour and butter Pour
in two tablespoonfuls of milk, and pour
| the mixture into a shallow baking tin
| lined with buttered paper Bake in a
moderate oven for about twenty minutes
or till it is a pale brown and firm and
| spongy when pressed with the finger. Turn
it out on sugared paper; cut it into two
large rounds. On each round put a good
layer of stewed blackberries Beat up the
| whites of three eggs to a stiff froth. Add
lightly to them three tablespoonfuls OF
| sugar and a few drops of vanilla. Heap
| this over the cakes. Dust over with sugar
Put on plates, and pop into a cool warm
oven till the meringue feels crisp and is
| a very pale brown. Marion Depew.