The Savannah morning news. (Savannah, Ga.) 1900-current, 1903-03-02

gar, y cup of butter, cupful of new
milk, small cups of -four and 8 small
teaspoonfu1s of baking powder. Sift
the baking powder in the flour, and add
the whites of eggs, beaten stiff. Bake
IN layers and use soft boiled icing.
Infallible Sponge Cake. Allow the
weight of 10 eggs in sugar, Il their
weight in flour, the grated rind and
juice of lemon and l tablespoonful of
roSewater, Beat the whites until per-
fectly stiff. Drop in the unbeaten yolks
and beat once more and then add the
sugar. Beat until very light. Add
hour, lemon and rosewater, stir care
tully and bake in steady oven.
Prune Jelly.-Stew 2 pounds of
prunes and mash them through a fruit
collender. Cover box of gelatine with
cold water and when thoroughly soak
ed, add lla coffee-cups of sugar and
pour this mixture the juice from the
stewed prunes. Let this simmer gent
ly Tor few minutes and when cool add
the mashed prunes. Pour into molds
ana serve with whipped cream, sweet
ened and favored with vanilla.
Peach Mousse, Allow tablespoon
tul OF gelatine soaked in 8 TABLESPOON
rus OF cold water. pint of peaches
tIresh or canned) rubbed to a pulp, and
cupful Of granulated sugar. Soak the
gelatlne Ill the water and dissolve In a
bowl set over boiling water. Add the
sugar TO the peach pulp and strain into
the dissolved gelatine. Flavor with
Vahllla and place in pan of cold water.
SURFING continuously until it begins to
thlcken. Whip pint of cream, and
gently stir II into the mixture until all
is we'll blended. Put into a mold at
once, pack in salt and ice, and let il
stand four hours before serving.
Turks Head-Beat very light the
whites of four eggs. Beat the yolks and
add the whites gradually, beating all
the while. Stir in five tablespoonfuls of
Hour, a pinch of salt. and one pint of
milk. Butter cups and fill half way.
Bake for fifteen minutes and serve
with foamy sauce.
Sally Lunn-Allow one quart of flour
four eggs, one-half cupful of melted
butter, one cup of warm milk, l cup of
water. four tablespoonfuls of yeast COR
one-third. of a compressed cake), one
tablespoonful of salt and one-half tea
spoonful of soda. Set the mixture to
rise in the buttered earthenware pan
in which you intend to bake it. 1t will
not be light in less than six hours, but
when baked il is a delectable dish.
Cream Pie-AlIow five eggs, one cup
ful of butter, one pint of granulated
sugar, one tablespoonful of -four and
one pint of milk. Bake in open shells,
finishing the top with meringue
made from the 1whites of the eggs,
beaten with powdered sugar and vanil-
la flavoring. This quantity will make
two pies.
Boston Brown Bread-Mix one pint
of cornmeal, one pint of graham flour,
one teaspOonful of soda, one teaspoon
ful of salt, one pint of sour milk and
one cupful of molasses. Sift the flour,
soda and salt. Add the milk and mo-
lasses and steam three and a half
hours.
Scotch Toast-To one cupful of chop
ped cold boiled tongue add the yolk of
one egg and some chopped parsley
Season with salt. pepper, one teaspoon
full Of Worcestershire sauce and a dash
of celery salt or seed. Moisten with
cream. Heat the mixture in a sauce
pan and spread on squares of buttered
toast. Sprinkle with bread crumbs,
brown quickly. and serve with a gar
niture of lemon and parsley.