The Savannah morning news., 1903-02-08

salt and one even teaspoonfuI of brown
cinnamon. Pare the potatoes erata
them and work the butter and snoar
to cream Beat the eggs witho11t
separating until exceedingly light. Ala
them to the butter and sugar, and An
ally add the grated potatoes and all
the ingredients, stirring in one gill of
sherry and two tablespoonful of
brandy. Turn into a well buttered
baking dish and bake in a moderateIv
quick oven for three-quarters of an
hour. Serve hot with the following
sauce:
Beat one-third of a cupfuI of sugar
Add to the beaten yolks of two eggs.
beat vigorously; add wine or brandy
to taste, whip in the beaten whites ana
stand over a kettle of hot water un
til the sauce is smooth and creamy.
Poor Mans Pudding With Raisins-
To one quart of milk allow two table
spoonfuls of rice, four tablespoonfuls Of
butter and one-half cupful of seeded
raisins. Mix all the ingredients TO-
gether, CRATE a little nutmeg over the
top and pour into an earthen pudding
dish. Cook in a moderate oven verv
slowly until the mixture takes the con-
sistency of thick, rich cream, stirring
up from the bottom every ten or IF.
ness is obtained. brown the surface
quickly and stand aside to become cold.
Delicious Lemon Pie.-The ordinary
lemon pie made of corn starch lacks
the delicacy produced by the use of
bread crumbs. A pie of ordinary size
requires half a cupful of fine, fresh
bread crumbs, water enough to soak
them, two eggs, two table
spoonfuls of butter, three of
lemon, and the grated rind of two.
Beat the butter and sugar until they
form a cream, add the eggs, the lemon
juice and grated rind, and lastly the
soaked bread crumbs. Mix we'll and
thoroughly, and pour into a pie plate,
which has been lined with good plain
crust. Cover the top with narrow
strips of crust, arranged in og-cabin
style, and bake in a moderate oven I'M
til the crust is brown. If a meringue
is preferred to an upper crust omit
the strips and put a single one around
the edge of the plate; pressing the
edges of the crust firmly together.
Beat the whites of two eggs to a stiff
froth, add two tablespoonfuls of pow
dered sugar and spread over the sur
face of the pie after it is baked. Re
turn to the oven for a moment and
brown slightly.
Hot Apple Pudding.--To make
enough for six persons, butter a deep
pudding dish and half fill it with tart
cooking apples peeled and sliced.
Sprinkle very lightly with sugar and
cover with a soft crust made as fol-
lows: Sift together one and one-half
cupfuls of flour, one teaspoonful of
baking powder and one-half teaspoon
full of salt. Place in a deep bowl and
cut through the mixture a piece of
butter the size of an egg. Then mix
with milk to the consistency of thick
dough that will just drop from the
spoon. Spread over the top of the ap-
pies and cover with an inverted dish,
to allow room for swelling. Cook in a
moderate oven for three-quarters of an
hour so that the apples may become
perfectly tender. Then remove the
cover and brown the crust. Turn out
of the dish, sprinkle with grated nut
meg, or with hard sauce. Make
creamy sauce by adding two table
spoonfuls of cream to hard sauce,
made with one-fourth cup of butter
and one-half cup of sugar. Beat thor
oughly, flavor with wine and stir over
hot water until it becomes perfectly
smooth.
Hot Bread Pudding.-For six per-
sons allow one and one-half pints of