Savannah morning news. [volume] (Savannah) 1868-1887, 1886-12-06
LUNCHEON.
Chicken FOndu.
Stuffed Potatoes.
Bread. Butter. Pickles.
COcoanut Cookies.
Stewed Canned Peaches.

Stewed Canned Peaches.
Tea.
CHICKEN FONDU.-Two cupfuls OF cold
roast or boiled chicken minced fine, one
cupful of boiling milk, one tablespoonful
of butter, three eggs, pepper, salt and
chopped parsley; one cupful of fine
crumbs: soak the crumbs in the milk,
stir in the butter and beat to a smooth
batter. When quite cold add the whipped
eggs, meat, seasoning, beat all together
and turn into creased pudding dish.
Bake in a quick oven. covered, until high
and light, brown slightly and serve i'm
mediately. If you have any gravy left
from the roast heat and pass it with the
foudu. This dish is also good made Of
veal or turkey or lamb.
STUFFED POTAToEs.-Bake large,
smooth Irish potatoes, cut piece from
the top of each, scrape out the contents
OF the skins carefully and rub them
smooth. They should be as dry as meal
Have re ady a cup of hot milk in which is
melted tablespoonful of butter; beat up
an egg and pour the milk over it; work
this into the mashed potatoes until you
have soft, mush-like mixture; season
with pepper, salt and pinch of nutmeg;
beat light, fill the skins, rounding the
mixture half an inch above the top. Set
in quick oven for five minutes to heat
through, and send to table with a napkin
| thrown over them.
COCOANUT COOKIES -One grated CO.
cOanut, one cup of powdered sugar, the
whites of three eggs, beaten to stiff me-
ringue, one tablespoonful of corn starch
wet with the cOcOaDut milk if sweet, if
not, with water, one teaspOOnful Of rose
water: whip meringue and sugar together,
add corn starch, cocOanut and rose water.
Stir well and drop on buttered paper by
the spoonful. Bake in quick oven. Eat
cold.
STEWED CANNED PEACHEs.-Empty a
can OF peaches an hour before using them.
VIII, ready to COOK them drain off the
liquor and put 1t over the fire with half a
cup of sugar and four blades of mace.
stew gently half an hour, take out the
mace, skim the syrup, put in the peaches
and stir fifteen minutes or until clear,
turn into bowl, add a tablespoonful of
brandy, cover closely and let them get
cold before using them. They will be
found very nice.
DINNER.
Drowned Bean Soup.
Oyster Pates.
Roast Goose.
Apple Sauce.
Satisfy Fritters.
Armies Potatoes.
LlghC DumplngS.
Coffee. Fruit.
Drowned BEAN SOUP.-Soak a quart
of beans all night; in the morning boil
them until soft, but not to breaking; put
into bean pot or deep pudding dish with
a half pound Of parboiled salt pork and
baked to fine brown. FRY half sliced
onion In dripping and put IL into a soup
kettle; add the beans, the pork minced
fine, two stalks OF celery, chopped. and
three quarts Of cold water; cook one
hour; alter it begins to boil rub all through
a colapder; return to the pot, stir In Ia
blespoonful of Drowned flour. simmer five
minutes and turn out. Law thin slices OF
peeled lemon on the surface.
OYSTER PATES.-Drain all the liquor
from q quart OF oysters and put il over
the fire to heat. Strain it through cloth
when it boils, put back on the range and
add a beaping tablespoonful OF butter
rubbed in two great tablespOonfuls OF
-four; as the mixture thickens pour in
gradually cuptul OF warm milk. When
smooth add the oysters minced with
keen knife and bit OF soda not bigger
than a pea; stir slowly aud gently for five
minutes after the boil begins. draw the
saucepan to one side and leave In boiling
water five minutes longer. Have ready
some heated ''shapes" of pastry, fill them
with the oysters and serve.
ROAST GoosE.-Wash out the inside OF
the dressed fowl with soda and water,
then with fresh water and wipe we'll; I'LL
the body and craw with a forcemeat of
crumbs, butter, teaspoontul OF powdered
sage, twice as mucn onion and a season.
ing OF pepper and salt. Lay the goose in
the dripping pan, dash two cupfuls of
boiling water over it and roast, bastng
often. When done transfer to hot dish.
Set bowl containing the gravy in a pan
of Ice water to throw up the fat. Remove
this as far as you can; pour the gravy
into q saucepan, thicken with Drowned
flour, add the juice Of half a lemon, a
glass of sherry, with salt and pepper, boil
up once and serve in gravy boat. Pass
apple sauce with the goose.
Satisfy FRITTERs.-Sorape and drop
the roots at once into cold water, IN which
Is mingled tablespoonful or vinegar.
When all are ready wipe them one by one
and crate them directly into batter made
in the proportion of one egg to hall cup
full OF milk and n tablespoonful of pre-
pared flour. Ssltto taste when the batter
Ia OF the right consistency and fry by the
spoonful in hot lard, Drain and serve
hot.
LIGHT DUMPLINGs.-Two cups OF fine
dry crumbs, one cup OF hot milk and one
OF powdered beef suet, four eggs, three
tables poonsful OF -four, one teaspoonful
OF baking powder and half the quantity
OF salt sifted twice with the -four. Soak
the crumbs in the milk, stir In the suet
and let it all cool together before beating
in the eggs and -four, beat two minutes
and drop In great spoonfuls into Toured
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