Savannah morning news. [volume] (Savannah) 1868-1887, 1886-10-11
EVERY DAY BILLS OF FARE.
BY MARION HARLAND.
CoDyrighted, 1886.
BREAKFAST.
Oatmeal Porridge.
Baked Fish Cake.
Scrambled Eggs.
Corn Cakes.
Fruit.
Ten. Cnffnn.

BAKED FISH CAKE.-Two pounds OF
cold boiled fresh cod or halibut, cup Of
mashed potatoes, half cup OF bread
crumbs, cupful of drawn butter, Ia
which has been stirred a teaspoonful Of
anchOVy paste, a tablespoonful Of finely
cut parsley and half as much minced
onion, a raw egg, butter, salt and pepper,
mix the fish ''picked" evenly with herbs
potato and drawn butter; season; put
into buttered cake dish and set in the
oven covered fifteen minutes; slit the
crumbs on top; stick bits of butter in
them and brown quickly. Wash over
with beaten egg, shut the oven for n
minute and serve the cake in the bake
dish.
SCRAMBLED EGGS.-Put a tablespoon
full OF butter, gill OF milk, a saltspoon-
full Of salt, half as much pepper ana n
tablespoonful OF minced parsley in a fry
ing pan. When the mixture boils break
and stir into it eight or ten eggs. Beat
and stir until they are We'll mixed and
cease to run over the pan. Line dish
with crustless toast dipped in hot milk
sailed, peppered and buttered, and pour
the eggs on this bed.
CORN CAKEs.-Three even cupfuls of
white Indian meal, two cups OF sour or
buttermilk, one heaping tablespoonful OF
lard. one tablespoonful of sugar, two ia
blespoOnfuls OF -four, one teaspoOnful of
soda, three eggs we'll beaten, cup OF boil
ing water. Silt meal, -four, salt aud soda
together three times into bowl; mix
sugar and lard in the boiling water, add
the milk; make hole in the meal and
-four and pour this in, stirring down
quickly. Now add the beaten eggs and
whip upward, hard, until you have 8
smoothe, light batter. Bake in creased
natpnanE ar opnn Fat hot
LUNCHEON.
Steamed CLAIMS.
String Bean Salad.
Cold Meat, garnished with Parsley.
Bread. Butter. Crackers.
Fried Bananas.
Cocoatina and Macaroons.
STEAMED CLAMs.-Put the clans, with
out removing the shells, in your steamer.
laying them fiat, that the juice may not
escape; set the steamer over pot OF
boiling water shut up tightly aud keep
this at hard boil, but not touching the
CLAIMS, half an hour. Peep in then TO sec
if the shells have opened. Ii not, close
down the top for ten minutes more; take
out the CLANS, pry off the upper shells
and arrange the lower holding the CLANS J
on fiat dish. Lay on each sauce made
by whipping tablespoonful or more Of
butter to cream with the juice OF a
lemon, a little chopped parsley, salt and
a touch of cayenne. Eat hot with warmed
crackers.
STRING BEAN SALAD.-Take a cup of
cold boiled beans, and If they have not
been cut into inch lengths before they
were cooked do it now; heap on fiat
dish; encircle with a row OF cold boiled
beet slices; on eaca one OF these lay
slice of hard-bOiled egg; garnish with
crisp lettuce leaves as frIll aDd send
around mayonnaise dressing with it.
This will make a pretty and palatable
dish.
FRIED BANANAs.--Pare dozen ba-
nanas and cut each lengthwise into three
slices; have ready batter made by beat
ing two eggs light with half a cupful OF
milk and four tabespoonfuls of prepared
-four, slightly sailed; dip the banana
slices into this and fry In boiling lard 10 a
golden brown. Drain of the grease and
serve on hot dish lined with white paper.
DINNER.
Chicken Bisque.
Brisket of Beef la mode.
Stewed Corn.
Lima Beans. Boiled Sweet Potatoes.
Apple and Batter Pudding.
Cream Sauce.
CHICKEN BIsoUE.-An old fowl, a cup
ful OF cracker crumbs, quarter pound
of almonds, Dlanched and dried to crlsp-
ness, large tablespoonful OF minced
onion and the same of parsley, a cup of
hot milk, four quarts OF cold water, pep.
per and salt, two raw eggs, beaten light.
Clean and boil the fowl slowly in the
water until the flesh slips from the bones;
salt and pepper it and set away In the
liquor until next day. Skim IT, then. and
taking out the fowl, bone and mince the
flesh fine. Shred the almonds into minute
shavings, mix with the chopped meat,
onions and parsley and put all into the
broth when you have strained it into "a
pot. Simmer gently half an hour, taking
care IL does not scorch; add the cracker
crumbs, then the beaten eggs when you
have stirred them into the hot milk. Take
from the fire and set in boiling water five
minutes, covered, before turning into the
tureen.
BRfsKET OF BEEF A LA oDE.-Take
out the bones with sharp knife and bind
the beef into shape with broad tapes.
Make incisions quite through the meat
perpendleularlY and thrust into them lar
doons OF fat ealt pork. The holes should
be less than an inch apart. Lay 10 broad
pot, put in two cupfuls OF warm-not
hOt-water, At ona tight lid and cook
slowly twenty minutes TO the pound.
Take up the meat and lay In the dripping
pan. Cover the top an inch thick with
force meat OF crumbs, fat salt pork; a
dozen finely minced oysters, o. teaspoonful
OF chopped onion, and pepper to taste;
wet with gravy from the pot 10 a thick