Savannah morning news. [volume] (Savannah) 1868-1887, 1886-07-19
EVERY DAY BILLS OFFARE.
BY MARION HARLAND.

BY MARION HARLAND.
fCoDyrighted, ISs6.l
Nodded Oatmeal Porrldge.
Scalloped Goldfish, with Cheese.
Buttermilk Biscuit.
Chopped Potatoes,
Fruit.
Tea. Coffee.
NODDED OATMEAL pORRIDGE-Make
the porridge as before directed, but over
night, and mold it in cups wet with cold
water. In the morning turn them out
and eat with sugar and cream, or with
cream only.
SCALLOPED GOLDFISH, WITH CHEESE
Soak pound of sailed Goldfish six hours
III tepid water, then boil il. When cold q.
pick into flakes with fork and season
with pepper. Heat a cup OF milk TO a
boil, Sir into it a tablespoonful of butter
rolled in two of prepared -four; mix with
the picked fish and pour into bake dish.
Strew grated cheese thickly on top and
bake in a quick oven to delicate brown.
1t is yet nicer If you add raw egg to the
mixture before cooking it.
BUTTERMILK BISCUIr.-One quart of
-four, one teaspoOnful of soda siited three
times with the flour aud teaspoontui of
salt, one pint Of really sour buttermilk,
one tablespoonful of melted butter. Silt
flour, soda and salt into bowl. stir but
ter and milk together and pour into hole
in the hour. Mix quickly and with as
little handling as possible. Be careful on
this point. also, not 10 get the dough too
stiff. Have your oven ready and not. AZ
soon as the biscuits are out out put them
i'll and bake. They are excellent if mixed
as the successful painter did his c0iors
with brains" A heavy hand and
heavy wits can result in nothing but sod
den s0lidity.
CHOPPED POTATOES.-Mincec cold boiled
potatoes cOarsely with sharp chopper
and stir with "A teaspOonlul OF finely
chopped onion and three times as much
parsley into a little hot dripping. Toss
until hot all through and dish at once.
LUNCHEON.
PatCs de Veau.
Tomato Salad.
Chicken Sandwiches.
Berries and Cream.
COcoanut Cake.
Iced Coffee.
PATEs DE VEAU.-Mince one pound OF
cold roast or boiled veal with half as much
nam. Season sharply with pepper and a
pinch of mace. Wet with enough gravy
OF oyster liquor to make soft mince ana
stir in tablespoonful of fine crumbs.
Line pate pans with pastry and bake in a
brisk oven. Slip from the tins while not,
fill with the hot ''mince," soft crumbs on
top, stick bit of butter in each, and
brown lightly on the upper grating OF the
oven.
TOMATO SALAD.--Peel ripe tomatoes
win sharp Knife, slice crosswIse, lay in
a salad 10 ~ and season on the table with
salt, little sugar, pepper. oil and vine
gar. Keep the tomatoes on ice until ac-
tually served. They cannot be too cold.
Never loosen the skins by pouring boiling
water on them, and refrain as scTupu-
lousy from serving them with the skins
on.
CHICKEN SAkDWICHES.-Pare the crust
from thin slices of bread and cut them
into trlangles of uniform size. Mince cold
chicken freed from skin and fat. quite
fine. rub in little butter, season to your
liking and spread between every two tri-
angles, pressing the pieces of bread firmly
but gently on the mixture. Pass with the
tomato salad.
CoCOANUT CAKE.-One scant cup OF
butter, two full cups Of sugar, three full
cups of prepared flour, one scant cup OF
milk, one-half teaspoonful of soda sifted
three times with the flour, four eggs, hat
of grated cocOauut, juice Of half a
lemon and a teaspOontul Of grated peel
Cream, butter and sugar; beat in the
lemon juice and peel until the mixture ie
very light. Next 20 in the beaten yoiks,
then the milk, stitfeDed whites and -four
alternatelY; lastly, the cOcOanut. Bake
in small tins. Eat while fresh, but not
warm.
nTNNER