Savannah morning news. [volume] (Savannah) 1868-1887, 1886-11-01
EVERY DAY BILLS OF FARE.

BY MARION EARLAND.
[Cobyriq1fed, 1886
BREAKFAST.
Wheat Germ Porridge.
Stewed Perch.
Fried Samp.
Potato Rolls.
Fruit.
Tea. Coffee.
STEWED PERCH.-Clean. wash and wipe
| them; roll in flour, sailed and fry until
! they BEGIN TO brown, but not until crisp.
| Take up, lay on hot writing pa per to absorb
! the grease and putinto clan frying pan.
| Barely cover with u cupful OF boiling
| water in which is a tablespoonful of but
| ter, very little onion chopped into tiny
bits, a tablespoonful OF minced parsley,
the Juice OF half lemon. with pepper
and salt. Cover the pan and set where it
! will jusC simmer for fifteen minutes. Take
! up the fish with care and lay on hOtdish.
| Thicken the gravy with Drowned -four,
/ add a half teaspoOnful Of Worcestershire
| or Harvey's sauce and half a glass of
claret. Boil 4 minute and pour upon the
| fish.
FRIED SAMP.-Soak samp (or large
| hOminy four or five hours in tepid water:
! boil it with little salt until u nder and
| let it get cold in a deep pie dish. In the
| in frying pan and when it is hot slip
knife around the inside of the pie plate to
| dielodge the samp; turn 1t out a eOlid
! cake on a plate, sprinkle well with flour
| and reverse it, the nodded side down, In
| the hot fat. When brown reverse it again
| on hot dish.
| Potato ROLLS "A quart of -four. four
eggs, tablespoonful OF lard, half yeast
cake, dissolved in warm water, heaping
| cupful of potatoes, mashed soft and beaten
| light with half a cupful of Warm milk; a
! cupful of luke warm milk, a teaspoon ul
! OF salt. teaspoOnful of sugar. Beat the
eggs light, slit the salt with the -four;
melt the lard and mix with the sugar in
| the potato. Make a hole in the middle OF
| the -four, pour in the milk, the mashed
| potato, the yeast, the eggs; knead well
and set to rise over night. Early IN the
| morning knead again. make into rolls and
set close together iu a pan for an hours
rising. Bake IN a steady oven. Send to
table hot and break, not cut apart.
LUNCHEON.
Stuffed Eggs.
Picked Oyster salad.
Bun Loaf.
Crackers and Cheese.
sugar Cookies.
Marmal ade.
STUFFED EGGS Boil eight eggs hard
and throw INFO Ice cold water, until per.
tectly cold; peel them carefully and cut
in two length wise; extract the yolks. ruO
them to paste with butter, season with
pepper and salt, and work in some very
finely minced chicken or other poultry
livers. If you have none, substitu te SUCH
cold meat as YOU have. Bind the mixture
with a beaten egg, mold into balls, the
same shape and size as the elected yOiks,
and ill the whites with them. Fasten the
latter in place with stout straws. cut of
eouaI lengths; roll in beaten egg. then in
cracker crumbs, and fry quickly in good
dripping. DO not withdraw the straws
VIII, you serve them, letting each eater
do it for himself.
PICKED OYSTER SALAD.-Ons quart
of oysters, halt cuptul OF vinegar, six
blades OF mace, "A dozen peppercoins, a
bunch Of celery, six eRgs, the yolks only,
two teaspOontuls of butter. a lltJle salt,
half teaspoon ul of sugar; dram the liquor
from the oysters, steam It and put il over
the fire with the vinegar, sugar and spices;
when il Is rather more than lukewarm put
in the oysters and bring quickly to boil;
as the oysters begin to ''Iuffle" remove
them from the range and drain in CO.
lander; then turn into bot deep dish,
cover, while you strain the liquor and re-
heat IL TO the boring point; stir IN the
butter and the beaten yOlks. and take at
once from the ire before the eggs can
curdle; pour over the oysters and set
wnere they will chill suddenly. When
perfectly c0ld-and very cold-add the
celery, cut into short pieces, toss together
with a silver fork and put into a glass
dish. The salad should be eaten soon
alter the celery goes in or the latter Will
walt.
BUN LoAF.-Oue quart Of sifted -four,
three eggs, one tablespoonful Of butter
rubbed light with TWO OF powdered sugar;
half yeast cake dissolved in large cup
full Of lukewarm water, n cupiul OF cur
rants, washed, dried and picRed over, half
teaspooniul Of salt, quarter teasp0on!ul
OF soda; wash all the Ingredients together
into a soft dough, except the currants; IL
stiff add little warm water; when you
have an elastic mass on the board, set 1t
10 rise until very light; kDead again;
mold into loaf when you have worked
In the currants dredged with dry -four,
and Lave TO rise for an hour; bake In a
steady oven, covering with paper as 1T
rises. Eat fresh. nut rot warm.
SUGAR CoOKIEs.-One cup OF sugar,
halt cup OF butter, three tablesposniuis
OF milk, one egg, one cup OF -four, one
teaspo0uful Of baking powder siited twice
with the -four. Rub butter and sugar TO
u cream. work in the beaten egg, milk ana
flour, roll out thin and cut into cakes.
BAKE Crisp DuJ UuJ toO DiONh'
DINNER.
Sweetbread Soup.
FISH Pastry.
Fricasseed Calves Tongues.
Baked Cabbage.
Mashed Potatoes.
Fried Egg Plant.
Apple Ice Cream.
Cake. Coffee.
swEETBREAD SoUP.-rwo quarts OF
veal STOCK skinned and strained, four
sweetbreads, two taDlespOOnfuls Of pearl
tapiOca soaked for an hour IN cold water,
one teaspOOnml OF minced parsley; sea
sOning 10 taste. Heat the stock quickly
10 boil; drop IN the sweetbreads and
cook bali an hour; take them out and
throw 10 Toe cold water 10 blanch them;
put tapiOca and parsley into the soup aud
simmer gently until the sweetbTeads are
ooldf chop them rather fine, put iutO the
soup. bring 70 o boil and serve.