Savannah morning news. [volume] (Savannah) 1868-1887, 1886-10-25
Beef Balls.
Corn Cakes,
Potato Salad.
Bread and Butter.
Crackers and Cheese.
Lemon Cream Toast.
Wilbur's CocOatina.

BEEF BALLS.-CnOp colQ cOfne0 Deel
evenly and quite fine; put into sauce
pan a cup OF drawn butter, having tor its
foundation some of the liquor in which
the meat was boiled, favored by stewing
a little chopped onion in it, then straining
it out before adding a great spoonful of
butter rolled in one OF Drowned -four;
while hot stir in two beaten eggs, then
the minced beef. Season with pepper
only II the beef is well sailed; stir all
over the fire there should be about two
cupfuls of the chopped meat until very
hot; set away to get cold and stuff; make
into round balls about an inch and a half
in diameter roll in beaten egg, then in
pounded cracker and fry in boiling fat.
Drain and dish.
CORN CAKEs.-Chop the contents of a
can of corn Of you cannot get fresh green
corn quite fine; beat into it a tablespoon
full OF melted butter, a teaspOonful of
sugar, three eggs, cup of milk with two
tablespoonfuls OF prepared -four, half
teaspoonful of salt and a little pepper.
Mix well and fry Oh griddle, AS you
would buckwheat or flannel cakes. Send
in relays to table, as they should be eaten
hot.
POTATO SALAD.-Two cups of boiled
potato, mealy and white, rubbed through
a colander ard left to get cold, half cup
sharp knife and criss-crOssed with the
same-chopping would bruise 1.-TWO
tablespoonful Of celery shred in tire same
way, yOlks of two hard boiled eggs, rubbed
to a powder; loss all together with sill
yer fork and pour this dressing over it:
Yolks Of two eggs, beaten smooth, one
tablespoonful OF melted butter, one tea
spoonful of sugar and the same of corn
starch, half spoonful each of salt and
OF pd q h
eral half cupful of vinegar; heat the VIM
egar and pour upon the yOlks, sugar, but
ter and seasoning, well beaten together;
wet the corn starch with water and stir
into the mixture; cook all, stirring con-
stantly, two minutes, or until it thickens,
then whip with a silver fork into the po-
tato salad. Set aside until very cold.
LEMON CREAM TOAsT.-Rounds of stale
bakers bread, crustless and cut out with
the top of baking powder box or tin
cake cutter; one pint of milk, halt cup Of
sugar, three eggs. grated peel OF half
lemon, three tablespoontuls of prepared
-four; make thin batter of the milk.
eggs, sugar and flour. season with lemon
peel, dip each round of bread in this,
coating both sides. and fry in boiling lard;
heap on a hot platter, spre aiding each piece
with sauce made by whipping a cup of
powdered sugar TO cream with the juice
warmed butter. Pass cocoatina with it.
DINNER.
Fish Bisque Maigre.
Fricasseed Rabbits.
Potato Croquettes.
Baked CAulitlower.
Peach Pudding.
Peach Sauce.
Fruit. Coffee.
FISH BIsoUE MAIGRB.-Three pounds
OF black bass, halibut or any other fine
white fish; half an onion, three stalks of
celery. a tablespoonful of chopped pars-
lev. two quarts OF boiling water, one cup
FIJI OF cracker crumbs, cupiul Of milk,
two tablespoonfuls OF butter, pepper and
salt, six Boston crackers. Cut the fish
into inch-square pieces and put over the
fire with the onion, celery and boiling
water. Cook until the fish is tender; take
out the pieces with skinner; remove
the bones and chOp the fish fine. Strain
the liquor left in the pot and return to the
fire with the minced fish, parsley and
crumbs. Season judiciously; stir TO
gentle boil: add the butter, and lastly the
milk, which should have been made scald-
ing not In another vessel. Simmer one
minute and pour upon the split crackers,
these having been soaked in hot milk,
sailed. peppered and buttered and ar
ranged as lining TO the tureen. This
soup is delicious.
FRIcAssEED RABBITS. carefully
and Joint pair of rabbits; roll each piece
In sailed -four and put in saucepan, in
which are simmering two tablespOontuls
OF clarified dripping and one OF butter;
add teaspoontul OF chopped onion and
shake over the fire until the meat is
Drowned lightly; pour In a cupful of
boiling water, season with parsley, pep
per, salt and pinch OF cloves; cover
closely and cook slowly until tender.
Take up tue meat and keep hot in a chat
ing dish; strain the gravy, thlcken with
Drowned -four. boil up sharply, add the
Juice Of lemon and a glass Of claret;
pour upon the rabbits and let all stand
over not water fve minutes before send
ing TO table. The irioassee is improved
by the addition 10 the gravy OF halt can
OF mushrooms
PoTATo CRooUETrEs.-BOil dozen
potatoes, rub tnem through a colancer or
whIp them light with two forksI work In,
while hot, n Tablespoonful OF butter, half
a cupiul or hot milk, little salt and pep
per. stir in a SAUCEPAN until smoking hot.