Savannah morning news. [volume] (Savannah) 1868-1887, 1886-10-18
EVERY DAY BILLS OF FARE
BY MARION HARLAND.
Copyrighted, 1886.
BREAKFAST.
MIX Mush.
Tom Thumb 0melettes.
Buttered Potatoes.
Rye Mullins.
Fruit.
Tea. Coffee.

MILK MUsH.-Yhree cups of hot milk,
enc cap of boiling water, one scant cup
of white Indian meal, one even teaspoon.
full OF salt. Scald the saited meal with
the boiling water and stir into the hot
milk; boil in a farina kettle for twenty
minutes, stirring all the time; beat hard
at the last and serve Ia an uncovered dish.
Eat with sugar and cream.
Tom THUMB OMELETTES.-Eight eggs,
half cup OF rich milk, salt and pepper, ia
blespOonful OF cheese; beat the eggs light,
season, stir in the milk the grated cheese.
Hall fill eight patty pans, buttered, and
set in dripping pan with half an inch Of
boiling water in it; shut up in quick
oven. and as soon as they are "set" turn
out on a hot dish. You may vary the dish
by substituting minced parsley and thyme
for the grated cheese, and when dished
pour drawn butter over the Omelettes.
They MAKE pretty show when garnished
with curled parsley, a tiny sprig being
stuck in the middle Of each mold.
BUTTERED POTAroEs.--Boil with the
skins on; peel carefully; lay IN heated
bake dish; butter plentlfHily; pepper and
salt; cover aud set IN the oven ten min
utes, rolling them over In the melted but
ter several times. Remove with a split
spoon to hot deep dish; add half cup
OF hot milk TO the butter left in the bake
dish, stir we'll and pour boiling hot over
the potatoes.
RYE MUFFINS.-Three cups of rye -four,
one cup OF Indian meal, one cup of hot
water and three cups of lukewarm milk,
an even tablespoonful of sugar and fun
one OF lard, two teaspoontuls of baking
powder and one Of salt sitted three times
with flour and meal; three eggs, well
beaten. Sift meal, flour, salt and baking
powder three times together in bowl
dissolve lard and sugar in the boiling
water; add the milk and wet up the dry
mass; lastly, beat in the eggs, whipped
to iroth, stir hard for one minute and
bake in small tins or in muffin rings on
the griddle.
LUNCHEON.
Curried Lobster.
Picked Lambs Tongues with Mayonnaise
Buttered Brown Bread.
Oatmeal Crackers with ROqueiort Cheese.
Junket and Cake.
CURRIED LOBsTER.-Meato of a large
lobster, or of two small ones, or the con-
tents of can OF preserved lobster, two
tablespoonfuIs of butter, half cup OF
strained oyster liquor, half glass OF
wine, one teaspOontul OF curry powder,
half cup Of raw rice, salt and pinch of
grated lemon peel; soak the rice three
hours, then salt and cook it In enough
boiling water TO cover it well, shaking up
from time to time; when tender drain off
ali the water and set the saucepan at the
back Of the range to dry OF the rice; dish
hot; heat butter aud oyster juice together,
season with curry and Iemon peel; add
the lobster, cut into hali-inch bits, toss
lightly with silver fork until very hot,
put in the wine and turn upon a heated
dish; in helping put spoonful of rice on
each plate, another Of lobster upon il.
PICKED LAMBS TONGUES WITH MAY
oNNAIsE.-Lay the tongues in the centre
OF a broad, cool China dish; about them
set thickly crisp lettuce leaEee; have in
fancy" bowl or pitcher plenty OF may
onnaise dressing. In helping, lay ON each
plate first a curved leaf OF lettuce, within
1t half a tongue and pour generous
spoonful Of the dressing over both.
OATMEAL CRACKERs.-Two cups of
oatmeal and one OF prepared -four. half
cup OF butter chopped up with meal and
-four, one teaspOenful OF salt, two cups OF
cold water. Mix into a pretty stiff paste,
roll into thin sheet, cut out as you would
biscuits and bake on griddIe, turning
when the uuderside is brown; leave them
in a cooling open oven all night 10 dry.
JUSKET.--One quart of lukewarm milk,
one tablespoonful of LIQUID rennet, half a
glass of sherry. Stir all well together and
leave in the kitchen covered 10 keep out
dust and flies until IL is like freshly lop-
pered milk. then set on ice until YOU are
ready for 1t. II lett TO stand in a warm
Mace too long ID will break into ourds and
whey. Eat with cream ana sugar. Pass
cake with 1t.
DINNER.
Calls Feet Soup with Poached Eggs.
POtted Ducks.
Potatoes a IN Nap0litaine.
Stuffed Egg Plant.
Shrimp and Cheese Salad.
Charlotte a Ia Royale.
Branded Peaches.
Coffee.
Gales FEET SOUP WITH PoAcHED
EGGs.-Two pairs OF calfs' feet, hah an
onion, two sprigs OF thyme aud the same
of parsley, blade Of mace, salt and pep
peT. glass OF sherry, q slice OF lean corn
ham, three quarts Of cold water, six eggs.
Put feet, herbs, ham, onion and water
over the fire and cook slowly until the
liquor Is reduced to two quarts. Season
and set away with the meat in IL. On the
morrow skim, take out the fat and strain
the broth. Put on the range in q soup
pot and when hot throw in the white and
she'll OF an egg. Boil fast five minutes,
strain through double bag without press.
ing. heat again, add the wine and pour
into the tureGn. Poach six eggs neatly
and lay on the surface.