Savannah morning news. [volume] (Savannah) 1868-1887, 1886-11-22
DINNER.
Lima Bean SouD.
Curried Chicken Pie.
Stewed Cabbage.
Fried celery.
Potatoes Boiled Whole.
Sweet Potato Pie.
Fruit. Coffee.

LIMA DEAN DOOGs--l wv 4udI Vi SOUP
stock, one quart of Lima beans; if dried,
soak them all night, putting bit OF soda
in the water; two eggs, half cup of corn
meal scalded to soft mush, two table
spOonfuls of minced parsley, pepper, salt,
two stalks of celery and teaspOOnful OF
minced onion. The liquor in which corned
beef WAS boiled will do nicely fol the
stock" In that case put no salt in the
soup. Put all the ingredients except the
eggs together in the soup kettle and cook
slowly until the beans are very soft; rub
through a colander, season TO taste, re-
turn to the soup pot, and when IT boils
stir in the beaten eggs; pour into the tn
reen, lay on the surface some thin slices
of lemon from which the peal has been cut
and serve.
CURRIED CHICKEN PIB-Joint a pair
OF chickens as Tor frcassee; roll in -four
and fry in dripping or lard until they be-
gin TO brown; put into deep bakedish u
layer OF the fowl, cover with thin slices
of fat salt pork. Have ready :wo cupiuls
OF boiled rice in which have been worked
a tablespoonful OF butter and two even
teaspOonfuls OF curry powder; cover the
chicken with some OF this; put in more
fowl and pork, more rice, etc. When all
are in pour in cupful OF broth made by
stewing the feet, necks and piniOns OF the
chickens in a pint OF water, then strain
ing and seasoning 1t. Cover the pie With
a good crust, cut a slit in the iddle;
bake, covered forty minutes, and brown
nicely. Wash the crust with beaten white
of egg.
STEwED CABBAGE.-Shred a cabbage
with keen knife; put over the fire In
plenty OF boiling water, slightly sailed,
with bit OF soda in it and COOK fOr twenty
minutes; drain of the water and put in
r.. L. a ks..N H.. "A
Cook ten minutes; add two tablespoon
fuls of vinegar, tablespoonful Of butter
rolled in -four, pepper and salt. Stew ten
minutes longer and turn out.
FRIED CELERY.-Cut firm white celery
into pieces two inches long; put on to
boil in hot, sailed water and cook twenty
minutes; take up with split spoon and
drop into ice water. Leave them there
ten minutes; take out, lay on dish TO
cool; sprinkle with salt aud pepper, dip
ench piece In egg, then In fine cracker
crumbs and fry in clarified dripping or
sailed lard. Drain well and serve hot.
SWEET PorATo PIE.--parboil srm sweet
potatoes and let them get still and cold
with the skins on; peel them then and
slice crosswise. Have ready IA pie dish
lined with a good crust (it never pays TO
make any Other); put in LAYER OF sliced
potatoes, sprInkled well with sugar, and
drop bits OF butter here and there; allow
a teaspOonful OF brandy and five cloves
TO each layer; also a dozen or 50 drops OF
lemon juice; more potatoes, sugar, out.
ter, brandy, cloves and lemon juice until
the disn is tull. Put In two tablespoon.
fuis of water and cover all with pastry.
Cut slit I'm the top and bake. Eat cold
with powdered sugar sprinkled over the
TOP aud accompany by good old cheese.
There are not many more delightful pies
than ~ this old virginia dessert when
properly made. The potatoes should ne
dry and sweet, the seasoning judlcious.
have heard that irish potato pie ~ gOod
made after the same receipt, but | prefer
% wait for something more than hearsay
evidence before recommending IL. 10
would certainly require much more sugar
than do sweet potatoes, and very skillful
Ntrlmuingsn altogether.