Savannah morning news. [volume] (Savannah) 1868-1887, 1886-12-13
LUNCHEON.
DeViled Ham.
Potato Puff.
Bread, Butter and Pickles.
Baked Apple Charlotte.
Chocolate.
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DEvILED HAM.--Cut even slices of
corned or smoked ham and fry in pan
until the edges begin to crisp. Transfer
to a chatting dish and keep hot. Into the
fat left in the pan stir half a teaspoontul
of made mustard, dash of CAYENNE pep
per, half teaspoonful OF tart jelly and
three tablespoonful OF vinegar. Bring
to a quick boil, add a great spoonful of
sherry and pour over the ham. Serve
hot.
Potato PUFF.-Allow a cupfuI of milk
to two OF finely mashed potatoes, with
two eggs, teaspoonful OF butter or drip
ping, little salt aad pepper. Rub the
butter and seasoning into the potato, then
the beaten eggs. When light add the milk
gradually; pour into a creased bake dish
and set in a quick oven covered until it
has puffed up well, then brown rapidly.
Serve in the bake dish at once before it
falls.
BAKED APPLE CHARLoTTE.-Pare slice
and chop one dozen tart pippins or green
ings. Cover the bottom of buttered
pudding dish with fine crumbs. put in a
thick layer of apples; sprinkle plentitully
with sugar, lightly with cinnamon; au-
other stratum Of crumbs. and so on until
the dish isfull. The UOpmost layer should
be crumbs, but before adding this pour In
two tablespoonful OF sugar and one of
brandy; cover with the crumbs; invert a
deep plate over it.; bake, covered, half
an hour, then brown. Eat with sweet
sauce.
BOILED CHEsTNUTs.-Pick out those
which are flee from worm holes, boil
twenty minutes fast in hot sailed water.
Drain. turn into deep dish and stir
lump of butter the size OF walnut into
each quart. Fat hot,
DINNER.
Rabbit Soup.
Drowned Beef's Tongue.
Curry of Tomatoes and Rice.
Turnips with White Sauce.
Boiled Indian Pudding.
Fruit. Coffee.
RABBIT SOUP.-One large rabbit, two
tablespoonfuls OF minced onion, quarter
pound OF salt pork, four tablespoonful
OF rice. three quarts OF cold water; Dars-
lev, salt and pepper. JOINT the rabbit;
put into the soup kettle with the pork and
onion, cover with the water and cook
slowly for two hours; strain out meat and
bones, put back over the fire with the rice
and parsley; simmer until the rice is soft,
mince the meat left in the cOlander very
fine and stir into the soup. Boil up and
pour into the tureen. A good soup.
Drowned BEEF's ToNGUE.-Boil a
large beei's tongue gently until a skeweT
passes easily into 1t; have ready In
saucepan pint OF weak stock, or some
of the pot liquor, strained and SKINNED,
to which you have added Tablespoonful
OF chopped onion, as much minced paFs-
lev, a couple of stewed tomatoes strained,
a pinch of mace and the same of cloves;
salt, pepper and teaspoonful Of sugar.
When these ingredients have simmered
gn haI 10 IN to
skinned and trimmed neatly, IN a drip
ping pan, pour the gravy over it, bake.
covered and bastlng often, one hour; take
the tongue up and keep warm while you
tnicken the gravy with Drowned flour,
adding little made mustard; pour over
the tongue.
CURRY OF TOMATOES AND RICE.-One
can Of tomatoes, three-quarters OF a cup
OF rice, one Tablespoonful Of curry pow
der, one half teaspOontul OF salt, two Ia
blespoonfuls OF butter, one tablespoonful
sugar. Stir the curry powder and sugar
into the tomatoes; put layer in the bot
tom OF n pudding dish; cover with raw
rice; salt and drop bits OF butter over the
rice; more tomatoes, more rice, salt and
butter until the materials are all in. The
layer must he tomatoes. Let
all stand together two hours. Bake In
a steady, not quick oven, forty minutes,
covered, then brown. Send TO table in
the pudding dish.
BOILED INDIAN PUDDING.-Two cups
Of Indian meal, two cups OF milk, four
eggs, half cupof powdered suet, half tea
spoonful OF cinnamon, one cup Of mo-
lasses, quarter teaspoonful Of soda sitted
with the meal twice. Heat the milk to
scalding, add the suet and the meal.
When the suet is melted add the cinnamon
and molasses, and let all get perfectly
cold. Then beat in the eggs, hard, and
pour into butiered mold with tight
top. Boil steadily four hours. Dip the
mold into cold water for minute to
loosen the contents. Turn out on hot
dish and eat with butter and sugar, or
with hard sauce.
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