Savannah morning news. [volume] (Savannah) 1868-1887, 1886-09-13
LUNCHEON.
Deviled Beef.
Corn Omelette.
Raw Tomatoes.
GrahamlBread and Butter.
Sailed Almonds.
White Cream Putfs.
Peaches and Cream.

Peaches and Cream.
DEVILED BEEF.-Cut underdone roast
beef into rather thick slices. Law them
IN a mixture of two tablespoonful OF nice
salad oil. two of vinegar, half a teaspoon
full of sugar and the same of mustard a
pinch OF salt and pepper. Leave them in
this. turning twice, two hours; drain; roll
in fine crHmbs and try in clarified drip
ping 10 a t1ne brown.
UNDERGONE mutton may be treated in
the same way, leaving out the mustard
and substituting currant jelly for sugar.
CORN With a sharp knife
split the ears On the cobs OF cold corn lett
from yesterdays dinner, then shave them
dexterously of and season with salt and
pepper. If you have a cupful when this
has been done beat seven eggsIllght, yolks
and whites separately. Stir the corn into
the yolks, add half cupful OF milk in
which has been dissolved halt teaspoon
full of corn starch, lastly the whites beaten
stiff and fry quickly in butter. When the
omelette is set put the pan on the upper
grating OF hot oven to cook the top. Turn
out upon hot chafing dish.
SALTED ALMoNDs.-Shell the almonds
and blanch by throwing them into boiling
water and leaving them there, covered.
for halt an hour, or until the skins will
slip of easily. Skin and spread them out
l.
of Dutter into hot dripping pan and as
1t warns stir the almonds over and over
In it to coat them with the butter. Set in
the oven and roast, stirring them often
until they begin TO color family. Take
them out, shake IN a cOlander to rid OF
grease, spread on a dish and strew with
fine, dry salt, stirring them about that
each nut may have its share. Eat cold.
they are charmingly appetizing. Avoid
nj a d.
brown, and on the other hand of putting
them into the oven before they are dry
enough.
WHITE CREAM PUFFs.-One quart of
sifted prepared flour, one cup of butter,
seven eggs, two cups of warnl-not hot
water. Mix butter and water together
and bring the mixture to a slow boil.
NOW dump" in the flour all at once with
out removing the saucepan from the fire,
stir 10 bell and cook one minute, keep
ing the spoon going all the while. Turn
out on a dish and let the paste get stone
cold. Whip the yolks smooth and thick
and beat into this paste, then the stiffened
whites. Drop in large spoontuls on the
buttered paper lining broad pan, not
letting the cakes touch one another, and
set in brisk oven. They should be puffy
and firm in 10 or u minutes. When al
most cold pass knife lightly around the
sides, pull them open and fill.
FILLING.-rhree cups Of milk, whites
Of three eggs, beaten stiff, one beaping
cup ofsugar, three tablespOoniuls of corn
starch, one teaspoonful of vanilla essence,
a teaspoOnful of butter. Wet the corn
starch with one cup Of the raw milk.
Heat a pint and when it bOils add the rest.
Cook for five minutes, stir in the sugar,
and two minutes later the frothed whites
and butter. In another minute take from
the fire and beat hard. As 1t cools add
the vanilla. Let the filling get cold before
IL goes into the puffs. II you make half
the quantity and, when IL il cold, beat in
acupful of sweetened whipped cream, you
will have delightful puffs, but they will
not keep many hoVrs.
DINNER.
Iced Bouillon.
Baked Sweetbreads aud Spinach.
Stewed Lettuce.
Mashed Potatoes.
Blackberry Pudding.
Coffee.