Savannah morning news. [volume] (Savannah) 1868-1887, 1886-07-12
EVERY DAY BILLS OF FARE.

and seasoning; cook closely covered, ten
minutes. lake up the cells and keep hot
IN cnadng dish Add 10 The gravy the
parsley and carefully the beaten eggs,
then the lemon juice and Wine. Boil up
once and pour over the ee.s.
CORNMEAL SALLY LUNN.-Two cups
of Indian meal, one cuu Of hOur, two
eggs, one tablespoonful of lard, one quart
OF boiling water, one cup OF milk, one Ia
blespooniul OF sugar, one-half OF yeast
cake dissolved IN warm water, one tea
spoonful OF SAT-. Scald the meal with the
water. and while hot work III lard, sugar
and salt. Let 1t get almost cold before
adding the milk. flour. yeast and eggs.
Let 1t rise over night IN tue mold IN which
you mean to bake 1t. Much OF the sue
cess in making 1t depends on mixing and
beating. Both should be faithfully done.
POTATO CROQUETTEs.-BO and mash
two cuptuls OF potato. While sJIll hot
work in a tablespoonful of butter, pep
per, salt and little minced parsley,
finally beaten egg. Beat ana stir I'M
til smooth and light, mold with 1Oured
hands into crOqueltes and leave in
cold place all night to stifen. Fry in hot
dripping.
LUNCHEON.
Hali5ut Salad, with potato dressing.
Toasted English Mullins.
Green Pea Pancakes.
Crackers. Cheese. Olives.
Cake aud Tea.
HALIBUTS SALAD, WITH POTATO DRESS.
ING.-CuU the remains of cold boiled or
baked Dalibut into neat pieces, salt and
pepper them lightly, sprinkle with lemon
juice and put into salad bowl. For the
dressing, boil three large peeled potatoes
until mealy; drain, let them dry at the
range, and beat them to dry powder with
a fork or split spoon. Whip in then
saltspOoHful eaCn of salt, mustard and
pepper; a te2sPoOnfui OF powdered sugar,
two tablespO0ntuls of oil, the yOlks of two
eggs beaten hight, at last, three table
spOontuls OF vinegar, little at time.
Before this goes in the mixture should be
very smooth and thick. Pour over the hall
but. The salad is prettier and better
when you can arrange 1t on bed OF crisp
lettuce.
TOASTED ENGLISH MUFFINS.-If you
have to make them yourself, substitute
some other kind of bread for luncheon
which should require less cooking than
any other meal OF the day. If possible to
obtain them from u baker, split them by
tearing them open and toast the inside to
a light brown. Butter them while hot and
serve at once.
GREEN PEA PANCAKES.-A cup of
boiled green peas, rubbed smooth with
teaspOonIul OF butter, and season with salt
and pepper; should nave been put aside
after dinner yesterday for TINS purpose.
MIX with IL now u cupiul Of mll6, TWO
beaten eggs and three tablespoontuls OF
prepared flour. Beat to a soft batter and
bake as you would griddle cakes.
DINNER.
Virginia Soup.
SteWed Duck.
Steamed Potatoes.
Green Peas.
Deviled Potatoes.
Raspberry Pie. with Cream.
Coffee,
A VIRGINIA SOUP.-A quart and a pint
of liquor IN when a cOTned ham was
boiled, cooled, skinned aud strained; one
cup OF milk, four weli-Oeaten eggs, Two
two tablespoonful OF minced
parsley, pepper, two tablespoon
luis of corn sjarcD, eight Bos-
ton crackers, split and dipped In hot milk,
a tiny bit of soda in the cup of milk.
Heat the milk to boiling and stir in the
parsley, the corn starch, wet with cold
water, and the pepper; boil again, take
out a cupful and mix it gradually with the
beaten eggs. Have the milk ready
scalded in another vessel; pour this in
with the eggs and all back into the soup
kettle. Heat almost to the boil. stirring
all the while, and pour into the tureen
lined with the split and dipped crackers.
The soup Is far better than might be eX-
pecied.
STEwED DUCKs.-Clean and truss but
omit the stutiing. Sprinkle the bottom OF
n pot with onion aud a little green sage.
Lay IN the ducks; cover with thin slices
of tat salt pork, and pour IN a large cup
full OF cold water. Fit a tight top on the
4 .E.f TO.
boil in less than an hour. Stew slowly
TWO hours and one.half before raising the
lid, then turn the ducks and leave until
tender, probably Tor AN hour more. Lift
the fowls to not dish TO keep warm
strain the gravy, tnicken with Drowned
flour, boil up and pour, partly on the
ducks, partly into boat. An excellent
method OF dIsposing OF tough fowls.
STEAMED POrATOEs.--C0ok in your
steamer with the sans ON until they are
mellow to the heart ana the skins crack
all over. Take these of, lay the potato
in a deep dish, press each one hard
enough 10 crack At and pour over them a
cuptul OF rich hot milk IN which has been
stirred and boiled tablespoonful OF but
ter rolled in a tea>poOniul OF prepared
-four. Pepper and salt to taste.
DEvILED roMATOEs.-Cut large. firm
tomatoes, when yuu nave pared them
cross " Use INTO thick slices and broil on
an oyster broiier. Lay on a hot dish and
pour over them u sauce made thus: Three
iablespOonuls OF oil and the same Of vine
gar, yOlks OF thrc5 eggs beaten light, a
leaspoonful o.! sugar and half as much,
each, OF mustard ana salt, with pinch OF
cayenne. Put sugar, pepper, salt and
mustard into the vinegar and beat 10 a
boil. Beat the oil, drop by drop, into the
whipped yolks, and when you have arich
creamy mixture stir the boiling vinegar
into 10 gradually. set IN vessel Of not
water and stir until scaldIng hot.
RASPBERRY PIE, WITH CREAM.-LIne
a pie plate with a good paste and nil with
ripe raspberries sweCtened abundantly.
Lay the upper crust on evenly, but do not
fasten by pinchiug or printing the outer
edges. When the pie il baked set aside 20
cool. The crust should be cold and stiff
when you lit it to cover the contents
with cup Of whipped cream, sweetened
with powdered sugar. Replace the upper
crust, silt sugar over it aud send TO table.