Savannah morning news. [volume] (Savannah) 1868-1887, 1886-11-29
DINNER.
Potato PURGE.
Larded Pike.
Veal and Ham Outlets.
Dreamed Turnips.
Potato Sonffie.
Stewed Tomatoes.
Baked Roley-poley.
Hard Sauce.
ErI1ita Nuts. Coffaa.

POTATO PUREE.--Three cups OF mashed
potatoes, one small onion, TWO large ia
blespoonfuls of butter rolled in one OF
fiouf, two quarts OF boiling water, two
eggs, two stalks OF celery chopped, one
cup of hot milk, one tablespoonful finely
cut parsley, salt and pepper. Put potato,
onion chopped and celery with the hot
water over the fire, season and cook gently
half an hour, stirring often TO prevent
scorching, strain and rub through CO.
lander; return to the kettle with the pars-
lev and Toured butter and stir to a SIM
mering boil, heat in another vessel the
milk, turn upon the beaten eggs, mix well,
add TO the contents OF the soup kettle !;
stir over the fire for one minute and pour
into the tureen.
LARDED PIKE.-Clean and wash the
fish: make incisions, crosswise, in its
sides and put into each, well imbedded, a
strip of solid fat salt pork; lay In drip
ping pan, pour over 1t cupful Of boiling
water and bake, covered, half an hour.
basting often with the liquor in the pan !;
remove the cover, wash over with mix
ture OF butter, lemon juice and strained
tomato juice; repeat this at intervals of
five minutes until the fish Is tender and
nicely Drowned; lift carefully TO u hot
water dish; strain the gravy, thIcken
with Drowned flour, boil up, add half a
glass OF claret and serve in boat. Pass
the potato souffie with the fish.
Red snapper may be cooked in the same
way.
VEAL AND HAM CUTLETs.-Cut enough
veal outlets to make good dish and
like number of slices of cold boiled ham.
Corned ham Is best. Dip both In beaten
egg, then In fine crumbs mixed with salt,
pepper, finely cut parsley and dust OF
Tru in Mailing HFinninD n a RI /.
drain and arrange IN alternate slices OF
veal and ham on a hot dish. Garnish with
crosses.
DREAMED TURNIPs.-Peel, lay in cold
water for half an hour and cook tender
and fast in hot, sailed water, dram, press
ing we'll, put into a clean tin or porcelain
saucepan and beat smooth over the fire
with a wooden spoon never an iron one },
mixing in as you 20 on good spoonfui
of butter and three spoonfuls of milk or
cream; season with pepper and salt. The
Jumps should be rubbed out and the tur-
nIps be smooth PURGE.
Potato soUFFLE.-Beat two cupiuls
of hot mashed potato light and soft with
warm milk and a little butter, add the
yolks OF three eggs, pepper and salt and
turn into creased pudding dish, set in
tho oven until Ii begins to brown, Gpread
with inerinRue OF the WINES whipped
stiff with little salt and pepper; drop
tiny bits OF butter on the top, and when
this has colored slightly take from the
oven. Serve at once before II falls.
sTEwKD ToMAToEs.--To a can OF to-
matoes allow a teasp0onfui OF minced
onion, as much white sugar, salt and
pepper TO taste, a tablespoonful OF butter
and two tablespooniuls OF fine crumbs;
stew fast for twenty minutes and rub
through a hot colander into deep COW
cred dish. This IL decided Improvement
on the usual style Of stewing tomatoes.
BAKED RoLEY-PoLEY.--One quart Of
prepared -four, two full tablespo0nfuls OF
lard, Two cups OF milk, yolk OF AZ egg.
one teaspOoniul Of salt, large cup OF
IAN, marmAlade or canned and straiDed)
berries, well sweetsnedi slit n0ur and
salt together; beat the y0lk light and stir
into the milk; chop up tna shortening
lntO the -four until well Incorporated;
wet the -four with the milk Into good
doughi roll out hall 40 innh thick, spread
with tbe fruit and roll w eloseIyi pinch
Tue outer adgee together aud Jay The roll,
sue Joined sides downward. in . noure1
haklng pant bake Until bFeMnedg wneh
eter vita whipped whila "a egg aid aend
~ tsbles fal wilb haGd sauee