Savannah morning news., 1886-05-10
EVERY DAY BILLS OF FARE.
BY MARION HARLAND.
tCOpyrjghted 1885.
BREAKFAST.
Hominy.
Dreaded Scallops.

Hominy.
Dreaded Scallops.
Potato Drop Cakes.
Peach ShOrtcake.
Cold bread, white and brown.
Fruit. Tea. Coffee.
DREADED SCALLoPs.-Layt the fish on
clean cloth and cover with another, press
ing gently on the upper to rid them OF
moisture. Dip in beaten egg, then in fine
cracker crumbs and fry in not lard or
dripping. Take up IN split spoon, shake
off the tat and serve on q hot dish with a
border of watercresses.
POTATO DROP CAKEs.--To two cuptuls
of mashed potato add two cupiuls of
warm milk, a tablespoonful Of melted but
ter, two beaten eggs, half cupful Of pre-
pared -four and half teaspOOniul Of salt.
Beat the whole very hard and drop IN
great spoonfuls on creased gTidde.
Serve very hot as soon as they are baked.
PEACH SHoRTCAKE.-One quart of pre-
pared flour, two cups Of milk, blood
warm, two tablespoonful of lard aud one
of butter, half teaspOOnful of salt, one
can of peaches. Rub or chop the short
ening into the salted -four, wet with the
milk and roll into sheet half au inch
thick. Line broad. shallow baking pan
with half OF this; drain the liquor from
the peaches, lay them out on cloth to get
rid of all the juice that will come away;
put them in thick layer on the paste in
the pan, stew with sugar, cover with the
reserved crust and bake in a good not too
hot oven. When done cut in squares and
pile on plate. Split and eat with butter
and sugar.
LUNCHEON.
Scotch Herrings.
Hashed Potatoes.
Cold Beefs Heart.
Crackers. Cheese. Olives.
Sponge or Plain Cake Fritters.
COcoatina.
SCOTCH HERRINGs.-Lay them on a
pie plate, cover closely, and set in the
oven until very hot. Butter each lightly,
pepper. and squeeze few drops of lemon
Juice on it. Serve on heated platter,
and pass toasted and buttered crackers
| with them.
HAsHED PoTAToEs.-Cut cold boiled
potatoes into dice, pepper and salt lightly
| and add a cupful of milk for each pint of
chopped potatoes. Turn into a farina
kettle and cook until scalding hot. Add
a teaspoonful of butter. rolled in half as
much flour, and teaspoonful Of minced
parsley. Cook until the milk thickens
and dish.
COLD BEEF's HEART.-W ash the heart
well and soak for half an hour in cold,
well with forcemeat of bread crumbs,
fat salt pork, minced fine, and little
onion, chopped and seasoned with pepper.
Sew up in coarse muslin fitted TO the shape
OF the heart, put on to boil in cold, salted
water, with tablespoonful of vinegar to
| the quart. Boil slowly two hours, turn
ing several times. Put under heavy
weight when done and leave it for twelve
hours. Take of the cloth then and your
/ anid IL raudV SliQn farnGaWicn
SPONGE CAKE FRITTERS.-Cut inch
! thick slices Of stale sponge or very plain
cake, and fry quickly in sweet lard, AS
each slice browns take 1t up and dip for a
hasty second in.boiling milk. Spread at
once with sauce made by rubbing table
spoonful of butter to a cream with nearly
a cupful of powdered sugar and tue juice
of lemon. Pile the slices on not plate
and keep hot in the oven until served.
DINNER.
Chicken and SagO Broth.
Mutton and Macaroni.
Spinach. Dundee Haggis.
Rice Cream.
Fruit. Coffee.
CHICKEN AND SAGo BRoTH.-Tbrea
pints of liduOr, in which a chicken has
| been boiled, half cupful Of German s8go,
! two cups of milk, three eggs, two O. oie-
spOonfuls OF minced parsley, pepper and
| salt. Soak the sagO four hours In cupu gh
| cold water to cover il, then add IL 20 the
! liquor, which should have been strained
and skinned, and put over the FIRE in a
farina kettle. Heat TO boiling, by which
| time the sagO should be dissolved. Heat
| the milk in a separate vessel. ard pour
scalding hot, on the beaten yolks. ado
with pinch Of soda. 10 the saeO bros
season, stir for five minutes, aud bea /
! the frothed whites and parsley, and tC1
| out.
MUTTON AND MACARONs.--COy I
! bottom of a wide kettle with choppedaIf |
! pork. Lay on this breast or EhOuifr ~
mutton-not too fat. Peel lemon .sItoe I
thin and lay over the meat. then ,a~s
minced pork, little chopped OHIO ana 4
parsley, with a spTig ~ mi1f. 40 vs. rrn 4
get it. Pour over ali two sr ~ Of bling /
water. Cover with close no al .eeE /
gently for two hours, turning np,f 4
once. Have ready haif p0u0d, tnssa-
roni broken into inoh-lOne plea vbirh 4
has been cooked tweuti minuh IA onif 4
/ ing salted water Drain ~, tl tsIla. 4
| spoonful OF butter through De- nina frrt- L
/ pepper and salt o. ald make rfo a aaf /
mound on platter. fir. fbo If.urr 4
from the mutton aid 20 it.aira e.u of I
stirred and hlf.iDta TOMS thic.ou with 4
/ Drowned h1uf AND Doll .harrlr. -ue /
tie the meal 0u tho macoui and 5ourtle
sauce oyer 1oit.
SPINACH - W9sh ,d nick al the
leaves; url tacm in a,sIcerar vithout
water sno 8ei in ahtlr lftoilIpr vafer.
| Cook Slowly iof 4" inutee. .ben bon Tor
! 20 more, tuIa lu aoolandff. drain and
/ rub tnfoh&a tle 1lns luto "a bowl. Re-
! turn 20 tne +bucau aud outer vessel of
boiling "atffi oil o Tablespoonful OF but
/ fii wv aai'aad pepper. hali tea