Savannah morning news. [volume] (Savannah) 1868-1887, 1886-06-14

Galatine.
Minced Potatoes.
Cress Salad.
Crackers and Cheese.
Cake and COcOatina.
GALATINE.-Cut from a piece of fat
fresh pork an OblOng of skin five or six
inches wide and eight or ten long. Leave
lining of fat on the inside. Lay in vim
egar, enough to cover it, TOR four hours !;
then spread on platter and cover the tat
lining with mince meat of any and all
kinds ham holding an important place)
veal, mutton, beef, liver, poultry, etc, sea
soned piquantly with pepper, salt, herbs,
onion, a touch of spice and a pinch of
grated lemon peel. Moisten with gravy
and put in bit OF fat now and then. Fold
up the pork, rInd on all. bringing the
edges together and putting i'll a stitch or
two to hold them in place. Wrap in a
single thickness of stout cloth, sewing il
closely about it, and put on to boil III
plenty of cold water III which is mixed
half a cup of vinegar to each quart Of
water. Boil slowly five hours; let the
galatlhe get nearly cold in the water,
take it out and lay under heavy weights
all night; undo and remove the cloth,
clip the threads and draw them out, trim
of the edges and it is ready for The table
Cut clear through skin and stutfing IN
carving it in neat slices. The ''relish" is
very fine.
MINCED PoTAToES,-Mineec cold boiled
potatoes with a sharp knife; put spoon
full OF beef dripping, or butter, in frying
pan, with a tablespoonful Of finely minced
parsley, a quarter teaspOOnfui of grated
lemon peel, pepper and salt. AS 1t sim
mers stir in the potatoes, and continue
to stir and toss until very hot all
through and quite dry. Serve in deep
dish. hot.
CREsS SALAD.-Wash and pick over
the crosses, shake off the wet and serve
in a salad bowl. At table pick the tWigs
TO pieces and season with sugar, pepper,
salt, vinegar and oil. Mix we'll and pass
crackers and cheese with it.
DINNER.
Asparagus Soup.
Boiled Bass.
Roast Sweetbreads and Green Peas.
Mashed Potatoes. Young Onions.
Bellies Bright Thought.
Coffee.
ASPARAGUS SOUP.-Three pints of soup
stock, one large bunch Of asparagus, cut
into snort lengths, the woody part by
themselves; one cup OF milk, one table
spoonful OF butter rolled in one OF
prepared flour, pepper and salt; put the
one-third of the green heads; cook
until the asparagus can be rubbed through
a colander, leaving the wood behind; rub
all through that Will pass easily; return
the soup 70 the fire, season and bring To
a boil: drop in the reserved heads, cut
into inches; cook until these are tender.
In another vessel heat the milk, stir in
the'flOured butter and add TO the soup.
Line a tureen with dice OF fried bread and
pour the soup upon them.
BOILED BAss.-Clean aud wash the
fish, but do not split it or remove the head
and tail. Sew up in a piece OF mosquito
netting fitted TO the shape of the fish.
Have in the fish kettle plenty of boiling
water in which has been mixed few
tablespoonful of vinegar, dozen pepper
cOrns two or three blades OF mace and a
tablespoonful OF salt. Cook ten minutes
for each pound aud ten minutes over.
Undo the cloth, lay the fish on hot dish
and pour over IL a cup of drawn butter,
seasoned with tablespoonful Of caDers
and the yOlks Of two hard boiled eggs
chopped line. Pass mashed potatoes with
1t.
ROAST SwEETBREADs AND PEAS
Wash the sweetbreads, drop into boiling
water, cook for fifteen minutes; then
plunge into ice cold water and leave them
there half an hour. Wipe dry; roll in
beaten egg, then in cracker crumbs. Lay
in dripping pan; pour around them half
a cupful Of boiling water in which you
have melted teaspOOniul Of butter; cover
and bake them bali an hour, basting sew
eral times. Remove the cover and brown.
Boil the peas as directed IN former
paper, drain, butter, pepper and salt them,
heap on not dish, and lay the sweet
breads around them.
YOUNG ONIONs.-Cut OF the tops,
wash, remove the outer layer OF skin, aud
boil niteen minutes IN fresh hot water.
Drain this OF, cover the onions with milk
aud bot water IN equal proportions. salt
slightly and COOK ten minutes after the
boil recOmmences, or until the onions are
tender. Drain, barely cover with bot
cream or rich MIX in which a lump lOf
butter has been melted, salt and pepBer
and send 10 table. No one who has once
eaten onions cooked In this way will ever
ike those prepared Cor ruined after the
ordinary mode.
BELLIES BRIGHT THOUGnT.-On pack
age OF COAe's gelatlne soaked for four
hours In "A large cup Of cold water. Two
cups OF boiling water, juice Of "a lemon,
one cup of pale sherry, Two cupn Of sugar.
whites Of six eggs. three pinis OF Inc
strawberries. Put soaked gelatlne, SUGAR.
lemon Juice into bowl. pOur ln the boil
ing water, stir until dissolved aud iet 10
cool but n0t CONCEAL before adding che
wine. Whip the whites ~ n stn frDth,
aHd beat boz a great spoonful at "A iima. the
jelly. setting The bowl 0f morngue in ice
water AZ you work. When all che Jelly b.
IN whip steadily Tor hfieen minutes. uniii
you have a white spopEe who's VAL lubi