Savannah morning news. [volume] (Savannah) 1868-1887, 1886-09-20

table.
CORNMEAL SHORT CAKE.-Two cups of
Indian meal and one Of flour sifted into
bowl with a teaspO0nful Of soda and the
same of salt; sitt three times; one table
spoonful of butter and two 0f lard, two
tablespoOnfuls of sugar, three eggs, two
cups of "loppered" milk. Rub sugar and
shortening together, beat the eggs light
and add then the milk, lastly the mingled
-four and meal; bake in a square, shallow
pan, and when done cut in squares. Split
and eat hot.
LUNCHEON.
Chicken Nalise.
BrOiled Tomatoes.
Bread and Butter.
Crackers and Cheese.
Peach Frtters and Cream.
CHICKEN VALISE.-pwO cupfuls of
minced cold chicken, three eggs, one cup
tul of milk, half cuptul OF prepared flour,
two tablespoonfuls of clarified dripping,
one tablespoonful of minced parsley and
onion, pepper and salt. Put the dripping
into a trying pan and set at the side of
the range, where it cannot scorcb; beat
the eggs light, put with the milk. the
parsley, seasoning. the -four and beat to
a smooth batter; bring the fat to boil
and pour the batter into the frying pan:
when firm about the edges spread the
minced chicken, well seasoned, on it;
cook three minutes. shaking the pan to
loosen the batter and prevent burning,
and when the centre is well done roll up
into a compact bundle; cut perpendicu-
larly. II you have any chicken gravy
warm it up and send around with the
''valise."
BROILED oMATOES.-Cutla large. smooth,
firm tomatoes crosswise into three pieces
each, without peeling. Boil quickly on
both sides. Beat t0gethera tablespoonful
OF butter, a tablespoonful of vinegar and
as much salad dressing. Lay the toma-
toes on hot chafing dish, anoint each
piece with the dressing and serve on
rounds of crustless toast, butte red.
PEACH FRITTERS AND CREAM.-One
cup of milk, one quart of -four sifted with
a teaspoOnful of salt, three eggs, one ia
blespoontul of lard and two of sugar,
one-half cake of yeast dissolved in warm
water, fine. ripe, freestOne peaches, pared
and stoned; make flour, milk and yeast
into sponge early in the morning and let
it rise until light; beat sugar and lard to
a cream and add. working in thoroughly;
form into long roll, cut off slices half
an inch thick; flatten each with rolling
pin and lay in the middle peach from
which the stone has been extracted By
laying open one side, close the dough into
a ball, inclosing the fruit, roll it round on
the pastry board and lay within Toured
pan. The balls must not touch one an
other even In the second rising of half an
hour. Have plenty OF lard-hot-in
kettle. Fry the balls more slowly than
you would 1oughnuts; dram off the fat,
slit white sugar over them and eat hot
with sugar and cream. They are very
nice when well made.
DINNER.
Ochra Soup.
Halibut Steaks, larded.
Braised Beet.
Green Corn. Young Turnips.
Glazed Potatoes.
Italian Cream and Cake.
Coffee.
OCHRA SoUP.-Two pounds of lean beet
and one of lean veal, minced. three quarts
OF cold water, pepper and salt, one large
cupful of sliced ocbra Cor ''okra" j a Ia
blespOonful of minced onion, six large
tomatoes, pared and chopped small; put
meat and water over the fire the day be-
fore you want to use the soup ana cook
slowly four hours, season and set by until
the next day; take off the fat from the
top, strain out the meat, pressing hard;
put the broth over the fire with the onion,
okra and tomatoes, season to taste and
cook steadily tor half an hour, drop in
lump of white sugar, boil briskly for one
minute and pour out.
LARDED HALIBUT STEAKs.-Lard the
steaks with strips of fat salt pork, set
thjckly together and projecting on both
sides, lay In warmed frying pan and
cook in the fat that eXudes from the pork,
turn, when the lower side is done. Serve
on hot dian, sprinkle with lemon Juice
and put a little butter on each steak which
has been whipped to cream, then mixed
with an equal quantity of minced pars-
ley.
BRAIsED BEEF.-Fry five or six slices
of salt pork in Droad-bottomed pot, with
half an onion sliced; lay the beef on them,
cover closely and cook steadily for an
nour. Pour in two cupfuls OF boiling
water, turn the beet over twice in the
liquor, cover again and cook one hour
longer (it 1t is over six pounds in weight)
basting six times abundantly. Now take
up the meat dredge with -four and set for
a few minutes upon the upper grating of
the oven to brown. Strain The gravy, set
In cold water TO throw up the tat, take
this off; return to the fire, stir in half
teaspoonful of mustard, pepper aud salt
TO taste, and a tablespoonful of Drowned
flour, wet with cold water. Boil up and
serve in boat.
GREEN CoRN.-Strip the husk from the
ear, pick off the silk carefully and boil
from twenty 10 twenty-five minutes In hot
sailed water. Serve as a separate inter-
mediate course, wrapped in napkin. 1t
can be cut from the cob by the eaters and
then seasoned and when buttered aud
sailed be eaten directly from the ear. Ii
is no longer considered upmannerly TO
take 1t in this way, but considerable deft-
ness is required to enable one to do it
neatly.
Young TURNIPs.-Peel and lay, with
out cutting, in ice-cold water for half an
hour. Drop INTO salted boiling water and
cook tender, drain thoroughly, serve In
hot deep dish; salt, pepper aud butter.
Or. IL you prefer, cover with drawn but
ter. In either and both cases send to table
hot.
GLAZED PoTAToEs.-Boil whole peel
carefully and lay in a dripping pan: dip
few spoonfuls of fat from the top OF the
liquor in which the beef Is cooking, wash
the hot potatoes with it and brown In
hot oven, basting more than twice with
the fat.
ITALIAN CREAM.-One quart Of rich.
sweet cream, three cups OF sugar, two
lemons, the juice OF both and the grated
peel OF one, half package Of Coxe's gela-
tine, two tablespoonfuls Of brandy. Soak
the gelatine three hours in cup Of cold
water, then pour over it a cup Of boiling
and set in hot water until dissolved.
Strain and let it get cold. Sweeten the
cream and pour with the gelatine into the