Savannah morning news. [volume] (Savannah) 1868-1887, 1886-11-08
EVERY DAY BILLS OF FARE.
BY MARION HARLAND.
IC0DyTjgbted, I5S6.l
BREAKFAST.

nave meat, 1uI cup VI SOOQ gravy ana
half teaspoOnful OF mustard into Try
ing pan with half teaspoonful of WOr-
cestershire sauce. Ii you have no gravy
substitute cup of boiling water and a
good spoonful of butter seasoned a. above.
When the gravy bOils put in the meat and
potatoes; toss and stir until it Is very hot
and bubbles all over. Turn out upon a
stone china dish or the blOck.tin platter
of your chatting dish, stTew thickly with
fine crumbs and brown lightly on the
upper grating OF your oven. Serve in the
dish.
BARBARA's CREDIBLE CAKEs.-Two
cups of Inulan meal, one cup OF flour,
three eggs, half a teaspOontul of salt, one
tablespoonful OF lard and the same OF
mOlasses; three cups OF milk, half tea
spoonful of soda. Wet the meal into Il
good mush with boiling water; cook in a
iarIna kettle for an hour, stirring often !;
turn out ard beat IL smoOth, Do this over
night. In the morning beat in the melted
lard, the mOlasses, the eggs, the milk, at
| last the -four, sifted twice with the salt
and sOua. Beat up well and bake on A
| creased griddle.
BAKED PoTATOEs.-Select large, fine
sweet or Irish potatoes; wash them and
bake In their skins in q steady oven until
soft, turning them oflea as they cook.
Send to table wrapped in napkin.
LUNCHEON.
Oysters IN Bed.
Fried Pigs Feet.
DevIled Tomatoes.
Bread and Butter.
Crackers and Cheese.
Cafe au Lait Cake.
OYSTERS IN BED.-Cut of the top crusts
| of dozen stale roll or biscuits and scrape
a., T., IL 4
| TOMS intact; set them with the crusts la id
beside them in halI-Open oven 10 d Y and
heat, Cut four dozen oysters in halves ;
! nut over the fire in their liquor to cook /;
when they boil add the inside of the rOl s,
! crumbed fine, q lull Tablespoonful OF but
| ter rolled IN -four ana hall q cupiul of hot
| milk; cook three minutes longer; butter
the inside Of the dried rolls, I'll with the
oyster mixture, put on the crusts and
serve.
FRIED PIGS FEET.-Boil them slowly
in not water, slightly sailed. for three
hours or until tender. Take them out of
the liquor when cold, not before, and Law
in enough vinegar and water half ana
half TO cover them for haif a day; wipe:
rub with French mustard, pepper and. il
needed, salt; dip in beaten egg, then in
crushed cracker, and fry in hot lard.
Drain well and eat not.
DEvILED ToMAToEs.--A receipt for
preparing these mas been given already
in this series.
CAFE AU LAIT CAKE.-Three cups of
prepared -four, two cups OF sugar, four
tablespOonIuis of butter Dreamed with
the sugar, four eggs, one cup of milk.
Rub butter and sugar to a cream, beat up
the yOlks, the mIlk, the whipped whites
and -four by turns; bake in jelly-cake
tins.
FILLING FOR CAKE.-One cup OF milk
and one OF strong clear cUtfee, STRAINED !;
one cup OF sugar, two egVs. two table,
spOonfuls OF corn starch with milk; scald
the milk. add the sugar and corn starch,
and when these thicken well the beaten
eggs; cook one minute, beat in the coffee
and let the mixture get cold before spread
ing il between the cakes.
DINNER.
Turnip Puree.
Baked Founder Outlets.
Larded Beef'S Tongue.
Fried Oyster Plant.
Celery au gratin.
Mashed Potatoes.
Marie's Pudding.
Liquid Sauce.
Coffee.
TuRNIP PUREH-A dozen large white
turulus. three tablespoonluls OF butter
rolled I'D one Of -four, cup Of hot milk,
pepper, salt, a stalk Of celery. two quarts
OF boiling water; peel and slice the tur-
bips. boil with the celery In sailed water
until soft, rub through a colander back
INTO the pot with the water in which they
were cooked: str in Seasoning and Toured
butter: simmer ten minutes, add the hot
milk and turn into the tureen.
BAKED FOUNDER OUTLETS Lay the
fsD nat on dIsh and make a deep cut
over the back bone, which extract neatly:
divide the founders into TOUR eces eAcu
have ready cuptul OF skinned aud
strained broth made by boiling pound
OF fan In a piut OF sailed WAFER, and
" hep Won have strained IL, stirring In IA
tableepoonful OF butter rolled In -four,
Law the outlets in dripping pan, cover
with this LIQUOR and bake, covered. half
an hour: sprinkle then with crumbs an1
brown quickly; remove the outlets 10 a
hot dish, strain the gravy, add the Juice
OF half lemon, boil up and pour INTO a
boa.
LAKDED BEEF's TONGUE.-Boil fresh,
fine tongue one hour; lay Ia cold water
M once 70 make ~ hrm. When cold pare
Oh ths skin and lard II diagOnally from
side 20 side with strips OF fat salt pork
Law Il thus prepared Ia n pan with half
an onion. four Or i've cloves, dozen pep
pereOrns aud sons minced parsley. Dash
4 largs eupful ~ hot WAFER over the tongue;
cover closely aud cook gently two hOufs.
turning twice. Remove tue cover, rub
tie Tongue over WITH butter, drfdge vita
aour and bf0Nu, Lay on q disn, aid
little hOt Walsr 70 TIE kTaYys atfain ~