Savannah morning news. [volume] (Savannah) 1868-1887, 1886-08-09
EVERY DAY BILLS OF FARE.
BY MARION HARLAND.
I Copyrighted, 1886.
BREAKFAST.

a teasDoOnful of minced onion, a table
spoonful OF butter, the juice OF half
lemon. pepper, salt and just enough boil
ing water to cover them. Cook gently
until tender; take up the fish with per-
fOrated spoon. keep hot on a chatting dish
while you strain the gravy. thicken it
with flour and boil it three minutes. Beat
up two eggs, stir into the sauce quickly
and remove from the fire before they cur
die. Pour over the eels and serve.
FARINA WAFFLEs.-On cup cold boiled
farina, half cup OF prepared -four, one pint
of milk, two eggs, one tablespoonful of
lard. Salt. Rub the farina smooth with
the melted lard, WORK in milk and salt,
beat hard before adding the -four and eggs,
and afterward. The batter should be light
and lumpless. Bake in creased waffle
irons.
SAVORY POTATOEs.-Mince a quarter
pound of fat salt pork, add teaspOOnful
OF chopped onions and tablespoonful of
minced parsley, eight potatoes peeled
ana quartered; cover with cold water
and COOK until the potatoes are done.
Drain, mash, mound on a pie plate, silt
crumbs over them and brown in the oven.
FROTHED CHoCOLATE.-Make in the
usual way, turn into hot bowl and with
"Dover'' egg-beater whisk in the frOthed
whites of three eggs. Pour into the heated
LUNCHEON.
Mince of Chicken and Eggs.
Schrimp Salad.
Thin Bread and Butter.
Crackers. Cheese. Olives.
Huckleberry Cake.
MINCE OF CHICKEN AND EGGs.-Chop
cold boiled or roasted fowl; mix up with
a cupful of drawn butter, season with
pepper, salt. pinch OF nutmeg and pour
into a bake dish. Set In the oven until
skin forms on top and the surface shakes
with the ebullition OF the heated heart.
Lay as many poached eggs on top as will
lie easily in the dish and serve.
SCHRINIP SALAD.-Open a can of
schrimps some hours before you want to
use them and turn upon dish. Set on
Ice until needed. Line salad bowl or a
broad salver with leaves of cool, crisp
lettuce; lay the schrimps on them and
pour mayonnaise dressing on the fish or
send it around with the salad. A popular
dish in hot weather.
THIN BREAD AND BUTTER Cut Ora
ham bread thin, when you have butterad
che end OF the loaf before cutting eaSh
slice; pare off the crust and pile on
folded napkin in plate.
HUCKLEBERRY CABE.-Two cups of
sugar, one cup of butter, three cups of
one teaep0Onul OF nutmeg and one of
cinnamon, one quart of huekleberries,
cream, butter and sugar; heat in the
whipped yolks, the spice, milk, -four, the
frothed whites. finally the berries. dredged
Whitley with -four, cautiously breaking
them as little as possible. Bake in shall
low tins or in pate pans. 1t is better the
day after it is baked.
DINNER.
Tomato Soup.
Lobster Pates.
Beef Roast Z Orleans.
New Potatoes. Young Onions.
Banana Ice Cream.
Cake.
Coffee.
TOMATO SoUP.-Two quarts OF toma-
toes, peeled and sliced, three Dints OF
broth-vea or chicken is best; one table
spoonful minced parsley and the same
quantity OF minced onion, one teaspoonful
OF sugar; pepper and salt to taste;
Drowned -four TOR thickenin2; tablespoon
ful of butter, fried bread dice. Stew the
tomatoes in The broth until they are broken
all to pieces. add herbs and onion, STEW
twenty minutes, rub through colander,
season, tnicken with tablespoonful OF
Drowned flour, rubbed in one OF butter:
boil two minutes and pour upon the fried
bread in the tureen.
LOBSTER PATEs.-Meat Of one large
lobster or OF two small ones, two cups OF ]
veal BROTH, two tablespoonful OF butter,
beaten yolks Of two eggs, piece OF le-
mon. one peaping tablespoon al of hour
rubbed up with tine butter, salt and cay
enne TO liking. Pun paste for she'll
Heat the broth 10 boil, skim aud stir
in the buttered -four; put in the lemon
Juice and seasoning, the beaten yoks, the
lobster cut up small, and heat in boiling
water ten minutes, stirring now and then. |
Have ready pate pans lined with pastry
baked in brisk oven. slip out the ''shels,' |
hll with the hot lobster mixture, set in |
the oven three minutes and serve. If you |
do not care TO take the trouble OF pastry
making in hot weather, buy empty pate
shells from pastry cook, heat and MI /
them with the lobster mixture. This Is /
an elegant supper dish as well as an en-
tree.
BEEF ROAST A l. ORLEANs.-A rolled |
rib roast is best for this purpose. The |
night before you mean to cook 1T put into |
a broad pan three taDiespooniuls OF salad |
oil, four Tablespoonful Of chopped onion, |
a dozen whole peppercorns and the juice |
Of large lemon. Lay the roast in this, |
and at the end Of two hours turn 1t over,
Amounting the sides well with the sauce. /
In the morning turn II again. When ready /.
to cook 1t put into the dripping pan. dash |
a cupful OF boiling water over the top, |
and as 1t heats haste with the sauce Ia |
which 10 has lain over night, mingled with |
hot water aud strained. Cook ten MIN
utes '" pound and Just before taking |