Savannah morning news. [volume] (Savannah) 1868-1887, 1886-12-20
BY MARION HARLAND.
BREAKFAST.
Oatmeal Porridge.
Beef Sausages.
Raised Mutfins.
tN " u II VNutTNUs
Brown and White Bread.
Tea. Coffee. Erult.

coarse "steak-piece" fine or get your
butcher to do it tor you; season with a
little powdered thyme, salt, pepper, very
little mustard, a teaspoontul OF lemon
juice and pinch OF grated lemon peel /;
make into round. fiat cakes, roll in -four
and fry IN little hot dripping of butter,
turning as they brown. Drain and serve
hot.
RAISED MUFFINS (without eggs y
Two cups of milk, a teaspoonfu of lard
or butter. three cuDs of -four. halt a yeast
cake, teaspOOntul OF salt sifted with the
n0ur, heat the milk; stir in the shorten
ing, and when blood warm add half the
Hour and beat hard for three minutes; let
1t rise in moderately warm place all
night; in the morning work i'll the rest OF
the Hour and the salt; make into balls
and let 1t rise i'll creased muffin rings; set
on Toured board. When light slip a
cake turner under each and transfer to a
hot griddle, well creased. Turn when the
under side is done. Eat warm, pulling
them open to butter them.
LUNCHEON.
Scaloped Eggs.
Fried Sweet Potatoes.
Bread. Butter. Pickles.
Cold Meat.
Warm Jelly Cake.
Tea.
SCALLoPED EGGs.-Six eggs, one cup
of milk, tablespoonful of butter, two tea
spoontuls of corn starch, pepper, salt,
crumbs; boil the eggs hard and throw
them into cold water, peel off shells and
skin when cold, chop the whites very fine
and rub the yolks to powder; heat the
milk to boiling. stir in the butter, cut up
in the corn starch; stir until they begin
to thlcken, then add the minced whites
and seasoning; strew the bottom OF pie
dish with crumbs, drop bits of butter on
them, pepper and salt and cover with a
layer or the powdered yolks; next comes
stratum of the whites and drawn but
ter, the rest OF the yOlks, the remainder
of the drawn butter and final crust OF
the crumbs, sailed, peppered and but
Tered. Bake, covered, twenty minutes,
brown slightly and serve IN the pie dish.
FRIED SWEET POTATOEs.-Peel par
boiled sweet potatoes while hot. slice and
let them get cold; salt and pepper them
and fry to nice brown in hot drippings,
turning as the under side browns; take
up as fast as they are done and, shaking
off the fat, lay on the heated dish; serve
hot. A nice way Of disposing of potatoes
left over from yesterdays dinner. In this
case slice while warm.
WARM JELLY CAKE.-Three cups of
prepared flour, three eggs, three-quarters
of cup of butter. two cups of sugar, a
generous half cup Of milk. one cup OF
apple. peach or other sweet jelly. cream,
butter and sugar; add the beaten yQlks,
the milk, then the flour and whites alter
nately; bake in jelly cake tins, and while
sill warm spread with the jelly and serve.
Pass tea or chocolate with it.
DINNER.
Beef and Sage Soup.
Cod and Macaroni.
Liver a la Jardiniere.
Stewed Celery brown.
Potato Croquettes.
Hedgehog Pudding.
Coffee. Fruit.
BEEF AND SAGo SoUP.-Three pounds
of coarse beef, minced fine; three quarts
of cold water, one tablespoonful of minced
onion, halt cup of German sage, soaked
for two hours in cup of cold water; sa It
and pepper to taste. Put beef, onion and
water on together and cook gently tour
hours, and until the liquid is reduced 10
two quarts; season and set aside until
next day; skim off the tat, strain out
through coarse cloth; put the stock
back over the fire and when 1T bOils throw
in the white and shell of an egg; boil fast
five minutes; strain again without squeeZ-
ing, return to the fre with the soaked sago
and simmer fifteen minutes.
COD AND MACARoNI.-Half pound of
macaroni, tUree taDlespooniuls of grated
cheese, one cupful of cold boiled cod
(iresh minced fine, cupful of warm milk,
one great spoonful of butter cut up In one
OF prepared -four. salt and dust Of cayenne.
Break the macaroni into inch lengths and
boil in sailed water until clear but not
broken. While it is boiling heat the milk,
stir in the Toured butter, pepper, salt and
cheese. AS 1T thickens, add the minced
fish, lastly the macaroni, drained. and
turn out into deep dish. Let it stand in
hot water five minutes before sending TO
table. Make a separate course Of it..
LIVER A LA JARDINIERE.-Was ash the
liver and lay it, whole, in cold salt and
water, for one hour; lay it then, diag0-
nally, with strips OF fat salt pork project
ing on each side; slice and cut into dice
one carrot, half an onion, two roots Of
oyster plant and one turnlp. ParbOil
them for ten minutes, drain and throw
into cold water until cooled; drain again,
cover the bottom Of broad pot with them
ana lay the liver on them; pour in two
cupfuls of cold water, cover closely and
cook very slOwly-turningt the liver once
for three hours. Take up the liver and
lay Oh Rot platter; then the vege abies
with q skinner, shaking OF the grease,
and put about the base Of the liver. Strain
the gravy left in the pot, thicken with
Drowned -four; boil up, season with lemon
Juice and catsup, and pour some over the
liver, most OF 1t into gravy boat.
STEwED CELERY brown ).-Scrape the
stalks OF bunch OF celery cut into inch
lengths and cook tender in cup OF soup
stock or gravy, diluted and strained; heat
a tablespoonful of butter in frying pan
and stir into it Tablespoonful or 80 Of
Drowned -four until you have smooth
roux. Drain the celery, add the liquor
(strained) TO that in the trying pan, sea.
son with pepper and salt, boil up ana pour
over the celery in a deep dish.
PoTATo CRoQUETTEs.-Two cups Of
smoothly mashed potatoes, one egg beaten
hght, half cup of milk, one teaspooniul
OF butter, pepper and SAT-; beat all 10.
gether until light, stir in saucepan until
hot and stitfened. Turn out upon Nat
dish to get cold. Form into croquettes,
oil in beaten egg, then in iae crumbs and
fry In hot dripping. Drain from the fat
in split spoon and arrange on q hot
platter.
HEDGEHOG PUDDING.-Two cups OF
milk, three eggs, half cup Of sugar, quar-
ter pound of citron, one cup OF wine, one
glass of brandy. one "brick" sponge cake;
cut the citrOn into strips an inch long and
perhaps a sixteenth OF an inch thick, and
stick In regular rows along the top OF the
cake; an hour before dinner pour over it,
as IL lies on the platter or IN u long glass
dish, the wine, then the brandy; make a
custard OF the sugar, yolks and milk;
cook until 1t begins to tnlcken, and while
a 4.