Savannah morning news. [volume] (Savannah) 1868-1887, 1886-05-03
LUNCHEON.
LUNCHEON.
Beet Loaf.
Sardines on Toast.
Cold Bread. Crackers. Cheese.
COcoanut Cake.


Tea.
BEEF LoAF.-Chop very fine or have
your butcher mince two pounds Of coarse
lean beef. Season spicily with pepper,
salt, nutmeg, summer savory, or sweet
marl)ram and cautious sprinkliug Of
minced onions. Beat two eggs lignt and
work up with the mass. Press hard into
"A bowl; ii a saucer or plato Inverted
upon the meat and set in II dripping nan
of boiling water to cook slowly for an
h0ur ana quarter. Lay weight on the
surface when it is done and let 1t get per-
fsctlv cold before turning out. Cut In
perpendicular slices.
SARDINEs ON ToAsT-Take the sar-
dimes nom the box; lay ON soft paper to
absorb the fat, pressing another sheet of
paper on them. Have triGGgles of deli
cately Drowned and buttered toast on
dish; lay n sardjne on each, and garnish
with sliced lemon.
CoCOANUr CAKE.-Two cups Of pre-
pared -four, one heaping cup of powdered
sugar, half a cup of butter. half a cup Of
milk, three eggs, one grated cOcoanut,
m iXed with a cupful OF powdered sugar,
and left TO stand two hours. Rub butter
and sugar to a cream; stir it the beaten
yOlks, the milk, then the frothed whites
and the flour. Bake in jelly cake tins;
the layers and on top.
DINNER.
Lobster ClOwder.
Potato Hilocks. Stewed Tomato.
Indian Meal Pudding.
Fruit. Coffee.
LOBSTER CHOwDER.-Meat of one fine
lobster, picked out from the she'll and cut
into bits, Que quart OF milk, SIX Boston
crackers, split and buttered, one even tea
spoonful OF salt, one scant quarter tea
spoonful OF cayenne, two tablespOOnfuls
OF butter rolled in one of prepared flour;
pinch OF soda in the milk. Scald the
milk and stir in seasoning, butter and
-four; cook one minute; add the lobster
and simmer five minutes. Line tureen
with the roasted and buttered crackers,
dipping each quickly in boiling water
before putting 1t in place, and pour in the
chowder. Send around sliced lemon
with it.
BRAIsED VEAL.-Chop a half pound Of
faJ salt pork fine and put half Of IL In the
bottom of a broad pot ;sprikle with minced
onion, sweet herbs and "A teaspOonful OF
chopped carrot, Lay a breast of veal on
this bed and cover 1t with similar LAYER.
Pour IN carefully q quart OF weak broth, il
you have 1t. II not, cold water; season
with pepper and salt. Fit light lid on
the pot and set where it will cook slowly
very slowly--tor two hours at least.
Now take up the meat rub butter all over
IL and dred.e tnlckly with Drowned four.
Put it into a dripping pan, strain tue
gravy from the pot into this, hot, pouring
IL on the meat, and bake haitian hour in a
good oven, basting every five minutes
with the gravy. Transfer the veal to a not
dish, thcken the gravy in the pau with
Drowned flour, wet with cold water, boil
up and serve in a boat.
POTATO HILLoCks.-Whipb boiled pota
toes light with little butter and milk and
season with salt and pepper. Beat in a
raw egg TO bind the mixture, shape into
small cOnical heaps; set in a creased pan
and as they brown glare with butter. Tue
| oven must be very hot. Slip a cake turner
under each hillOck aud transfer to a hot
! platter.
SrEwED TOMATO. Recipes for cooking
this dish have already appeared in this
series.
INDIAN MEAT PUDDING.-One cup Of
| yellow Indian meal, one quart and a cup,
ful Of milk, three eggs, half a cup OF
| mOlasses, one, generous tablespoonful OF
butter one teaspoonful OF salt, one pint OF
/ boiling water, half teaspoontul each oil
! cinnamon aud mace. Scald the sailed
meat with the water. Heat the milk in a
/ farina kettle, stir in tue scalded meat and
/ boil, stirring often for haf an hour. Beat
! the eggs light, put IN the butter and mo.
lasses stirred together until they are
several shades lighter than at first, add
the spice lastly, the batter from the
farina kettle, beaten In, a little at time
until all the ingredients are thoroughly
incorporated. Grease pudding dish
| pour IN tue mixture and bake, covered
in steady oven, three-quarters OF an hour
Remove the lid and brown. This Is the
genuine, oldfashlOned New England
"lndian" pudding. Eat with sauce, OF
with cream and sugar. IL is very nice.