Savannah morning news. [volume] (Savannah) 1868-1887, 1886-06-07

wash them and lay in Ice water for fifteen
minutes before sending to the table in a
glass bowl. Send With it a sahd dish
lined with a napkin. Pick the larger
leaves to pieces. and NIL the salad bowl
with them. Gather up the corners of the
napkin, shake it lightly and turn out the
lettuce into the bowl. Season with pepper
salt, sugar, vinegar and oil; toss up well
with salad fork and spoon. and send
around at once. Salad LETT three min
utes in the dressing begins to wilt and
tougher.
CORNMEAL Cur CAKE.-Two even cups
OF white Indian meal, MALT a cup of wheat
flour, four tablespoOnfuls OF powdered
sugar, four beaten eggs, one tablespoon
full OF butter, half teaspconiul of soda.
twice as mucn cream of tartar and one
teaspoontul Of salt sifted with meal aud
flour, 0ne-hnlt teaspoonful mixed mace
and cinnamon, one quart OF boiling milk.
Stir flour, meal, salt, soda, cream tar
tar into the hot milk; heat for fifteen MN
utes in a farina kettle surrounded with
boiling water, stirring all the time; add
the butter, turn ont and heat hard let the
mixture get cold before beating in the
eggs, whipped light with sugar and spice:
stir hard and bake in buttered patty
pans; turn out and eat warm with but.
ter.
DINNER.
White Soup.
Veal and Ham Outlets.
Asparagus.
s-,e,. Young Beets.
Straw berry Tritle.
COFFEE.
WHITE SoUP.-Three pounds of n
''knueklen of veal, bones broken and meat
minced, One-halt cup Of raw nee. three
quarts OF water, two tablespoonus of
butter, rubbed IN -four, aaf an onion
chopped, three eggs, one cup OF milk, two
tablespOOnfuls of minced parsley, salt
and pepper to taste. Put water, meat.
bones ,rice and onion over the lire and boil
very slowly for four hours. strain, pick
out meat and bones and rub the rice
through a fine colauder. Season, return
to the fire, boil up, skim well, and put in
parsley and butter, Heat the milk in
saucepan, pour upon the beaten eggs and
stir into the soup, removing the latter
from he tire as soon as tney are fairly
mixed together.
VEAL AND HAM CUTLETS.-Cut gener-
Gus slices OF cold boiled ham and fry them
IN their own fat, remove 10 Il not chAting
dish and in the same fat; adding little
lard, cook the outlets wh.n you have
beaten them fiat with the broad side of a
Ratchet, sailed and peppered, then dip
them in egg and cracker crumbs. Lay
dish.
AsPARAGUS.-Cut off about an inch of
the woody END of each stalk, tie in bun
dies OF SIX stalks each and boil tender
about thirty minutes, il large, in hot,
sailed water. Have re adv slices of crust
less toast on a hot dish, wet with the
water in which the asparagus was
cooked; lay the stalks on them and pour
drawn butter over all.
YOUNG BEETS.-Cut off the tops. not
too near the root. wash without scraping
or peellng, and cook from forty minutes to
an hour in not. sailed water. Scrape OF
the skins, slice and dish, then cover them
with a dressing made by heating four ia
| blesp00ntuis ot vinegar with a heating ia
bleSpoontul of butter, salt and pepper to
| liking.
STRAWBERRY TRIFLE. ~ One stale
| sponge cake sliced, four eggs, whites and
| y0lls beaten separately, four cups OF
| milk, one cup OF sugar, three pints OF
! fresh strawberries. Scald the milk, beat
| IN the sugar and yOlks and cook until It
| begins TO tbicken, abOuisten minutes. Let
1t get cold. cover the bottom oil a glass
dish with sliced cake, wet with cold Gus
tard and strew with Berries. Sprinkle
with sugar, over with cake, wet this with
custard, more berries, ugared, and so on
until the cake is used up. Pour in all
the custard, beat the whites to merngue
with tablespoonful OF powdered sugar.
and heap on the top OF the dish, sticking a
| few choice berries in the white mound.
| Set on ice until needed. Ii should be eaten
| soon after the berries go in.