The morning news. [volume] (Savannah, Ga.) 1887-1900, 1889-08-28

the loosters not broiled too much, and then
"nen they appear il the shells are of a
notified pink color, and not of the brilliant
scarlet hue which distinguishes the crusta-
cean who has met his death in the bubbling
pot, you may feel prepared for a dish fit
Tor the best Of livers. With it have served
| sweet corn. Have it brought to the table
on the ears-not to eat it therefrom, for the
ladies might thereby suffer in gracefulness,
but as guarantee of good faith. Then
you can tell whether it is tender and
| freshly boiled. Have the waiter cut il "not
too close TO the cobn into a hot silver
tureen. Yourself meanwhile prepare a
very generous square Of butter-send away
any niggardly pats-nixed thoroughly
with salt aud black and red Pepper, plenty
of each-and when you have mixed it with
the corn, serve both, and your rise in tie
estimation Of your guests will be rapid
With this course let the champagne appear.
No matter what the brand so that the
liquor is dry and cold. For an informal
dinner l would have no other wine until the
coffee appeared.
DON'T THINK OF A sORBET.
Don't even think of a sorbet. 1t is an in
vention of the sweet loving Russian. 1t
ruins your taste for both food and LIQUOR.
| would suggest next woodcock Broiled
| would say, but many decide for roasted.
TO order it requires nerve. Look the
waiter calmly In the eye as you say, "Cook
the birds ten minutes" He will shrug his
shoulders and elevate his eyebrows as he
answers, ut would be bet-tare in seventeen
minutes. Reply simply, II said ten
minutes. His breast will lose six inches
in circumference, but you will have your
birds right. To be sure, the blood will fol-
low the cut Of the knife, but the ladies,
now convinced of the supremacy of your
knowledge, viii not be Mortified, and they
should smile sweetly aud approximately
when you enlighted them with the intor-
nation that the meat OF the woodcock is
the sweetest of any bird that flies, because
it feeds on nothing but dear, darling little
worms. If you should feel like having
some small buttered bests with this course,
order them, despite the waters look Of
horror.
THE SIMPLE BUT CRUCIAL TEST.
Now comes the salad-the real test of
your proves, yet the simplest dish of all.
A plain lettuce and tomato salad with
French dressing is not bad. But in the
name of all that you hold dear don't let the
waiter prepare the latter. He will give
| you layer of vinegar with a layer of oil
| atop notified with pepper and salt. In eat
| ing nothing is better form than for d host
to prepare the salad dressing at the table.
Surround a soup plate with oil and vinegar
| cruets and salt and red pepper boxes. Into
the plate pour oil-if it is goodwill the
generous hand of new father-in-law. Then
into it p-drop-drop-and only
| by drop let the vinegar fall while you stir
the mixture with kni1e-not a fork. In
this way you will bring about assimilation,
and oil and vinegar will gently mix. Ii
will require a little work, but it is worth it.
How much vinegar? Experience and judg-
ment must tell you. When this task is
completed, sprinkle and mix in plenty Of
salt and lots Of red pepper. Don't be afraid
of the condiment, as the oil will remove its
bite. See that the lettuce and tonai oes are
dry, and then pour over the dressing. Next
watch the admiring glances of at least two
of your three guests.
Now you have a small bit of cheese
Roquefort say-something sweet If the
ladies wish it, small cup of coffee and q
glass of cordial, and you are ready-o1
should be-for the bill. Not much of q
| dinner, to be sure, but delicate and enjoya-
bic, and all the better for having taken SC
| long. Some dishes would not do for another
season, but once you get in the right road
the travelling is easy. When the primer OF
gastronomy is learned even its algebra in
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