The morning news. [volume] (Savannah, Ga.) 1887-1900, 1889-06-23
DO LIKEWISE.

CHICKEN LIvERS TRUFFLED are just what
the name indicates. in l d tins. Largely used
and highly esteemed for sandwiches.
CURRIED FOWL is in n tins. Prepared
with the best East India currie.
BONED CHICKEN AND BONED TURKEY
are tins of D net. of the cooked breast
meat IN slices, of either fowl. without
any seasoning or splicing whatever
A delicious chicken salad may be made in mo-
ment from the chicken and both being particu-
Larry nice, they can be used in a number of
ways, or eaten cold when taken from the tin,
or for sandwiches they are nice.
WHOLE ROLLED OK TONGUE is one
whole fresh, sugar-cured OK tongue of
the finest quality, skinned, roots re-
moved, cooked. pressed tightly ina roll
or coil and sealed in a tin. Each weigh
about lbs. If properly removed from the tin
II comes out perfectly whole, ready to be
sliced looks very pretty and enticng on the
tablets delicious thing-and keeps as long
after being removed from the tin as any meat
of similar kind would if cooked at home
They do not cost a cent more than tongue of
the same size from the market that you would
prepare at home.
WHOLE BONED HAM is one whole. select,
sugar cured ham, boned, skined, excess of fat
and "hock" cut away, cooked and sealed in q
oln' You simply have to open the tin and re-
move the ham when it is ready to be sliced
After being removed from the Tin, they will
keep as long as would a ham you would cook at
nome The tins vary in weight from to lbs,
according to the size of the ham put in them.
FRANKFURTER SAUSAGE. - Everybody
knows what these are The particular Frank
rafQ 20 +Ia
rich Schmidt, Frankfurt, A NJ, Germany. They
come 4 sausage and sausage, in tin. They
are particularly nice for breakfast, prepared as
follows: Have pot of boiling water ready.
open the tin of sausage and drop them into the
pot of boiling water, let them stay in it to &
minutes and then serve.
IRISH SAUSAGE are put up sausage and 6
co tin. They are small pork sausage about
re Inches long and "a of an inch in diameter
They are made from select Irish pork, and are
put up in Ireland. They may be eaten cold as
soon as taken from the tin but are much nicer
II taken from the tin and dropped into pot of
OF boiling water for 8 minutes and then served
They are also specially nice if takenfrom
the tin, lightly Jried and then served For
breakfast they are simply incompatible.
WHOLE BREASTS OF ENGLISH GROUSE
One breast in tin. These are simply ''kingly. -
II preferred warm, open the tin and turn the
contents into a saucepan for a few minutes,
heating 1t meanwhile, when it will form de-
hcious entree. If desired cold, it is greatly i'm
proved by being placed on ice before being
opened.
CURRIED RABBIT comes in tins of two
pounds net and is put up in England IL is the
finest joints of English rabbits, correctly sea-
soned and curried. Are best served hot. this
way: Put the tin before being opened in a pot
ofboiling water aud let it slowly boil for half
an hour; then open the tin and turn out the
contents, and you have a perfect dist Price.
75c. a tin.
JUDGED HARE.-This is two-pound tin of
the finest joints of English hares, put I'D in
England in the usual jagged style, with the best
port wine Serve it hot, having observed the
directions given above for the curred rabbit,
Price. ST. tin.
GLENCAIRN CAMP PIE.-This is a pound
tin of a combination of the white meat of
chicken with ham and tongue, already sea-
soned and ready to be eaten cold or used for
making sandwiches.
TRUFFLED CAMP PIE is a twopound tin of
the same meats truffled.
GALANTINE OF WILD BOAR'S HEAD, with
PISTACHIo KERNELS, in II pound and one
pound tins.
PATE DIABLE is a combination of chicken.
ham and tongue, devilod and truf1ed, in
1apound tins, the price of which is 95c.
DEVILED STRASBOURG is a combination
of turkey and tongue deviled In 1S-pound tins
at 35c.
JOHN j. REILLY.
Importer and Specialist,
30 Whitaker Street.
Telephone 165.
See information regarding Sardines else