The morning news. [volume] (Savannah, Ga.) 1887-1900, 1891-03-01

or one of white china baking shells num-
Der of entrees are easily prepared and
served Almost any kind Of cold cooked
fish may be minced, mixed with an equal
/ quantity Of bread crumbs, moistened WITH
cream or milk, and highly seasoned Fill
the shells with the mixture, sprinkle the
tops thickly with fine cracker crumbs and
bake until brown. Salmon done in this is
particularly good and pretty. Pass sliced
lemon with it ScalloPed oysters. deviled
clans iand dsviled HOLSTERS may all be
served in this way, and made available as
entrees.
Fish Croqusttes-Have q pint of cold
! boiled fish picked fine. Bring half pint
of milk to boil, thicken it with two
tablespoonfuls Of -four rubbed smooth with
tablespoonful of butter and stir till it is
perfectly smooth Remove from the fire,
add the fish, and season with teasDoonfuI
of chopped parsley and pepper and salt to
| taste. When the mixture is cold and firm,
mold it into balls or cylinders, dip in egg
or cracker crumbs, and fry. Serve with
peas This quantity will make twelve large
or eighteen small croquettes.
Oyster Croquettes- Bring a solid pint of
| oysters to a BOIL in their own liquid. Re-
move them from the fire, and cut each
| oyster into three pieces. Proceed as in the
| foregoing rule, using half oyster liquor and
half milk instead of plain milk, and flavor
ing with few drops OF onion juice and
pepper and salt.
Macaroni Croquettes- a third of q
package of macaroni in sailed boiling water
| twenty minutes and cut it into quarter-inch
| lengths. Melt In small saucepan a table
| SPOONFUL OF butter, add tablespoonful of
| Hour and cook q minute and add a cup and
a half of milk. two tablespoo ufuls of grated
cheese, salt and pepper. Cook two minutes,
stirring constantly. Remove from the fire
and add the beaten yolk of an egg Cook
1 a mir rfa httf do lat hpf1 ~, he
macaroni and spread the mixture in q butt
/ tered pan. When it is cold shape into Gro
| quettes with a knife and a spoon, dip in
| cracker crumbs, in beaten egg and in
cracker crumbs again and fry.
LOBSTER Cutlets-Chop the meat of lob
ster fine and stir 1t into the dressing given
| for fish croquettes. Shape when cold into
outlets, dip in bread and egg crumbs and
| fry. Before serving stick claw in each
| outlet. Pour cream sauce over them.
Volauvent of Salmon-Make a sheet of
| rich puff paste, and cut from it a number
| Of circles four inches in diameter and the
same number of beart-shaped pieces an inch
and half in diameter. Surround such
! circle with a lift OF pastry and bake circles
and hearts in a hot oven. Pick the contents
of can OF salmon to pieces, rejecting skin
and bone and draining of the oil. Mix with
it two tablespoonfuls of cream, a few drops
| onion juice and teaspoonful of chopped
| parsley. Salt it to taste and cook Eve min
utes. Fill the pastry shells with the MKT
ure and lay heart on each one Set in the
oven till thoroughly heated, about twenty
minutes. Oysters heated in cream sauce
may be substituted for the salmon
For salad at dinner lettuce with sim
| pie French dressing of two tablespoonfuls of
oil to enc of vinegar is better than anything
| else, and in city markets is always attain.
| able. Celery, cabbage and canned aspar-
l fiVeaa nj AatiO
salad. They are best with a mayonnaise
| dressing. Water cress may have French
| dressing, but it is often eaten with salt
| alone. Some brands of tomatoes are so
selidly packed that If carefully opened they
may be taken out whole. Lay each In
bed OF crisp lettuce leaves and put large
| spoonful Of mayonnaise in the hollow place
at the top. Potato salad is too lndigestible
| to be eaten at night, and should be relegated
| to the luuch table. Thia bread and butter
is a good accompaniment of the salad
| course, and cheese is often passed with it.
| Cheese waters are very good with a salad
especially with lettuce. Whatever the salad
be it never should be forgotten that it
should be vegetable one. Any other is a
| solecism at dinner.
| Jardiniere Salad-Cut cold boiled string
| beans, carrots and beets into small pieces.
| Add some peas and arrange them in
! mound upon bed of lettuce, moiste ning
them slightly with vinegar. Just before
| serving, cover them with half pint of
4 mayonnaise dressing.
Cheese Wafers-Rub a tablespoonful of
| butter to a cream and stir in two table
| spoonfuls of grated English cheese. Spread
| this mixture on thin water crackers New
| port waters or zephyrettes; or if you can
not get thin crackers, split the thicker ones.
Keep them in hot oven till they are deli
| cate brown.
| What our English friends call sweets are
the strong point-of an American cuisine.
| The doctors would undoubtedly say that
| the very best way in which some of US
could keep Lent would be to abjure desserts
altogether. But as such self-denial would
probably be beyond the zeal Of most Of us,
| I shall close this article with few receipts
| for puddings, pleading in their behalf that
they are at least more harmless than the
| traditional pie.
Caramel Custard-A quart Of milk,
scant teapoonfuls of salt, five eggs, five des-
| sert-spoonsful of sugar and teaspoonful Of
vanilla Bake in moderate oven, in but
| tered dish, set in a pail of boiling water,
until trying it with a spoon you find it firm
| in the center. When quite cold run knife
| around the edge and turn the custard out
| into a shallow dish. Pour the sauce around
| it. Foo the sauce stir cupful of sugar
| over the fire until it is brown but not burnt
| Add cup Of boiling water aad cook slowly
I ulucel ullUutSSs OOOi III DeLOTe
Cabinet Pudding-Fill buttere1 mol d
wi n alternate layers of bread crimbs and
raisIns aud citrons. Poar over this a
custard of pint Of milk, two eggs, three
tablespoonful of sugar and little salt
Flavor with vanilla. Let the pudding
stand an hour and only steam it three
quarters of an hour. Eat it hot with hard
sauce
Jonquil Blanc Mange-Boll a quart Of
milk with teaspoonful Of salt and four
tablespoonfuls of sugar. Soak half a box
of gelatine an hour in teacup f milk, and
when the milk boils stir it in. When it is
dissolved add the yolks Of four eggs. Flavor
W tn vanilla. pour into a mold wet with
cold water and set it away to harden. Serve
with whipped cream heaped around it.
Coffee Jelly-Soak naf box Of gelatine
half an hour in a cup of cold water. Have
a quart Of clear strong coffee boiling hot,
add the soaked gelatine and cup Of sugar,
stir until the gelstine is dissolved and strain
through flannel bag into "a mold. Serve
ar