The morning news. [volume] (Savannah, Ga.) 1887-1900, 1893-12-17

Inefe Is nothing nicer imam TINS. 10 was
originated years ago by little woman
who believed in practicing all she
preached, and one day she dined the ed
itor OF large daily in her native city.
He was well-fed editor, who knew what
good living was and he was so fascinated
by this dainty that he ordered a column
of epicurean hints for his Sunday edition.
This was the beginning of her long career
as writer on gastronomy. This was
years aud years ago" before the man
editor edited the cooking column with a
scissors in way TO make living epicures
and chefs shudder, and those of past gen
erations turn in their graves.
But TO the outlets: Melt two ounces OF
butter in saucepan, and when il bub-
bles stir in heaping tablespoonful of
| Hour; cook for minute and pour in half
a pint of boiling cream ana half pound
of the flesh of boiled lobster cut in dice
Stir until very hot and take from the fire.
Add the beaten yolks of two eggs, a dash
of cayenne, another of grated nutmeg,
and salt to taste, returning to the fire
long enough to set the eggs Butter
dish and spread on this mixture; when
cold, shape into outlets, dip into crumbs,
then in egg, again in crumbs and fry to a
golden brown in boiling drippings. Dec
crate with parsley and carpets of lemon.
If roast pig graces your Christmas
table very pretty way TO serve the
necessary apple sauce is as follows Sc
lect a number of smooth, rosy, we'll
favored Baldwin pippins; polish them to
the last stage of ruddiness, cut slice OFF
the top and scoop out the inside, leaving
wall of perhaps half an inch, enough to
keep the apple in shape. Make a nice
apple sauce seasoning, flavOring it APP
peuizingly, and fill the followed apples
with 1t. Insert the stem of an apple or
any bit of twig by way of stem, and
Cd 70 1t.l,
or like sor5et on dOyley laid on a pretty
plate Very finely minced orange rind is
a deligh tful fiavoring for apple sauce.
A pretty substitute for the ordinary
cranberry or other Jelly is made from
ounces. Core, pare and halve mum Der;
cook until tender in syrup made by boil
| ing a cup of sugar in a pint of water; Law
on dish that can go in the oven and pour
over little of the syrup just enough TO
| glaze them set in the oven until a golden
| brown. Meanwhile cook the skins and
cores until tender in very little water:
squeeze through a jelly bag and add to
| the syrup in which the ounces were
cooked, allowing measure for measure of
sugar; boil fifteen minutes. Then trans
| fer the ounces TO the dish in which they
are to go to the table, and pour over this
| the Jelly which is OF a beautiful pink
color. The individual and delicious favor
| of the ounce makes this very accepta-
BILE accompaniment to any kind of poultry
or game.
For small Christmas dinner pair of
tender ducklings may be substituted for
the regulation turkey. A very tasteful
dressing is made by mixing a minced
| onion that has been fried in butter with
| two cupfuls of crumbs, n tablespoonful of
butter and half a cupful of thick stewed
tomatoes. Season highly. Basic every
few minutes and roast rare. Skim the
| fat from the gravy in the pan, add the
stewed giblets and thicken and season.
A tart, jelly-like currant or plum, or spiced
plums should accompany il.
Mushroom pates are one of those de-
| lightful little entrees which You must
only indulge in il you are blest with a
good digestion. You can order the small
pate shells at any fancy bakery. To
make the filling, cut small the contents
of can of mushrooms or pint OF fresh:
simmer for ten minutes in broth, pre-
| ferablY chicken season with salt and
pepper; add gill of rich cream. and
| thicken with -four wet with cold water.
A bit of cayenne orpaprika adds the re-
quisite flavor
BY the way speaking of paprika or
Hungarian red pepper, it would be well If
| before the holidays, You should make
| Thomas j. Murray, the renowned caterer
and writer on gastronomy, asserts that
Americans would be less dyspeptic race
il they would use this article freely.
You can, by paying little attention to
| it. make your salad a delightful little sur
prise At the south and in San Francisco
YOU can have fresh ripe tomatoes with
| out being a millionaire. Skin these, one
for each person, by quick bath in boil
ing water; hold for ali instant under cold
water and the skin will peel of easily;
| remove the centers and set the shells in
| the ice box until you are ready to serve
when they should be filed with celery cut
in dice and mixed with seasoning and
mayonnaise Set each tomato in little
nest of three or four inner leaves of let
tuce and put a small spoonful of thick
mayonnaise on top. Tomatoes are nice
prepared In the same way with crosses
instead Of celery. A celery mayonnaise
is an excellent salad. If your menage is
a modest one and you cannot compass a
| sorbet. substitute shaddocks Cut
| through each one in half crosswise, sever
ing it not from pole to pole, bat at the
equator if l may be allowed this
| illustration. This will make it easy for
you. with small silver spoon, to extract
all the seeds. Be careful 10 do this thor
oughly. Now you may treat them in any
one of the ways mentioned below
Fill the seed vessels with sifted, pow
dered sugar and set on the ice until very
cold.
Scrape out the pulp carefully and mix
that of each half orange with table
spoonful of sugar and one OF claret re-
turn it TO the shell and chill thoroughly.
Or, mix the pulp with powdered sugar,
sherry and few drops of curacao. Set
ting aside my prohibition principles, the
first way of serving is my favorite.
Shaddocks are very healthful, and at
the season or in the localities where they
can be obtained cheaply, one would do
well TO use them largely. They make an
excellent first course for breakfast or
| lunch, or midway course for dinner.
Pumpkin and mince pies are too heavy
a dessert for a holiday feast, although the
! habit of serving them may have so strong
a hold upon US that we may feel it neces-
| sary TO offer them.
a Nesselrode or any kind of frozen
| pudding is far more attempting.
! A very delicate dessert which anyone
! possessing freezer can make, requires
! that one quart of milk shall be brought
| TO a boil, when teaspoonful OF arrowroot
wet with milk must be stirred in: pour
| this over the well beaten yolks of six
eggs and stir till smooth add any kind
| Of preserved or branded fruits cut in
bits; bits of citron and orange peel stoned
raisins, bits of fruit cake, some candied
fruits cut small-at least pint in all
| and sweeten to taste; add half glass Of
| sherry wine and a spoonful of brandy and