The morning news. [volume] (Savannah, Ga.) 1887-1900, 1893-10-08

author also explains that this is - French"
for the method of cooking, which was
invented by the Hon. Thomas J. Geary.
According to MIR. Geary the beans are
parboiled in strong beef stock and season
ed with patrika, Glove of garlic and an
ounce of lean ham; after two hours of
slow cooking they are put in an earthen
pipkin with more beef stock and baked
slowly all night The success of the
dish hes in the fact that the oftener they
are warmed over the better; add more
stock TO take the place of that which has
evaporated."
No doubt the country will be deluged
with "Haricot Mexicaine a Ia Geary" in
a few months and the inventor of this
recipe win be open to any communica-
tions in praise of his efforts to enlighten
the country on the subject of beans.
The Hon. William II. Hatch has al
ways posed as a plain, unsophisticated
gentleman from Hannibal, Mo, and the
last description of him as he appeared in
his mountain home contained details of
straw hats, homespun trousers and
checked shirts, such as were calculated
to endear him to the heart of his agricul-
tural constituency. Nobody, not even
/ the people who have seen Mr.. Hatch in a
black suit in Washington, ever suspected
that he would be guilty of inventing such
a dish as "Huitres a la Hatch" AS
"Huitres' do not flourish in the country
from which Mr.. Hatch comes, il can rea-
sonably be supposed that Father Bill was
| guilty OF discovering this com biuation
since he met the entertainments of Wash
ington.
OYSTERS A LA HATCH.
The author also explains. so that even
Mr.. Hatch's constituents would be able
to understand him, that "Huitres a la
! Hatch is French also and consists of
"oysters cooked at table in a chatting
dish, seasoned with patrika (perhaps
| patrika is Missouri for. pepper salt and
! bass ale in lieu of milk and served on
toast" This is Hon William H. Hatch S
| own invention. Even the dead are not
| forgotten, and Gen Benjamin F. Butler
/ stands out as a champion of Cape Cod
! The name Of Gen. Buffers recipe
/ isn't poetic, but the ingredients are highly
useful. 1t is called "shrOd" This au-
! thority says "shrod" is goldfish, covered
/ with brine and allowed TO stand over
night, then broiled and buttered"
| Gen. Butler says "shrOd is dish known
| well in Boston. You'll find it on the bills
of fare of good Boston hotels Take a
! small Goldfish, not too thick. clean it
/ thoroughly, open and draw it, split it.
and lay it with the back down. Pour
/ salt and water, prepared brine, over it,
/ and let it lie over night. In the morning
] ufdln ana DfOll. nfSb lace QOWn and then
/ with back down, in plenty of good but
! ter. 1t isn't fresh cod and it isn't salt
! cod. II is shrod."
/ The people who follow General But
/ ler's recipe don't want TO think that all
/ New England, or Cape Cod, rather, lives
on shrod.
! About every newspaper man who ever
/ invaded Washington knows Colonel Bill
| Sterett. Colonel Sterett' s reputa tion has
| always been safe, for he can tell the best
! story man can ask for He can raise a
laugh where one never was heard of be-
fore, but now that he has given to the
world his recipe for ''tenderloin goolaSh a
la Sterett' his right to fame never can be
doubted by anybody who ever attempts
% carry out his directions The author
does not explain this time that this title
Is French Mr.. Suerett is from Texas
which is all the explanation necessary
| The author, however. does say that this
is "a tempting dish which has been in
! vented by that friaudise journalist, Colo
mel Bill Sterett of Galveston, Tex
BILL sTEKErT's DISH.
The recipe is as follows; "Cut into