Savannah courier. (Savannah, Tenn.) 1885-1979, 1895-03-14
! AousEAoln eReWrIEs.

Diced Turnips:-Pare, slice, cut In
dice on inch square, boil in as. ittie
sailed water as possible, and ada one
tablespoon of sugar 20. quart OF
turnip. When boiled dry, add few
spoonfuls OF sweet cream and beaten
egg. "a Orange Judd Farmer y
"A home .massageiss Suggested that
rs ma fraged by beating the bodySwit
strong elastic blows from head 10 foot
with rubber bali OF medium hard
mess that is attached TO piece OF rope
of sufficient length to allow the ball to
rebound. nj.
Y-CarawaS Coolies. One cupful of
butter, two cupfuls OF sugar, one-half
cupful of milk, one egg, one teaspoon
full of soda, two teaspoonfuls of cara
way seeds. Cream the butter and SUI
gar, add the milk, the beaten egg, the
soda thoroughly dissolved in water)
and the seeds then stir In flour enough
to roll out Good Housekeeping,
Sauce Hollandaise. Cream four la
blespoonful of butter; add the yolks of
two eggs, one at a time, beat until well
mixed; then add the juice of one-half
of lemon, one,half of teaspoopful
Of salt and one-fourth teaspoonful of
white pepper; mix well. When ready
TO, serve put over hot, water, stirring
all the time, and cook until it thckens.
Serve at once. Ohio Farmer.
Pancakes Take half pint of
milk and mix with it as much flour as
will be required to make a thin batter.
Then add two welt Beaten eggs and
beat for five minutes; stand the batter
aside for an hour before using. Melt
"a piece of butter the size of cob nut
in frying-pan, and as soon as it is
melted pour in spoonful of batter AZ
soon as it is set turn and fry on the
other side, then roll and place on a. hot
dish until the other pancakes arc fin
ished Leeds Mercury.
Chicken and Ham Outlets -Anoth-
err dainty and savory dish prepared
from chicken requires the breast, which
may be from young fowl, stewed in
stock, and the bones and trimmings,
legs, etc, are in that case returned to
the kettle and simmered for two hours
after removing the breast. This rich
foundation for sauces and meat jellies
may seem to many good plain cooks an
unnecessary extravaganza, but it is
the grand" sauces which go far to
make "Delmonico cooking" and 1t is
| for such cooking that the expert chef
commands a magnificent salary. -
Country Gentleman. -,
| Rabbit Fricassee with Curry.
lect a fat young wild rabbit, Skin and
remove the head and neck. Split it
down the back, and cut it into conyeni-
ent pieces. Soak in sailed. water half
an hour. Season with salt and pep
per, dredge with -four, and brown
slightly in hot butter. Putthe meat
into stewpan. In the fat left In a
saucepan put one sliced onion and cook
until slightly discolored. Mix two
teaspoonfuls of curry powder, one. tea
spoonful of sugar, and one heaping
tablespoonful of -four, and brown
them in butter. Add slowly one pint
of water, one cup of strained tomato
six raisins, seeded, one cup of chopped
sour apple, dash of cayenne and salt
to taste. Turn this sauce over the
rabbit and let it simmer until the flesh
is. very tender. When ready to serve
odd one cup of hot milk,ahd quarter
of cup ef-chopped olives slIave%eady
one cup of rice, cooked in boiling wa
ter until soft, turn the rabbit. into q
platter and pile the rice around the
| edge.-Prairie Farmer.