Savannah courier. (Savannah, Tenn.) 1885-1979, 1895-03-07
FIREslpE FRAGMENTS.

--Fritters. Beat two eggs, add one
cupful of sweet milk, one pint OF -four,
a little salt and two teaspoonfuls OF
baking powder sifted together. Drop
from the side Of spoon into hot lard.
Serve warm with maple strip. GOOD
Housekeeping. ~
Cheese and Celery Sandwiches
Whip a gill Of thick, sweet cream, and
add enough grated cheese to make a
stiff paste. Spread thin slices of bread
with this, and sprinkle thiclSly with
very finely minced white stalks OF
celery. These must be made just be-
fore serving, and the cheese, which
should be sharp and well favored, must
be freshly grated. Gentle
man.
Batter for Fritters. Beat the yolks
of two eggs until pale, then add tea
cupful of cold water, and by degrees
beat in gradually half pound of flour.
The batter should be of the consistency
of thin cream, so that it should pour
easily from the spoon; therefore, il too
thick, add more water, Let the batter
stand for at least an hour before using.
Leeds Mercury.
Cod la Flamande. the
steaks cut two inches thick; grease the
baking pan and sprinkle the bottom
with chopped onion, parsley, bits OF
butter and bay leaf. Lay the, stehks
on this, brush over the top with the
yolk of an egg, sprinkle with chopped
onion and parsley and pour one table
spoonful of lemon juice to each steak
Bake thirty minutes and serve with
bechamel sauce. Ohio Farmer.
Mutton Pudding We are otter
puzzled to know what to do with the
long bones" of the neck of mutton
Line a basin with nice suet crust
take the meat off the long bones, GU
1t into two-inch lengths, -four an(
season each piece we'll Fill the basir
with the meat, pour some good stool
over, cover with crust and boil slowly
for three hours at least. The Ions
boiling is necessary, SO as to cook thu
skinny parts thoroughly and make
them tender. Home.
Cake Without Eggs. One heapini
tablespoonful lard, one cup sugar
stirred together; add one cup of mill
or water, two even tablespoonful corr
meal (which takes the place of eggs
-four to make the right consistency
Season with any flavor. After all i
well stirred, add two heaping tea
spoonfuls baking powder. Butter ma.
take the place of lard, and when lar'
is used pinch of salt should be added
Farm and Fireside.
! Rye Pancakes.-One cup of ry
flour, one of wheat -four, one-half GU
of molasses, one-half cup of water, one
half teaspoonful of soda and one egg
Pinch of salt Beat the egg, add TIL
flour, put the soda into the warn
water, let it dissolve, add 1t to tn
molasses, pour the whole into the egi
and flour, mix well together; fry in
kettle of boiling lard until thorough.
cooked. Drop from tablespoon whicl
will hold enough to make a pancake O
the right size. See that the lard
boiling before putting the pancakes in
Ladies' Home Journal.
| -Doughnuts never have failed).-
One pint of warm milk, one cupful O
sugar, one beaten egg, one-third cur
full of lard, little salt, one-third of
teaspoonful of soda; yeast lone cake G
common yeast or one-half cake of CON
pressed) Mix at night, using sufiicien
flour to make a sponge. Make tn
sponge thicker if compressed yeast
used. In the morning add flour enoug
to mold; knead thoroughly and let
rise again. Roll and cut into roun
cakes three-fourths of an inch thicl
raise, then turn over on the moldin
board and let them rise on the othe
side. Begin frying before quite ligh
enough or the last fried will be to
light Fry in hot lard, but not so he
as for fried cakes, Good Housekeel
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