The morning news. [volume] (Savannah, Ga.) 1887-1900, 1896-09-13

statesman that has been in Washington
the last four years.
This gingerbread is made of buttermnk,
molasses and soda. 1t is made of butter,
of nutmeg and cinnamon, and when it is
| baked 1t is deep brown with a sticky
top. But the white house chef knows a
thing or two about gingerbreads. Five
| minutes before ii is done the pan is drawn
to the front of the oven, and all over the
top is laid a decoration of nuts Eau sea-
SON." In September the first walnuts are
| opened and halved and laid over the top.
| Later the butternuts come Always a diff
ferent kind of nuts This is ideal ginger
bread, and is eaten for the nuts, after you
get tired of the gingerbread.
Senator Hill. far away from Washington
most of the year, has a dish as unlike a
! sweet as possible. but a standing favorite
of his at morning, luncheon and night 1t
| is a kidney omelet and the Senator first
tasted it at Normandie-b y-the-Sea, where
he summers, and he has had it ever since.
1t is his Sunday morning regular"
1t is made by chopping a boiled lamb
kidney to bits. 1t is then stirred in some
| lightly beaten eggs and fried a minute in
an omelet pan. 1t comes out a beautiful
yellow omelet, with the sauce from the
boiled kidney dripping over It, and the
chopped kidney peeping out at the sides.
| Senator Hill takes this with his toast
mornings.
Mr.. Harrison has peach pudding which
he dearly loves. 1t might be called a short
cake, if 1t were ever SO little different.
For many years Mrs. Harrison made it
with peaches from the garden" 1t
has for basis very nice plain cake,
rich and light, and only an inch thick.
| The cake is split when cold and between
the layers there are peaches sliced. on
| top the peaches are quartered and pressed
into the cake. The late Mrs. Dimmiek
now makes it to perfection. She learned
the secret from Mrs. Harrison.
The sauce for this is pudding sauce,
| hot and spicy. If you cream a little but
| ter and flour together and stir them into
boiling water, and afterwards add brandy
''to TASTE" and sprinkle nutmeg on top
until it looks pretty, then you will have
this pudding sauce. Pour It on and you
will have Mr.. Harrison's famous peach
pudding
Mr.. Mckinley likes a mince meat made
by Mrs. Mckinley. She got 1t from an old
aunty cook in Washington. There is a
deal of chopped lean beef in It, stewed very
tender, and the same quantity of chopped
apples, AS the pies are to be eaten cold, for
| Mr.. Mckinley does not believe in hot
pastry, there is pound of melted butter
stirred into the beef and apples. Six times
as much Of the beef and apples as there
is butter-one to six, as 1t werei The juice
of three lemons three pounds of brown
sugar, three pounds each of currants and
raisins, and two gallons of sweet cider
make this mince pie connection about
right If brought up to taste with cinna-
mon. nutmeg and citron chopped small.
This mince pie Is not intended to be
kept over two weeks. 1t is not very
highly spiced, and is the kind you can
eat a whole pie of without hurting
yourself. In the Mckinley family a row
| of them stands on the kitchen table
every Saturday waiting for the master
! to cut the first slice.
The Bryan family are not very fond of
cooking. They live we'll, but the father
and mother being such earnest person.
ages, have schooled themselves and
/ taught their children to accept all good
4 food as a bountiful gift, not to ask for
| better Nevertheless there are delicacies
served up in the Bryan family to the
delectation of all. One of these is a cher
ry pudding, which is always called Cher
ry pudding though 1t may have cur
rants or raspberries or peaches in its
depths
To make this Mrs Bryan-for she does
it herself-sifts twice as much flou. into
bowl as there is chopped suet. She salts
it all nicely, and vets 1t up with enough
water to roll out well.
When II Hes fiat upon the board the
children and Mrs. Bryan spread 1t with
pited cherries. laying them on thickly and
"A SDFlnklc0
them and very little powdered sugar
Carefully then. as though handling crack
ed eggs, the pudding is rolled up round
and smooth. A big Toured cloth is laid
upon the table and the pudding is tied
into 1t until 1t resembles big white leath-
er football. A steaming pot of water re-
ceives the precious burden for two hours
and when II comes out Mr.. Bryan and the
children cut It up into equal portions for
the family luncheon. This Is one OF the
few delicacies these wisely brought up
children are allowed. Mrs. Bryan when
helping an overworked farmers wife
learned the recipe.
Mrs. Bland makes salad from herown
garden which is declared by those who
have tasted it to be the finest that ever
graced a table with the roast. II lies upon
platter and the rim is a row Of tiny
white lettuce leaves. Holding them in
place arc small slices of tomatoes with
tender seeds. Inside lie the tiny circles Of
fresh cucumbers, and peeping out are the
other ingredients. There are little SEMI
circles of sliced celery, little cubes of
boiled beets and minced olive: and over
the top is poured a French dressing
This is like Sidney Smiths dressing-a
mlser for the OIL a spendthrift for the
vinegar, "of sleeping mustard single
spoon" pepper and salt, with mailman
TO stir them all together. Great men Wis
iting the Bland family like to make a
course Of this salad. lingering over Il Of
a hot night until the dusk fills the room.
To a Frenchman 1t would be n meal II
washed down with red wine and aided by
a twist of French bread. And to the Bland
children 1t Is almost as much.
The Lannon'S have many old-fashioned
dishes. for Mrs. Lamont learned house,
wifcry I'm the old Dutch part of New York
state. One OF these is a bread pudding
with raisins. and over the top the whipped
white of eggs This, dotted with jelly.
makes a pudding which the English call
Queen pudding" but which here fol-
lowing Martha Washlngton's example, we
call a cabinet pudding"