The morning news. [volume] (Savannah, Ga.) 1887-1900, 1898-11-14

| made therefrom, and no one be aware
that one dish has been robbed to produce
the other. The hearts, necks, scalded and
scraped feet, and the gizzards, if simmer
ed slowly, will give as rich gravy as can
be desired, and the fowls livers are then
left to be treated as follows:
! Simmer the liyers until tender, pound to
| a paste with a small teaspoon of anchovy
sauce, half a teaspoon of butter, a tea
| spoon of beef extract or any rich gravy
without fat, ali worked together with the
yolk of an egg. When smooth add cay
enne pepper and salt 10 taste. Spread this
on neat squares of fried bread dipped In
| batter) garnish with chopped egg and
parsley.
The first touch of cold sharpens the APP
petite to such an extent that the wise
home caterer must bestir herself to provide
dishes of more savory and hearty nature
than the light fiummeries that were popu-
lar during the hot weather. Cheese Is
| literally laid ON the shelf during most of
the summer, in a cooked form, al least,
| but now it may be resinstated, surrounded
with the charm of novelty. On the first
frosty night a delightful surprise either
| for dinner or supper may be made from
| stale bread (Vienna, if possible). Cut slices
| about an inch thick, remove a thin layer
| of crust, cut into rounds with a biscuit
cutter, or cut in squares and make
round space in the center. Drop these
| into deep boiling fat, first dipping them
| into a cup of milk mixed with beaten egg
and salt to taste, tie same as fried bread.
| When brown fill with the following mix
| ture: Melt a tablespoon of butter in
| saucepan and stir in a tablespoon of boil
| ing water; now add the same amount of
! dry bread crumbs, three tablespoons of
| grated cheese, pepper and salt to taste;
| remove from the fire and stir this mix
| ture into a bowl containing a well-beaten
| egg. When ready to serve place the bowi
| and contents in a larger one of boiling
water; still we'll, fill into the cases and
| put all in a hot oven for moment.
Comfortable home caterers know well
that with few exceptions, such as chicken,
| ham, etc, cold meat is peculiarly distaste-
full in cold weather, and can only be made
| acceptable to the family through skill in
serving. When unappetizing bits of meat
| are to be warmed over, therefore, a dainti-
ly made potato pie is too rarely seen on
our tables and needs only to be tested to
become a favoIite
The bits of meat are to be freed from
every trace of fat and gristle, then chop
| ped finely or ground in a machine. Mean
| while the bones and scraps are put over
the fire, covered with cold water, soaked
for an hour after the water becomes tepid,
stewed slowly for another hour and then
| put aside to cool, that all fat may be re-
moved. A bit of onion fried brown add
| ed to this will give color and flavor, and
| 1t should be nicely thickened with brown
| flour If the pie is for luncheon or mid
day dinner these preparations should be
made over night. If there is little good
stock or wee taste of beef extract TO
add to the gravy all this adds savoriness.
| About an hour before dinner the meat
and gravy is to be packed into a baking
dish that is fit to send to table, or the
dish may have a napkin folded about It.
1 For quart dish allow a generous pint
of "flummeried' potato, which is made
| thus: Boil sufficient peeled potatoes in
plenty of unsalted water until they are
tender, without becoming watery, drain,
| return to the saucepan, sprinkle with
salt and toss about over the hot stove
until they are veritable balls of -four
| All this is actually less than a minutes
work. but upon it the fiummery de =
ponds. Now mash mot pound the po-
tatoes, add a tablespoonful of butter
and half a cup "a glib of positively hot
milk, whip with a fork or wire beaten
until it looks white and light. Now see
to 1t that the oven is right and the rest
of the dinner well advanced, then whiD
the whites of one or two eggs until
stiff give a few more turns to the po-
tato while stirring this in, pile on top of
the dish and bake to a nice brown. The
eggs are not a necessity, but if they are
" SDdIe LiOHl d GuStdIu or naYOnnalSe
they make the crust a little more puffy
If extra nourishment is required the
whole of the eggs beaten separately NAV
be used and adds 90 the rich appearance
When making gravy, such as is suggest
ed here, the writer has discovered that
there are several beef extracts of domes-
tic manufacture lin the form of pastel that
cost about half the imported. A 25-cent pot
of this, kept corked and in a cool place,
win last through the summer months for
a small family, and adds wonderfully to
color and flavor of gravies 1t must al
ways, however, be supplementary, as it
needs the flavor of onions and other vege-
tables for good results.
The wholesome and pretty dye extract
ed from spinach together with little home
touch win so improve the ordinary cot
tage cheese that it will truly be transform
ed into an article of quite another color. y
One or more of the five-cent rolls of cheese
are to be pressed through a sieve; it will
fail in delicate flakes, and each ball should
be carefully worked with a large teaspoon
full of soft butter, salt to taste, a dash of
cayenne pepper and a few drops of the
coloring. Roll into small balls, place each
one on the light colored leaf of heart let
tuce with either French or mayonnaise
dressing, and the effect will be cool, pref
ty and appetizing.
Several of these small cheeses worked
over in this same way with either cream
or butter made into one mound and gar
nished with a little parsley, then set away
to cool, is a delightful change eaten with
Thin bread and butter for luncheon or tea
Sandwiches are also very good made with
this improved cheese. Emily Ford.
-s-@-~
Bermuda Grass.
This grass is unquestionabIv the hest