The morning news. [volume] (Savannah, Ga.) 1887-1900, 1898-09-26
some Autumn REGIMES.

Between seasons, while different fruits
or vegetables are going off and the next
variety coming in, there is week now
and again during which family catering
becomes a puzzling matter. 1t would be
little short of a crime to dream of opening
any of the cans of early fruit that already
make such a goody show in the store
room and yet that autocrat of all auto
Gratis, the family, must have fruit The
very mention of the dried sort in the
summer or autumn is met with disappro-
val but the wise housekeeper will keep
her own council and send 20 table one of
the most attractive desserts, or dish for
high tea, imaginable.
Make delicate blanc mango by soaking
a seant half box of gelatine for five min
utes in a cup (half a pinD of cold milk +;
meanwhile the remainder of the quart is
coming to boiling point in the double
boiler with half a cup of sugar and a
pinch of salt dissolved therein, stir this
into the soaked gelatine flavor with va
nilla, turn into a mould, put in a cold
place over night or all day to set. When
the blanc mango is turned out pour
around 1t a fruit sauce made by washing
a pint of dried cherries, soaking them over
night in a pint and half of cold water.
In the morning simmeting them in the
same water until tender, then strain,
pressing the fruit well sweeten aud thick
en- with little corn starch. This makes a
rich red SYRUP and is an excellent foun-
dation to help Out other fruits. Gelatne
jelly made with this juice is good, both
in taste and appearance.
Mock Oyster Fritters-While sweet corn
Is tender and juicy it is excellent in fritz
tiers aud as they maybe. whipped up in a
Nhabt "A - fcr rtesnt
luncheon or tea, particularly on a wet
day Crate the corn from six large ears,
after grating, wiring the milk from the
cob by means of a strip of cheese CLOTH
Mix up half a teaspOOnful of flour with
a little of this milk, mix together, season
to taste with salt and white pepper, add
the well beaten yollz of three eggs and
just before dropping by the spoonful into
deep boiling fat stir in the stiffened
whites These may be served instead of
meat.
Peach Fritters-Choose thoroughly ripe
peaches, peel, cut in halves, sprinkle with
sugar and little sherry, allow to stand
for an hour, turning them at the end of
half the time. Make a batter thus: Put a
cup of floor in a bowl and mix gradually
10 a smooth paste with cup of cold wa
ter to which has been added the well beat
ten yolk of two eggs. Beat brlskly and if
the mixture is any thicker than ordinary
cream add a little more water as a thick
batter never produces delicate frtters.
Now stir in quarter of a teaspoonful of
salt ana a teaspoonful of olive oil, at the
last stir In the stiffened whites of the eggs
aud never fan to stand in cool place Con
the ice If possible) for two hours. If the
peaches have moi absorbed the syrup,
drain, dip in the batter and cook to a gol-
den brown in deep boiling fat
Cheap Fillets-How a rump steak may
be converted into tender and delicious
fillet. Cut a rulnp steak into slices the
shape of a small outlet half an inch thick
and of uniform size. Melt two or three la
blespoonfuls of butter in a nat dish, lay the
filgets on this and keep in warm place
for two hours, then remove and sprinkle
with pepper and salt to taste. Have ready
a very hot frying pan with just enough
butter therein to prevent burning and cook
the illets until nicely Drowned, turning Of
ten. Stir tablespoonful of flour into the
same amount Of boiling butter, when
smooth add by degrees two cupfuls OF
stock which has been colored with slices
of onions Drowned IN butter. when this is
a smooth sauce add twenty button mush-
rooms neatly trimmed and simmer until
tender (about ten rninutes), Add the juice
of half lemon. Put the mushrooms In the
center OF the hot dish with the fillet sur
rounding them, pour the sauce over and
serve. Emily Ford.