The morning news. [volume] (Savannah, Ga.) 1887-1900, 1899-03-05
some Lenten Reciner.

LChNCh hGCApeSs
Swiss Eggs-This is a very popular
breakfast dish. Line a deep plate with
thin slices of cheese. Mix one cup of milk
and one teaspoonful of mustard and dust
of red pepper. Pour half this mixture
over the cheese, break in as many eggs
as are needed, pour the remaining mixture
over them, and bake ten minutes.
Fish Pudding-Take about one pound
of any fish, from which the skin and bone
have been removed. Chop three ounces
of suet very finely, with three ounces of
bread crumbs. Pound the fish well in
mortar, chop it very fine, then mix it well
with the suet and crumbs, two table
spoonfuls of chopped parsley, two table,
spoonfuls of salt and a half teaspoonful
of pepper. Beat up two eggs with half
pint of milk, and add this to the other
ingredients. Put the mixture into thick
ly creased basin, cover with a piece of
creased paper, and steam for one hour.
Turn il out, and serve with egg sauce.
Shrmps With Rice.-Shell one pint Of
fresh shrimps, or the canned. Put one
ounce of butter In a pan, when melted
stir into it one ounce of flour, add half a
pint of milk and stir till it boils. Season
with lemon juice salt, and cayenne-some
people like a little mace. Then put in the
shrimps and make very hot. See that a
dish is nicely heated. and arrange round
it thick border of rice boiled in the same
way as for curry. Pour the shrimp mix
ture into the middle. Serve with this dish
neat little rolls of bread and butter
Sardines Up to Date-Required: Some
sardines (six or eighO, half an ounce Of
butter, onion a little white sauce, an
ounce of grated Parmesan, an ounce Of
anchovy butter wiz: anchovy essence
mixed with little butter), toasted bread,
bread crumbs, seasoning.
Trim off the tails of the sardines, peel
and chop the onion finely, put them in
small saucepan with enough water TO COW
er them; boil up quickly; strain, add the
butter, and cook for few minutes; add
the sauce and the cheese. Cut the toast
into pieces a little larger than the sar-
dimes, spread with anchovy butter, place
a sardine on each piece of toast spread
thickly with the sauce, season with pep
per and cayenne; sprinkle over with soma
bread crumbs put in a hot oven for
few minutes till warm through. Serve very
hot.
Smells In Batter.-Place the fish in
liquor composed of white wine vinegar, oil,
sliced onion, grated lemon peel and cay
enne for an hour or two before they are
cooked. Drain them on blotting paper for
a few minutes, and then dip them into
light frying batter, and cook at once in
bath of boiling fat. Send to the table gar
nished with fried parsley. For the batter,
melt one ounce of butter in half pint
of warm milk and water, mixed in equal
proportions, season with a little salt and
cayenne, and when the liquid is tepid add
by degrees stirring all the time, half a
pound of dry sifted -four and work until
it is perfectly smooth; then put into
cool larder for an hour or two, and the
last thing before using mix In lightly the
whites of Kwo eggs which have been whlsA-
ed to stiff froth.
Scotch Woodcock-One tablespoon butter,
1 tablespoon flour, 1 pint of milk, table
spoonful anchovy paste. hard boiled
eggs coarse chopped. Melt butter and STIR
in flour; add milk. cook until 1t is, thick
ened, add paste and eggs. Season with very
little salt and a dash of red pepper Serve
on toast.
Salmon in a Mould.-One can salmon,
eggs Cbeaten), 4 tablespoons melted butter,
half cup bread crumbs. pepper, salt anu
parsley to taste. Rub butter in salmon,
put crumbs in egg, mix all together ana
season. Then put in buttered mould ana
steam one hour.
Sauce for same: One cup hot milk thick
ened with 1 tablespoon corn-starch; all /
tablespoon butter, the liquor from salmon,
one egg, one spoon tomato catsup Put
egg in last and carefully.
A FaVorite Dish of the Vegetarian
Stewed Cabbage-Iiaving washed the CAP
bage thoroughly, shred it as for pickilus'
and place 1t in a saucepan with suftlclen'
cold water to cover it. parboil, and STRAIN
off nearly all the water Next peel core
and quarter four good-sized apples ana
add to the cabbage, with one ounce OF pul-
ter, little salt, pepper and a few cloves
Stew an together until tender then STRAIN
and add to the liquor thickening or pu'
ter and flour, and a tablespoonful or two OIL
vinegar according to taste. Return the eau
bage to the saucepan to heat through again
and serve very hot.
A Good Menu for Lent-Mixed PURGE
Make like an ordinary vegetable puree'
but use as great a variety of vegetables
as possible, and add few split peas OF
beans. Egg Patties or Egg Croutes-Haru-
boiled eggs cut up and mixed with wen
favored white sauce, and served either ~
pastry cases or in little cases made out OIL
crumbs of bread and fried in boiling ia'
Fish Toad in The Hole"-Flakes of some
substantial fish, such as cod. arranged III
a pie dish with shrimp or savory sauce
Cover with a good batter and bake. serve
with this fried Jerusalem artichokes, par
boiled eggcd and predetermined, ana trleu
in boiling fat-and showed potatoes. stew
ed Figs and Whipped Cream--Serve each
fig in neatly cut piece of sponge CAKE
with whipped cream on the top. CHEESE
Omelette-A plain omelette with cheeSe
navoring. AIarion Depe"'