The morning news. [volume] (Savannah, Ga.) 1887-1900, 1899-02-26
APPETIzING LENTEN DISHES.
Suggestions for Cooking Eggs, spin
ach. Onions, Rice and brussels
SDrOufs

Suggestions Tor COOKING EGESs SPIN
nch. Onions. Rice and brussels
Sprouts.
Spinach d "a ACKNOWLEDGEMENTS
Two pounds of spinach, one pound of po-
tatoes. one pint of tomato sauce, half a
PIN Of fresh or timed peas.
Wash. peel and cut the potatoes IN
ha.re- highways. Put them on bak-
in, tia lu The oven first Of all putting a
pivce Of GOOD beef dripping about the size
of 3 walnut on Inc top of each. Bake them
ill SET and a nice brown. Next take the
eptnach. pick off all The stalks, and SEE
thar TO rubbish or weeds are with H. Put
il ali fato a arge pan of water and wash
and rlose until il IS entirely free from srlt
Take large saucepan. put into 1t man
. p,ut of water one tablespoon OF SAT-
a tinv bt of soda and the spinach. Press
q wel down with a wooden spoon bOl,
quickly: stir now and then TO see that ~
is n0i sticking. Cook about Ten minutes
Drain 10 Into a colander press Well' cuoP
"a finely. Melt Two ounces of butter IA
Saucepan. put in the spinach; see th@t IT
is seasoned enough. aud that 1t Is NOR
ouehlv hot Arrange ID in straight heap
down th,. center Of hot dish. Down ire
middle Of the spinach place the paAeu Po-
tahJes each piece overlapping the previous
one Pour round the tomato sauce ana
put the peas ian four heaps round the d'sh'
Ground Rice Pancakes-MiX two ounces
of ground rice with Two ounces OF hour
mix smoothly with two eggs ana nan a
mint of mix Keep the batter very smooin
and heat il well. Grease a small frying
nan we'll pour in about teaspoohIui OF
the batter; run it quickly over The bottom
of the pan. and fry golden brown on Dom
sides Spread with some nice Jam, anu
roll up; repeat until the batter is USED up
Brussels Sprout Frtters-This is a capl-
tai way of using up any cold sprouts yon
have Select about half a pound OF neat
unbroken ones, and Trim off any loose
edges. Season lightly with salt and pep
per and a few drops of good vinegar. haVe
ready some frying batter made as below
and a pan with plenty of not Fat IN H.
When a very faint smoke is seen risinS
from the fat, lift one of the sprouts on a
skewer dip il in the batter drop 1t gently
into the fat Fry it a minute or Two un
q pretty golden brown. Lift out, drain on
Daper Do all the sprouts in the same way,
keeping the first ones hot Arrange the
frjtters in a pile, and garnish with fried
parsley OF course freshly boiled sprouts
may be served In the same way.
Frying Batter.-Mix a quarter teaspoon
full of salt with a quarter of pound OF
-four. Stir to 1t smoothly a quarter of
pint Of tepid water to which you have
added one tablespoonful of oil or melted
butter. Beat very stif1y the white of one
egg, or, perhaps. two, and add lightly a
the last to the batter.
onion Rarebit.-Boil a large Spanish
onion until very soft drain and chop 1t,
and return II to the saucepan with a little
milk. a morsel of butter, tablespoonful
or two of grated cheese, salt and pepper,
a pinch of grated nutmeg, and enough
mustard to give piquancy stir until not,
then serve on toast after the manner of
the ordinary cheese rarebit. The precise
proportions cannot be given-one must be
guided by the size of the onion, but the
mixture should be soft enough to spread
easily over the toast
Charlotte Eggs-Take a fiat fireproof
dish suitable for eggs, and grease IL lib
erally with butter on this lay some very
thin slices of bread Cover the bread with
thin slices of soft, mild cheese, scatter
a few finely powdered herbs with pepper
and salt over all. Then break some eggs
and drop very carefully, side by side, on
the cheese till all underneath is covered
Put the dish on the stove and let it's con
tents cook steadily till the eggs are quite
set
Eggs a la Bonnie Cuisniere.-Required
Four hard boiled eggs, an ounce and a
half of butter, half an ounce of anchovy
paste, nail teaSpoontul OF chutney, a
tablespoonful of cooked spinach, some
small rounds of bread. Cut the eggs in
half .crossways, scoop out the yolks; pound
them in a mortar with the butter, the an
chovy paste, a pinch of curry powder and
the chutney. Fill the whites of the eggs
with this. Have ready some rounds of
bread; fry them q golden brown. ard
when cold, spread with the remainder of
the mixture; place half an egg in the
-
with the butter, run through a wire sieve
and garnish the slices of bread with II.
Serve cold Marion Depew