The morning news. [volume] (Savannah, Ga.) 1887-1900, 1900-03-04

Curried Oysters.-Melt two ounces of
butter i'm a saucepan blend with It
tablespoonful of curry powder, a desert
spoonful of flour and fry TN brown, stir
ring all the time Add the liquor from
tin of oysters q squeeze of lemon juice,
and little milk. Stir the sauce while
1t boils up. Set the oysters in Il ana
let them slowly hea. through. Serve with
border of boiled rice.
Baked Mackerel and Pota toes. Clean a
good-sized mackerel and mn with stuffns
made os follows Two ounces of bread
crumbs. one ounce of chopped suet des-
sert spoonful of chopped parsley and
teaspoonful of thyme. Mix the stuffing
with the milk, and season with pepper
and salt, Sew up the fish, put the tail
through where the eyes were. fasten with
a skewer. Grease a baking tin with drip
ping and place the fish on It, Have some
par-boied potatoes ready; cut each in half
and arrange round the fish. Put some
small pieces of dripping over the fish and
potatoes and bake In good steady oven
for half an hour; basic frequently. Serve
with some good brown gravy.
Lobster Cake.-Required, half a pound
of lobster Qresh or canned, weighed with
out any shell; two raw eggs half an
ounce of butter half pint of milk. pep
per and salt
If using canned flesh. after opening the
can drain off all the liquod and mince
the required weight very finely. Use any
stale piece of bread for the crumbs. and
wash and finely chop the parsley.
Put into a small clean saucepan the but
ter and milk, and put II on the fire with
out the lid and let II boil as II does so,
add the crumbs, and STIR il over the fire
iii IL reboils. Remove from the fire and
add to II the lobster, parsley and two
well-beaten eggs, Season well with salt
and pepper. Now put this mixture into
a thickly buttered pudding dish or mold
and twist a bit OF buttered paper over
the top. Steam for three-quarters of an
hour. or until 1t feels quite Arm when
pressed i'm the center.
Take off the paper, turn out gently on
to hot dish and pour over and round
1t any nice fish sauce, such as shrimps,
anchovy or egg sauce.
ShrimpS With Rice.-Take two teacup-
fuls of canned shrimp. Put half an ounce
of butter in a saucepan. add a little thyme,
minced onion and parsley, with salt and
pepper 20 taste. Throw In the shrimp ana
stir III all is brown. then add a little
milk and boil up. Have ready some we'll
boiled rice, place 1t on a hot dish in
ring, pour the shrlmps in the center and
serve.
Buttered Lobster.-BoiI a lobster, take
the meat from the shell and mince OF
chop IL fine. Use the coral and green.
but leave out the lady" Into small
stewpan put three to four ounces OF but
ter and wine glassful of either HOT
water or vinegar. "a small sh1tspoonful
of pepper. the same quantity of made mus
tard and stir together. Add the lobster
to this. cut small and let all heat to-
gether. Then fill the two half lobster
shells with the mixture, scatter chopped
yolk of hard-boiled egg over, and make
very hot Serve on pretty dish with
heap of cress or other green at each end.
ell Enr06naaaf il A.
blespoonfuls of cooked paddock. two ta-
blespoonfuls OF chopped suet, a dessert
spoonful of chopped parsley salt, pepper
half a teaspoonful of lemon rind, an egg,
two tablespoonfuls of bread crumbs,
dust of nutmeg.
Put all the dry ingredients In a basin
and add sufficient well beaten egg to
moisten the whole; form into balls the
size of filberts. roll In egg and bread crumb
and fry a nice brown color in deep hot
fat drain well and serve garnished with
fried parsley.