The Savannah morning news., 1902-07-20

frequently served, Dur THESE less Ia
miliar ones will be found amply worth
the trial. Break one dozen eggs in a
large bowl Add one dash of pepper
and two of salt and a half pint of
sweet cream. Beat all together until
light, then strain and pour into but
tered timbale molds and place these
in a pan containing water to one-third
of their depth. Bake in a moderate
oven until the mixture becomes firm
enough to turn out of the molds. Then
serve very hot with the sauce Becha-
mel, for which directions have already
been given. If the timbale molds are
not convenient, use any small cup.
Eggs Au Gratin.
Drop the yolks of three eggs into
bowl, add two ounces each of bread
crumbs and grated Parmesian cheese.
an ounce of butter a pinch of salt, a
dash of pepper and nutmeg. Mix all
together and pour into a shallow dish
which has been buttered. Place in the
oven. and when the mixture begins to
color remove and drop eight eggs over
the top. Sprinkle with grated cheese,
return to the oven, and when the eggs
are set serve in the dish in which
they are cooked.
OmeIet with Kidneys.
Remove the skin from three sheep
kidneys, then cut them into thin slices.
Put half a tablespoonful of butter in
a frying pan, and when it has melted,
add the kidneys, with a little salt and
pepper and a dash of nutmeg. Toss
the kidneys in the pan until they are
brown and firm. Add a teaspoonful of
flour and two wineglassfuls of stock
Still until smooth. then boil for ten
minutes, and serve poured round an
omelet of six eggs.
Chicken saul Aux Ffnis Hertes.
Clean and cut in pieces two young
chickens and put them in a saucepan
with four chopped shallots and two
ounces of butter. Place the saucepan
over the fire and turn the chicken con-
tinually until it is a nice brown. Then
add half a pint of Spanish sauce, salt
and pepper to taste, and a dash of
nutmeg. Cover tightly and stand at
the back of the stove until the chicken
is quite tender. Then add a dozen
mushrooms chopped very fine; if nee
essary, little more of the sauce, and
boil for five minutes longer. Remove
the chicken, arrange it nicely on a
platter. add a tablespoonful of chopped
parsley to the sauce, let boil up once,
pour over the chicken.( and serve.
To make the sauce, cook two ounces
of butter and two of flour until brown;
then add a pint of stock, an ounce of
lean, raw ham, carrot, an onion, a
stalk of celery, two cloves, a. pinch of
salt and one of pepper. Stir all to-
gether until the sauce begins to boil
then stand on the back of the range
and simmer gently for fifteen minutes.
Skim off the grease, and if too thick,
add a little more stock and strain.
Farcied Tomatoes.
Select from good sized tomatoes, cut
slice off the stem and scoop out the
inside. To eight tomatoes so prepared
allow one onion, one ounce of butter
six ounces of bread crumbs, d dozen
mushrooms, a tablespoonful of chop
ped parsley. a pinch of salt and pep
per and four tablespoonfuls of tomato
sauce. Stir the butter. and onion over
the fire until slightly colored then add
the bread crumbs, which have soaked
in water and pressed free of moisture,
the mushrooms and the parsley chop
ped fine, and all the other ingredients
Mix all well together, fill the tomatoes
Sprinkle the top of each with bread
crumbs and little melted butter and
cook in a moderate oven until brown
on top and the tomatoes are tender
Serve with tomato sauce poured
around them.
Tongue Toast.
Chop one cup full of cold boiled
tongue very fine. Beat the yolks of
two eggs until light. then add them to
the tongue, and season with quarter
of cayenne pepper. Add a small piece
of butter and stir over the fire until
the eggs are cooked. Serve immediate
ly on rounds of hot buttered toast.
While Adelina Patti was SHOPPING