The Savannah morning news., 1903-03-08

smooth in one-half tablespoonful of
flour, bring to boil, and pour over the
potatoes, serving in hot dish with
bread sticks.
Mock Bisque soup-Have ready one
half can of tomatoes and three cups of
fresh, sweet milk, a small tablespoon
quantity of butter. Press the
tomatoes through seive and
stew gently Heat the milk in a
double boiler, setting the tomatoes to
one side, if you have only single
hole gas stove When the milk is hot,
add pepper and salt and the butter
rubbed to a cream in the -four. Cook
several minutes. Bring the tomatoes
to a quick boil, add one-half teaspoon
full of baking soda, pour into the boiled
milk, and serve Immediately. This is
an excellent first course for an other
wise cold luncheon.
Dreamed Oysters-Bring a pint of
sweet cream to a boil with a small
piece of mace. Thicker with a table,
spoonful of flour, smoothered in cold
milk, and add salt and pepper to taste.
Bring the oysters to a boil in their
own liquor, skim carefully, strain off
the juice, and drop the pumped oys-
be served plain or on toast, and are
easily made in the chatting dish.
Lobster Newburg-This is made with
one small can of lobster, one pint of
sweet cream, the yolk of three eggs,
wineglass of sherry or Maredia, one
tablespoonful of butter a pinch
of cayenne. and salt to taste.
Pick the lobster meat into bits
that are not too fine and drain
off the juice. Cook for five minutes
with the butter, salt, and pepper. Add
the wine, beat the yolks light and
stir them into the cream. Pour this
mixture over the lobster and cook in
the chatting dish or over boiling water
until thick.
Veal Balls-Mince fine some cold
veal, add a few bread crumbs, an egg.
and pepper and salt. Mold into balls
and fry in butter. When Drowned. re-
move from the pan and arrange neat
ly on hot platter. Make a rich cream
gravy of milk, flour and butter and
pour over the balls, serving with
parsley.
Tempting Breakfast Dish-Melt
three ounces of butter and a table,
spoonful of flour, simmer and add some
chopped onion and a little parsley.
When Drowned season with pepper
and salt and add a cup of good stock
or gravy. For the stock, canned SOUPS.
such as bouillon, consomme or strain
ed julien, may be used. Stir into this
sauce cold beef, minced fine. Heat
gradually, thickening with more flour.
if necessary. When thoroughly heated
stir in Tablespoonful of catsup and
serve at once on hot toast
Glace Tomato Salad-Dissolve one
eighth of box of gelatine in a little
colo water. Measure one-half can of
tomatoes or, in season, skin and stew
four good sized fresh tomatoes. Pass
the tomatoes through a sieve to re-
move all the seeds, season with penner
and salt, and pour over the gelatine
while very hot. Pour into a fancy
mold to harden, and bring to the Ia
ole whole, IN nest of lettuce leaves.
Chocolate Blanc Mange-Dissolva
one-eighth box of gelatine In cold va
ter and stir it into a pint of boiling
milk. When at the boiling point. add
TWO ounces of grated chocolate and
Two ounces of pulverized sugar. LET
TINS mixture boil until the Chocolate is
melted and "A uniform color secured
Ihen stir in two well-beaten eggs and
strain into mold. Serve with whip-
ped cream.
Pineapple Cream-Heat To tbe bo;,-
ing point one can of shredded pinean.
pie. Strain one-half ounce of gelatina
which has been dissolved in cold v-a,
ter and add to the pineapple. Remove
from the fire, and when it begins to
chill, stir in the beaten u-hitas -
three eggs and one-half pint of crAsn,
Four into a mold and set on ice.
Corn oysters-Grate enough fresh
corn to NIL nearly a pint measure. 10
canned corn is used, press IL through
me colander or sieve. Add the wiz
OF an egg, beaten light. and sail arS
pepper 70 taste. Have ready some verv
not butter and JUST before frying adS
10 the corn mixture the beaten whtts
OF the eEg. and. " the mixture seems