The Savannah morning news., 1903-02-01

With the approach of st. Valentines
Day and Lent, the social ball is whirl-
ing at a right merry rate. Therefore
the paramount question with the
housewife who prepares, with the help
of one servant her own collation.
dishes is, what can L serve that is at
once toothsome and novel?"
If she is wise she will not offer too
many culinary novelties, but will lay
her foundation with we'll established
favorites, and here are some depend
able dainties:
Lobster Cutlets.-Select medium size
hen Holsters and boil them for half an
hour in water to which has been add
ed two green onions, sprig of parsley,
a slice of green pepper, a branch of
thyme and salt. When cold remove
the meat from the shells and cut fine
For two cupsful of lobster allow three
tablespoonfuls of flour, one tablespoon
full of butter one cupful of cream, the
yolks of two eggs, two tablespoonfuls
of tomato sauce, one tablespoonful of
chopped parsley a dash of nutmeg
salt and cayenne pepper to taste
Cook the butter and flour together I'M
til they form smooth paste. Then
add the cold milk, and stir continuous
ly until smooth and thick. Add the
beaten yolks of eggs, cook two minutes
longer. then add the remaining ingre-
dients, Well mixed and finally the lob
ster meat. Blend thoroughly and
stand on ice until perfectly cold. Form
into small outlets, dip in sifted bread
crumbs, then in beaten egg and again
in bread crumbs. Fry in deep fat.
drain carefully on brown paper. and
arrange on a platter with a bit of the
claw or a sprig of parsley thrust into
the end of each to simulate the bone.
Serve plain or with sauce tartare.
For the sauce make half a, pint Of
mayonnaise dressing and add to it one
chopped gherkin, one tablespoonful of
capers. which have been dried in a
napkin, three olives chopped fine, and
a few drops of onion juice.
Chicken Pasty.-Select a plump
young fowl and steam it until tender
When old remove the skin and bones
and cut the meat into neat pieces.
Cover the bones and skin with water,
season with salt and pepper and stew
slowly two or three hours. Remove
from the fire and strain. Line a deep
pudding dish with rich pie crust. Ar
range the chicken neatly and fill the
dish two-thirds with the drained
chicken stock. Season to taste, add
few bits of butter and cover with the
paste rolled very thin. Cut gashes in
the center, put an extra roll of paste
around the edge, and bake in a moder-
ate oven to a crisp brown. Serve cold,
when the gravy will have become a
rich and delicious jelly.
Baked Ham, Virginia Style.-soak
the ham over night, in the morning
wash it in several waters, place in a
boiler, and cover with cold water.
Heat slowly, and when the water
reaches the boiling point, push to the
side of the stove, where it will SIM
ner slowly until absolutely tender. Re
move from the boiler, take off the
skin and with a sharp knife neatly
trim off any black portions. Place in
a roasting pan with one quart of CT
der and bake for one-half hour, bast-
ing freely every five or ten minutes.
Remove from the oven, brush over the
surface with beaten egg and cover
quickly with bread crumbs mixed with
brown sugar. Return to the oven,
haste a little until a crust is formed,
then cease basting and cook until it
takes a rich brown. Serve cold, garnish
with parsley and cut in wafer-like
Ices.
Sweetbreads in Ramikins.-To fill
eight ramikins of ordinary size select
good-size sweetbreads and allow u
tablespoonful of butter, II wineglass-
full of white wine, 6 mushrooms and u
cupful of white sauce made by direc-
tons given below. Place the sweet
breads in cold water and allow them
to stand for two hours changing the
water frequently. Drain and put
them in a saucepan, covef with fresh
cold water, and bring them slowly to
a boil. Then draw at the side of the
stove. cover tightly and let them
stand for ten minutes without boil
ing Again drain and lay in fresh
cold water. When cold remove all
fibres and portions of windpipe and
stand aside under a light weight for
sufficient length of time for them to
become firm. Cut the blanched sweet
breads into very small pieces and put
them in a saucepan with the butter
the wine and tablespoonfuls of mush-
room liquor.
To obtain this last peel the mush-
rooms and stew until tender, with
just enough water to cover them.
Place the sweetbreads over the fire
and stew gently for ten minutes. At
the end of that time draw the sauce
pan to one side and stir in the minced
mushrooms, the white sauce and sea-
son to taste, with salt, pepper and
dash of nutmeg. When we'll heated
and perfectly smooth, add 3 table,
spoonfuls of cream and u tablespoon
full of butter. Pour the mixture into
the ramikins, sprinkle with sifted