The Savannah morning news., 1903-03-29

dressing and whip into it l cupful of
whipped cream. Dissolve heaping ia
blespoonful of graduated gelatine in
a little hot water and add to the dress
ing. Mix thoroughly with the chicken
and pack in jelly mold. Stand on ice
until firm, then turn out of the mold,
and serve on a bed of crisp young let
tuce leaves.
Eggs in Aspic-To fill a quart mold,
allow eggs, cold boiled ham cut into
thin slices as needed, and quart of
the aspic. Poach the eggs carefully,
allowing them to become slightly more
firm than when eaten hot. Remove
from the water, stand aside until cold.
and trim into perfect rounds. For the
aspic, place quart of stock in the
saucepan and add to 1t a tablespoonful
of tarragon vinegar and wineglasS-
fuls of madeira or sherry. Stand this
over the fire and add the white of l
egg beaten to froth. Let simmer gent
ly for fifteen minutes and then pour
over 1 ounce of gelatine which has been
soaked in a little cold water. Strain
through flannel. Pour a small quanti-
ty in a jelly mold and let it become
perfectly cold. Then cover the surface
with appetiZing pieces of the cold boil
ed ham. Put another layer of jelly on
top and when it has become cold, COW
er with the cold poached eggs. Contin-
lie the process. alternating jelly, slices
of ham, and eggs until the mold is fill
ed. Stand on ice until firm and then
turn out of the mold, garnished waAA
water cresS.
Lobster Bordelaise-For a party Of
eight persons, select a hen lobster, that
weighs about three pounds. and boil
for twenty minutes in sailed water.
When cold, remove the meat from the
shell and cut into dices. Peel shalots,
cut them into slices and put in the
chatting dish with 2 tablespoonfuls of
olive oil, bay leaves, tarragon
leaves and pinch of chervil. Stir I'M
til it begins to color and then add 2
Claret glasses of white wine. Simmer
gently for ten minutes and then strain
into a bowl Putt1 ounce of butter and
1 of flour in the pan and stir until
colored a nice brown. Add y pint of
stock and continue until it boils. Peel
a dozen mushrooms and cut into small
pieces. Add them to the sauce and let
stew slowly for fifteen minutes. Then
add the mixture in the bowl Stir in Ia
of a glassful of white wine and the
juice of half lemon. When perfectly
blended, add the lobster meat and con-
tinue cooking slowly for fifteen min
utes longer. Season to taste with salt
and cayenne pepper.
Orange Souffie.-To / pint of or
ange juice, allow l pint of water,
eggs, and 1 pound of sugar. For the
juice select ripe oranges not over
sweet, extract the juice, and strain
free of pulp. Beat the eggs and sugar
together until they form cream. Put
all the ingredients together in a dou-
BILE boiler and cook until they take
the consistency of a soft custard.
Strain into a porcelain bowl and stand
in vessel of cold water and then beat
the mixture well and briskly until
cold. Pour into the freezer can, pack
and freeze after the usual manner,
turning the crank rapidly to make it
as light as possible. Serve with cream
sweetened and favored with orange
juice.
Mousse a la Maraschino.-For a
party of six people. allow l pint of
cream, teaspoonfuls of granulated
gelatine. " cup of powdered sugar
and small bottle of Maraschino
cherries. Soak the gelatine in a lit
tie cold water, dissolve in, a little
boiling water, strain, and allow it to
become cold. Stir the sugar into the
cream and whip to a stiff froth. Add
the gelatine water, little by little,
beating all the while. Then add the
liquor from the cherries, a little at a
time, until favored to taste. Drop the
cherries in lightly so that they are
scattered through the cream and pour
all into a mold. Cover tightly and
pack in ice and salt for three hours.
Turn out of the mold and serve. AS
the dasher is not used and no turning
is necessary. the making of the ice
involves very little labor, while the
result is eminently satisfactory.
--Tourist--"My friend Jenkins ded here