The Savannah morning news. (Savannah, Ga.) 1900-current, 1903-01-25

make a tasty filling. The latter filling
is more digestible.
Waff1es.-Here is something new in
these toothsome morsels. 1t has long
been recognized that soft boiled hon.
my added to the ordinary recipe for
waff1es is a decided improvement, but
a "natural-born" cook has recently
discovered another secret which gives
even better results. 1t calls for the
substitution of sweet corn for hOminy.
Take the tablespoon or more of stew
ed corn left from dinner the night be-
fore and chop it as fine as possible.
Stir into the usual waffle mixture, TAX
ing care to beat vigorously each time
that the waffle iron is filled. If green
corn is used, it should be grated from
the cob, or the kernels scored with
knife and the pulp pressed out
Baked Cheese Savory-Grease a tin
plate or dish, and have ready a light,
stale loaf of bread. If the bread is
not sufficiently dry, complete the pro-
cess in a moderate oven, otherwise the
mixture will be soggy and heavy and
the dish ruined. When the bread is
thoroughly dry CRATE it in alternate
rows with cheese until the dish Is
filled, dotting it occasionally with bits
of butter and dashes of red or black
pepper to each layer according to
taste. If two cups of bread crumbs
have been used, make a batter OF
eggs and a pint of milk, to which add
salt if the butter and cheese are fresh.
Pour this over the mixture and bake
slowly as you would custard.
Tender Dreamed Beef.-Soak thin
slices of smoked or dried beef for
few minutes in plenty of tepid water,
then remove from the water and press
between the folds of a clean cloth 10
get rid of the salt and to make the
beef perfectly dry. Fry in two tapie-
spoonfuls of flour and add graduaiy
half pint of milk, stirring careIuIly'
The result will be very tender peel,
surrounded with sauce of just the Ilshs
consistency, without the trouble OIL
mixing flour or the use of extra
dishes.
Veal Savory-The cockney's idea Oh
luxurious seasoning is to have ms yea
cut with a 'ammv'' knife. His taste
is shared by all good cooks who pc
lieve in combining the fatted calf Win Il,
pork. The combination is admiraO'
secured by the following directions: -.
Add to pounds or pints of mlnceu
veal half the quantity of minced nam
and stir through the whole a tap
spoonful of chopped parsley anu a
scant teaspoonful of finely choppeu
lemond rind with the white skin carr
fully removed. Salt and pepper
taste. Rub through this mixture
small cupful of light, dry bread cruIll !.t
ground fine and mixed to paste Wiz
the beaten yolks of 8 eggs and 70 cup
full of strong broth or gravy free llo It'll
fat The whole should now be shaPto
into a loaf or roll, sufficiently tnlcA ~
insure moistness. Dust little Hou.
over it, lay it in a cake pan ana cow
until heated through. Remove ~
cover making sure that the oven Is NO.
enough to brown the roll in Ly"
minutes, when it is to be rubbed qulCn
~ with the beaten white of an eso o
and shut in the hot oven once In III
for a minute to secure the final ana al
important glaze. ,a.,,a
This is really cannelon, siinpi'9 ,
though it seems. and any careful cooA
may accomplish it. After being tund
ed out carefully on a hot dish II s nou,I
have a rather thick brown gravy pou5
ed over it. The gravy should be me- ME-
>the day before, so that any greaoe
which may form upon it can be III
moved before it is heated up for Iii'''