The Savannah morning news. (Savannah, Ga.) 1900-current, 1904-08-21

with flour. then stir in one-third of
beaten whites and the rest as you
bake.
A breakfast course which is always
satisfactory includes broiled chicken
and waff1es, or hominy bread. New
peas and cream sauce, may be served
with the chicken. A sweet jelly, such as
crabapple, may also be passed with
the chicken.
To BrOil or Pan Chickens.
Split them down the back and draw
carefully, wipe the chicken inside and
Out then cross the legs and tuck
down so that the fowl is compact and
in shape. Lay them in a pan, haste
them with melted butter and a dash
of pepper, pour around them half a
cup of chicken stock and cook them
in a very hot oven for about fifteen
minutes. Draw them to the front of
the oven and haste again with melt
ed butter; Stat them lightly and cook
half an hour longer. Remove from the
oven and dash them on a bed of pars-
ley.
If a. sauce lis to be served with them,
place them in the warming oven in
a clean pan, lined with paper to alb
sorb the grease. Place the pan in
which they were cooked on top of the
stove, and to every tablespoonful of
drippings left in it add one tablespoon
full of -four. When the -four is rubbed
smoothly into the drippings, to the
above-named proportions allow half a
pint of milk Add the milk slowly,
stirring constantly, and when smooth
and creamy add salt and pepper in
the proportion of half a teaspoonful
of salt and one level saHspoonful of
pepper to each one-half pint of milk.
Strain into a gravy boat and pass
with the chicken, which is now laid
on it's bed of parsley.
The Rolls and Bread.
To the man or woman who has
lived much in the city and been sur
feited on Vienna rolls and their like,
| breakfast bread, in the making of
which our grandmothers were very
proficient, will appeal particularly.
For instance, there is the Sally Lunn
recipe which halls from the kitchen
of a famous Ohio cook: Three cups
-four, one cup sugar, one cup corn
meal, half cup butter, one and a half
cups milk, four eggs, two teaspoons
baking powder.
Pop overs are very delicious, but
| rather Old-fashioned. Take one cup
of flour and mix smooth with one cup
of sweet milk, and one well-beaten
a walnut and a pinch of salt. Bake in
| gem pans in a quick oven.
If the hostess must choose between
| offering her guests an elaborate made
meat dish and a substitute for the or
| binary breakfast roll by all means let
her choose the latter. The hearts OF
men (and of many women) hunger
| for the Sally Lunns and sweet potato
rusks and corn meal mullins which
were popular in the middle of the
nineteenth century.
Sweet Potato Rusk.
One cup yeast, one cup mashed sweet
potatoes, one cup sugar, set this to rise
| in the evening. In the morning add
one cup butter, four eggs and a little
SALT. stiffen like soft break dough; let
rise again until very light. Roll and
cut in small biscuits
| If a made dish is desired for the
principal course, chicken melon is
both slightly and easily digested.
Chicken Melon.-Mix yolks of four
eggs with one quart of bread crumbs
and line a buttered melon mold. Have
ready one pint of thick white sauce,
to which add one quart of cooked
chicken meat CHOPPED quite fine; add
one tablespoonful minced parsley, one
teaspoonful grated horseradish, juice
of half a melon, stiffly beaten whites
of four eggs; pour into lined mold;
cover with thick layer of crumbs;
set in oven to bake for thirty minutes;
! let stand a moment. then unmold on
| to a bed of watercress.