The Savannah morning news. (Savannah, Ga.) 1900-current, 1904-09-11
FOREIGN DISHES FOR SMALL PURSES

tablespoonfuls OF melted butter or
pure lard. Work in just enough -four
so that you can bundle the dough,
flour the pastry board well, roll out
the dough to a thickness of not more
than half an inch, and lay it into two
good-sized pans. Make dents in the
dough with the finger tips. say six
to each loaf of bread. Drop a bit Of
butter into each dent, and sift sugar
and cinnamon over the whole, in the
proportion of a tablespoonful Of sugar
to a tablespoonful of cinnamon. Let
this rise a second time, and when
light, bake in quick oven fifteen or
twenty minutes.
With meat prices high. the Scotch
methods of cooking the cheap cuts OF
mutton are worth considering. A.
good and nutritious dinner dish is this
stew: Select two necks of mutton
whose flesh is of a good red color.
Wipe clean with damp cloth and cut
into neat pieces. Into a deep, thick
stewing pan drop two tablespoonfuls
of suet, or II a more delicate -four Is
desired use butter or good mixed drip
pings. If suet is used all the crack
lings" must be removed when the fat
melts. Add to this the pieces of NUT
ton and shake the pan over the fire
until the mutton is Drowned, but not
burned. Lift it out carefully, and
to the drippings in the pan add two
tablespoonfuls of flour, or enough to
take up all the grease. When this Is
thick, add one quart of strained to-
matoes, freshly stewed or canned, and
stir until they reach the boiling point.
Then add the pieces of meat, one bay
leaf, small onion chopped or grated
and dash of kitchen bouquet salt and
pepper. Cover and simmer gently
from an hour and half to two hours,
according to the size of the mutton
pieces. Serve in a deep platter with
border of toast triangles or of rice.
The famous Scotch haggis is another
economical dish which is evolved from
a Sleeps heart, tongue and liver The
meat is carefully washed, and with one
pound of bacon is chopped very fine, or
If the housewife boasts of sausage
grinder. she should put the meat
through this. Mix in a deep bowl with
pint of bread crumbs, two sardines,
the grated rind of one lemon, a tea
spoonful of salt and a saltspoonful of
pepper. Two eggs are beaten light with
the juice of the lemon and mixed thor
oughly with the materials already in
the bowl. The haggis is then packed
in mold and boiled steadily for two
hours. The true haggis is boiled In the
Sleeps pouch, but modern cooks prefer
tllC ICAutdtlOil WHICH turns OUT
more neatly on platter. A good brown
sauce and tart jelly may be passed with
this dish.
The French make an excellent stew
from the shin bone, which the average
American considers only fit for soup.
The leg or shin is cleaned thoroughly
with a damp cloth. and the meat neatly
removed from the bone. The latter Is
broken and laid in the bottom of the
pot with the meat above it, and gall
Ion of cold water is poured over the
whole. When this has been brought
to a quick boil, it is SKINNED and
placed far back on the range or over a
low gas flame to simmer three or four
hours. Two carrots and a turnip are
cut into dice. two onions are sliced
thin, and with a cupful of peas, a salt
spoonful each Of celery seed and pep
per, a teaspoonful of salt and bay leaf
are added to the stew when 1t has cook
ed three hours. After another hour of
gentle simmering the soup is strained
off and the meat is placed in a double
boiler or over hot water to keep warm.
Two tablespoonfuIs of butter and the
same of flour are rubbed together in
| separate pan and cooked with one pint
of the stock. When they boil add a
dash of pepper. salt and kitchen bou-
quet, and the vegetables strained from
the soup.
Serve the meat in the center of the
platter with the vegetable sauce pour
ed around 1t. The stock left over can
be favored differently and worked into
soup for the following day.