The Savannah morning news. (Savannah, Ga.) 1900-current, 1904-12-25

not to lose any of the LIQUOR
the CLAIMS and return them to the l,o.9
tie with the juice, bay leaf, CELERY 49,
and onion. Cover and simmer for bsIs
an hour. Skim and strain. Add tba
butter; heat and serve. This NAV he
made the day before, leaving opt ~
butter, then reheated for the luncbea'
with the butter added. Serve in howl
lon cups with a heaping spoonful 90
whipped cream floating on the ton ne
each.
Buy very small rib chops from wb.+
is known as rack No. 4. Have tbe~o
trimmed French fashion, broil over .
hot fire, seasoning highly with pepnar
and salt while they are broiling. H.
ready a mound of mashed white potao
toes, whipped very light with crean,
Arrange the chops around this nouns
with the ribs standing up, each rib
capped with tiny green or red pane~
frill. These frills can be bought at anv
department store which deals in dinnar
favors and paper doilies. Serve wifb
this the smallest of French peas in the
red paper cases described in the begin
ming of this article.
Cardinal Punch-Dissolve one table
spoonful of gelatine in a little warm
water, strain and mix with one Quart
of water and one and a quarter pounds
of sugar, the juice of four lemons and
two oranges, four wineglasses of claret
and four tablespoonful of marachino
Freeze, stir rapidly while freezing. IF
a very deep shade of red is desired
few drops of cochineal or other yege-
table coloring may be added.
Broiled Squab-Split the birds down
the back, lift out the intestines and
break the breast bone with a potato
masher or other heavy implement
Wipe them inside and out with a damn
cloth, but do not wash them. Brol
a golden brown and serve on squares
of toast, well buttered, with currant
jelly.
Beet Salad-Boil and peel beets Of
uniform size. Cut of the tops and hol-
low them out. Fill these hollows with
hard boiled eggs chopped fine and COW
er with French dressing highlXseason-
ed with paprika. Serve on leaves of
lettuce or in a circle of parsley. Crisp
crackers and Edam cheese may be
passed with this salad.
Your pudding may be green or red
according to taste If green is desired
make a pistachio Charlotte. Line pa
per Charlotte molds with lady fingers
which have been dipped lightly into
dissolved gelatine or melted sugar to
make them stick together. When cold
lift from the individual molds and
PAoNC CeANb vi q AoSO paper QOllLG. Oct
on a dainty plate. Fill the center
with Charlotte Russo favored with
pistachio, and colored a delicate
green, made as follows:
Soak a quarter of a box of gelatine
in half a cup of cold water. Whip one
pint of cream and season with two
thirds of cup of pulverized sugar. To
the dissolved gelatine add a quarter
of a cup of unwhipped cream and
strain the mixture into the whipped
cream. Add the pistachio flavor and
coloring and stand the bowl, holding
the mixture, in a pan of ice water.
Stir carefully and do not allow the
mixture to harden on the bottom and
sides of the pan. When it begins to
thicken add some chopped pistachio
nuts. If the hostess is her own cook
she can simplify this dessert by fill
ing the cake with pistachio ice cream.
If a crimson pudding is desired,
raspberry mousse is a delicious sweet.
For the yolks of four eggs allow one
small glass of raspberry jelly or jam.
Stir together and cook in a double
boiler until it becomes thick like a
custard. Strain through a sieve and
when perfectly cold beat into this one
pint of whipped cream. Pack in
mold and freeze without stirring. The
cream should be frozen to the depth
of an inch and half, and the center
will be a cold custard, light and soft.