The Savannah morning news. (Savannah, Ga.) 1900-current, 1904-04-10


Eggs, milk and cream are plentiful in
Russia, help and hand work are cheap,
so that many people can afford elab-
crate service. Here are a few sugges-
lions. Lemon soup may seem an odd
ity, but whoever has tasted it once
will probably wish to repeat the exper-
ment
Lemon Soup.-Take two quarts of
good stock or beef soup, well seasoned
and with the fat off. After straining,
boil in it cup of rice. When done
beat thoroughly the yolks of four egs,
mix them with a cup of sour cream
and stir slowly into the broth. Add by
degrees the juice of one lemon. Sim
mer the whole a few minutes and
serve.
Tomato Soup-Use the receipt for
lemon soup. merely substituting for
the lemon the strained juice of half a
dozen red tomatoes.
Barszcz With Pirogf.-This is the
national dish of Polish Russia. 1t is
made by filling up a small cask with
beets, peeled and cut in slices. Water
is poured over it, with a little salt
and pepper. The cask is then covered
and placed in a cool place for fort
night. The fermentation brings to
the top a grayish skin which, when re-
moved, discloses a beautiful red liquor.
1t keeps good and fresh for many
days, and is taken by spoonfuls or by
cupfuls, according to the need of the
housekeeper, and mixed with rich
broth.
Another way, more simple, but not
so appreciated, of preparing Barszcz,
is to cut some cooked beets into slices,
season them and cover them with
plenty of vinegar, as is done here. Let
stand a couple of days and then mix
two or three spoonfuls of the liquid
part with the broth.
The Barszcz may be served with
ouenelles or with different kinds of
pastes, but generally with Pirogi. To
make these, first fry, but do not
brown. two finely chopped onions in
butter. Make with this rich hash
by chopplng together a pound OF
choice cooked meat such as mutton,
chicken or veal, with a small quantity
of sausage meat. Crush and add
sprig of celery, Glove, some truffies
OF mushrooms, one-quarter or pound
of cooked potatoes and teaspoonful
of powdered sugar and some grated
nutmeg. Several sorts of meats, mix
ed together. always improve. the hash.
When prepared mold it into small fiat
halls. wrap them in thin paste made
with flour. a little melted butter, and
The yolk of an egg. Any fancy shape
is given to the Pirogi-diamonds, little
SQUARES, or like small biscuits. When
thrown in the Barszcz and broth, let
them boil for about twenty minutes.
Russian Julienne-Take one carrot,
one celery root, one turnip, a small
cabbage. one leek, two onions and
quarter of a pound of mushrooms.
ont in small strips. Fry the leeks
and onions first in butter, but do not
brown them then mix with the rest.
Cover with a eupful of broth, cook
gently and reduce while. Then pour
over this mixture three quarts of hot
broth and let simmer one hour and
half on the side of the range. To
thicken. strain in cup of sour cream
and mix we'll Season with one Glove,
CAYENNE pepper and salt; then serve
with small meat patties or croquettes,
which is the Russian way.
woodhens, Russian Style-Dress sud
prepare the birds as for roasting.
Rub them with butter and put them
in q SteWDdn, Try lIlSHl With ~ SoNU-
sized piece of butter until well brown
ed. Pour some cream on the hens
until they are half done; then add to
the cream sauce a cup of brown sauce
and continue the basting. When they
are well done, drain the birds, which
are then covered thickly with powder
ed crackers or bread crumbs. Let
them roast in the oven until the
crumbs are brown. Serve on a dish
garnished with watercress and slices
of peeled oranges.
The brown sauce to be mixed with
the cream is made of some chopped
onions fried In butter, apd q suspicion
of garlic. When it Is beginning to
brown, moisten with broth and mix
in some lemon Juice. two spoonfuls
of mushroom sauce ready made, and
wineglass of Tokay. Garlic may be
omitted for the American palate.
Saddle OF Venison-Pare neatly a
saddle of a buck, selecting a thin one.
Let it stand for three hours in two
quarts of well-seasoned marinade
stock then remove and drain and lard
it with bacon, using larding needle.
Then slice two onions in a roasting
pan and place over them the saddle,
rubbing it all around with butter.