Atlanta Georgian. [volume] (Atlanta, Ga.) 1912-1939, 1913-11-06

Georgia housewives who have been
puzzling their brains TO determine
what they could serve for dinner on
Georgia Products Day" November
is, when every family in Georgia -
asked to eat an "All-Gcorgia" dinner,
need puzzle no longer The question
is solved
A Joan Of the Kitchen" has arisen
to lead the good housewives Of the
State through the mysteries of prep
aration to a glorious triumph at the
dinner table. She is Miss Lotds
Flanders, Of Claxton, Tattnan Coun-
~.
Answering the call of the Georgia
Chamber of Commerce for menu
that can be served in every home OF
the State on the home products
day, she has sent in menu for SIX
course dinner. with complete instruc-
lions for preparing each dish.
All you have to do to be patriotic
and eat a Georgia dinner on the 18th
is TO cut the menu and instructions
out of the Georgian, file them away
until the big day and then turn the
clipping over TO the cook or go into
the kitchen and fix the feast your
self. The menu viii be sent all over
the State and printed in every news
paper 80 everybody can eat the same
sort of meal
Here is the ALI Georgia" feast.
Menu.
INry,If T,4ktafl
Dreamed Tomato Soup Croutons
Baked Fish.
Cucumber Baskets Potato Chowder
Broiled Fish Sassafras Tea
Bread Turnlps
Baked Turkey with Dressing
Chicken Pie Beef Loat
Baked GEORGIA Vans
Stuffed Peppers Stuffed Tomatoes
Butter
Southern Corn Bread Bread
Chicken Salad
POTATO Salad Apple and Peanut Salad
Ham and egg Sandwiches
Cucumber Pickles
Grape Juice
Caramel Ice Cream Pound cake
And here's how to prepare the
dishes:
Fruit Cocktail Peaches, apples,
grapes, cut in thin slices, add grape
and serve ice cold in punch glasses,
soup. Cream Tomato--One quart
milk boil, and add little soda,
can tomatoes, ] tesspoonful salt | OF
pepper teaspoonful sugar, strain
and serve with croutons
Croutons-Cut stale bread into
slices one-third OF an inch thick
butter slightly, then cut into dice
Brown in oven until crisp ana soiay
Baked Fish-One cup bread or
cracker crumbs, / teaspoon chopped
onions, teaspoon chopped pickles
spoonfuls melted butter, onefourth
OF salt, one fourth pepper. Clean
Ash, wipe thoroughly inside and out,
make a stuffing Of above ingredients,
put this IN cavity and sew up the
opening with creased string. Tie or
skewer into shape OF letter y, cut
gashes ? inches apart in the sides
and place In them narrow strips OF
pork and bacon. Place the fish on
a creased tin sheet and put In meat
pan. put slices Of pork or bacon IN
pan 20 furnish fat for basting Rub
The fish with salt and pepper and
spread with butter and flour rubbed
together Basic every ten minutes,
and bake fifteen minutes TO the
pound When done remove to the
platter, take out strings and skew
ers. Serve with sauce.
Sauce-Two cups milk, SIX table
spoons butter, six tablespoons Hour,
one-half teaspoon salt, melt butter,
cook until IL bubbles, add nour; al
low this 20 cool, salt Add liquid
cold to this mixture and heat 10
boiling point, stirring rapidly all
the time. Boil until il thlckens,
Add salt and pepper If desired,
Broiled F1sh-RemoVe scales,
clean, dry, remove head and tail;
tie In cheese cloth and place In
enough boiling water TO cover. 10
which has been added solt ana vim
egar The time 90 cooking varies
with the shape of the tsh-rrom
twenty-five 10 forty minuteS-the
flesh must be firm and leave the
bone readily, When cooked, re-
move TO hot platters, remove SKIN
garnish with highly favored
sauce.
Potato Chowder~-Four medium
sized potatoes. two tablespoons -four
two tablespoons butter, three cups
milk. one cup water. a little parsley,
one fourth Of pound of ham or be
con, Juice from one onion, crackers
Cut potatoes into dice. cut ham into
small pieces. pat In Omelet pan, fry
until light brown, put layer Of po-
tstoes into saucepan, sprinkle with
ham. parsley, onion juice and so on
until all r. used. Add water, cover
closely, simmer twenty minutes
Melt butter, add -four. cook unt0
thicFened Add 70 chOwder stir
carefully until boiling hot add two
or three crackers and serve.
Young Turnps, Pork. Corn Meal
Dumpiings-Put pork on In cold wa
ter. let boil, then drop turnips in;
when nearly done, drop dumplingS
In, made OF meal, very stiff
Baked Turkey Dressing, Branded
Piuus or Peach Marmalala= Put