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

NeoIBla housewives VINO nave been
puzzling their brains to determine
what they could serve for dinner on
Georgia Products Day" November
70, when every family in Georgia Is
asked to eat an Georgia" dinner,
need puzzle no longer. The question
s solved.
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 Lotus
Flanders, OF Claxton, Tattnall Coun
ty.
Answering the call of the Georgia
Chamber OF Commerce for a menu
that can be served in every home Of
the State on the home products
day, she has sent in a menu for six
course dinner, with complete instruc-
tions 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 will be sent all over
the State and printed in every news
paper, 80 everybody can eat the same
sort of meal.
Here Is the "All-Georgia" feast:
Menu.
Fruit Cocktail
Dreamed Tomato Soup Croutons
Baked Fish.
Cucumber Baskets Potato Chowder
Broiled Fish Sassafras Tea
Bread Turnlps
Baked Turkey with Dressing
Chicken Pie Beef Loaf
Baked Gee rria 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: ~
grapes. cut In thin slices. add grape
Juice, sprinkle with powdered sugar
and serve ice cold In punch glasses,
Soup, cream Ionhlo-NHc iu@i
milk, boil, and add a little soda. !
can tomatoes, / teaspoonful salt, ] OF
pepper, j 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 and goldy
brown.
cracker crumbs, 1 teaspoon chopped
onions, / teaspoon chopped pickles.
I teaspoon chopped parsley, table
spoonfuls unSited butter one-fourth
of salt, one fourth pepper. Clean
fish, 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 s, 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 10 furnish fat for basting Rub
the fish with salt and pepper and
spread with butter and -four rubbed
together Baste 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 flour,
one-half teaspoon salt, melt butter,
cook unul 1t bubbles, add nour; al,
cold to this mixture and heat TO
boiling point, stirring rapidly oil
the time Boil until II thickens,
Add salt and pepper II desired
Broiled Fish--Remove scales,
clean, dry, remove head and tail,
tie in cheese cloth and place in
enough boiling water to cover. TO
which has been added solt and vim
egar The time % cooking varies
with the shape OF the fish-from
twenty Eve to 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,
fourth OF a pound Of ham or bR-
con, juice from one onion, crackers
Cut potatoes into dice, cut ham into
small pieces. put In omelet pan, fry
until light brown, put a layer Of po-
tatoes into saucepan. sprinkle with
ham, parsley, onion Juice and so on
until all is used. Add water, cover
closely. simmer twenty minutes.
Melt butter, add -four. cook until
thickened Add 10 chowder, stir
carefully until boiling hot add two
or three crackers and serve.
Young Turnips. Pork. Corn Meal
Dumplings-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
Ia 1n.ga Dat