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


puzzling their brains TO determine
what they could serve for dinner on
Georgia Products Day" November
IS, when every family in Georgia IS
asked TO eat an "An-Georgia" dinner,
need puzzle no longer The question
= solved.
A Joan Of the Kitchen" has arisen
10 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-
~.
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 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
Daper. no everybody can eat the same
sort of meal.
Here is the Georgia" feast:
Menu.
Fruit Cocktail
Dreamed Tomato Soup Croutons
Baked Fish.
cucumber Baskets Potato &C. Ch9 TDo
Brofed Fish Sassafras Tea
Rread Turnips
Baked Turkey with Dressing
Chicken Pie Beer LOAF
Baked Gecrria Vans
Stuffed Peppers Stufred 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 cage
And here's how to prepare tns
Fruit Cocktail-Peaches, apples.
grapes cut I'm thin slices, add grape
juice, sprinkle with powdered sugar
Soup, Cream Tomato-One quart
milk. boil, and add little soda,
can tomatoes, ! tesspoontul SAT-, OF
pepper, ] teaspoonful sugar s"Sm
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 goidy
brown.
Baked Fish-One cup bread or
cracker crumbs, teaspoon. chopped
onions, l teaspoon chopped pickles
/ teaspoon chopped parsley, table
spoonfuls melted butter. onefourth
Of salt. one-fourth pepper. Clean
fish, wipe thoroughly inside and out,
make stuffing Of above ingredients.
put this In cavity and sew up the
opening with creased string. Tie OF
&Newer into shape OF letter =, cut
gashes inches apart in the sides
and place In them narrow strips OF
pork and bacon. Place the hsh on
a CREASED tin sheet and put In meat
pan. put slices OF pork or bacon In
pan 10 furnish fat for basttng Rub
the fish with salt and pepper ana
spread with butter and -four 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 Nntu II DuDDltS, aNn lpul' a.
low this 20 cool, salt. Add liquid
cold to this mixture and heat TO
boiling point. stirring rapidly all
the time. Bod until II thickens.
Add salt and pepper II desired.
Brolled Fish-Remove scales.
clean, dry. remove head and tail;
lie in cheese cloth and place In
enough boiling water TO cover. 70
which has been added solt and vim
egar The time q cooking varies
with the shape OF the hsh--from
twenty-five 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 Tablespoon -four,
two tablespoons butter. three cups
milk. one cup water a little parsley,
one-fourth OF pound of ham or ba-
con, Juice from one onion, crackers
cut potatoes into dice, cut ham into
small pieces, put 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 Is used. Add water, cover
closely simmer twenty minutes.
Melt butter, add flour, cook until
thickened. Add 10 Chowder, stir
carefully until boiling hot. add two
or three crackers and serve
Young Turnips. Pork, Corn Meal
numpings-Pu 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