Newspaper Page Text
The past week was a full one, socially,
judging from the week's record of card
parties, informal dances. Sunday school
exhibitions and weddings. On Wednes
day there was the wedding of Miss Har
riet Hale Parsons, of Boston, and Mr.
George W. Owens, of Savannah. The
event was one of interest to Savannah
people. Miss Parsons has visited Savan
nah and made numerous " friends here;
Mr. Owens’ popularity is well known,
and a welcome awaits the return of
Mr. and Mrs. Owens. The wedding
wave is passing over, and ,it is said that
•hose who do not catch this wave must
await the next. But if report be true,
•here are still a few more to take place
ater in the season, and a few that >as
have yet been kept very quiet.
The german will he, danced on Monday
evening instead of Tuesday.
The ladies’ card club has been reorgan
ized, and held its first meeting last Mon
day evening at the residence of Mrs. C’.
A L Lamar, on Broughton street; Mrs.
Huger was hostess, the Jprize was
won by Miss Emmie Lawton. The
members of the club are Mrs. Bai
ter Curtis, ' Mrs. Huger, Miss
Bessie Ward, Mrs. Waring, Miss Mollie
Johnson, Miss Rheita Johnson, Misses
Lawton. Miss Elizabeth Johnston, Miss
Minna Waring, Miss Cosens and others.
On Monday afternoon there will be at
the Episcopal Orphan Home an afternoon
tea. beginning at 3 o'clock. It is neces
-ary for the floating expenses to increase
the funds by outside efforts, and the mana
gers will give the generous public an op
portunity to contribute to this cause.
.Vo admission will be charged, and Cobb's
orchestra will entertain the visitors.
There will he hot chqcolate. tea, coffee
ifid other inviting refreshments at the
usual prices. There will be a table of
fancy articles for sale, cont ributed by any
so disposed. There will also be a table of
fancy articles by the girls of the home.
The cause being one of interest, the borne,
it ishojied. will be the popular resort on
Monday afternoon. -
Mr. and Mrs S. P. Shotter left last
week for New York.
Miss Natalie Hymans, of Sandersville,
visiting Miss Lena Ehrlich.
The streets and stores are crowded
with eager purchasers for holiday gifts
and the alUmportant question is what to
rive If the taste of the person to whom
the gift is to be given is consulted a world
of trouble might be saved. If one is inti
mate enough to give they certainly know
enough of the character and taste of the
person to suit both. For women, girls
and children, it is an easy matter to de
ride, for they never have all they want
and are always appreciative of what is
given them. But to get a present for a
ientleman is bewildering; they generally
have everything they want and they are
so fastidious that the easiest way to set
tie it is to get them what they ought to
like.
Miss Elizabeth D. Johnston returned
home last Friday from a visit to Augusta.
Mr and Mrs. J. H. Haslam have re
turned from the west, and are residing at
Charlton street.
Miss Julia Neely and Miss Louie Neely
are expected home this week from the
north.
Mr. and Mrs. C. A- L. Cunningham have
returned to the city, and are residing at
Hh: Macon street.
The children 1 # carnival will be next
Tuesday afternoon at the Guatds armory
a t 1 o'clock. It is under the auspices of
the L. A. V G. and will be es
pecially interesting to the friends of the
Guards, and the friends of the chil
ren participating. About forty children
n fancy dress, marching to the strains of
Gobb's orchestra, will be a very enter
taining sight. Four prizes will he given—
'"o for girls, two for boys—one for the
most original costume and one for the
prettiest After the strand opening
march there will bedancing. Admission.
-s cents for adults; 10 cents for children
and nurses.
The first soiree will be held next Thurs
day evening at the De Soto.
Miss Bessie Cohen is spending a few
“eeks in Beaufort.
Mr. and Mrs. T. F. Stubbs have re
turned home from a visit to Augusta.
Miss Lina Woodbridee will be the
roost of Mr. and Mrs. W. K. Miller, in
Augusta, this week.
Miss Nellie Bostick is in New York.
Mr. and. Mrs. J. F. B. Beckwith have
returned home, and are residing on Gas
ton street.
Miss Louise Arnold will be the guest of
Mr and Mrs. F. H Miller, on the Hill, in
Augusta this week.
The Misses Robins, of Statesboro. Ga..
’re visiting Mr. and Mrs. J. A. Sheftall
1 - Tattnall street.
..Mr R. D. Smith left last week for New
fork.
. I here will be a large ball given by the
larmonie Club on the 27th. which will be
'■'•c of the most brilliant events of the
!!f‘ ’ , 'tv r-rtV
~Miss Anthony left last week for New
'orK.
■i . and Mrs. D. Maclntyre and child
- eues* at th residence of Mr. J. F.
-Gy on Jones street.
Puss louisi Arnold, Miss Lina Wood
i'G'Uv. Mr. ’ . H. Schley, Mr. Wm. B.
Urtridg'- ■ nil Mr. J. D. Carswell will go
Tk'Ai usta this ueek to attend the
’ m’ y-Millcr wedding on next Wednes
;l,: ening.
ss Mathewson left last week for New
’ ork.
1 >ne of the society cv i i.s of . the past
•‘ a was a houae-wa • iiing at the home
1 Mr. and Mrs. E .. el. ft‘brooder, on
ttingdon street
(r e wiil be .hristmas tree at the
c Libr y hall on Saturday, the
, > °’c ■<, given by the children's
irr. p Pleasure of the many less
T .mate children of the city, who never
have seen a Christmas tree, or been re
membered by Santa Claus. All contribu
tions to the tree, however small, will be
gratefully accepted by the children's
club, and will be received at 145 Jones
street.
Rev. J. W. Eaton returned to th e city
last week from New Y'ork.
There will be some charming visiting
girls in the city during and after the hol
iday season. One will be a visitor from
Boston, who will be the guest of one of
the most popular debutantes.
Miss Page Wilder entertained last
Thursday at an informal dance. About
thirty couples were invited, and some of
the debutantes appeared for the second
time. There will be one or two more to
make their debut at the german to-mor
row evening.
Mr. and Mrs. Beard, who have been
visiting interesting points in Florida since
their wedding, will be at the soiree next
Thursday evening.
Mr. Coe. who, with Mrs. Coe. has been
a guest at his father-in-law's, Judge Fal
ligant. for a week or two returned to New
York yesterday. Mrs. Coe expects to
remain here for a week longer.
Miss Florence Clark entertained last
Monday evening at her home on Liberty
street. The guests were Miss Nellie Nor
ton. in white China silk, Miss Eva Norton,
blue China silk: Miss Lillie Monahan,
white silk mull; Miss Katie Monahan,
pink crepe de chine; Miss Nellie Ray,
lilac and white crepe; Miss Katie Mas
ters, lilac crepe; trimmed with black.
Miss Mamie Pepper, heliotrope silk : Miss
Sarah Price, gray silk : Miss Viola Clark,
yellow silk; Miss Florence Clark, corn
colored silk, lace and ribbons; Rev. Wil-
McCarthy, Mr. T. Price, Mr. J.
Enright. Mr. T Sweney, Mr. V
Beuet. Mr. F. Bohen, Mr. M. Clark,
Mr. E. Clark, Mr. F. Warinsley and
others.
The charity ball will be among the so
cial attractions of midwinter. The date
is fixed for Jan. 10 at the Guard's armory.
The hall is given under the auspices of
the managers of the Louisa Porter home,
and for the benefit of the poor of the cit5 T .
Tickets can be had at Livingston's.
The wedding of Miss Julia Miller, of
Augusta, and Air. I-ouis Marcel LeHaidy,
of this city, will be a social event of much
interest in this week. Several Savannah
favorites will be present at the wed
ding, on next Wednesday evening,
and the Church of the Good Shepherd, on
the hill, in Auirusta will be the scene of
a wedding of two of Georgia's popular
young people. The bridesmaid will be
Miss Sallie Miller, Miss Hattie Ganahl,
Miss Ella Alexander. Miss Ma
mie Williams. Miss Maggie Weed,
Miss Ann Smith. Miss Hattie Butler,
and Miss Carrie Cohen. The groomsmen
will be Mr. Louis Berkman. best man;
Mr. Robert Berkman. Mr. W. H. Schley.
Mr. W. li. Mr. W. B. Hartridge,
Mr. John Carswell. Mr. John Sullivan
Schley, Mr. Clayton Brigham. The ush
ers will be Mr. AUie Berkman. Mr. Archie
Butt, Mr. Frank Butt, Mr. William Mont
gomery.
The anniversary of the Chauneka was
celebrated last Tuesday evening at Ma
sonic hail, by the classes of Sunday school
of the Alickva Israel synagogue. The
tableaux were a perfect success, and all
who participated did particularly well.
After the tableaux dancing was indulged
in until 11 o'clock by the children, and la
ter by the grown people.
Miss I-aura Fraser, of Mclntosh, is vis
iting the Misses Jaudon.
Mrs. C. A. Fleming has returned home
from a visit to Augusta.
A novel and interesting entertainment
will be given by the ladies of the Cathed
ral parish, at Masonic hall, on next Fri
day afternoon, Dec. 22, at 3 o'clock, to
raise a fund to aid the poor of the city.
The Christmas tree will be loaded with
various articles for .young and old, which
will he awarded to the audience during
tfie evening. Tickets for sale at the door
and by the ladies in charge, Mrs. M. A.
Grady. 60 Hall street, and Miss Kate Sul
livan." 77 Jones street. The ticket also
entitle holders to an article off the tree.
Mrs. J. W. Samuels has returned to the
city after a visit to New York.
Dr. and Mrs. J. C. LeHardy leave for
Augusta this week to attend the Le-
Ilardy-Miller wedding.
Mr. A. F. Aiken returned to Savannah
last week after a visit to New York.
Miss Alice R. Delanoy is visiting Mrs.
J, H. Redding in Wayeross.
Mr. D. Powers has returned from a
visit north.
Mrs. David Stern, of Quincy. Illinois,
is visiting her parents, Mr. and Mrs. E.
A. Weil.
Dr. B. F. Church returned last week
from a trip to New Y’ork.
Mrs. J. E. Braden returned home last
week from a visit to New Y’ork.
Mr. and Mrs. William K. Beard, are at
Lake Worth. Fla.
Mrs. J. F. Wheaton, returned last week
from a visit to New York.
Mr. and Mfis. William H. Pomeroy have
returned from New Y’ork.
The Misses Hamilton will entertain on
next Wednesday evening.
Miss N. Newman has returned from
New York.
Mrs. N. H. Finnic, who has been ill
with the grip, has recovered, and will be
heard with pleasure in Christ church
choir to-day.
Mr. E. Anderson, of the United States
navy, was in the city last week, the guest
of Mr. and Mrs. T. B. Harris on Duffy
street.
Mr. and Mrs, Baxter arrived in the city
last week from New York.
There was an oyster roast at Thunder
bolt last Wednesday afternoon in compli
ment to tiie visiting young ladies. Miss
Guthman. of Atlanta. MissSteinheimer,
of Atlanta, Miss Beegler. of Nashville,
Miss Hvmes, of Sandersville, Ga.. Miss
Hamersisugh. of Philadelphia. In the
evening they were joined by thegentlc-
THE MORNING NEWS: SUNDAY, DECEMBER 17. 1893.
men and a band of music, and dancing was
indulged in at Mrs. Bannons'.
Mrs. J. H. Newman has returned home,
after a visit to New Y’ork.
Mrs Hopkins has returned home from
a visit to her daughter. Mrs. Evans, in
Davisboro.
Mr. and Mrs. William Langhorn Wilson
have sent out invitations to a 'card party
next Wednesday evening.
Miss Magnus Lowentlial has returned
home from a visit to New Y’ork.
Miss Ross, who was the guest of Col.
and Mrs. William Garrard, returned to
her home in Mobile, last Wednesday.
The Willing Band, of the Daughters of
Israel, will give on Tuesday afternoon, a
coffee klutch.: at the residence of Mrs.
1. P. Mendes, on Jones street. Tile latest
topics of the day will be discussed.
Mrs. J. T. Walker entertained at a din
ner last Tuesday evening.
Miss Nona Wylly will spend the holi
days in Savannah She is attending Miss
Randolph’s school.
Cards are out for the marriage of Miss
Nellie Edwards and Phillip L. Griner on
Tuesday, Dec. IP, at 8 o’clock, at the
bride's home on Duffy street.
Mr. and Mrs. Arthur L. Weil have ar
rived in the city and are residing at the
family residence on the cornerof Bull and
Gordon streets.
Mrs. D. Y’. Daney left last week for
Griffin.
The sudden and serious illness of Dr.
William Lawton is much regretted by his
many friends.
Mrs. J. H. Groves and son. of Atlanta,
are visiting Col. and Mrs. K. D. Walker,
on Charlton street.
The ladies of the First Presbyterian
church will give a “frost festival’ 1 at
Y’onge's hall, on Thursday evening next,
to which the public is cordially invited.
To the “stay-at-homes’’ the exhibition
of fancy work at St. John's Parish hall
Monday and Tuesday afternoons and eve
nings will be a glimpse -at a corner of the
woman's building at the fair. It will he
principally a collection of table linen, but
there will be shown also an exquisite
(.erman embroidered table cover. Ru
manan embroidery, rare old laces and
work from the brush of one of Savannah's
lady artists, and some dainty needle
work.
HELD ALL RUSSIA AT BAY.
Daring Deeds of Stambuloff, the
Young Premier of Bulgaria.
From the Melbourne Argus.
For what Bulgaria is to-day she is in
debted almost solely to the valor and
wisdom and indomitable will of j’oung
Stambuloff, the prime minister. For
years he has held the whole Russian em
pire at bay single-handed. The other
powers of Europe sympathize with him,
but give him no practical support. Open
attack and secret intrigue he has alike
baffled, though it has often been tried
against him. He lias resisted the Rus
sian aggression; he has beaten Servia in
the field and Greece in the courts; ho
has made his sovereign's throne secure;
he has made Bulgaria a natiou and
created a national public spirit; and
be has, at less than 40 years of
age. placed himself worthily in
the rank among the leading statesmen of
Europe. One of his most dramatic pas
sages at arms with Russia occurred dur
ing the war with Servia, when the czar
“showed his hand - ' in a decidedly offen
sive manner. Stambuloff has told many
times and seems never weary of telling
the story of Slivnitza. In that battle the
destinies of Bulgaria and Servia were to
be decided. Prince Alexander had gone
out to lead the Bulgarian army in person,
leaving Stambuloff in charge at home. It
was a brilliant day, with a cloudless sky
and scarcely a breath of air stirring.
The roar of cannon was plainly heard in
the city, owing, perhaps, to some
peculiar condition of the air or
lierhaps to echoes from the moun
tains. At any rate it sounded much
nearer than it really was, and Stambuloff
and the others thought the Servians were
winning the day and were driving Prince
Alexander and his army in upon the capi
tal. In their anxiety they applied to the
Russian diplomatic agent for advice.
That gentleman shrugged his shoulders
and said it was no affair of his.
“But,” urged the Bulgarian ministers,
“the Servians are almost at our gates.
You could stop them with a single word
if you would.
“Yes, but that word will not be spoken,
not though they were actually entering
the city with your prince a prisoner, as
indeed" they soon will do. On one condi
tion only will I stop them, and that is
that your beggar of a prince shall abdi
cate at once.’
“And that,'.' thundered Stambuloff,
“he will not do—no, not for twenty Ilus
sias!- ’
With that Mr. Stambuloff sprang into
the saddle and dashed away to the bat
tle-field, while the Russian agent sent for
his friends to come to his house and help
him celebrate the defeat of the Bulgarian
armies. A few hours passed and then
the Bulgarian foreign minister got a tale
gram from Stambuloff, dated on the field
of battle, telling of Prince Alexander's
magnificent victory and of the utter rout
of the Servians. He hurried with it to
the house of the Russian agent, arriving
there in the midst of the festivities. And
when lie told the news the representa
tive of the czar ground his teetli with
rage. As the world knows, Prince Alex
ander lost his throne because he neglected
to heed the advice and warniugs of his
prime minister. Prince Ferdinand is
more wise. He puts himself fully in the
hands of Stambuloff. making the latter
the real ruler of Bulgaria, and the chief
guardian of the throne.
How daring and vigorous the minister
is in his great work has again and again
been shown in striking incidents, 'i'here
was, for example, the arrest of Maj. Pa
nitza, who was at the head of the most
dangerous and powerful plots ever organ
ized against the prince. Stambuloff final
ly settled the matter by making the ar
rest himself alone. At midnight he
knocked at Panitza's door. The major’s
wife, witti a loaded pistol in her hand,
admitted him. Recognizing him and di
vining Ins errand, she raised the weapon
to fire. He looked at her and her arm
fell and she turned away. Then Stam
buloff went up to Panitza’s room. He
found him in bed. a loaded revolver at his
side.
“Maj. Panitza.” said the minister calm
ly, “get up, dress s’ourself and come with
me.”
The desperado grasped his revolver
The minister folded his arms and looked
at him as Marius looked at the slave who
came to slay him. Panitza laid down the
weapon, rose, dressed himself and fol
lowed his captor to prison
Prevention is Better
than cure, and those who are subject to
rheumatism can prevent attacks by keep
ing the blood pure and free from the acid
which causes the disease. You can rely
U|>on Hood's Sarsaparilla as a remedy for
rheumatism and catarrh, also for every
form of scrofula, salt rheum, bolls and
other diseases caused by impure blood. It
tones and vitalizes the whole system.
Hood’s Pills arc easy and gentle in
effect. —ad.
Christmas Dramatic Mirror.
The New York Dramatic Mirror of
Christmas, is a superb eighty-four page
edition of that well-known publication ■
It contains a well assorted quantity of
theatrical sketches: with portraits of all
the celebrated characters who illustrate
the plays of the old and modern drama.
Price 50 cents. For sale at Estill’s News
Depot, SIX Bull street, Savannah, Ga.—
ad.
FOR A XMAS BANQUET,
Some Dressings and Appetizing Sances
lor the Day ! Rejoicing.
Dainty Ways of Serving Vegetable*.
Lobster Outlets Mushroom Pates.
Tips on Salads and Pretty Dea
aerts.
(Copyright.!
New Y’ork. Dec. 16. —ln the good old
times, which it is the fashion to laud, but
which I fancy few of us would care to ex
change for the present, the model Christ
mas table was that which groaned under
the greatest profusion of dishes. To
day that house-wife is the most to he
envied who can prepare the daintiest
feast or can greet the eyes and palates of
her guests with some pretty -and novel
dish, some little original wrinkle in the
making of a sauce or the cooking of the
time-honored turkey.
In France it is the custom among poul
terers to feed their poultry for weeks be
forehand on a diet composed largely of
highly peppered /mini a I food, which con
duces greatly to a quick growth and con
sequent size. In early times the French
varied the flavor of their fowls by feed
ing them at great cost with a paste qual
ified with musk, anise seed and other aro
matic spices; it was a French queen who
spent 1,500 francs in imparting a pecu
liarly delicate flavor to the livers of three
geese. 1 once knew of an aristocratic old
epicure (1 almost said “gourmand”), who
never allowed a turkey on his table that
had not been fed for weeks before under
his special direction. Sometimes a diet
of sweet potatoes, both raw and boiled,
milk and grain, was given, and again
nuts with large quantities of auirmii food,
cabbage and lettuce.
Unless you have your own poultry yard
you cannot, of course, make experiments
of this kind, but you can, by your skill in
cooking, add such flavors as the grower
has failed to impart.
For the highest gastronomic effect your
Christmas turkey should be of the hen
variety, led to the block after a fast of
twenty-four hours, broken only at the
last by a spoonful of the best vinegar,
after which it will die “gamer,” that is
the meat will be whiter, sweetor, and of
a better flavor. All of this your poultry
merchant will attend to for you. I know
of one enterprising dealer who engaged
his turkeys six weeks before Christmas,
and then fed them up for special custo
mers according to their directions.
An Italian restaurantenr, in New Y’ork
city, gives a delicious flavor to hiR tur
kejsby keeping them for two days in a
marinade of etaret. Lay the bird in a
dish just large enough to hold it anil
cover with a pint each of vinegar and
claret and a gill of salad oil. Turn fre
quently that every part of the flesh may
beaded on by the acid and oil. It is safe
to say that mine host makes use of this
secret to economile by buying old. tough
birdß since the effect of this treatment is
to soften the fibers of the flesh as well as
to Havor it.
As regards the best stuffing for a tur
key there are “many men of many
minds.” The finest bread dressing is
made of half a pound each of sweet stale
bread crumbs— the crumbs from a loaf
twenty-four hours old —and nicely
creamed and mashed potatoes, half a cup
of minced mushrooms, four ounces of the
best butter, and a seasoning of sweet mar
joram, summer savory, pepper, salt,
grated nutmeg and grated lemon rind.
Hold together with a beaten egg.
You can change the flavor of tikis by
substituting for the mashed notato stowed
celery or boiled onions, or you can double
the quantity of crumbs and flavor princi
pally with a minced onion fried in butter;
but when mushrooms are used leave out
the onion.
Sweet potato stuffing was the favorite
of Mrs. Senator Vance of North Carolina.
They must be baked in their skins and
then mashed smoothly and beaten light
with plenty of butter and seasoning to
taste.
The wife of one of our chief justices
prefers French or Italian chestnuts for
stuffing. Boil or roast the nuts, peel and
fill the body of the bird. Some cooks use
half a pound each of lean veal and fresh
pork, at least half of the latter being
fat: moisten with broth and for a good
sized bird add fifty chestnuts.
An oyster stuffing is most delicious: use
as much of the oyster liquor as is neces
sary to moisten the requisite quantity of
crumbs, of which you want only half
enough to fill the bird, then season highly
and add oysters enough to make up the
balance.
Of course a stuffing of truffles is the ne
plus ultra, but as it takes at least half a
pound for a small turkey they are not
often used.
A turkey garnished with sausage has a
very festive, not to say bacchanalian ap
pearance. Three-quarters of an hour be
fore tiie cooking is finished festoon it
with strings of link sausage: these you
must turn from time to time so that every
part shall be as brown as the bird
itself. The better the flavor of the
sausage, of course the finer the
flavor of the turkey. With this you
will want giblet sauce made by stewing
and mincing the giblets and adding them
to the gravy in the pan after the fat has
been removed. Thicken and color with
Touruade's kitchen bouquet.
With celery stuffing serve both a giblet
and a celery sauce, and with oyster stuf
fing an oyster sauce.
The vegetables served at a Christmas
dinner should be prepared with special
reference to pleasing the eye, although
certainly not at the expense of the taste.
A dainty way to serve potatoes is to pre
pare a quantity of mashed potatoes with
less cream or milk than for plain use; let
these get cold and mold compactly into
the form of small apples—they should be
no larger than lady apples; make a slight
indention in the stem end. roll in crumbs,
then in egg, and again in crumbs,
and stand in the ice box until
wanted. A few moments belore
serving immerse them until a golden
brown in very hot dripping of lard, use
ing a wire basket. Lay on a napkin on a
hot dish and insert the stem of an apple
or a tiny crust of bread shaped like a
stem. '
Very small white onions browned in
butter and then cooked in stock until
done or very savory.
Celery fritters make a delicate little
course. The white stalks of celery cut
in two-inch lengths are boiled until ten
der in salted water. Drain and dip in a
batter made from the yolk of a raw egg
a tablespoonful of salad oil or melted but
ter. four ounces of flour and cold water
enough to make it of the fright consis
tency. The moment before using stir
in the whipped white of tiie egg
Sweet potatoes should not make their
appearance au naturel. but when boiled,
cut in eighths and basted with plenty of
sweet melted butter while browning in a
quick oven, they are delicious. Small,
even sized tubers are also nice when
baked, after which cut. a slice off the top,
laying the |>otato of course on its side,
scoop out the inside, masli with plenty of
melted butter and season with salt and
white pep|>er, and return to the rase
which should not have been allowed to
scorch In cooking. Sweet, potatoes au
caramel is almost a confection, but they
will please any southern guests whom you
may happen to have at your table. Boil,
pare, cut in carpels and lay in a baking
dish, seasoning each layer with plenty of
butter, a generous sprinkling of brown
sugar and cinnamon and Juat a shake of
flour; when the dish is two-thirds full,
dash on half a cup of hot water and bake
three-quarters of an hour in a moderate
oven.
If I tell you of lobster cutlets now it is
because there is not meant to be any
method in tno madness of this gossip
about Christmas cookery. Let me say.
however, that if you do serve a fish course
there is nothing nicer than this. It was
originated years ago by a little woman
who believed in practicing all she
preached, and one day she dined the ed
itor of a large daily in her native city.
He was a well-fed editor, who knew what
good living was. and he was so fascinated
by this dainty that he ordered a column
of epicurean hints for his Sunday edition.
This was the beginning of her long career
as a writer on gastronomv. This was
“years and years ago,” before the man
editor edited the cooking column with a
scissors in a way to make living epicures
and chefs shudder, and those of past gen
erations turn in their graves.
But to the cutlets: Melt two ounces of
butter in a saucepan, and when it bub
bles stir in a heaping tablespoonful of
flour- cook for a minute and pour in half
a pint of boiling cream and half a pound
of the flesh of boiled lobster cut in dice.
Stir until very hot and take from tlie Are.
Add the beaten yolks of two eggs, a dash
of cayenne, another of grated nutmeg,
and salt to taste, returning to the fire
long enough to set the eggs. Butter a
dish and spread on this mixture; when
cold, shape into cutlets, dip into crumbs,
then in egg, again in crumbs and fry to a
golden brown in boiling drippings. Dec
orate with parsley and carpels of lemon.
if a roust pig graces your Christmas
table, a very pretty way to serve the
necessary apple sauce is as follows: Se
lect a numlier of smooth, rosy, well
favored Baldwin pippins: polish them to
the last stage of ruddiness, cut a slice off
the to)) and scoop out t he inside, leaving a
wall of perhaps half an inch, enough to
keep the apple in shape Make a nice
apple sauce seasoning, flavoring it ap
peiizingl.v, and fill the hollowed apples
with it. Insert the stem of an upple or
any bit of twig by way of a stem, and
serve one to each t>erson on a pretty dish
or like a sorbet on a doyle.v laid on a pretty
plate. Very finely minced orange rind is
a delightful flavoring for apple sauce.
A pretty substitute for the ordinary
cranberry or other jelly is made from
quinces. Core, pare and halve a number;
cook until tender in a s.vrup made by boil
ing a cup of sugar in a pint of water; lay
on a dish that can go in the oven and pour
over a little of the s.vrup, just enough to
glaze them; set in the oven until a golden
brown. Meanwhile cook the skins and
cores until tender in a very little water;
squeeze through a jelly bag and add to
the syrup in which the quinces were
cooked, allowing measure for measure of
sugar; boil fifteen minutes. Then trans
fer thequinces to thodish in which they
are to go to the table, and pour over this
the jelly which is of a beautiful pink
color. The individual and delicious flavor
of the quince makes this a very accepta
ble accompaniment to any kind of poultry
or game.
For a small Christmas dinner a pair of
tender ducklings may be substituted for
the regulation turkey. Avery tasteful
dressing is made by mixing a minced
onion that has lieeri fried in butter with
two cupfuls of crumbs, a tablespoonful of
butter and half a cupful of thick, stewed
tomatoes. Season highly. Baste every
few minutes and roast rare. Skim the
fat from the gravy in the pan. add the
stewed giblets and thicken and season.
A tart, jelly-like currant or plum, or spiced
plums should accompany it.
Mushroom pates are one of those de
lightful little entrees which you must
only indulge in if you nre blest with a
good digestion. Y’ou can order the small
i>atc shells at any fancy bakery. To
make the filling, cut small the contents
of a can of mushrooms or a pint of fresh :
simmer for ten minutes in broth, pre
ferably chicken: season with salt and
pepper; add a gill of rich cream, and
thicßen w ith flour wet with cold water.
A hit of cayenne or .paprika adds the re
quisite flavor.
By the wa.v. speaking of paprika or
Hungarian red i>epper, it would be well if
before the holidays, you should make
yourself acquainted with its merits.
Thomas J. Murray, the renowned caterer
and writer on gastrouom.v, asserts that
Americans would be a less dyspeptic race
if they would use this article freely.
You can, by pa.viug a little attention to
it. make your salad a delightful little sur
prise. At the south and in Sun Francisco
you can have fresh, ri|>e tomatoes with
out being a millionaire. Skin these, one
for each person, by a quick hath in boil
ing watei 1 ; hold for an instant under cold
water and the skin will peel off easily;
remove the centers and set the shells in
the icebox until you are ready to serve
when they should be filled with celery cut
in dice and mixed with seasoning and a
mayonnaise. Set each tomato in a little
nest of three or four inner leaves of let
tuce and put a small spoonful of thick
mayonnaise on top. Tomatoes are nice
prepared in the same way with cresses
instead of celery. A celery mayonnaise
is an excellent salad. If your menage is
a modest one and' you cannot compass a
sorbet. substitute shaddocks. Gut
through each one in half crosswise, sever
ing it not from jole to pole, but at the
equator if 1 may be allowed this
illustration. This will make it easy for
you. with a small silver spoon, to extract
all the seeds. Be careful to do this thor
oughly. Now you may treat them in any
one of the ways mentioned below:
Fill the seed vessels with sifted, pow
dered sugar and set on the ice until very
cold.
Scrape out the pulp carefully and mix
that of each half orange with a table
spoonful of sugar and one of claret; re
turn it to the shell and chill thoroughly.
Or, mix the pulp with powdered sugar,
sherry and a few drops of curacoa. Set
ting aside m.v prohibition principles, the
first way of serving is my favorite.
Shaddocks are very healthful, and at
tho season or in the localities where they
can be obtained cheaply, one would do
well to use them largely. They make an
excellent first course for breakfast or
lunch, or a midway course for a dinner.
Pumpkin and mince pies are too heavy
a dessert for a holiday feast, although the
habit of serving them may have so strong
a hold upon us that we may feel it neces
sary to offer them.
A Nesselrode or any kind of a frozen
pudding is far more attempting.
Avery delicate dessert which anyone
possessing a freezer can make, requires
that one quart of milk shall be brought
to a boil, when a teaspoonful of arrowroot
wet with milk must be stirred in; pour
this over the well beaten yolks of six
e+rgs and stir till smoooth; add any kind
of preserved or brandied fruits cut in
bits: bits of citron and orange peel; stoned
raisins, bits of fruit cake, some candied
fruits cut small—at least a pint in all—
and sweeten to taste: add half a glass of
sherry wine and a spoonful of brandj and
freeze.
The prettiest dessert I ever saw was
also the simplest, although requiring con
siderable trouble. Choose a number of
smooth, fair skinned oranges and cut a
piece the size of a cent from the stem end:
with a small wooden mustard spoon ex
tract all the pulp, being very careful not
to puncture the skin or make a hole in
the opposite end. Throw the skins in
water to extract any bitter flavor, while
you make several kinds of gelatine, using
Cooper’s gelatine, and flavoring with pine
apple, lemon, orange, banana or wine.
Stand the shells on small eups to keep
them upright and fill with the jelly which
must be cooled but not stiff; set away
overnight. The next day cut them in
halves, using a very sharp knife, and ar
range on a pretty dish, decorate with
orange leaves, smilax or flowers. They
make a very handsome center piece.
Do not let any of the minor adjuncts of
the feast be wanting. The salted almonds
or peanuts—the cheese straws to pass
with the celery, or failing these, thin
biscuits, toasted and spread with grated
cheese -the dishes of nuts and apples
which you will have for the sake of the
children and auld lang syne, and last of
all the perfect cup of cafe noir.
Alice Chittendem.
PICTURES.
it ■ I in l mi
IF SO
o o 0~0 ~0~0~0~'5~6~ •o~o~c~o~e~~c o 000600006
See How Easy It Is to Get One,
o; C _OOP c'o~o'p~o 5 o~© C © Q~P Q”0 p~Q~P Pp p
io|olo 101 o I oTo lo|olo|o|o |o|o| o| o I o'l o | OTOTOTOT
AND A PRETTY ONE AT THAT,
|B||(i|o|o|o|(ilß|o|olo|i)|o|o|Bio|n!Qi(i|o;aia|
SlilM ' niIKVINt NEW?
■WS ■[ _
EYE§”
We have had reproduced in colors ones of the finest
of modern oil paintings, a prize canvas that has won
medals in several successful exhibitions of pictures. This
gem, entitled “BRIGHT EYES,” is reproduced on fine
art paper (in 12 colors), an exact counterpart of the fa
mous original, as it came from the painter’s studio. The
picture is most artistic in conception, exquisite in its
coloring, and presented in a size most attractive fdr
framing. The subject is one that will at once attract
the eager interest of the little ones, and appeal to every
mother.
See Hie Picture on Ellin in lie Moiling ms Business ice.
HOW T OBTAIN IT,
CUT OUT THIS COUPON
and send or bring it, together
with 5 2-cent stamps or 10 cents
in money, to the MORNING
NEWS Business Office, and we
will furnish you with a copy of
eVEg
If picture is to he mailed send address, with coupon,
and Picture will be sent post-paid without additional
expense.
THE SUNDAY MORNING NEWS,
SAVANNAH, GA.
15