The Lake County star. [volume] (Chase, Mich.) 1873-current, 1877-07-19

THE HoUsNHoLD- i
EDITED ~ nRs. eEo. xAToR
ABOUT GOLDFISH.
\ Did you never notice that often
tlnow an Indifferent housekeeper will
'olv11s prepare some particular dish.
Ia 4Vpy that IL really not to be SUR
|pasno5f We have one such in our
mind's eye" whose tempting Goldfish
lnnen always serve to make us for
Ne delinquencies In many other res
'f66r Aye, the children's faces may
bslArty, and they may stare and say
"W-h-a-t ?" to your inquiries, and the
mothers stockings may need darning.
the mirror need polishing, and the
whole household need general clean
ing up; butynNNstsfe " the dish
she is so eficienS IA pfepsfing, and one
would be very uncharitable indeed, to
retail those faults to spy sPrt Of q lis
tener. We give her nsod4s 0perandi
fol-. the same. but don't believe that one
In ten Of all our circle can approx
mate to the degree OF excellence that
chafacterizes her manner ofScookingl
IT.: Wash the Yish. OF such PORTION Of
Il a. may be thought sufficient for the
morrows dinner, thoroughly in warm
water, and leave t. In cola water over
night Early In the morning remove
the skin, swash again, and put In q
kettle of cold water; over the Are let
ting Il come. very gradually to boil.
Then remove farther back on the stove,
And let IL remain 1t an almost boiling
point. Aetnai boiling hardens the fish.
CHANGING the water once during the,
process, will render 1t fresh enough for
any taste, but water Of the same tenn.
perature should be added on its return
to the stove. Let Il boil for about Ave
minutes before the finishing process,
which consists In removing from the
water half anil hour before serving, Cere-'
fully take out every bone andswith q
sharp knife and fork shred into bits Of
even finenees, then put IL into . deep
dish, and add to IL half , pint OF thick
and cover closely and place In q hot
oven until dinner is ready.
A DISH OF SALT SALM0N.--HalpOn
Is often put down In brine. IT is to be
soaked and boiled, as directed Tor salt
goldfish. or IL may be boiled for break
FAST Or pull of the skin. and pick in
flakes the thickest side OF q salmon
pour scalding hot water over 1t, let it
stand for q few minutes; then psur 1t
off; add to Il enough milk or hot
water to, moisten It.; put 1t, over the
IRE and let It simmer for five minutes;
then add q tablespoonful Of butter,
shake over It a little wheat -four and
pepper to taste, stir It for q few min-
utes and It Is done. A fine relish for
breakfast or supper. =
FISH CHowrDfE. God are incest for
this dish, as the lake white fish and
trout are too tender, and boil to pieces
too easily. Take large cod, say i've
pounds, scale, remove head and en-
trails, and wash; then cut It Into
pieces. cutting across the fish these
pieces should be Of uniform sdze. sNow
take two or three, slices, Of salt pork
and lay In the bottom Of your kettle
when It has fried out, then put q layer
Of fish, next, q layer Of thin sliced and
pared potatoes, and then layer Of
thin sliced onions, till you have used
up your materials. Add Waterman
" enough to cover. The fish IL done
when the potatoes and onion are. just
before removing from the fire, add
milk and butter, seasoned with salt
and pepper, and thickened with wheat
flour. Let It boil up we'll. Then add
"hard cracksrs,n split in two, plenty
Of them, and, Let them get a little ten
Inc hard cracker (Which I have never
seen in the west) substitute ''hard
tackp or "piloti bread In that case,
It should be added to the chowder
little sooner, as It requires longer soak
ing. to make 1T tender.-1nnie r..
White In Western Rswdts q''ier 80
MAYoNA1sE FISH. b. Take 4 pound
or 30 Of cold boiled fish (halibut or cody
cut into small pieces then, make the
dressing as follows: The y0lks OF four
boiled eggs rubbed to q smooth paste
with salad oil add to these salt and
pepper, mustard, two teatsp0Onfuls Of
white sugar, and. lastly, six. table
spoonfnls Of vinegsr beat the mix
the frothed white Of raw egg. Serve
the Ash in dish with, iettnce-leaves
around the edge; half Of the sauce
mixed with the fish, the rest thrown
over the top. ~ !. ,snGoI " ;r9l
q NoRwEdrAN CoDpfsH. Soak prop
erly. when soaked and ready to be-
gin cooking fake the fish,I and care
| fully remove bones. Put In . sauce
pan sum cient quantity In equal parts
lard and olive oil then heat, and Into
hot, grease PVT sufficient quantity OF
garlic and onions cut In small pieces.
| When edges Of garlic turn brown put
/ In the Goldfish and add am equal guam
tity of canned tomatoes and stew slow
ly three or four hoprs. Half hour, be-
ing tablespoohfuls Of pimento. "
FLOWERS ON DINING TABLES. Moth
Ing can equal the beauty and sppropri-
ateness OF flowers at meal-tiune,l and
during the season they should never
for once be absent. 1t Is custom
which should become universal among
rich and poor. Even grasses and
leaves and ferns add aoheerfulnees to
the room and to the hearts of those as
fsembled around the board. Very pref
ty ornaments are made by uniting
fruits and flowers. Such fruits as
have long stems or grow ON tender
branches are better suited. as straw
berries, cherries, currants, go0seberr-
les etc. But no matter what the flowers
or fruits are, or what may be used 10
put them I'M, Let them be found upon
the tables during floral season.. Set the
bduuet; it will prove useful lesson to
them; and beget . love for flowers and