Evening star. [volume] (Washington, D.C.) 1854-1972, 1881-04-09

VARIOUS COOKING RECEIPTs.
How Miss Pafl0a Prepares Several
Popular Dishes.
OMELKT.-A plain omelet was made with four
eggs, beaten with spoon, two tablespoonfuls
OF milk, one tablespoonful OF salt. The pan In
which 1t was cooked was very hot when the
mixture was put in. and while cooking the pan
las kept In rapid motion.
SOUP SToCKs.-Stocks that are kept on the
stove all the time ought to be cooled aud
strained every day, else they become sour. The
trimmings from the meat can also be kept on
t9 ID ice IeW Gays II neeo oe: The small pieces
cfous flavor. II soup stock Is boiled rapidly and
cooled quickly 1t will keep longer than ii cooked
slowly; Great care must De taken not to put
tainted meat into the soup kettle; very slight
faint will spoil the whole lot.
SPANISH Eggs Cook one cupful OF rice 30 min.
utes In two quarts Of boiling water to which has
been added one tablespoonful OF salt; drain
through acOlaDder. and add one tablespoonful
of butter; spread lightly on q hot platter and
on the rice place six dropped eggs, and serve;
to drop the eggs have small quantity OF water
In frying pan; salt the water, break the
eggs one by one into saucer, and slide them
into the water, which should be just at boiling
temperature. When the whites are cooked
take the eggs from the pan with spoon.
QUAKER OMELET.-Three eggs, one-half cup
full OF milk, one and one-half tablespoonful Of
corn starch, one teaspoonful OF salt, one Table
tPooqal 1l oS Of nutter: Use pan with cover
and the corn starch together: beat the whites
Of the eggs to a stiff froth. and then stir into
the yolks and corn starch. Mix very Thoroughly
tablespoonful Of butter; pour In the mixture
and place where 10 Will cook slowly for seven
minutes: The milk should be added the last
thing. Be sure to have the frying pan very
hot when the mixture Is first put into 1t, then
place 1t to one one side where it will not cook
too fast.
BAKED FIsH.-For fish weighing about five
n0nn0S mr.
tablespoonful chopped salt pork, one half table.
spoonful salt, one teaspoonful chopped parsley,
oae-eighth spoonful of pepper. Put In the body
across the fish; cut the remainder of one fourth
pound OF salt pork into strips, and put these
into the gashes put the fish into baking pan
the bottom Of the pan with hot water. and out
into rather hot even; bake one hour basting
often with the gravy In the pan, dredging each
lift from the pan on to a tin sheet and slide m
to the dish on which it Is to be served.
8. Fish BALIs.-One pint Of finely chopped salt
hsh, six medium sized potatoes, one egg one
taolespoonfuls OF cream or four OF milk; pare
the potatoes, put In boiling water, and boil ha.f
an nour; drain on the water, turn the potatoes
INTO the tray with the fish, and mash light and
fne with vegs pie masher; add the butter,
pepper, milk ana eggs, ana mix ali very
thoroughly; shape into smooth balls, the size
OF an egg, and fry brown In boiling fat enough
to float them; cook three minutes; ii the pota-
toes are very mealy it will take more milk or
cream to mosten them, about two spOonfuls
more; II the fat Is smoking in the center, and
the balls are made very smooth, they will not
soak fat. but II the fat is not hot enough they
certainly Will Putting too many balls Into the
,st az az one time coos IL put in say four or five;
let The fat regain its first temperature then ada
more. Never boil salt fish, for boiling hardens
it; let 1t simmer on the stove several hours
Other Receipts.
,,d BRo III Ed sHAD, LIN old times we always
were In the habit OF corning snad the day be-
fore we ate 1t. but nowadays we have not time
Tor that- Now, anyb body who Will try the two
methods, raw or cOrned will be convinced that
the preparation OF the fish day before hand
improves 1t. 1t amounts to little or nothing
as TO the preparation OF it. Take the split shad
and rub Into 1t tablespoonful OF coarse salt
SALT not fine. Then, having done this the night
before, broil it for breakfast. 1t wants no
Washing, for the excess OF salt Will be found In
the DISH you have put the raw shad away In.
1t wants hot fire and grtdron. / should
think that landlords who cooked beefsteaks tn
mat INA ancient stove on hickory Goals would be
he corns Lis shad. Won't some one ask nim?-
4 Shad-eate7 Of Secesity-o,le.
BROILED SHAD, IL-Wash, wipe and split the
Esh: Sprinkle with salt and pepper and lay it
When the lower side is Drowned turn the Dish.
one OF medium size will be done In about 20
naoa e serve upon hot dish and lay good
IN the HOnsehOld-4HariOn Harland
BOILED SHAD, III.-Clean, wash and wipe the
fish. roe shad Is best for this purpose Cleanse
the roeS thoroughly, and. having sprinkled both
shad and roes with salt. wrap Ia Separate cloths
ard put into fish Kettle side by side. Cover
with saited water, AID boil for half an hour to
three-quarterS, III proportion TO the size. Ex-
ptrlence Is the best rule as to the time When
you have once cooked fish to turn, note the
weight and time, and you Will be at no loss
thereaiter good rule is to make penclled
menol ahdnfn IN the margin OF the receipt BOOK,
opposite Certain fecelpus. Serve the shad upon
a not dish, With boa Of drawn butter min.
gled Win chopped eggs and parsley or egg
sauce: lay the roes about the body OF the fish:
galnisn With capers and slices Of hard boiled
esgs.-Cchhn0h St'tSe IN the Household afar
ion Harlnasd.
FRIsD SMELTs.-Carefully wipe two pounds
OF cleaqei smelts With dry cloth; dip them In
mix, then roll them in finely powdered cracke.
crumbs, next IN egg beaten with a saltspoon-
1ul OF salt ard quarter OF a Saitspoonful Of
Pepper. and then again In cracker crumbs; fry
them In enough smoking hoo fat to cover them
until they are golden brown; ta Ike them from
the lat IN skinner; lay them on napkin or
a piece OF paper to absorb the fat, and serve
them laid In rows with a few quarters OF
lemons on the side OF the dish.-AisS CorsonS
Cooking Manual.