Wheeling register. [volume] (Wheeling, W. Va.) 1878-1935, 1881-05-31
Delicious Dishes

The ladies OF Philadelphia cooking
school had some practical Lessons the
other evening, in the preparation ol
several dishes OF fish and eggs. The
TimSs says:
"The very names are savory. Seal
loped fish, cusk q la creme, fish balls,
salt fish with dropped eggs, scrambled
eggs, salmon croquettes and shrimp SAL
adj formed the bill OF fare, and they were
successfully manufactured in most at.
tractiye style, every detail being carried
out, from the breaking OF the eggs to
the arrangement OF the earnishes, in
full sight of all, learned commentary
being the accompaniment OF the work.
The recipes as given were as follows:
'Scalloped fish: -Four pounds OF fresh
fish is to be boiled five minutes to the
pound and suffered to cool. A cream
is 10 be made from a pint OF milk, in
which an onion is to be boiled to give a
flavor, a quarter pound OF butter, a Ia.
blespoonful OF -four, half a spoonful OF
salt and dash Of pepper. The butter
and -four are to be rubbed together and
blended into milk, the whole to boil
until thick. The fish, shredded and
with particles of butter, is to be laid in
alternate layers with the cream in a
shallow dish, the whole to be covered
with bread crumbs and baked until
brown. This is an entree or breakfast
dish.
"Cusk a la creme may be made with
any white fish. The fish is 10 be boiled
and while warm covered with sauce
composed of the following ingredients,
the proportion being given for three
pounds OF fish: IL pints OF milk, 2 bay
leaves TO be boiled in it, yolks OF three
eggs, a sprig OF parsley, small slice OF
onion, tablespoonful OF butter, OF
cornstarch. The fish may be kept from
breaking in boiling by having string
wound spirally round it. This is din.
ner dish.
"The Goldfish balls were made with
two cups Of salt cod and two OF potatoes,
both mashed very fine. They are roll.
ed by hand, covered with whipped eggs
aud bread crumbs, and Drowned IN a
pan Of grease, which should entirely
cover them, and should be so hot that
a blush smoke comes from it. The sal
mon croquettes are cooked in the same
wav, the ingredients being: One can
of salmon Toll to be all drained Off or
two cups OF fresh, half teaspoonful OF
salt, one teaspoonful OF parsley. dash
OF cayenne, a teaspoonful OF lemon
Juice, one gill OF cream or milk, half Ia
blespoonful OF butter, one large table,
spoonful OF flour; the latter ingredients
are to be made into cream and the sal
mon added. The croquettes to be
moistene6 with eggs and rolled in bread
crumbs.
salt fish and dropped eggs: The
fish shredded is covered with cream
made OF one pint OF milk, one table
spoonful Of butter and two OF -four, hall
teaspoonful OF salt and dash OF pepper
the eggs to be dropped in muffin rings
and arranged neatly on the dish.
"For shrimp salad the fish must be
soaked and the tiny shells removed.
They are heaped on mess oil lettuce
leaves and covered with q msyonnsise
sauce made as follows: Iolks OF three
eggs, teaspoonful OF salt and one OF
mustard, one shake cayenne, one table,
spoonful OF vinegar, juice OF one lemon,
one gill or eight tablespoonfuls OF salad
Oil. =,
"The materials for the scrambled
eggs were three tablespooniuls OF milk
or cream, one-hslf tablespoonful butter
to grease the pan, and six eggs. The
whole secret, it was explained, was to
remove the matter bit by bit as it solidi-
fed, which was done with tablespoon
from which the still fluid portions were
allowed to drain"
On another occasion an excellent din
ner was prepared for twenty. five per
sons at cost OF less than nine cents
each. The bill OF fare was as follows:
Pea soup, l5c; Irish stew, 2Oc; curly
potatoes, &c, pork and beans, 32c; veal
croauettes, 25c; cold slaw, l0c; maca-
roni, lSc; rice pudding, 26c; apple
dumplings, soc; coffee, sugar aud milk,
81.