The Superior times. [volume] (Superior, Wis.) 1870-1912, 1881-04-02

To make this soup cut carrot, turnip
and celery root into neat bits or pretty
shapes and fry them thoroughly in but
ter, partly boiling them first if old md
tough. Add them to some clear soup
just before serving.
TURNIPS IN GRAVY.
Slice boiled turnips and put them.
with two ounces of butter. into q stew
pan, shaking it round till they are
Drowned. Season with salt, pepper, a
teaspoonful of sugar and little mace.
Pour over them quarter of a pint of
good brown gravy, and when quite hot
serve them III it.
KEDGEREE.
Boil two tablespoonfuls of rice, and
drain it as dry as possible Have ready
some previously cooked fish, pulled with
forks into nice small pieces, and free
from all bones and skin; add to it the
rice, and make it hot over the fire.
Just before serving beat up two eggs and
stir into the rice and fish. Add a little
cayenne and salt to taste.
BEEFsTEAK STEW.
Take some finely chopped beef fat or
piece of butter, heat it in the stewpan
and sprinkle some flour in; brown and
add warm water; place in this gravy the
steak, which must be thick cut and in
one piece, if possible; add salt, pepper,
whole black three cloves, a small
piece of mace, and bay-leaf, if it is
handy; close up tight and let it gently
simmer for three quarters of an hour,
shaking the stew now and then; after
that time put in one spoonful of mush-
room catsup, or any dark sauce, and al
low the stew to simmer another quarter
of an hour. 1t should then be done
and be served upon hot dish, the
gravy being poured over it.
CREAM FRITTERs.
One pint of milk, the yolks Of six and
whites OF two eggs, two tablespoonfuls
of sugar, half pint of -four, three heap
ing tablespoonful of butter, half table
spoonful of salt, slight fiavoring of
lemon, orange, nutmeg or anything else
you please. Put half of the milk on in
the double boiler, and mix the -four to
a smooth paste with the other half.
When the milk boils, stirring constantly;
then add the butter, sugar, salt and
havoring. Beat the eggs well, and stir
them into the boiling mixture. Cook
one minute. Butter shallow cake pan,
and pour in the mixture. Have it
about half an inch deep in the pan. Set
away to cool. When cold, cut into
small squares. Dip these into beaten
egg and In crumbs, place i'll the frying
basket, and plunge into boiling fat.
Fry till golden brown. Arrange on a
hot dish, sprinkle sugar over them, and
serve very hot.
NOVELTIES IN COOKING.
A side dish which is a favorite in
many families is made by steaming oat-
meal until it is thoroughly done; VIII en-
cold, cut it In slices and fry till brown in
butter; crushed wheat and corn meal
may be served III the same way. One
good way to give an appearance of
novelty is to cook the meat and
vegetables after different rules. For in
stance here are two ways of preparing
Goldfish, either one of which will make
what DR.. johnson would very likely call
" a good dinner enough, though not
dinner to ask man to-" Pick the fish
IN small bits, removing, of course, every
bone; freshen it in cold water and cook
for few minutes only i'll milk, season
with butter and pepper, thicken it with
little -four stirred into cold milk; add
one or two well-beaten eggs; serve on
toast; or, cook in the same way, but
drop the eggs allowing one or more for
each member OF the family into boiling
water; when done season with butter,
pepper and salt. lay them ON a platter,
and pour the fish over them. "Cod-
fish is" says Samantha Allen, "uot
only healthful, but nourishing to the
mind" Mackerel may be cleaned or
broiled, and a little gravy made of melt
ed butter, or of milk or cream heated
and poured over it, with good sprink
ling of white pepper.
USUALLY such things as are advertised possess
no value. BIT who would say that Dr RuIJ,e