The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1881-09-07
MISCELLANY.
FAMOUS oooKINe RECIPES.
now MISS PARLoA PREPARES SEVERAL
POPULAR DISHES.


OMELET.-A plain omelet was made with
for eggs, beaten with spoon, two tables
po3nfnls of milk, one tablespoonful of salt.
The pan in which it was cooked was very
hot when the mixture was put IN, and while
cooking the pan was kept in rapid motion.
SeeP SroeKs.-Stocks that are kept on the
stove all the time ought to be cooled and
-straihed every day, else they become sour
The trimmings from the meat can also be
kept on the ice few days if need be- The
small pieces of bone cut from steaks give the
SOUPS delicate flavor If soup stock is
boiled rapidly and cooled quickly it will keep
longer than if cooked slowly. Great care
must be taken not to put tainted meat into
the soup kettle; very slight faint will spoil
the whole lot.
SPANISH Edas--Cook one cupful of rice
thirty minutes in two quarts of boiling water,
to which has been added one tablespoonful OF
salt. drain through colander and add one
tablespoonful of butter; spread lightly on
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
SANGER. 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
cupfal of milk, one and a half tablespoonfuls
of corn starch one teaspoonful salt, one table
spoonful of butter. Use pan with cover
that fits closely. Beat the yolks of the eggs
and the corn starch togetherl beat the whites
Of the eggs into a still froth and then stir in
10 the yolks and corn starch Mix very
thoroughly; add the salt and milk put in the
hot pan the tablespoonful of butter pour in
the mixture and place where it will cook
slowly 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 it, then place it to one side where it
will not cook too fast.
BAKED FISH For a fish weighing about
five pounds, three large or five small crackers,
one tablespoonful chopped salt pork, one half
tablespoonful salt, one tablespoonful chopped
parsley, oue-eighth spoonful of pepper. Put
in the body of the fish and skewer together
cut eashes 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 and dredge with salt, pep
per and flour; cover the bottom of the pan
with hot water, ana put into rather hot
oven bake one honr basting often with the
gravy in the pan, dredging each time with
salt; pepper and -four. When cooked lift
from the pan on to tin sheet and slide on to
the dish on which it is to be served.
FISH BALLS. One pint of finely chopped
salt fish, six medium sized potatoes one egg,
Que tablespoonful of cream or four
of milk pare the potatoes, put in boiling
water, and boil half an hour drain off the
water, then turn the potatoes into the tray
with the fish, and mash light and fine with
vegetable masher; add the butter, pepper,
milk, and eggs, aud mix allvery thoroughly |; |
shape into smooth balls, the size of an egg |
and fry brown in boiling fat enough to float
them cook three minutes if the potatoes
are very mealy it will take more milk or
cream to moisten them, about two sroonfuls
more if the fat is smoking in the centre, and
the balls are made very smooth, they will not
soak fat, but if the fat is not hot enough they
Certainly will. Putting too many balls into
the fat at one time cools It put In, say, four
or FIVE let this regain its first temperature
then add more. Never boil salt fish, for boil
ing hardens it; let it simmer on the stove
Several hours
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