The weekly clarion. [volume] (Jackson, Miss.) 1863-1882, 1881-04-21
A Lesson in Cooking.
PHILADELPHIA Ledeer.l

Philadelphia Ledger.
At the Hall of the Franklin Institute
last evening, Mrs. Rorer, of the New
Century Cooking School, gave lesson
on the preparation of articles suitable
for the Lenten season The bill of fare
comprised scolloped fish, cusk a la creme.
fish balls, salt fish with dropped eggs,
scrambled eggs and salmon croquettes.
For scolloped fish four pounds of fish
(cod or halibut) should be boiled for
five minutes to each pound This rule
holds good for boiling all fish. Always
place the fish in boiling water. For the
sauce, one pint Of milk, one onion,
quarter Of a pound of butter, three
tablespoonfuls Of -four and pinch Of
salt Boil the milk with the onion for
half an hour Take out the onion and
rub the butter and -four together, stir
into the milk and boil until it thickens
All white fish need rich sauces, and a
tablespoonful Of vinegar in the water
in which the fish Is boiled adds much to
the flavor Place the fish and sauce in
alternate layers and bake in a dish
which can be carried TO the table
Before baking cover with egg and bread
crumbs. Bake for fifteen minutes, or
until brown.
To make Goldfish balls-two cups Of
potatoes, two cups Of fish, one half tea
spoonful Of salt, one teaspoonful Of but
ter, one tablespoonful Of milk. Soak
the fish in cold water for four hours
1t is better to pick the fish to pieces
than to chop it with a knife Simmer
the fish in cold water sufficient to cover
it. Success depends greatly on tho
roughly mixing the fish and potatoes.
Roll the balls in egg and bread crumbs,
and fry in very hot grease.
For salmon croquettes use canned
salmon, draining carefully all the oil
from the fish 10 one can of salmon
add half a teaspoonful Of salt, a tea
spoonful Of parsley, dash of cayenne
pepper, a teaspoonful Of lemon juice,
one gill Of cream or milk, half table
spoonful Of -four, boiled till the milk
thickens add this to the fish, chOpping
the salmon very fine stand aside till
thoroughly cold before placing in
moulds; press the fish i'll the mould
and then dip it in beaten egg and bread
crumbs. Success depends on not hav-
ing the croquettes either too dry or too
damp. One can of salmon viii make
six croquettes. In frying the croquettes
they must be covered with grease,
which must be very hot
To cook salt fish with dropped eggs,
use one pint Of fish, prepared as for
Goldfish balls, and make a sauce Of one
pint Of milk, tablespoonful Of butter,
two tablespoonfuls of -four, half
teaspoonful Of salt, and a dash Of black
pepper. Boil the milk, rub the butter
and -four together, stir into the milk,
and boil till it thickens. Cook the fish
and eggs together, dropping the eggs
through 4 muffin ring TO give them
neat round appearance
TO make shrimp salad use one can of
shrimps with mayonaise sauce, made
of the yellow Of three eggs, Il teaspoon
full Of salt, teaspoonful Of mustard,
one shake Of cayenne pepper, one table
spoonful of vinegar, the juice Of one
lemon, and one gill Of salad oil.
To scramble eggs the receipt is six
eggs, three tablespoonfuls of milk, half
a tablespoonful of butter, one teaspoon
full of salt The eggs should be tho
roughly set, so as to present a streaked