Alexandria gazette. [volume] (Alexandria, D.C.) 1834-1974, 1881-06-16
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Summer Dishes

S'rdlncs arc not ouly DELICIOUS ralishes for
warm dsys, lost as they ara taken from their
boxes, with no other ssuo. save the oil they are
preserved ir, but they are susceptible of pum
6sr OF ways of dressing aud serving They may
be "grilled'. u the following mNuucr: Open q
box containing one d,zsn sardines, remove the
sktus aud plscs the Sardnes Oh tiu plate 10
tie oven tiIl they are heated through, Meau.
While Jur the oil from he sardine into small
ssuoe- pan, set i: on thu FIRE, and wncn it boils
put 10 80 even tablespoon OF Fl Dur; stir well;
than add gradually Two & lis OF weak stock or
Water. Boil hi It is as thick as r;oh cream,
then add ono tcaspOon'uI of Worcestershire
sauce With salt and plenty of Csyecue p.ppu;
beat together The yolk OF ons egg. one teaspoon
luI Of French mustard snd ore teaspoortul of
Vluegsr Pour M sauce boiling not On the
egg sud other lngt, dteots, Stir a me- mant. then
pour IL over the eardloes, which have peeo pre-
vousIy placed upon scas of toast. Servo at
ooct upon hot plates.
Curtled sardlnes are also very foe. They
uust be prepared as above and put 90 toast,
but different sauce is poured over them. Pu;
the oil from the ssrdiues 10 small sauce D ~,
add vsry small onion or Glove of garlic W ben
the oil bells add one tablespoonful of -four sod
one tesspoonful of curry powder, then aGd Two
glls Of stock snd boil uutii good co1ss .eucy
Is reached; then pour it upon the yolk OF 40 egg
beaten with half teaspoooiul of Iemoo Juice
add Cayenne pepper and ses, pour lt ovec the
sardlue6 aud serve bot.
Atolher methcd ~ TO remove the skio and
dress them cIld, with salt snd pepp.r, aud
serve them with lettuc5 or o0d slaw sod thin
sllc's OF bread and bnttec before ether diste..
~ L
easily prepared aud most tasty st up three
eggs, With pepper aDd sslt to taste aud tsb.
spoonful Of grated Parnesau, or some rich
cheese. Puts piece OF butter the siz Of an
egg into az onelet pat; as 5000 as it Is melted
pour 10 the cggs aud, holding taa hands #
1he pao with Que hand, sir the omelst vita
the other Dy means Of a Hat spooo. The me-
ment tho oncIet begius 10 set cease sti.riag,
but heep shaking The pao for moueu; or e.;
thon with tho spoon double Up he omel.t,
keep oc shaking the psn until the uod-r sido is
ot good c1lor. Tlto It oo hot dish. c,loreG
side upDernost. and serve quickly.
10 Try bacon have the 81 S cut very THO
Of srerkg bacon, cut of the 1icd and trim
Des'ly. Put then. 1910 frying pan % he hto
aud tu'n them often uanl doue. thee roll up
esoo slice, ~; thel n dish, withou. gravy
aud garnish.
d aclous rolls. with Iigh. luuches or dinners
1 eehly baked, AID buttered rolls or biscuits, arc
always acceptable, apG below is an easy method
of making them: Take one qasrt of fl lur ope
hatf teaspoonul of sail, two teaspuoosiul of
baking powder. one tablespoonful of lard aud one
pius of milk; slit fur. salt aud powder to.
gether; rub 10 the lard cold, add ;ne milk and
mix inio smooth dough 10 The bow; ,u:u it
out on the flJured board, koead quick anu roll
out With the rolling po to half 40 ioch thick
! ness; cut 1t out with I,rge round cutter, fold
one half over the other by donburg il; lsy
| them 90 creased bakiug sheet or psu, With
out touching; wash over With little milk to
glsz, them and bake 10 hot ogon 6fteeu
mlIutcs.