The clarion. [volume] (Jackson, Miss.) 1883-1888, 1883-11-28
Recipes.

BRoHED STEAK-Never put salt
on steak until after it is cooked.
After trimming ON each side equally,
dress to taste with sweet fresh butter,
pepper and salt, and add, ifpreferred
a teaspeO lful of lemon juice.
SHREDDED CoDFIsH-Mix it for
fshballs or cakes and it Is excellent;
use it with egg sauce and milk
and it will make dainty dish, or COM
bine it with beaten egg, adding a
spoonful of -four and frizzle in a little
butter ard it will make savory and
nouriShing kind ofomelette.
SLICED SMOKED BEEF-Mince it
fine and sprinkle it into a salad, Of
mix it also with potatoes and egg for
a cake, or use it with a spoonful Of
-four and eggs for an omelette, or heat
it by steam through and eat it with a
car of warmed up peas or a dish or
stewed onions and potatoes.
LEMON PUDDING One lemon
grated, rind pulp, one cup ofsugar,
one cup of water or sweet milk, four
eggs, three tablespoonful of melted
butter, two tablespoons of -four.
Line deep dish with pastry crust,
pour the custard in, bake thirty min
utes. Beat the whites ofthree or four
eggs to a stiff ssfroth, sweeten, spread
over the top of the pudding, and let it
brown slightly.
To Cook RIcE-To cook rice so
that the grains will be whole and ten
der, wash it in cold water until the
water looks clear, then cook it rapid
ly in boiling water for fifteen minutes,
after which drain ald put in the COW
cred saucepan on the back ofthe stove
to steam until the grains crack open
and are tender, which will be about
fifteen minutes longer.
BREAKFAST HERRING Place the
herring over a steamer and heat them
well through, touch them up with
little butter and have dish of well
steamed potatoes ready, and it will
make meal. Chop the herring very
fine, mix with mashed potatoes and a
beaten egg, and fry in little butter,
and it will make a nice potato cake.
POTATO CRoQUETEs-Take six boil
ed potatoes, pass them thrugha sieve,
add to them three tablespoonfuls
of ham grated or minced finely, a lit
tie grated nutmeg, pepper and salt
to taste, and some chopped parsley,
work into this mixture the yolks of
three or four eggs, then fashion it
into the shape of balls, roll them in
bread crumbs, and fry in hot lard, and
serve with fried parsley.
LYoNAIsE PoTAToEs-Boil the po-
tatoes with their jackets on and allow
Them to cool in order to have them
solid. Peel and cut into slices about
! quarter of an inch thick, slice an
ordinary sized onion for half q dozen
potatoes. Stir them a little. Season |
with salt and pepper. Fry the pota-
'es until they are golden brown, and
hen cnop up a tablespoonful of paFs-
ey aud sprinkle it over them just |
before taking them out.
PoTATo SALAD Take some cold
boiled potatoes and slice very thin; |
ldd to them three hard boiled eggs,
llso sliced thin; chop ore small, fresh
'nion. In a glass bowl or salad-dish
put layer of potatoes, then a layer
If eggs, and sprinkle over them lit
lie chopped onion, salt and pepper.
For dressing, take the yolk of a raw
'gg and stir intoit half a teaspoonfnl /
# made mustard. Beat into it drop /
~ drop, three tablespoonful of sweet
'ream; and one tablespoonful of strong
rinegar and the white of the egg to al
tifffroth. Ifneeded for supper make
t noontime. Flakes of cold boiled |.
almon, cod or halibut, substituted
or the eggs, or added with them, will