Mexico weekly ledger., 1884-12-11
+
ih"" 10 Get Up an Inviting Repast-ge
cipe for Fish Cakes.

iho" TO Get Up an Inviting Repast-Ee-
cipe for Fish Cakes.
Ii Is quite surprising to find, when
you give a little time and attention to
the art of cookery, what delightful
dishes can be made out of mere scraps.
Any article of food. however costly,
can be rendered almost UNBEATABLE by
the want of care in the cooking: and
almost any article, however common,
may be made into quite a dainty by
simply taking pains. OF nothing can
this be more truly said than of fish.
Cook it badly, and it is one of the most
tasteless. disagreeahle things that can
be placed upon a table. quite sufficient
to spoil any ones temper as well as di-
gestiOn; but cook it well, and it be-
ONE one of the daintiest dishes i'm
aginable.
| often think if mothers and daurii-
tiers would pay a little more attention
TO h comforts of the table, how much
happier some homes would be. Break
fast, in my estimation, is really the
most important meal in the day-im-
portant. | mean. as regards its effect
upon us during the hours when we are
all called upon to labor in some way or
other. Nothing is more likely to upset
4 mans temper than to sit down to an
untidy. ill-cooked meal. Let him find
Il neatly-laid cloth, with a good break
fast upon it, and what a difference it
makes! He will go of to business
with a light heart, and in a frame of
mind fit to surmount any difficulties
| which he NAV have to contend with
during the day.
1t is quite possible for a breakfast to
be all that have said, and yet be very
inexpensive. There are dozens of re-
ceipts for breakfast dishes which cost
little more than the care and fore
thought of the housekeeper. One is
the following:
When there has been fresh boiled
fish for dinner and pieces are left over,
people are often at loss to know what
to do with them. They do not like the
idea of their being wasted, and yet they
are not very presentable. The ordinary
method of serving up cold fish is to
pour a little vinegar over it. with pep
per and salt, and eat it as picked fish;
but a nicer way is to make it into fish
cakes. To do this, some cold potatoes
will be required. If there are none in
the house ready. it is quite worth while
boiling Il few for the purpose. Put
the odds and ends of fish into a large
basin, and carefully pick out all the
bones and skin. Surprising there i:
half a pound of fish, add the same
weight of potatoes, and about two
ounces of butter with a little pepper
and salt. Beat all well together with
Il fork, until everything is thoroughly
mixed, and perfectly smooth. Take
small quantity at a time, and with the
hands, form it into a neat, flat, rounC
cake, about three-Guarters of an incl
thick. Let the hands be slightly
Toured. as this prevents the cake:
from adhering to them. Have read,
on the plate some finely sifted breaf
crumbs. and, on another, a well-beate,
egg. Dip the cakes, n at a time
first into the egg, then into the breaC
crumbs. Be careful to have every par
of the cake covered. Fry them il
plenty of boiling fat-good beef drip
ping, or pure lard is the best. Nhel
they are of nice light brown color OF
ore side. turn them over to brown tn
other side. Remove them from th
frying-pan with a fish-slice. and care
fully drain off all the fat; they ought t
be quite dry. Serve them on a yer
hot dish with a napkin spread over il
Five or six minutes will be required t
cook them sufficiently.
Should the breakfast hour be Yer
early. these cakes can be made tn
night before-all except the dipping i
egg and bread crumbs.-Aunt ChtoC
in Country Gentleman.