The St. Charles herald. [volume] (Hahnville, La.) 1873-1993, 1885-03-14
BREAKFASTS.
How to Get Up an Inviting Repast-Re-
cipe for Fish Cakes.

How TO Get Up an Inviting Repast-Re-
cipe for Fish Cakes.
1t is quite surprising to find, when
you give 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 dainty by
simply taking pains. OF nothing car
this be more truly said than of fish.
Cook it badly, and it is one of the most
Easteless, disagreeable things that can
be placed upon a table, quite sufficient
to spoil any ones temper as well as d.
gestion; but cook it well, and it be-
comes one of the daintiest dishes inn
aginablc.
often think if mothers and daugh-
tiers would pay little more attention
to the 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
a mans temper than to sit down to an
untidy, ill-cooked meal. Let him find
a neatly-Mid cloth, with good break
fast upon it, and what a difference it
makes! He will go off to business
with light heart, and in frame OF
mind fit to surmount any difficulties
which he may 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 little vinegar over it, with pep
per and salt, and eat it as picked fish;
but 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 few for the purpose. Put
the odds and ends of fish into large
basin, and carefully pick out all the
bones and skin. Surprising there is
half 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
q fork, until everything is thoroughly
mixed, and perfectly smooth. Take a
small quantity at time, and with the
hands, form it into a neat, fiat, round
cake, about three-quarters of an inch
thick. Let the hands be slightly
Toured, as this prevents the cakes
from adhering to them. Have ready
on the plate some finely sifted bread
crumbs, and, on another, a well-beaten
egg. Dip the cakes, one at a time,
first into the egg, then into the bread
crumbs. Be careful to have every part
of the cake covered. Fry them in
plenty of boiling fat-good beef drip
ping, or pure lard is the best When
they are of nice light brown color on
FOhC SiuC3 bulh OASl w bION II lhV
other side. Remove them from the
frying-pan with fish-slice, and care.
fully drain off all the fat; they ought tc
be quite dry. Serve them on a very
mot dish with a napkin spread over it
Five or six minutes will be required tc
cook them sufficiently.
Should the breakfast hour be very
early, these cakes can be made the
night before-all except the dipping il
egg and bread crumbs. -Aant Chloe
IN Country Gentleman.