The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1888-04-06

Fish Pie-Take the remains of any
fish, fake it, and free it from bone and
skin, put 1t in a pie dish, season with
pepper and salt and little melted but
ter. if handy; if not, use bits of butter.
Cover the whole with layer OF smoothly
mashed pot atoes, and set it in the oven
to heat through; if the potatoes are not
Drowned enough, pass hot salamander
over the top, which may also be brushed
over with beaten-up yelk Of egg before
putting it into the oven.
SteWed Fish-Take any common fish,
clean and cut it into pieces according to
the size OF the fish, right through the
bone; set them on the frs with fish
stock If you have it, or else plain water
and little mllk; season with pepper
and salt, add an onion sliced, ard
bunch of parsley. bay leaf, and lemon
peel, all tied together, and a few pep
percorns. Let it stew slowly till the fish
is tender, then lift out the fish. dish 1t
neatly, remove the bunch from tho
gravy, aud pour the latter round the
fish, which may be garnished with par
sley and lemon slices.
Herring Pie-Flake two or three sajted
herrings, free from bone skin, and lay a
layer OF the herring in pie dish; put
in some peppercorns,a and sprinkle finely
chopped onions over 1t, and then q layer
Of bread CRUMBS; repeat these LAYERS
till the pie is full, finishing OF with
bread crumbs and few bits of butter
or good dripping. Bake in moderate
oven. A little lemon juice is great
improvement.
BBoILED MUSHROOMS,
For breakfast, luncheon or supper,
broiled mushrooms never come amIss,
being one of the most tempting of
dishes. The ingredients are mushroom
flaps, pepper and salt to taste, butter,
lemon Juice. Cleanse the mushrooms by
wiping them with piece OF flannel and
little salt; cut off a portion of the
stalk and peel the tops; broil them over
clear fire, turning them once, and ar
range them on very hot dish. Put a
small piece of butter on each mush-
room. season with pepper and salt. and
squeeze over them few drops of lemon
juice. Place the dish before the fire,
and when the butter is melted serve
very hot and quickly. Moderate sized
flaps are better suited to this mode OF
cooking than the buttons; the latter
are better in stews. Time-Ten minutes
for medium-sized mushrooms.
MAITRE D'HoTEL BUTTER.
Maitre d'hotel butter is best made as
follows; Add two ounces of fresh
| butter, dessertspoonful of chopped
parsley, little white pepper, 8 pinch of
salt and q little lime Juice. Form il
with the butter bat, and set it in the ice
box. A nice juicy grilled chop or a
grilled fliet of beef served with this
maitre d'hotel butter melting over it is
certainly appetizing.
FORCING THE GALA LILY.
The blooming OF the Gala may be as
sisted by giving it an abundant supply
of warm water, and keeping the leaves
free from dust. A plan which may be
! pursued with success is to set the pot
crock or jar, which is filled up at least
once day with boiling water from the
tea kettle. Moisture and heat at the
roots seem to suit this plant.
SOMETHING NEW IN COOKING EGGs.
An excellent way of cooking eggs ia
to break them in boiling milk without
beating; cook slowly. stirring now and
then. When done soft, pour into dish
aud add little salt, pepper and butter.
A SIMPLE DESSERT.
A delightful dessert is made by lining
the sides of mold with sponge cake,
and the bottom with sliced bananas.
Fill the mold with stiff whipped cream.
Set it On ice till eaten.