Clinch Valley news. [volume] (Jeffersonville, Va.) 18??-2019, 1889-03-15

Sweet, fresh beef suct is decidedly
preferable TO lard for many of the pur.
poses for which lard is commonly en-.
ploycd. AS it is also considerably
cheaper, it gives an opportunity for that
true economy in which the good cook
especially delights-getting an improved
product from certain process ut a less
cost. For the frying kettle, equal pro-
portions of lard and beef suet arc much
better than either alone. The suct must.
of course, be first tried out and strained.
After frying, the liquid fat should be
passed through piece of chec &C cloth,
10 remove every bit of sediment. and il
can be used satisfactorily over and over
again. If proper care is taken to avoid
scorching.
Everybody does not know that goldfish
cakes can he cooked most perfectly by
frying in deep fat. 1t is fact wh.c h
every housckeeper can prove for herself,
and. where there Is staple winter break
fast dish, it is quite worth while to make
the experiment. But there arc various
other fish cakes worth trying. The re-
mains of boiled or baked fish of almost
any kind, mixed with mashed potntocs
and nicely seasoned. will make accept.
able fish cakes. Nicely Drowned in the
trying kettle and served very hot, they
make capital relish for an evening tea
us well rs for breakfast.
Fresh or picked salmon NAV be used
when convenient, but doubtless it will
usually be found more desirable to use
canned salmon. Slip the ish from the
can carefully, 10 avoid breaking it up.
Prepare some fine mashed potato. rs for
the table, beating it thoroughly until
smooth and creamy, with the usual al.
lowancc of itch milk and good piece
of butter. Sprinkle little salt Oh the
salmon and dash of cayenne pepper.
Take up with n fork piece of fish n
little larger than tho yclk of an egg, sur
round it with mashed potato and lightly
press with the hands into round, flat
tened cake. Dip in beaten egg, then in
cracker crumbs and fry to golden
brown. The fish and potato may be mixed
together in the usual way, if preferred.
but the bright .'yclli" of orange fish.
surrounded by white, makes very APP
pctizing and dainty appearance, quite
unlike The usual fish cake
Neat fritters make another dainty
variation in the tasteful and economical
use OF small portions of cold meat.
Chicken, veal or even beef may be used
instead of ham. Chop the meat very
fine and season it nicely: make batter
of two eggs and two heapng tablespoon
fuls OF flour to n cupful of milk stir the
meat into the batter, mixing them thor
oughly together and fry by large spoon
fnls in the usual way.
There is large variety of frittcrs
made with fruit that may he drawn upon
to furnish rich hot dessert on a cold
day. Apple fritters are the most COM
mon, but we need not coniinc ourscl, es
to fruit actually in season, for canned
peaches or cherries answer admirably for
the purpose. The syrup should be
drained oil and served as sauce, and
the batter may need Il little more flour il
the fruit is very juicy. Bananas and or
angcs are both very nice. In using fresh
fruit, it may be chopped or only Sliced,
according to fancy. Add a little sugar
with the fruit and serve with liouid
sauce or sugar and cream. aisins and
currents make a variety little out OF the
common way, and very good. = Ne.o York
Ne,oS.