The San Saba news. [volume] (San Saba, Tex.) 1873-1966, 1889-04-05
Fish. Meat and Fruit Cakes.

Sweet, fresh beef suet is decidedly
preferable to lard for many of the pur-
poses for which lard is commonly en-
ployed. 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 a CERTAIN process at a less
cost. For the frying equal pro-
portions of lard and beef suet are much
better than either alone The suet must,
OF course, be first tried out and strained
After frying, the liquid fat should be
passed through piece of cheese cloth,
to remove every bit of sediment and it
can be used sat.-f@etc-ilT over ar-l--ISs=
again. II proper care Is taken 10 avoid
scorching.
Every does not know that Goldfish
cakes can be cooked most perfectly by
frying in deep fat 1t is fact which
every housekeeper can prove for herself,
and. where there is a staple winter break
fast dish, it is quite worth while to make
the experiment But there are various
other fish cakes worth trying. The re-
mains of boiled or baked fish of almost
any kind, mixed with mashed potatoes
and nicely seasoned, will make accept
able fish cakes. Nicely Drowned in the
frying kettle and served very hot, they
make capital relish for an evening tea
as well as for breakfast.
Fresh or picked salmon may be used
when convenient, but doubtless it will
usually be found more desirable to use
canned salmon. Slip the tish from the
can carefully, 10 avoid breaking it up.
Prepare some fine mashed potato, as for
the table, beating 1t thoroughly until
smooth and creamy, with the usual al
lowance of rich milk and good piece
of butter. Sprinkle little salt on the
salmon and a dash of cayenne pepper.
Take up with fork a piece Of fish a
little larger than the yelk Of an egg, sur
round it with mashed potato and lightly
press with the hands into a round, fiat
tened cake. Dip in beaten egg, then in
cracker crumbs and fry TO a golden
brown. The fish and potato may be mixed
together in the usual way, if preferred,
but the bright 'yelk" of orange fish,
surrounded by white, makes very ap-
petizing and dainty appearance, quite
unlike The usual fish cake.
Meat 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 heaping tablespoon
tuls Of -four to a cupful of milk; stir the
meat into the batter, mixing them thor
oughly together and fry by large spoon
fuls in the usual way.
There is a large variety of fritters
made with fruit that may be drawn upon
to furnish rich hot dessert on a cold
day. Apple fritters are the most com
mon, but we need not confine ourselves
to fruit actually in season, for canned
peaches or cherries answer admirably fol-
the purpose. The syrup should be
drained off and served as a sauce, and
the batter may need little more -four if
the fruit is very juicy Bananas and or
anges are both very nice. In using fresh
fruit, it may be chopped or only sliced,
according to fancy. Adda little sugar
with the fruit and serve with a LIQUID
sauce or sugar and cream. Raisins and
currents make a variety a little out of the
common way, and very good.-Ne,o York
Ne,nS