Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1889-03-28
COOKING RECIPES.
BOILED mAcKERrn CFresh.)

When done, dip quickly into hot water,
and serve with dressing made as for
broiled salt maekerel. Slit the fish be-
fore broiling, so that when laid fiat the
backbone will be in the middle.
BEAN SOUP.
Put one quart of beans to soak over
night i'll luke warm water. In the morn
ing boil up well in water sufficient TO
cover them; throw water away, and add
one gallon of cold water and about q
pound of salt pork. Boil slowly about
three hours, add little pepper and salt
if needed. Strain and serve with u slice
of lemon to each person.
ASPARAGUS SOUP.
Two quarts of good soup stocks, thirty
large asparagus stalks, two table spoon
fuls of butter, one of -four, pepper
and salt to taste. Cut Off the heads
of the asparagus and cook until
tender, mash them through seiye and
put iuto the soup kettle, add the but
ter and flour, let boil slowly for five min
utes, pour into the soup tureen, add the
asparagus heads and serve.
OYSTER SOUP.
One quart of oysters, one pint of cold
water, butter the size of small egg.
Put oysters into the water and allow to
come near boiling. Skim, then add
butter, a tcacupful of milk, little pep
per and salt, and boil n quarter of n
minute, pour into warmed soup turccn
in which are couple of crushed crackers.
Serve hot. Those who do not like milk
may use water in the place of it.
BOILED MAcKEREL (Salt.)
Prepare MS for broiling, Put to cook in
a generous quantity of boiling water,
allow to boil slowly twenty minutes.
Remove to hot platter, scatter over few
bits of butter, pour in a enpful OF cream,
add dash OF cayenne pepper, put IN the
oven for five minutes, and serve. If pre-
ferred, use dressing prepared as for
broiled mackerel. Serve whole boiled
potatoes, or baked ones, with mackerel.
GREEN PEA SOUP.
Put the peas in water enough TO cover
them, add little pinch of salt, boil
until tender, skim the peas out and pass
through colander, then return to the
water in which they were boiled; add a
little milk or cream, or some nice broth,
and season to taste with butter, pepper
and salt. Pour over fried croutons of
bread (bits of bread fried in butter) in a
hot soup turccn. A quart OF broth to
pint OF peas is Il good quantity.
JULwNNE.
Clean, cut in slices, and fry in butter
or drippings, until slightly Drowned, two
or three carrots, a small turnip, three or
four celery stalks and an onion, Have
ready three quarts Of good stock, SKINNED
and strained, add the vegetables and
simmer an hour; half an hour before it is
done, add quarter of n small head of
cabbage finely shred and parboiled, and
a teacupful of cooked tomato, or three
large ripe ones thinly sliced. Season
with pepper and salt and a teaspoonful
of lemon juice. Put two dozen croutons
in your soup turcon, the soup over them
and serve.
TO BRoIL FISH.
Prepare the fish rs for frying. Have
the gridiron hot and well buttered. If
the fish is large it may be gashed across
on both sides ut equal distances or split
open. Keep clear, steady fire, that it
may cook rs fast as possible without
scorching. A large fish must cook more
slowly to be well done through. When
done place on hot platter, sprinkle
with salt, pepper, bits of butter, few
squeezcs of lemon juice if desired, or put
two tablespoonfulso of maitre dhotel but
ter on the fish, and set into the oven
sufficient time to melt the butter-a few
moments only will be required.
ROLLED GOLDFISH (Salt.)
Soak over night in plenty of water,
with the skin side up, the desired guam
tity Of goldfish. When ready to cook,
place in cold water on the back of the
stove. allow to simmer very gently until
tender. or until the flesh drops easily
from the bones, but do not on any ac-
count allow to boil hard, as hard boiling
hardens the fibre of the fish. Take from
the fish kettle (remove skin and bones If
you have not done so before boiling)
and servo with drawn butter, in which
put a spoonful OF chopped parsley and
squeeze of lemon juice.
MULLAGATAwEEY SOUP.
Make stock Of one chicken cut i'll
pieces as for fricasec, and knuckle OF
veal, add Su1IlclenJ wafer 10 make WuSu
done four quarts of soup. When 1t
comes to the boil, skim thoroughly and
add little chopped onion, parsely, cell
cry, carrot and eight or ten cloves. Re
move the chicken from the kettle as soon
as tender; the veal will require simmer
ing gently three or four hours. When the
veal is done remove from the kettle, pour
the soup into an carthern dish; when cold
remove the fat. An hour before you. wish
toserve the soup return it to the kettle,
and when it begins to simmer add the
following: an onion (sliced thin, two
carrots, and a bunch of celery fried in
butter until light brown. Half an hour
later, add salt, white and cayenne pep
per, two tablespooufuls tomato ketchup,
the same Of boiled rice, a saltspoonful OF
curry powder and the pieces of chicken
neatly trimmed, which serve with the
soup.
A Japanese Toper's CLUB.