News and citizen. [volume] (Morrisville, Vt. ;) 1881-current, 1889-03-21
COOKING RECIPES.
BOILED MAcKERE1 (Fresh.l

BOILED MAChEREL I feSIl.
Remove head and the dark skin from
inside of the fish, wash thoroughly and
wipe dry: Butter the bars of the grid
iron and broil the fish over a clear fire.
When done, dip quickly into hot water,
and serve with dressing made rs for
broiled salt mackerel. Slit the fish be-
fore broiling, so that when laid flat 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
pound of salt pork. Boil slowly about
three hours, add little pepper and salt
if needed. Strain and serve with 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 flour, pepper
and salt to taste. Cut off the heads
of the asparagus and cook until
tender, mash them through - seive 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 soUr.
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, teacupful of milk, little pep
per and salt, and boil quarter of
minute, pour into a warmed soup tureen
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 as for broiling, Put to cook in
a generous quantity of boiling water,
allow to boil slowly twenty minutes.
Remove to hot platter, scatter over n few
bits of butter, pour in q cupful of cream,
add n dash of cayenne pepper, put III the
oven for five minutes, and serve. If pre-
ferred, use dressing prepared rs for
broiled mackercl. 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
n colander, then return to the
water in which they we're boiled; add
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
hot soup turccn. A quart of broth to q
pint of peas is good quantity.
JULIENNE.
Clean, cut in slices, and fry in butter
or drippings, until slightly Drowned, two
or three carrots, a small turnlp, three OF
four celery stalks and an onion, Have
ready three quarts of good stock, skinned
and strained, add tho vegetables and
simmer an hour; half an hour before it is
done, add quarter of small head OF
cabbage finely shred and parboilcd, and
Il tcacupful of cooked tomato, or three
large ripe ones thinly sliced. Season
with pepper and salt and teaspoonful
of lemon Juice. Put two dozen croutons
in your soup tureen, the soup over them
and serve.
TO BRoIL FISH.
Prepare the fish as for frying. Have
the gridiron hot and well buttered. If
the fish is large it may be gashed across
on both sides at equal distances or split
open. Keep a clear, steady fire, that it
may cook as fast as possible without
scorching A large fish must cook more
slowly to be well done through. When
done place on Il hot platter, sprinkle
with salt, pepper, bits of butter, few
squcczcs of lemon juice if desired, or put
two tablespoonfuls of maitre d'hotel but
ter on the fish, and set into the oven
sufficient time to melt the butter-a few
only will be required.
ROLLED GOLDFISH (Salt.)
Soak over night in plenty of water,
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 (remoye skin and bones if
you have not done so before boiling)
and serve with drawn butter, in which
put spoonful of chopped parsley and a
squeeze of lemon juice.
MULLAGATAwNEY SOUP.
Make a stock of one chicken cut in
pieces as for fricasec, and knucl1le of
veal; add sufficient water to make when
done four quarts of soup. When it
comes to the boil, skim thoroughly and
ldd little chopped onion, parsely, cell I
cry, carrot and eight or ten cloves. Re
move the chicken from the kettle as soon
rs tender; the veal will require simmer
ing gently three or four hours. When the |
veal is done remove from the kettle, pour
The soupinto an carthcrn dish when cold |
remove the fat. An hour before you wish !
to serve the soup return it to the kettle,
md when it begins to simmer add the |
an onion (sliccd thin, two
carrots, and bunch of celery fried in
butter until light brown. Half an hour
after, add salt, white and cayenne pep |
ocr, two tablespOonfuls tomato kctchup, |
5hc same of boiled rice, a saltspoonful of |
Jury powder and the pieces of chicken
neatly trimmed, which serve with the