Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1890-08-03

aucnotlcs anu Doiieu lnem IN Olive OH.
Butter may be substituted for oil. The
sauce of the anchovy may be reduced to
"paste"-in which form many prefer it
by dissolving the whole fish, including the
bones, in vinegar. The high favor in
which anchovy sauce stands arises from its
peculiar flavor, which is delicately bitter.
Timothy Tickler," one of that famous
coterie whose conversations make up the
subject matter of the "Noctes," gives in
his own language what he considers the
best fish sauce; this from Scotch stand
point:
No fish sauce equal to the following:
amalgamated on your plate, each man accord
ing to his own proportions.
WHITE SAUCE
Put in stew pan one cupful Of milk, one
celery head, a few shallots and some minced
parsley.
Boil carefully and strain into one cupful Of
drawn butter.
CREAM SAUCE.
Heat to the boiling point two teacupfuls OF
rich milk, and add to it one tablespoonful OF
corn starch wet with cold milk.
When it begins to thicken stir IN large
tablespoonful Of butter and season with saft and
pepper.
EGG SAUCE.
Boil fresh eggs for ten minutes.
Peel and mipce fine.
Season with salt. black pepper, pinch Of
cayenne and stir into melted butter.
BUTTER SAUCE.
Butter sauce is much used for broiled fish.
Mix together TWO tablespoonfuls of butter,
one tablespoonful of minced parsley, the juice
of halt lemon, salt and pepper.
DRAWN BUTTER.
Put into stew pan two tablespoonfuls of
fresh butter.
When 1t begins to bubble sprinkle in two
tabiespoonfuls (rounded) of flour.
Stir we'll and do not let 1t discolor.
When the flour is thoroughly cooked add
half pint of hot water, or a half pint of cream.
Remove from the fire and stir in o table,
spoonful of butter cut in pieces.
Add lemon juice or vinegar to taste.
Season with salt and pepper.
To plain drawn butter may also be added
French capers. or hard-boiled eggs, minced.
MUSHROOM SAUCE.
Remove the stems, sprinkle with salt and
take off the skin.
Wash them and cut into small pieces.
Put in saucepan, cover with water and sim.
mer slowly till they are tender.
Rub together butter and -four.
Stir this mixture into the mushrooms and
season with salt and pepper.
COD FISH.
The odor of salt Goldfish makes it unpleas-
ant to keep about the house. For this rea-
son it should be bought Just as,neededior
in small quantities The best way to keep
Goldfish, especially If it is TO be used for
balls, escaloping, etc., is to place it in glass
jars, after shredding and freeing from bone.
Dampness Injuries Goldfish, and too much
heat renders it hard and insipid. In soak
Ing a salt fish, place it in large crock, skin
side up, so that the salt may not settle on
the meat side. Cover with plenty of cold
water, add little vinegar aud renew once
nr frrin hi 10 ol fab fc oil
soaked for II hours.
IzAAK wALToN's REcIPE FOR EEL.
First wash him in water and salt then pull
of his skin below his vent or navel, and not
much further; having done that draw him as
clean as you can, but wash him not; then give
him three or four scotches with knife and
fill him and those scotches with sweet herbs
an anchovy and little nutmeg grated or cut
very small; and your herbs and anchovies must
also be cut very small and mixed with good
butter and salt Having done this, then pull
the skin over him all but his head which you
are to cut of, to the end that you may tie his
skin about that part where his head grew; and
it must be SO tied as to keep all his moisture
within his skin; and having done this, tie him
leisurely, and baste him with water and salt
till his skin breaks, and then with butter; and
having roasted him enough, let what he was
filled with and what he drips be his sauce.
EsCALoPED FISH.
Boil two pounds of cod, either fresh or salt.
If fresh, add one tablespoonful of salt and
one of vinegar to the water In which 1t Is
boiled.
When done remove skin and bones and flake
1t very fine.
butter the size of an egg, two tablespoonfuls of
-four, sprig of parsley, pinch of cayenne and
a half teaspoonful of salt
The sauce should be as thick as rich cream
Butter pudding dish and put in alternate
ia ie aar1v
full; then cover with bread or cracker crumbs,
and put bits of butter over the top.
Bake 2o minutes in hot oven.
FISH MAYoNNAIsE.
Take the remains of cold fish, such az cod,
haddock or salmon: fake into pieces not too
lows: Mash potatoes while hot and beat till
smooth.
When cold mix with well-beaten egg, and
add gradually three tablespoonsfuls of olive
tablespoonful of vinegar,
Season to taste.
Pick to pieces cold-boied Goldfish. Free from
skin and bones.
To one quart add cupful of mashed pota-
toes, half cupful of drawn butter and we'll
Season With salt and pepper
Roll into shape with cracker meal. bread
crumbs or -four
Fry brown IN hot lard or drippings.
Drain on a sieve; place for a few moments on
white paper and then remove 20 a warm platter
and serve at once.
The following was addressed to me this
week:
ELL1cE SERENA; Will you please tell me
how to can peas? A READER
In canning peas, cover them with boiling
water, cook until tender. drain of the water,
season with salt and add one half teaspoon
full of tartaric acid. Can while steaminp
hot. Little green corn peas are not often
canned successfully at home.
ELLICE SERENA.