St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1890-08-10

fish consumed in the summer it is quite
necessary to have one refrigerator for
this purpose, and the ice-box requires
great attention from the houSew:f e to
keep tin proper order.
Salmon, With Oyster Sauce-Place
two pounds of very fresh salmon IN
fish kettle, completely cover with cold
water, season with handful OF salt;
add one medium-siZed sliced onion, half
wineglass of white vinegar, eight
whole peppers. two cloves and two par
sley roots. Range the kettle on a brisk
fire. Five minutes after coming to a
boil the salmon will be sufficiently
cooked. Remove from the kettle, drain
it we'll; dress on a hot dish with fold
ed napkin, nicely decorate with parsley
green's all around the salmon and serve
with pint of hot oyster sauce. The
necessary time to cook the above to
perfection, from beginning to end, will
be thirtyfive minutes.
To Prepare Skate or Ray Fish-This
fish is one that costs but eight cents
pound, but it is delicious if prepared
properly. We give the recipe: Pare
and cut off the fins from half skate
Weighing four pounds. Divide it into
six square pieces; wash them we'll, bep
ing very careful to scrape with a shar-
knife, so as to remove the mucuS adj
herring to them. Put the pieces into a
saucepan, in which are already placed
one sliced carrot, one onion, half a
bunch of parsley roots, one sprig of
thyme, two bay leaves. half a handful
of whole peppers, at least a handful of
salt and half cup of vinegar. Cover
it we'll with water. Boil on moderate
fire for forty-fvc minutes, then take it
off and lift up the pieces of skate with
a skinner. lay them OH table and re-
move the skin from both sides; place
them on deep dish and strain the
LIQUID slowly over, and use whenever
needed with any kind of sauce desired.
Broiled Fresh Mackerel-Pare and
split two gOod-Sized fresh mackerel
through the back, score them slightly
and rub them with one tablespoonful of
sweet oil; season with pinch of salt
and half a pinch of pepper. Then
brOil them OH brisk fire for ten min
utes Oh the split side. Lay them on a
dish and serve with few parsley
greens and six slices of lemon. BrOiled
Spanish mac1erel are prepared i'll the
same way.
Fried Goldfish Tongues.-Take eight
cen fine, fresh Goldfish tongues. wash
them well, drain them in a napkin, dip
them in cold milk and roll them one by
one in flour. Put one gill of clarified
butter in the frying pan, heat it well,
then gently lay in the tongues sepa-
rateIy, and let cook for three minutes.
Turn them on the other side, using
fork. and cook for three minutes. Lift
them up carefully with skinner and
put them on cloth to drain. Season
with one pinch of salt and half pinch
of pepper; dress them on hot dish
with folded napkin and decorate with
sprigs of parsley. Serve gill of hot
tomato sauce in separate bowl.
Fried Soft-Sheil Crabs-Procure SIX
good sized live soft-shell crabs, cleanse
and wash them thoroughly and dip
each one in flour, and then i'll beaten
egg, and, finally, in bread crumbs or
pulveriZed crackers, using them very
lightly. Fry in very hot fat for five
minutes; drain, season with one pinch
of salt. evenly divided, and serve on
hot dish with folded napkin and put
fried parsley around.
RrojIed Sardines on Toast Select
twelve good sized, fine and firm sar-
dimes; arrange these in double broller
and broil for two minutes on each side
on very brisk fire. Place six fresh.
dry pieces of toast on hot dish, and
Law the sardineS over, being careful not
to break them. Decorate with six
quarters of lemon.
White Broth-Place in a large stock
urn on moderate fire good, heavy
knuckle of fine white veal, with all the
debris or scraps Of meat, including
bones, remaining in the kitchen (but
not of game). Cover fully with cold
water. adding handful of salt, and, as
it comes to boil. be very careful to
skim all the scum Off-no particle OF
scum should be left On-and then put i'll
two large, sound, well-Sc aped carrots
whole. one whole, cleaned and sound
turnip, one whole, peeled, large, sound
onion. one well-cleaned parsley root,
three thoroughly washed leeks and
few leaves of clean celery. Boil very
slow for six hours on the corner of the
range Skim the grease off; then strain
well through wet cloth into a china
bowl OF stone jar and put away i'll
cool place for general use.
Consomme. Pure and Plain-Chop up
a skin of beef of twelve pounds, put it
in a large soup kettle with two sound,
well-shaped, good-siZed carrots, two
peeled, sound onions, three leeks, few
punches of celery, and one bunch OF
parsley roots, all we'll scraped and
washed, and shredded; six cloves,
eighteen whole peppers, pay lear and
the whites of six raw eggs, including
their shells. Mix all we'll to-
gether. and then moisten with two
gallons of cold white broth, and one
quart of cold water. All this should be
done before the soup kettle is placed on
the hot range. Stir thoroughly for two
or three minutes without ceasing. and
then place it on the hot range. Some
cold chicken is yery nice if it is handy
Boil slowly for about four hours, skim
the grease off thoroughly and then
strain through a wet cloth into china
bowl or stone jar and put away in a
cool place for general use. Always
taste to see if sufficiently seasoned be-
ore serving.
A McKeesport man, one Munck, has
invented hypnotiZing machine. This