The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1891-03-08
FOR FORTY DAYS
Seasonable Suggestions for
Lenten Fare.
VARIETIES OF VEGETABLE SOUP
New and Attractive Ways of Cooking and
sersing Fish-Satisfying FilIets and
Appetizing Sauces.

cat the use of either flesh or fowl is a diff
cult undertaking. In many families espec
laiiy In Lent, when the various fish in the
market is limited, the problem is too apt K
DE solved by bountiful provision of cod
nsh steaks, or some other form OF fried
hsh and goodly mum Der of vegetables: {
combination neither elegant nor appetizing
In this paper / wish to suggest some way
o. serving the common fish of the season
found in almost all markets, which shall be
ut once simple and dainty.
Where fish IN some form must be the
piece de resistance of dinner it is well Il
ada course or two and make the meal
more elaborate, if less substantial than
usual. Always have soup and if pos
slole salad and remember that not all
vegetables are admissible with fish
spinach, tomatoes and peas are all good as
are oyster plant, cauiiiower and stewed
celery, and when salad is not served as a
separate course lettuce, celery and cold
sla~ may appropriately accompany fish
but vigorously eschew beans, beets, sweet
potatoes, cabbage and turnips. On the
other Rand be liberal in your provision of
owes, pickles. horSeradish and condiments
generally.
"a vegetable soups half dozen suggest
themselves. They arc easily made and nu-
ttltious and failure is almost impossible
with most or them liberal use OF butter
ano milk Is the secret to success.
tomato Soup-To quart can of tomatoes
aud quart of hot water, heaping tea
spoonful OF salt, a sliced onion and three
cloves Stew gently in an earthen pot at
least two hours. Rub through q SOUP
stralner, add more salt if needed and a
little pepper. Return the strained LIQUID
TO the tire with two tablespoonfuls of rice
and COOK slowly two hours longer. Twenty
minutes before serving add tablespoon
hui OF butter and tablespoonful OF chopped
parsley Serve with squares of toasted
pread. For mock bisque soup stew the
tomatoes without any water. After strain
ing add the butter and a quarter y a tea
spoonful OF soda. Boil up and thi, ken it'll
a tablespoonful of flour or corn -arcn.
just before serving add pint and a half of
boiling milk, mix well and pour into the
tureen
Celery Soup-Boil a few stalks of celery
In pintof sailed water. When soft rub
through sieve letting the water run
through also. Add quart of milk and
half teaspoonful of onion juice and season
win pepper and salt, and bring the soup to
the BOILING point. Thicker with a table
spoonful OF flour rubbed smooth with
tablespoonful of butter
Green Pea Soup-Pour off the LIQUOR
from can or green peas of the inferior
grade usually sold for 10 cents a eau. Cook
them IN quart of sailed boiling water un-
I'll they are reduced TO pulp. Run them.
liquor and all, through a sieve Add enough
boiling water to make two quarts of soup.
tablespoonful of butter and one of
chopped parsley, pepper and salt to taste:
COOK few minutes longer and serve.
A Cheap Oyster Soup-When you cook
tried oysters save the liquor when you
III
The next day. When you are ready to use
1t bring it to the boiling point, add an equal
quantity OF milk, butter; pepper and salt
boil up and thicken slightly with -four. 1t
is not, OF course, so good as a SOUP made of
oysters and liquor both, bit it does very
well Tor prelude to something more SUBJ
stanlial
Fish Soup-Boil pound of fresh ccd or
haddock in quart of salted boiling water
with small onion until it is all to pieces
rub 1t through sieve, add a quart of milk.
tablespoonful of butter pepper and salt
10 taste, anc little finely cut parsley, re-
turn 1t to the ire, boil IL up again and serve.
Skim milk will answer very well for all
vegetable or fish soup
For our piece de resistance we must, of
course. have fish, and it is one of the lions
IN tie way that the fish markets in Lentoffer
so little variety. Shad sometimes makes
Its appearance in February, but is generally
small IN size and inferior in quality. Mack
erel, blue fish and salmon are entirely out
OF season and with the exception of cod. half
but ana paddock, almost ali the fish in the
market is pan fish. For our dinners. there
fore, we must depend on the excellence OF
OF our sauces rather than on the merits of
our fish.
Boiled fish-Select square piece of cod
or hallout from the center of the fish, wrap
1t in piece OF cheese cloth and cook it in
sailed boiling water with tablespoonful
of vinegar, allowing ten minutes for each
pound of fish; when it is done remove the
skin and serve with any of the following
sauces formed around it.
Egg Saace-Stir two tablespoonful each
OF butter and flour over the fire until per
fectly smooth, add pint of boiling water
and continue stirring until the sauce is
thick and smooth. Season with scant
teaspoonful of salt, a very little white pep
perand ado acouple of hard boiled eggs cut
into small pieces.
Parsley Sauce-Make a drawn butter by
the rule first given and add the Juice of a
lemon and tablespoonful of chopped
parsley.
Olive Sauce-To pint of drawn butter
add the juice of a lemon, remove the stones
from dozen olives and simmer them in the |
sauce twenty minutes.
Oyster Sauce-Drain piut of oysters |
from their liquor and pepper and salt themI
lightly. Add to the oysters-houor enough |
milk TO make pint, bring this mixture to |
the boiling point and thicken it with two
tablespoonful of -four, wet in a little cold |
water. Pepper and salt to taste and add !
piece of butter the size of an egg and, lust |
before serving, the oysters. The sauce
should just boil up after they are added.
brolled Mackerel la Creme-Soak a |
large fat salt mackerel at least twenty
four hours, changing the water frequently. |
Broll over clear fire until 1t is white clear |
10 the back bone. Turn inside down on a |
platter apd scrape off all the skin Just be- |
lore serving pour the sauce over il.
Cream Sauce-Boil cup and half of |
cream. Wet q generous tablespoonful of |
nour In half cup of cream and stir it into |
the boiling cream. Boil it until it is thick |
anu smooth and season with salt and pep
per. You may substitute maitre d'hotel |
butter for the cream sauce.
Maltre d. Hotel Butter-Cream four
taoiespoonfuls OF butter and beat in q table |
spoonful OF lemon juice, a teaspoonful of |
salt Spread it thickly over the fish lust |
before serving
Canned Salmon Hollandaise Sauce-Get |
the best salmon which comes in a single
piece. Open the can very carefully inst
below the top. Drain of the oil and set the
can IN d TIN OF boiling water and heat it for
twenty minutes. Slideit carefully on a
platter and cover it with the sauce.
Sauce Hollandalse-Rub two tablespoons
tul Of butter to cream, add gradually the
yolks OF two eggs. teaspoonful of lemon
juice, half teaspoonful of salt and a dash |
of cayenne pepper, beating hard Set the
dish containing the mixture "a thin china
bowl is best in pan of boiling water over
the range, beat a minute and add half cup
OF boiling water, beating all the time.
When 1t thickens like soft custard it is
dore.
Fillets of Halibut. Have slices cut an
inch thick from the center of the fish.