The morning news. [volume] (Savannah, Ga.) 1887-1900, 1891-03-01
n NER FOR FORTY DAYS.
|GEsTIoNS FOR LENTEN LIVING
AND FRIDAY FARE.

q
H. of Vegetable Soup-Satistying
let. and Appetizing GAUGES.
Copyright, 1911
w YORK, Feb. 2S.-To serve a dinner
nee appetizing aud substantial without
use of either flesh or fowl is a difficult
Liertak.ng. In many families, especially
Z1ant. when the various fish in the mar
81. Is limited, the problem is too apt to be
we'd by bountiful provision of Goldfish
tesks, or some other form Of fried fish and
Eroodly number of vegetables; q combina-
In neither elegant nor appstlzing. in this
2snar wish to suggest some ways Of serv-
- the common fish Of the season. found in
LnlT,ost all markets, which shall be at once
Hsimpls and dainty.
n here fish in some form must be the
-,;scs de resistance of dinner it is well to
ss6d course or two and make the meal
4 more elaborate, If less substantial than
,usl. Always have a soup and if possible
solad. and remember that not all vege-
..blas are net admissible with flsh--spinach,
tomatoes and peas are all good. as are oyster
,Isnt. caulihowsr and slowed celery, and
when a salad is not served as a separate
course. lettuce. celery and Geld slaw may
appropriately accompany fsh-but rigor
ously eschew beans. beets, sweet potatoes,
cabbage and turnips. On the other hand be
liberal in your provision of olives, pickles,
horssrsdish ana Condiments generally.
OF vegetable soups half a dozen suggest
themselves They are easily made and nu-
tritious and failure is almost impossible.
With most Of them q liberal use of butter
and milk is the secrst OF success.
Tomato Soup-Tc' quart of tomatoes
add a Quart of hot water, heaping tea
spoonful of salt. sliced onion and three
cloves. Stew gently in an earthen pot at
least two hours. Rub through a soup
strainer, add more salt if needed and a lit
tie pepper. Return the strained liquid to
the ere with two tabespoonfuls OF rice and
cook slowly two hours longer. Twenty
minutes before serving add tablespoonful
of butter aud tablespoonful of chopped
parsley. Serve with squares OF toasted
bread. For mock hisque soup stew the
tomatoes without any.water. After strain
ing add the butter aud quarter Of q tea
spoonful Of soda. Boil up and thicken with
tablespoonful of four or corn starch.
Just before serving sdd pint and half Of
boiling milk. MIX veil and pour into the
tuTeen.
Celery Soup-Boi few stalks of celery
in a pint of sailed water. When soft, rub
through seive, citing the water run
a
half teaspoonful If onion juice and season
with pepper and sat, and bring the soup to
the boiling point Thicker with table
spoonful of flour rubbed smooth with a ia
blespoonful of butter.
Green Pea Soup-Pour off the liquor
from a can of green peas of the inferior
grade usually sold for 10 cents can. Cook
them in a quart of sailed boiling water
until they are reduced to pulp. Run them,
nd
boiling water to make two quarts Of the
soup. tablespoonful of butter and one of
chopped parsley pepper and salt to taste /;
cook aufsw minutes longer aud serve.
Cheap Oyster Soup-When you cook
fried oysters save the liquor when you drain
them. Scald it and set it away until the
NEXT day. When you are ready to use it
bring 1t to the boiling point, add an
B equal quantity Of milk butter, pepper and
salt. boil up and thicken slightly with four
q 1t is not Of course, SO good as soup made of
q oysters and liquor both, but it does very
4 well for prelude to something more sub
4 stantia
Fish Soup--Boil pound of fresh cod or
paddock in quart Of sailed boil
ing water, with small onion, until it is all
to pieces Rub it through a sieve, add
~ quart of milk, a tablespoonful OF butter,
pepper and salt TO taste, and a little finely
81 cut parsley. Return it to the fire. boil it
Up again and serve. Skim milk will
answer very well for all vegetable or fish
SOUPS.
Fou our piece de resistance we must, of
course, have fish, and it is one of the lions
in the way that the fish markets in Lent
offer SO little variety. Shad sometimes
makes its appearance in February, but is
generally small in size and inferior in Quail
ty. MscKerel, blue fish and salmon are
entirely out of season. With the exception
Of cod, halibut and haddock, almost all the
fish in the market is pan fish. For our
dinners, therefore, we must depend on the
excellence of our sauces rather than on the
merits Of our fish.
Boiled Fish-Select square piece of cod
Or hahbut from the center of the fish
Wrap it in piece of cheese cloth and cook
In sailed boiling water with tablespoon
iul OF vinegar, allowing ten minutes for
each pound of fish. When it is done re-
move the skin and serve it with any of the
following sauces formed around it:
Egg Sauce-Stir two tablepoonsfuls each
Of butter and -four over the FIRE Until per-
tectly smooth. Add q pint of boiling water
ana continue stirring until the sauce is
mick and smooth. Seas N with a scant
easpoonful Of salt very little white pep
per and add couple Of hard boiled eggs
cut into small pieces.
Parsley Saucs-Make drawn butter by
+ Ii OF given 9Uu du0 GuS JulC6 OL u
lenon and tablespoonful Of chopped
parsley
Olive Sauce-To pint of drawn butter
aod the juice Of lemon. Remove the
eyoneS from dozen olives and simmer
'nem In the sauce twenty minutes
Oyster Sauce-Drain a pint of oysters
from their liquor and pepper and salt them
Nlghtly. Add to the oyster liquor enough
hilE 70 make pint Bring this mixture
" the boiling point and thicken it with
t%G ta6lespoonfuls of -four, wet in little
egg water. Pepper and salt to taste and
soa piece of butter the size of an egg, and,
!ust before serving, the oysters. The
sa9ce should just boil up after they are
!, broiled Msckerel la Creme-Soak
t,aLge lat salt mackerel at least twenty-four
nours' changing the water frequently Broil
S Sser clear fire until it is white clear to the
OeSk bone. Turn it inside down on platter
uo scrape off all the skin. Just before serv-
4ng pour the sauce over it.
irene Sauce-Boil a cup and half of
am. Wet generous tablespoonful of
th out m half cup of cream and stir it into
VIC oolllng cream. Boil it until it is thick
gu onu smooth and season with salt and pep
You may substitute maitre d'hotel
utter Tor the creme sauce.
matter d. Hotel Butter-Cream four
eaolespoonfuls OF butter and beat in a