Telegram-herald., 1891-03-01


tablesasonf,sls .. batter sd bsas IN
Tablespoonful u lemon iaAee. tea
spoonful d pars.sy AEd . t<aspeoEfxl
Il salt spFeasl 4 shlekiy over sAe asa
3Ust before sersiay
lazsas.d S.I1zs2a HeilaE6Alss s.slee.
Gea It's bsas salmon which eoE1ss ia
STRIFE piece. Open she can very sare-
fllly ,ust bsl0S tAe top Dram oft ths
oll ant Sea tae ean IA TIN II boiling
water aas heat Il for twenty minutes
Siase IL carefully On platter al cover
Il with The sSsee.
sages Hoiiantalse. Rub two table
spoon fals q butter - q cream. AID
gradually tbs yslks II two eggs. TIA
spoonful Of lenon Jaiee, half a Il sspoon-
f0i OF salt and dash Of eayeaae pep
per, beating hard Set the atsa cen
tanning sae mixture "a tain china bowl
Ia best la a pan of boiling water over
the range, beat q minute and add hall
cup II boiling water, beating AL the
tine. When II thlckens like soft Gus
t2rd il Ia done
Elllets Il Halibut--Have slices eat an
inch Ehiek from tho center Of the rish.
Cut each slice ia two, removing the
bone ia the center. Sprinkle them with
salt and let them stand an hour. This
makes the fsh firm Beat an egg with
Tablespoonful Of water Dip each
piece Of fab hrst IN egg and then IN
biscuit meal Fry them in shallow fat
% golden brown, arrange on bSd Of
parsley and gsrnish with slices OF leanon.
II you have set Of japanese china
fishes or one Of white china baking
shells number OF entrees are easily
prepared and served. Almost any kind
of cold cooked fish may be mirced.
mixed with an equal quantity OF brfad
crumbs moistened with cream or milk
and highly seasoned. Fill the shells
with the mixture, sprinkle the tops
thicily with fine cracker crumbs and
bake until brown. Salmon done in this
Is particularly good and pretty. Pass
sliced lemon with IL. Scalloped oysters,
devilled clans and devilled lobster may
all DC served in this way and made
available as entrees.
Fish Croquettes.-Ilave pint OF cold
boiled fish picked fine. Bring half
pint OF milk TO boil, thicken il with
two tablespoonfuls of -four rubbed
smooth with tablespoonful Of butter
and stir till il is perfectly smooth. Re-
move from the fire, add the fish, and
season with teaspoonful of chopped
parsley and pepper and salt TO taste.
When the mixture is cold and firm,
mold it into balls or cylinders, dip in
egg or cracker crumbs, and fry. Serve
with peas. This quantity will make
twelve large or eighteen small GRO
quotes
Oyster Croquettes.-Bringa solid pint
of oysters To boil in their own liquid.
Remove them from the fire, and cut
each oyster into three pieces. Proceed
as in the foregoing rule, using half
oyster liquor and half milk, instead of
plain milk and fiavoring with few
drops of onion juice and pepper and
salt.
Macaroni Croquettes.-Boil third of
a package of macaroni in sailed boiling
water twenty minutes, and cut it into
quarter-inch lengths. Melt in a small
sauce pan tablespoonful Of butter, add
q tablespoonful of -four and cook a min
ute and add cup and half of milk,
two tablespoonfuls of grated cheese,
salt and pepper. Cook two minutes,
stirring constantly. Remove from the
fire and add the beaten yelk of an egg.
Cook a minute, but do not let it boil.
Stir in the macaroni, and spread the
mixture in a buttered pan. When il is
cold shape into croquettes with knife
and a spoon, dip in cracker crumbs, in
beaten egg and in cracker crumbs again,
and fry.
Lobster Cutlets.-Chop the meat of
lobster fine, and stir it into the dressing
given for fish croquettes. Shape when
cold into outlets, dip in egg and bread
crumbs and fry. Before serving, stick
a claw ~ each outlet. Pour a cream
sauce over them.
Vol au Vent of Salrnon.-Make sheet
of rich puff paste and cut from it
number OF circles four inches in diam
ter and the same number of heart
shaped pieces an inch and half in di-
ameter. Surround such circle with
lift OF pastry and bake circles and
hearts in hot oven. Pick the contents
of n caa of salmon TO pieces, rejecting
skin and bone and draining off the oil.
Mix with il two tablespoonfuls of
cream, few drops of onion Juice and
teaspoonful of chopped parsley. Salt
it to taste and cook five minutes. Fill
the pastry shells with the mixture and
lay heart on each one. Set In tho
oven till thoroughly heated, about
twenty minutes. Oysters heated in
cream sauce may be substituted for the
salmon
For salad at dinner lettuce with
simple French dressing of two table,
spoonfuls of oil TO one of vinegar Is bet
ter than nny thing else. and in city
markets is always attainablc. Celery,
cabbage and canned asparagus tips are
all good foundations for n salad. They
are best with mnyonnaisc dressing.
Water-cress may have French dress
ing, but il is often eaten with salt
alone. Some brands of tomatoes arc so
solidly packed that II carefully opened
they may be taken out whole. Law
each IN a bed of crisp lettuce leaves
and put large spoonful of mayonnaise
In the hollow place at the top. Potato
salad is too indigestible to be eaten at
night, and should be relegated 70 the
lunch table. Thin bread and butter is
a good accompaniment of the salad
course. and cheese is often passed with
il. Cheese waters are very good with
a salad. especially with lettuce. What
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