The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1891-05-20

to the boiling point. and boil rapidly for
ten minutes, and then add q gill OF maras-
chino. Pour the hot strip over ms many
red bananas, cut in thin slices. as it will
cover. When the strip is cold serve the
bananas with whipped cream. Many
fresh fruits much more delicious
sweetened with cooked strip like
this than with raw sugar. Oranges
are especially nice cut up and served in
this way. Omit the maraschino. however,
for oranges, but flavor the sirup, ii you
wish, with little grated orange peel.
A treat for the children can be madesin
place of the conventional pie or pudding.
Make crust, as if for roly-roly pudding
or baking-powder biscuit using, however,
Just as little baking powder aswll answer,
and few experiments will convince any
conscientious cook how little may sue
cessiully fill the place of the much she is
often tempted TO use); roll this dough
about as thin as if for pie-crust, then cut
in small squares, heap berries or preserves
of any kind, after draining the juice from
it, upon them. wet the edges and fold and
press closely together, so that there will be
no waste OF juice; then put them in
deep tin baking pan. with little lump OF
butter on each one, a little water also In
the pan, and scatter some sugar over each
little pudding; when these are done. serve
them warm with a not too rich pudding
sauce. or they may he eaten cold without
sauce.
A good method of cooking fish is "en-
papiliotes." HGlibut, salmon trout or
small meckerel may be cooked in this way.
Season the fish with salt and pepper Ii
mackerel are cooked in this manner, sea
son them inside with salt and pepper and
cash the outside once or twice and rub in
salt and pepper. Cut two very thin slices
OF ham for each fish. or slice OF fish, and
two pieces Of white paper little larger
aud longer than the fish is. Oil the
papers thoroughly. For six slices of fish
or three mackerel, chop to a mince an
onion and two shallols, or three small
onions If you have no shallots, though
shaliots are better and can almost always
be obtained at 10 cents a quart In our
markets. Fry the shallot and onion in
tablespoonful OF butter, and add &c them,
when they are brown, twice their bulk of
chopped mushrooms; canned mush-
rooms will do. Season the whole mince
with salt and pepper, and add a tea
spoonful OF mince parsley; rub the
bowl in which the mixture is TO be turned
with a Glove OF garlic, and beat it for mo-
ment in the bowl after putting it in.
This gives all the necessary flavor ct garlic
to the mince. Spread a teaspOonlul of
mince on each side of the fish and lay
slice of ham over il and then piece of
the oiled paper over the ham. Twist up
the ends OF the paper 60 as to inclose the
fish, tying them up if necessary. When
ready lay them in a moderately hot oven
and bake them twenty minutes. When
ready to serve them dish them in their
m Mo and decorate them
with parsley. They do not need any
sauce and are especially delicious for
breakfast served in this way. Trout are
also nice cooked en- papillote. Do not use
the mnce of herbs and ham with trout,
but wrap each fish, after seasoning it, in
a thin slice of salt larding pork. Put them
in baking-dish and serve them with an
Allemande sauce or with a cream sauce
in which little minced parsley is mixed.