Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-02-15
DISHES FOR LENT.
Ellice Serena Suggests an Almost
Endless Variety for the Fast
MADE OF EGGS, OYSTERS AND FISH.
The Appetite Can Be Easily Satisfied and
Need Not Be Satiated.
ANSWERS FOB A CORRESPONDENT
WRITTEN FOR THE DISPATCH

ANSWERS FOR A CORRESPONDENT
WRITTEN FOR THE DIsPATcH.l
To those who observe Lent, whether from
a conscientious or a hygienic motive, there
is now one question of constant recurrence.
"What shall be the daily bill of fare during
this season when meat and butter are used
sparingly, if used at all?"
But with good management and the e1er-
else of a little Ingenuity on the part of the
housekeeper, there should be no great diff
Guilty in providing some very nice dishes,
and quite a variety of them, from the ar
ticles of food which are commonly used
while this time of abstinence lasts. Eggs,
oysters and fish of various kinds can be
cooked in as many ways as there are days in
Lent; indeed, a good cook might place these
foods prepared in a different manner on the
table at every meal. A soup made, Of
course, without meat, as many good soups
are, may be offered each day; and we must
not forget that maccaroni. being an excellent
substitute for flesh meat, is an admirable
article of food at this season. 1t is obvious
that any regimen which may be prescribed
for Lent must be such that the natural ap-
petite shall barely be
Satisfied and Not Satiated
and that the food should be nutritious
rather than enticing. We recall an incl
dent to the point that the Lenten season
may offer the opportunity, on proper occa-
sion, of gratifying the palate without de-
grading it by a carnal indulgence.
A French prelate invited his brethren to
a Lenten dinner, at which five courses were
served, all Of them abundant, and in not =
| cInnIo 1tah urara H. -r1a - kla f,k -
lated. For the first course there was Ientil
soup, superior soup it must have been, since
the plates, contrary to the general rule OF
table etiquette, were passed up a second
time. OF hsh there were two courses, one
of boiled and one of baked, served with ap-
propriate sauces and vegetables in season.
For dessert there was an omeler soufie e
done to a turn and surprisingly light. This,
with choice fruit, and coffee hot. strong,
clear and sparkling, ended a very enjoyable
meal.
Here are some Lenten dishes suitable for
breakfast, luncheon and dinner:
RICE DRoP CAKES.
Cover cold-boiled rice with milk and let soak
for two or three hours.
Add to it two beaten eggs, a teaspoonful of
baking powder, or half teaspoonful of soda, and
enough -four to keep it together.
Drop in hot lard and fry brown.
MUFFIN5.
Sil lVHE.hIt ohe quart VI uour, one Tea
spoonful Of salt and three teaspooufuls of bak-
ing powder.
Stir in a pint of milk, two eggs beaten very
light end one tablespoonful of melted butter.
Beat up quickly and bake in well creased
gem pans in a hot oven.
EGG AND OYSTER oMELET.
beat up -FOUR eggs ana season TO taste.
Chop six large oysters, stir into a batter made
of a half cupful of -four and a half pint OF
milk.
Add the eggs. mix well and fryslowly.
APPLE FRITrERs.
u
80 49, ~ ~ A:Hns - "hiso9 'osttneIl
milk and -four enough to make q thin halter
Sift in Two teaspoonfuls of baking powder
an9 q Iisee SAT-.
Pare and chop fne two or three tart apples,
mlx WIN the paseer ana drop ny spoonfuls into
luz
SHRIMP SALAD.
n,. hu.
coianueI anu SCI
aside IN a cool place ior an hour. covered with
At serving time arrange crisp lettuce leaves
ontne salau aisnes. WIN a large spoonful OF
OYSTER SHORT CAKE.
c;f, .oo.tbsr. on,rt of aopr ,br.a ,s,o.
fris ~ he tinc noYder ann 4 ta,snoonfuJ 81 Ell,
III in No. 1obIesnoonf nIs Of frasn LII anJ
add milk enourh to make a soft donnh ~
Bake on pie tins for l5 minutes, split and
spread between anu Oh top inc lolio"lng DRESS
M.
10 quart OF oysters ado a cuPlul OF milk, a
lump y pus Su sea31nlns y sai' ana pepper
ana a lille hour u 'nicken-
OF OYSTERS.
Poll ., ovsters i, tbsir w 1ioro- on, Tho,
$50 ~ ~
MI ,vo ,oh,osnoorfr,s of hu+.a- s.;.;, ,
.,nIosnoorfr 81 Adnr "a ona on,,S,I En
Cook two minutes, remove from the fire and
| add the yelkS OF Two eggs. salt to taste. a dash
onvas taasnonnfnI IL, 80 u
nutmeg anu a IeaspoonIui OF lemon Juice.
MlA moi ",,u "a o'o, tne nie untii bne esgs
are cookeo-put 40 NOT Iet H POI.
ADD Tile oysters ana serve on Duttered toast.
CREAMED sALMoN.
Dr,;, , o,n of saImon in , co,, ndor ,,d
Dlaia q oan '"o" =" ooiHnuer anu
mInce u e.. Of hro.d orrr,bs in =, b.Linrd ;sh
lut iaSei y 49, 81 60 uisn'
tnen a layer u tle saimon 81 eonsinue uh-
I'll .le oaluon ie
four over All uIesolns Cl one pintol Doillng
mix anu eWo aoieepooniuis ou1'er anu sea-
oVu,ns w. -r,h ,rd h.La ,,
S"
CELERY SOUP.
Cut the celery into small pieces and cook un-
til quite tender.
Press through a puree sieve, and to each quart
of the mashed celery add half a pint OF rich
milk. a small lump of butter and one beaten
egg-with seasoning to taste.
Serve with small squares of toasted bread.
-
~
Take a small can OIL salmon, Tree from skin
ana bones b,;,er with n mart NJ mill
~ 80 800
anu seasonIn. W Lasse- ,.... ...
CIeam toae.uei Wv Ou'
anu Two VI nuuI; --,