Telegram-herald., 1891-03-01
DINNER FOR FORTY DAYS.
beasonaele Suggestions On Lsnssa
Living AID 3'riday Fare.
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hstt III - s4kz< a. ttt1s4Ut ttte ~ SExl1EE
1issa ~ tssvi- l. ai6ieult pndsrtzsiax
a. Eaaay families. sspe.lally ia Lent.
shen the various fsa n It's market l.
limited, the probleua Is 10 apt q b.
solved ~ a 5oantifal provision u cod
Hsa stsaifzs ~ sosas otheF toruz ~ fl-isd
nsil, AID q goo.tiY IfiEsl Der u ve1ysta bies.
a combination asithsr elegant nor Ape
thing. Ia this paper svisi. - ss.sgest
some ways II serving tAs eeEanoa ash
Of the ssas0a, found Ia almost all a4ar-
ketss ~hieh shall be a. once sl-ngls aad
G4inty.
" here nsA Ia some form mast De the
pes Is rssssfancs 0f diansr II - Well u
sed a course or two aud make the meal
more elaborate, Il lssA substantial. than
usual Always have a soup and II g.,s-
sibls salad, aud remember that bot al
vegetables are admissible with hsh-
spinach. tomatoes and peas are al good.
a. are oyster plant, eaahnower and
ste~ed celery, aud when salad j. not
served as a Sc paFate course, lettuce, cei-
cry anf cold slaw may appropriately
accompany nsh--but vigorously esehew
beans. bosts. sweet potatoes, cabbage
and turripa. On the other hand be lib
sral in your provisions of olives. pickles.
hOrserasiish and condiments generally.
OF vegetable soups half Dozen sug.
gest themselves. They are easily made
and nutritious and failure is almost
impossible. With niost Of them lib
erai use OF butter aht milk Is the secret
of suScess.
Tomato Soup.-To a quart can OF to-
matoes add quart of hot water, a
heaping teaspoonfd OF salt. sliced
onion and TIRES cloves. Stew gently in
an earthen pot at least two hours Rub
through a soup strainer. add more salt
IL needed and little pepper. Return
the strained liquid To the fire with two
tablespoonf1ls Ot rice and cook slowly
two hours longer Twenty minutes bs-
fore serving add a tablespoonful OF but
ter and q tablespoonful OF chopped
parsley. Serve with squares OF toasted
bread For 4 mock bisquc soup stew
the tomatoes without any water. After
straining add tho butter and quarter
Of teaspoonful Of soda Boil up and
thicl,en with a tablespoonful OF -four or
corn starch just before serving add
pint and u half of boiling milk. Mix
well and pour into the tureen.
Celery Soup.-Boil few stalks Of
celery Ia q pint of sailed water. When
soft rub through sieve letting the
water run through also. Add a quart
OF milk and half teaspoonful OF
onion juice and season with pepper and
salt, and bring the soup 10 the boiling
point Thicicen with a tablespoonful
OF -four rubbed smooth with a table
spoonful of butter.
Green Pea Soup.-Pour OF the liquor
from a can of green peas Of the inferior
grade. usually sold for ten cents n can
Cook them in . quart Of sailed boiling
ws.cr until they are reduced To pulp.
Run them. liquor and all, through a
sieve. Add enough boiling water to
make two quarts OF the soup, table
spoonful Of butter and one of chopped
parsley, pepper and salt To taste; cook q
few minutes longer and serve.
A Cheap Oyster Soup.-When you
cook fried oysters save the liquor when
you drain them. Scald it and set it
away until next day. When you are
ready TO use il bring it to the boiling
point, add an equal quantity of milk.
butter, pepper and salt, boil up and
thickcn slightly with -four. 1t is not.
OF course. so good as a soup made of
oysters and liquor both. but it does very
well for prelude 10 something moro
substantial.
Fish SOup.-Boil q pound Of fresh cod
or haddock In a quart of sailed boiling
water, with small onion. until it is ell
10 pieces Rub It through a sieve. add
a quart Of milk. Tablespoonful of but
ter, pepper aad salt 20 taste, ard little
finely cut parsley. Return !. ro>sde
fire, boil It up again and serve. Skim
milk will answer very well for all vege-
table or fish soups
T For our piece dc resfstancs we must, Of
course, have fish, and Il 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 quality. Mackercl, blue
fish and salmon are entirely out of sea-
SON With the exception of cod, halibut
and paddock. almost all the fish in the
market is pan fish. For our dinners,
therefore, we must depend on the ex-
ceilcIyce of our sauces rather than on
the merits Of our fish.
Boiled Fish.-Select n square piece Of
cod or halibut from the center of the
fish. Wrap IL in piece of cheese cloth
and cook il in salted boiling water with
a Tablespoonful OF vinegar, allowing
ten minutes for each pound OF fish.
When Il ia done remove tho skin and
serve it with any of the following
sauces formed around e:
Egg Sauce two tablespoonfuls
each Of butter and -four over the fire
until perfectly smooth. Add pint of
boiling water and continue stirring
until the sauce Is thick and smooth.
Season with scan. teaspoonful Of salt,
a very little white pepper and add a
couple Of hard boiled eggs cut into
small pieces.
Parsley sauce drawn butter
by the rule frst given and add the juice
OF a lemon aud tablespoonful Of
chopped parsley.
olive Sauce To pint Of drawn but
ter add the Juice Of a lemon. Remove
the stones from dozen olives and sim
ruer them in the ssslce twenty minutes
Oyster Sauce. Drain pint Of
lovsters from their LIQUOR and pepper
ard salt them lightly. Add % the oys-
Ter liquor enough milk 70 make = pint.
Bring this mixture 70 tae boiling point