The Portland daily press., 1892-09-07
THE HOME.
WAYS OF COOKING GOLDFISH.

WAYS OF COOKING Goldfish.
Goldfish, prepared in the several ways
here given, will prove simply delicious tc
lovers Of this particular species, and, did
the many who consider it Objectionable
know of it's real value as healthful
article of diet Especially during the
warm summer months), they might as
readily cultivate a taste for it as some Of
the unpalatable compounds, accepted
simply because they are regarded la
mode.
An irritable stomach will often retain
creamed Goldfish, daintily prepared, when
everything else is rejected. 1t proves a
delicious and valuable accompaniment to
new potatoes, preventing and overcom-
ing the disorders frequently resulting
from indulgence in the latter dish.
Serve fresh, well-ripened fruit as a first
course when this dish is prepared for
breakfast and follow it with fruit at other
meals, and wholesome combination,
especially if fruit of sub-acid flavor be
chosen.
Boiled Codfish.-Use piece cut from
the thick part of the cod. Wash it well
and soak over night in cold water. Put
it in the spider with cold water to cover
at least an inch deep. Bring slowly to
the boiling point, and simmer for an
hour or until it is tender. Serve with a
border of sliced hard-boiled eggs, and
with little drawn butter for a sauce.
Baked new potatoes are an excellent
accompaniment.
Broiled Codfsh.-Select piece and
soak over night as given above. Wipe it
dry, and broil it over clear Goals for about
10 minutes. Place it on hot dish, score
or cash it lightly with very sharp knife
and spread it generously with butter
Makes a nice relish for supper If placed
to soak at noon.
Goldfish Croquette. equal parts
of goldfish (squeezcd from cold water in
which it has soaked for five minutes
after being picked into bits) and freshly
mashed potatoes; season with pepper,
and roll into shapes between slightly
Toured hands; dip into beaten egg, and
roll in fine cracker crumbs; set aside a
few hours to become firm, and fry in
deep, hot fat Serve with liberal gar
nish of parsley for a supper dish. May
be conveniently made at noon, or the
night before if wanted for breakfast.
Dreamed Goldfish. Flake enough cod
fish 1--WE prefer the homeless Goldfish which
comes in packages, for all dishes demand
ing faxed fish,, to make three cupfuls.
Wash it well, squeezing it perfectly dry.
Pour over it a teacupful of cold water,
and let soak five or six hours lover night
if for breakfast). Place to boil in this
water and add pint of cream or very
rich milk. Let it just reach the boiling
point. Have ready two tablespoonful
of butter rubbed into tablespoonful of
flour, and beaten egg, to which you
have added a tablespoonful of water
First, add the butter and flour, and, as
soon as it begins to simmer, remove it
from the fire and add the beaten egg,
stirring briskly. Add little pepper,
border of new potatoes either steamed or
boiled. When these are out of season,
serve in a border of mashed potato.
beaten until creamy.
Goldfish Stew.-A teacupful of faxed
fish, soaked 10 minutes in cold water
and squeezed dry. Simmer in a pint of
water for five minutes. Add, first, a
tablespoonful each of flour and butter
rubbed together, next, two eggs and
two tablespoonfuls cream after taking
from the fire. Pepper to taste.
Dreamed Goldfish with Eggs.-Prepare
the Goldfish precisely as given above.
Ten minutes before serving time, put as
many eggs as you wish (half dozen,
more or Iess) into a quart or basin, cover
all with boiling water, and let them
stand where the water will keep hot, but
not boil, for 10 minutes. During this
time have the fish transferred to a hot
platter, drain the eggs when done, cover
them with cold water, carefully remove
the shells, and lay them here and there
upon the fish.
PLANTS FOR AUTUMN.
Many of your plants will require re-
potting before you take them in for the
winter, writes Eben Rexford in the La
dies Home Journal. Begin to get ma
terial ready now. You will find it
pleasant task to go into the woods and
pastures with a basket and trowel, and
gather turfy matter and leaf-mold from
about old stumps and in the corner of the
fence. And while you are getting soil
together for reporting plants this fall be
sure to get more than you need for that
purpose, and store it away for winter use.
There will always be plants that need
5op dressing with fresh soil, and some
will require an entire change of earth.
md there will be new ones, and so sup
ply of potting material will come handy
Ill the year round. Don't wait until