The Providence news. (Providence [R.I.]) 1891-1906, 1894-05-11
CHAT AND GOSSIP BY A WOMAN.

whaling vessels, and upon
which the copper sheatLing is
nailed. When whaler comes
home after a two or three years cruise,
her copper and the spruce sheathing are
issPpia ns Sn 70 Ss ssoswsG IN ns
lengths, and sold TO burn In open fires. =.
> II is Covered With salt and refdigris end
sOnfetiDes liftl6 fsagments of copper cling
to it, Astick or.two 10 added to an open
fire occasionally as the fancy may dictate,
to lend variety to the fire and add to
flame that reminds one, who has
seen IL, of the flame that Ia made by real
"driftwood" or wreckage dragged from
the sand and burned In the great open
fire place of q house by the sea.
I I
Now that we are in the dining room,
some timely receipts would not be out OF
place.
This is the season for shad, and you will
not find 1t cooked In many ways, but
think "planked shadn Is about the best
way OF serving 1t. This is my way and
1 was told by teacher in cooking
school and 1t must, Of course, be right:
II Is usually cooked on o plank before an
open fire, but this is not always con-
venient, and you do just as well by having
an inch and al half or two inch plank made
to fit the bottom OF your oven; have
slight hollow In the centre. Put this board
into the oven before beginning to use, and
allow it to get very hot several times, so
as to destroy the odor Of wood. Split
the fish, after it has been scaled, on the
belly. Spread it, skin down, on the plank
which has been previously heated.
Sprinkle over it salt and pepper and baste
it well with melted butter. Tack 1t
through the gills and tail with ordinary
carpet tacks; run IL into hot oven and
bake 30 minutes, garnish with parsley ana
slices OF lemon, and serve on the board.
All kinds of fish are nice cooked in this
way.
Twill tell you q nice way to cook the
roe of the shsd. Roe sauce is made by
putting Q pair of shad roe into boil
ing water; do not cover the sauce pan;
allow them to simmer without boiling for
twenty minutes; then drain and remove
the skin very carefully. With silver
fork whip the roe until thoroughly broken
add q quarter of q pound OF butter, tea
spoonful of salt, q dash OF cayenne pepper,
quarter of q teaspoonfui OF mace and a
gin of Madeira; bring to steaming point
and serve quickly.
I I Z
don't think you would mind IL l gave
you a very good rule for baked lobster.
Take live lobster, cut 1t into halves
and stand 1t aside for full twenty
minutes, then take out stomach and
intestines. Put it into n baking
pan, shell down, sprinkle with
pepper, cover with melted butter
for half an hour, then salt and pepper it
again. Serve it hot with plain melted
butter. This is very nice dish for
luncheon or tea.
will now give one or two delicious des-
serts. First, what Is called compete Of
pineapple; Cover two tablespoonfuls Of
gelatin with a half cup of cold water.
OF sugar for five minutes. Pare and pick
apart with q silver fork one pineapple
into the syrup, saving all the juice and
using 1t. Let it come to boiling point; add
the gelatin and turn out to cool. The gel
attn Is added simply to thicken the syrup,
and must not be jelly. These compotes
when served ice cold are delicious.
This should be served in glass dish.
Cut glass of course will make it look bet
ter, but will not alter the taste.
This is a good economical dessert, and
seems q little better than the ordinary
bread pudding. The name also has a
grand sound. 1t is called "Little Pud-
dings q Ia Grand BELIEF:
Grease custard cups with butter; put a
raisin in the bottom of each cup. Fill the
cups with stale bread, rubbed fine. To
each quart of stale bread allow one and a
half cups of milk end three eggs. Beat
the eggs without separating; add four
tablespoonfuls of sugar, and then the
milk. Pour this carefully over the crumbs
that have been placed in the cups; stand
the cups in pan of boiling water, and
bake in q moderately quick oven for
twenty minutes. Turn from the cups and
serve with wine or any rich liquid sauce.
THE WOMAN.