The Florida agriculturist. [volume] (DeLand, Fla.) 1878-1911, 1896-01-01
Nice Hot Suppers.

for supper is most welcome. The country
tea, sim pie and dainty, is pretty, home
like meal in summer, and needs no elabora
ton to make it altogether sufficient for the
clio e of a hot day. But chilly evening at
least one hot dish is almost necessity.
Even very simple dish, served piping hot,
seems to have new merit and fortifying
value of its own. If it is little unusual on
that particular table. SO much the better.
We are ali apt to fall into routine in house
keeping, and to avail ourselves far less than
we might Of the various resources of the
| culinary art by which continual variety is
secured. There is charm about the unex-
pected, in cooking as in other things. And
it is no easier to do the thing which has be-
come habitual, it may be, than to cook a
substitute which would have the zest of
novelty.
What shall it be? Only simple relish,
perhaps some one of The hundred UMPIRE
tentious arrangements Of ordinary material
at hand IN pantry or cellar. A cheese ONE
let, can of salmon daintily cooked with
cream, croquettes or meat balls, or even
baked or Saratoga potatoes, may be just the
suff Gent addition to the average bill-of-fare.
| Q leen's toast, or cream toast with stuffed
| eggs, Or savory meat pie, filled with chick
en- Or lamb, or whatever left over portion
one happens to have in the house, and if the
! portion is small one, it may be helped out
very acceptably with potato. A pudding
dish buttered and lined with nicely seasoned
mashed potato, then filled with any cold
meat cut in neat bits, a good thickened
sauce or gravy poured over to moisten the
whole well, and light crust over all, then
baked to turn, the result is a very accept
able hot dish for supper.
AN OYSTER PIE-Or indeed hot stew or
dish Of fried oysters, is q highly satisfactory
offering at this season in most families.
For plain but delicious pie, good enough
for Thanksgiving day, when it was always
served by an old cOlOred cook, who taught
me to make it, the pastry may be made in
advance and kept in cold place. Drain
the oysters and sprinkle lightly with salt,
pepper and dash of mace. Rub together
in sausepan two tablespoonfuls of sweet
butter, with two of -four, and stir until
smooth taking care that it does not brown.
Add half cupful of rich cream milk, and
simmer until very smooth and well cooked.
Take it off the fire, add the oysters, shaking
it up so that they are we'll coated. few
| chopped olives or mushrooms may be added
at will. When cold, roll out the pastry,
making very thin sheet at the bottom,
doubled at the sides, and with a thicker COW
ering, and if one has skill in such matters,
handsome pastry rose may be made and
baked to cover the opening which must al.
ways be left III the center OF meat pie.
Lefty used always to make it in the form of
cross, and cover with ford pastry rosette.
Fill not to full, reservng little Of the sauce
if it seems to haz ard running out: sprinkle
over a few cracker crumbs, and dot with
butter before putting on the top crust Bake
to pale gold and if any OF the sauce was
reserved, pour it through the opening OF
taking up. Serve with rolls and celery.
DREAMED FISH S lmon or any cod boiled
fish NAV be used for this nice little supper
dish. Flake the ush or divide into neat pOr
tlOns and cover with cram sauce, made
in the usual way rubbing the flour and bat
ter together first, and using little real
cream if it is convenient. Season to taste