The age-herald. [volume] (Birmingham, Ala.) 1897-1902, 1897-10-31
soNE oLD-FAsA!ONEp DISHES.
Recipes Used by Our Grandmothers Which Are
Not to Be Scoffed at Now.

issue. Nevertheless, the real old-fash-
toned cookery still has plenty of adher-
| ents, and its creations are by no means
| to be scorned. If they are prepared
carefully and served properly they are
rot to be excelled.
Sailed mackerel, such as Is usually
served broiled for breakfast, makes a
most appetizing dish for any luncheon
| or Sunday night tea Instead of broil-
| ing the fish, after 1t has besn well fresh
| ened, boil it slowly in a spider partly
| filed with water, to which have been
| added a bay leaf, half dozen pepper
COINS, three cloves, a slice of onion, and
a suspicion OF vinegar. When the fish
| is cooked, place it upon a heated platter,
and pour around it a well-seasoned
cream dressing. Or the freshened mack
eel may be boiled in equal parts of
cream and milk. When the fish is cook
ed, put 1t upon the dish 1t is to be served
upon and set it where it will keep hot.
Put over the fire in small saucepan
heaping teaspconful of butter, and as
soon as it is melted stir into it a level
spoonful of flour; then gradually stir
irj this the liquid in which the fish
has been cooked Season with a little
cayenne pepper, and when the dressing
has thickened strain it over the prepared
fish. Sprinkle chopped parsley over the
whole and serve at once.
Pork and parsnips may n1t sound very
inviting, but properly prepared, are one
of the most delicious of dishes. Take a
thick iron spider and cover the bottom
with slices of sweet salt pork cut into
pieces about two inches square. over
the pork arrange layer of sliced pars-
/ nips and above place sliced potatoes.
Pour in enough water to cover the pars-
rips, put a close-fitting cover upon the
vessel, place 1t over the back of the
fire and let its contents simmer slowly
until the vegetables are tender. Then
remove the vegetables to a heated dish,
but let the pork brown lightly before
placing it with the vegetables; only a
small amount of liquid should be left in
the spider; to this add a little butter,
and dredge some flour over 1t, season
with pepper, and stir in cream or rich
milk enough to make sufficient gravy;
when the ingredients have cooked to-
gether pour the gravy over the yegeta-
bles and meat and it is ready.
Another manner of serving parSnips
with pork is thus; Clean pork of the
size desired, score the rind, and place it,
meat side down, in a dry saucepan. Cut
the parsnips into halves lengthwise and
place them with the pork. Add small
amount of water, cover the vessel close
until the meat and vegetables are ten
DEL. Remove the cover so that If there
is any liquid left It may evaporate and
the vegetables take on a golden color.
Turn the pork, putting the rind side to
the bottom of the vessel, and let it be-
come we'll Drowned then place it in
hot platter and arrange the parsnips
around the meat.
Picked-up Goldfish, prepared in an APP
petizing manner, is not an Inexpensive
housekeeper who exceled in making de-
licous. dishes of salt cod, whsn asked
to give us cream Goldfish for luncheon,
it's cheap" replied: "Porterhouse steaks
are just as cheap For two cups of
picked fish take about three cups OF
milk and cream. Put the fish in sauce
pan and cover 1T with cold water. Let
the water heat slowly to the boiling
point, then drain off, and add one cup
Zach of cream and milk. Again put the
fish over the fire and heat. Roll piece
of butter the size of an egg in flour and
mix them together; gradually add to
the butter three parts of cup Of cream
and stir this into the cream mixture,
stirring them thoroughly together. Sea-
son the fish with pepper and turn 1t
upon a platter holding squares OF but
tered toast. Place slices of hard boiled
eggs over the top. Condensed milk as
an excellent substitute for cream.
To make an old-fash.oned oyster fric-
assoc put the liquor from one pint OF
oysters in a small granite pan with
heaping tablespoonful of cracker dust
and set it over tbs fire. Place the oys-
tiers in another pan with two ounces of
butter. Cover the pan and let the oys-
tiers cook over a slow heat until their
edges are ruffied. Have ready hot
platter with pieces of buttered toast
about two inches square, and when the
oysters are done take them out with
wire spoon and lay them upon the toast.
Turn the broth mixture into the pan
where the oysters were cooked. season
it--with salt and cayenne pepper, and
when it again comes to the boiling point
stir in half cup of cream and turn the
mixture over the oyster toast.
Baked SQUASH is net often seen upon
the up-to-date menu, but 1T is one OF the
BEST ways of cooking this winter vege-
table. The squash is cut into pieces OF
the size desired, and then peelsd, and
he seeds and soft part removed. It
requires from one to one and one-half
hours to bake. Eaten hot Wi h butter
and seasoning, ut is a good substitute Tor
sweet potatoes.
Winter squash can also be baked by
cutting II into halves and removing the
seeds and soft part, then turning the
cut side down in a pan to bake. When
It is done scrape the vegetable from the
shell and season plentifully with butter,
salt and pepper. Squash is drier when
baked and that is tbs reasor~thfs method
of cooking Is the best.
Flaky, tender shortcakes. with stewed
fruits, rich with sugar, between them,
and Indian pudding with maple syrup.
were, favorite desserts in bygone days;
hut piemakirg was what our grandmoth-
erts excelled in The golden pumpkin
and custard pies, rich with cream ard
eggs. are welcomed as much now as for
msrly, even If the, pumpkin pie is not
,aked in biscuit tin and served in
square pieces. The deep apple pie of
former days, known as pan dowdy," is
most, excellent. Take a deep earthen
dish that will hold about thrses quarts.
Peel, quarter, and core enough tart ap-
pies to fill this dish to the top. Sprinkle
over the apples half a cup of sugar and
one cup of molasses and a very little Gin
namon; pour over the whole half cup
ofewater: cover the top with PIE crust
about as thick as for chicken pie; place
the dish in a. SOW oven and bake about
wo and one-half hours. When the pie Is
taken from the oven take silver spoon
and break the crust into the apples in
several places. Then let it stand
couple of hours before serving.