The western sentinel. [volume] (Winston-Salem, N.C.) 1887-1926, 1897-12-02
OLD FASHIONED DISHES.
How to Prepare Simple Food Thae u
Not to Be ScofDed At.

How to Prepare Simple Food Thae In
Not to Be Scofned At.
Sailed mackerel, such as is usually
served broiled for breakfast, makes q
most appetizing dish for any luncheon
or Sunday night tea Instead Of broiling
the fish, after it has been we'll freshened
boil it slowly in spider partly filed
with water to which have been added
bay leaf, half dozen pepper corns,
three cloves, a slice of onion and a sus-
picion 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
erel may be boiled in equal parts of
milk and cream. When the fish is
cooked, put it upon the dish it is to be
served upon and set it where it will
keep hot. Put over the fire in a small
saucepan a heaping tablespoonful of
butter, and as soon as it is melted stir
into it level spoonful of -four. Then
gradually stir into 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 not sound very
inviting, but, properly prepared, are one
of the most delicious of dishes. Clean
pork of the size desired, score the rind
and place it, meat side down, in drip
saucepan. Cut the parsnips into halves
lengthwise and place them with the
pork Add small amount of water,
cover the vessel closely and place it over
- IL
vegetables are tender. 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 become we'll Drowned. Then
place it in a hot platter and arrange the
| parsnips around the meat.
Picked up Goldfish, prepared in an ap-
| petizing manner, is not an inexpensive
dish, as many consider it. Indeed, a
housekeeper who excelled in making
delicious dishes of salt cod, when asked
| to "give us creamed Goldfish for lunch
con, it's cheap" replied, 'Porterhouse
steaks are just as cheap" For 2 cups
| of picked fish take about cups of
milk and cream. Put the fish i'll sauce
| pan and cover it with cold water. Let
the water heat slowly to the boiling
point, then drain it all off and add q
cup each of cream and milk. Again put
the fish over the fire and heat. Roll a
piece of butter the size of an egg in
-four and mix them together. Gradual
~ add to the butter three parts of cur
of cream and stir this into the cream
mixture, stirring them thoroughly to
gether. Season the fish with pepper an6
turn it upon platter holding squares
of buttered toast. Place slices of hare
boiled eggs over the top. Condensed
milk is an excellent substitute for cream
The deep apple pie of former days
known as ''pan dowdy," is most excel
lent. Take a deep earthen dish tina
will hold about three quarts. Peel
quarter and core enough tart apples t.
fill this dish to the top. Sprinkle owe
the apples half cup of sugar and
cup of molasses and a very little CHINA
mon. Pour over the whole half cup o
water. Cover the top with a pie crus
about as thick as for a chicken pie
Place the dish in slow oven and bak
about 2 q hours. When the pie is takel
from the oven, take a silver spoon an
break the crust into the apples in sever
al places Then let it stand couple @
hours before serving.