The sun. [volume] (New York [N.Y.]) 1833-1916, 1897-10-24
SOME o1D-rAsu1oyED DISHES.
Recipes Used by our Grnnd motbers which Are
Not To He sc0Gcd ut Now.

Ntftpf v W 'hT ACKNOWLEDGEMENTS htC hFo
Not Z" Be scoGcd at Now.
The impression seems to prevail sometimes
that the so.called old.fashioned dishes are not
worthy of much thought or attention. and than
the ingredients mny be thrown together in the
quickest manner possible, regardless Of tho
issue. Nevertheless, the real oid-fashioned
cookery still has plenty Of adhcrents, and its
ere ,tions are by no means TO be scorred. II they
are prepared carefully and served properly they
are not to be excelled.
Sailed mackerel, such as is usually served
broilcd for breakfast, makes a most appetizing
dish for any luncheon or Sunday night tea. In
stead of broiling the fish, after it has been Well
freshened, boil it slowly in q spider partly filled
with water, TO which have been added q bay
leaf, half a dozen pepper corns. three cloves, .
slice Of onion, and q suspicion OF vinegar. When
the tish is cooked, place 1t upon a heated platter
and pour around il a v ell.seasoued cream dress
ing. Or the freshcned mackerel may be boiled
in equal parts of milk and cream. When the
tlsh is cooked, put it upon the dish
it 10 to be served upon and set 10
where it will keep hot. Put over the fire In q
small saucepan a hcaping tablespoonful OF but
ter. anu as soon as it is melted stir into it a level
spoonful Of -four; then gradually stir into this
the liquid in which the fish has been cooked.
Season with o little cayenne pepper. and when
the dressing Las thickened strain it over tho
prepared HSu. SpElnRie CnOppeu parsley ot0h
the whole and serve at once.
Pork and parsnips may not sound very invit-
ing. 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.
and above place sliced potatoes. Pour in enough
water to cover the parsnips, put a close,ftting
the dre and let lis contents simmer slow:
iy until the vegetables are tender. Then
the pork brown lightly before placing it with
the Vegetables; only a small amount OF liquid
butter, and dredgo sons Hour over it, season
with pepper. and stir in cream or rich milk
s fPSssH 3 have %sss ee SSses's ,Sse SEsGi pour Mat The 'e gravy J
over the vegetables and meat and IT is ready.
is A thus: c It3a"f pork < ' Of the shas" dpsi &c score core
the rind and place It, meat side down. in a drip
Wise ana place them With the PORK, Add
small amount o. water. cover the vessel closely
Il, ,aa ni place and ID T o.sr 8 sl0 sSe f aseae Cook Rem notis
the cover so that If there is any liquid left 10
may ev"porate, and the vegetables take on q
SIDE TO tho bottom Of the vessel. and let it be-
come we'll Drowned: then place it in a hot plat
ter and arrange, the parsnins around the meat.
Picked-up Goldfish. prepared in an appetizing
manner. is not an inexpensive dish. as many
cellci in making delicious dishes OF salt cod.
When askeG to give us Greainsd SH1Gsh ior
licked fish take about three cups OF milk and
with cold water. Let the water heat slowly 70
ne boiling point. then drain 4 al on ana aS 40
fish over the tre and heat. Roll a piece OF butter
thc size of an egg i'll iiourand mix them together;
o. cream and stir this into the cream mixture.
stirring them thoroughly together. Season the
H holdi S.ts sa{ tsPpe Of 1 b%t, tH I'd t it upon Place a pl siitss
OF hard boiled eggs over the top. Condensed
milk is an excellent substitute Tor cream.
. tn mako AN old fASninnpi oyster tr.C0Sseo.
put the liquor from one pint OF oysters 10 z
small granite pan with = heaping tae!cspo3ntnI
the oysters in another pan with two ounces OF
butter. Cover the pan and let the oysters cook
Have ready a hot platter with pieces Of put,
tered toast about two inches square, and when
spoon and lay them lyon Ii" toast. Turn inc
broth mixture into ne pan where the oysters
pepper. and when it again comes TO the boiling
point stir in half a cup Of cream and turn the
Baked squash is not often seen uron the up.to.s
date .menn, but it is one q the best ways OF
cut mo pieces OF the size desired. and then
pcrlei. ard the seed and soft part removed:
to bake. Eaten not with butter and ocasonings
it's a good suoStIl.tc ior sweet potatoes. a.
into halves ana. removing the seeds and soft
part, Then turning the cut SIDE Gown in n pan 20
bake. When it is done scrape tho vegetable
from the shell and season plcntifully with but
ter. salt. aud pepper. squash Is drler when
baked, and that 10 the reason this method OF
Flnky. tender shortcakos. with stewcd fruits.
rich with sugar. between them. and Indian pud-
b. }ne days; nut piemaEtng was what our grand,
mothers eXcciicd in. The golden pumpkin and
cus'ar. lics. rtch with cream and eggs. are
Welcomed ~ much now as formerly, even II the
rgmrhiI pie is NO. bakeG in q biscuit tin and
servrd in square riec,s. TIT! deep npplc, pie
OF former days, known as pan dowdy'. 70
most fH'Siisnt T'kS a deep enT pssi dish dish
ter, AID core enough tart apples TO NIL
half q cup Of sugar and one cup of mOlNsscs and
q very little cinnamon; IoIr ov r the whole
crust about as thick as for q chicken pie; place
tAe dish in q slow oven and h.hc about two and
OnuAWlf hours. When the pic is taken from tho
oven take a silver spoon and brenk The crust
INTO the APPLES in several places: Then Leu
il stand a couple Of hours before serving.
Here In "a lemon pie recipe, mat was iouhd in
an old manuscript book and marked good =
Z Press out The Juice from a large lemon INTO Two
dr!rd peel from another lemon. Cover a plate
with a thin layer OF good PIC crust dnd spread
over it one. half Of TIE mixture. Lay oyer an.
other thin sheet OF crust ard spread u With the
remaining mixture. again cover VIII, u top
> crust aRdtAoToyELly bake. This was said TO DO
I an excellent and tempting dessert.
+, gingerbread squ,res, which ycrc Always TO Le
( found rtal ~ when wen,ot: TO oAe ,Id three.
Of sugar. four ON crs Of fresh yellow orange
peel. chopped very Il -. unC ounce each .! ginger
> and allslIl q, ana Two ami unc-luhrth puun $ OF
3 hour. Melt twelve ounce, of hGtlcr and sir
! well into. the other Ingredients. Cover tne
dish h3.ding the m'&lurc ana ihl II nS
. for twelve hours; thGn oil mo stun out thin
, win ~ little iiour. a, p"ssl Ne and cut mo
> tlI.pa about three inches vice, and "il9 thu
. hack Of a 6n.fc mara ,ih'm IN lhr form OF Ghcc",
,rs. Beat The Auik Of an egg i'gh, and stir II, o
| il ihTuCHnt rtcrs Of a cup ot iu''N. BFnAh ma
= uYcn 10 ldAr. Drush "a" "d"rs a second I.ms
from the oven baked.