The Providence news. (Providence [R.I.]) 1891-1906, 1897-05-19
Baked Cod with Dressing.
Boiled Potatoes. Boiled Beets

Apple Jelly
Cottage Pudding. Lemon Sauce.
Chocolate Cake.
BAKED COD.
Wash and wipe the fish dry. Make
etuiIing by the rule given below. and
after filing the fish. sew IL up and lay on
a tin rack fitted To a baking pan. Cut
Sits in the side OF the fish. Flour well
and sprinkle with salt Lay thin slices
OF salt pork on the top, fastened with
small skewers. Basic often with the
liquor that bakes out OF it. A little water
may be added IL there is not enough of
the liquor.
For baking the fish allow II minutes
for each pound, in a moderately hot
oven, browning well. and when II can
be easily pierced with fork take ii
from the open,- remove the skewers,
pork and fastening and serve with
gravy made by adding a little water TO
the liquor in the pan. and thickened with
little -four wet with cold water. Strain
the gravy.
STUFFING FOR FISH.
Soak bread that has been baked "a
hours or more I'm cold water. When soft
squeeze out with the hand till dry and
OF butter melted and a teaspoonful Of
prepared poultry dressing, or a little
sage. pepper and salt.
Considering the important part that
potatoes play in every dinner. careful
directions cannot be repeated too often.
Aunt James" plan is an excellent one.
BOILED POTATOES.
A mealy white boiled potato is q very
different article OF food from a soggy
dark one. To secure the former, choose
potatoes OF uniform size, so that all
will be equally cooked in the same time.
Pare and soak in cold water FOR an hour
or longer IL old. Boil IN salted. cold OF
hot water, according 20 the variety OF
potato used. If you find that the variety
used gives the best result put on 10 boil
in cold water use II. allowing a longer
time for the cooking. Usually half an
hour from the time they begin TO boil
is sufficient. When soft, drain off all
the water at once and set back on the
stove minute TO dry off. They will be
sosgy IL left soaking in the water when
done Do not cover I'm a vegetable dish,
as this condenses the steam and will
make them solid. Let the potatoes
stand for IA minute in the oven after
being peeled. 10 keep warm, until taken
to the table.
once ate at "A table where some pecu-
liar looking vegetables were served. On
inquiring ] learned that they were beets
which had been spoiled through being
cut before cooked. instead of merely
cleaned. IL Aunt James" directions be
followed
BOILED BEETS
make an excellent dish.
Wash the beets. but do not peel or cut
them, for the juice escapes very easily.
A tablespoonful OF sugar added to the
water i'm which they are boiled is con-
sidered an Improvement by some. Boil
two or three hours in winter: one hour
in summer.
When done. dash cold water over them
to make the skins slip off easily. peel
slice and sprinkle with salt and pepper
and put dots OF butter among the slices.
Jelly is always acceptable with fish
and the popularity Of
APPLE JELLY
never wanes. Aunt James" method OF
making it is as follows:
Cover apples which have been quar-
tered and cored. but not pared with
cold water and boil to a pulp. Strain
and add one pound OF granulated sugar
to each pint OF juice. and then boil for
90 minutes. or until IL will Jelly flap
pies are scarce. the parings and cores
may be used with excellent results for
the jelly and the bulk Of the fruit fof
pies or sauce.
There are few desserts allowed in the
nursery which retain their tastiness 10
grown folks. But I'm this prescription
Aunt Jane" has selected one of the feed
puddings, popular one might almost say,
from the cradle TO the grave.