The Owosso times. (Owosso, Mich.) 1897-1926, 1897-12-10
OLD FASHIONED DISHES.
How to Prepare simple Food That II
Not to BE sconed At.

How to Prepare Simple Food That II
Not to Be sconed At.
Sailed mackerel, such as is usually
served broiled for breakfast, makes
most appetizing dish for any luncheon
or Sunday night tea. Instead OF broiling
the fish, after it has been well freshened
boil it slowly in spider partly filled
with water to which have been added a
bay leaf half dozen pepper corns,
three cloves, slice of onion and a sus-
picion of vinegar. When the fish is
cooked, place it upon heated platter
and pour around it we'll 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 small
saucepan heaping tablespoonful OF
butter, and as soon as it is melted stir
into it level spoonful of flour. Then
gradually stir into this the liquid In
which the fish has been cooked. Season
with little cayenne pepper, and when
the dressing has thickened strain 1t 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 rlnd
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
a slow fire. Cook until the meat and
vegetables are tender. Remove the cover
SO that if there is any liquid left it may
eyaporate and the vegetables take on a
golden color. Turn the pork, putting
the rind side to the bottom OF thevessel,
and let it become well Drowned. Then
place it in hot platter and arrange the
parsnips around til, Gt.
Picked up ccd1isL. i,lepared IN an ap-
petizing manner, is not an inexpensive
dish, as many consider it. Indeed,
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 3 cups OF
milk and cream. Put the fish in sauce
pan and cover it with cold water. Let
the water heat slowly to the boiling
point, then drain it all off and add
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 a cup
of cream and stir this into the cream
mixture, stirring them thoroughly TO-
gether. Season the fish with pepper and
turn it upon platter holding squares
of buttered toast. Place slices Of hard
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 deep earthen dish that
will hold about three quarts. Peel,
quarter and core enough tart apples to
fill this dish to the top. Sprinkle over
the apples half cup Of sugar and
cup of molasses and very little CHINA
mon. Pour over the whole half cup Of
water. Cover the top with a pie crust
about as thick as for chicken pie.
Place the dish in a slow oven and bake
about 2 ~ hours. When the pie is taken
from the oven, take a silver spoon and
break the crust into the apples in sever
al places Then let it stand a couple of
hours before serving.