The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1897-11-10
From the Sun.

From the Sun.
The impression seems to prevail
sometimes that the so-called old-fash-
ioned dishes are not worthy of much
thought or attention, and that the in
gradients may be thrown together in
the quickest manner possible, regard
less of the issue. Nevertheless, the
real old-fashioned cookery still has
plenty of adherents, and its creations
are by no means to be scorned. If
they are prepared carefully and served
properly they are not to be excellod.
Salted 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 it has been well
freshened, boil it slowly in a spider
partly filled with water, to which have
been added a bay leaf, half a dozen
pepper corns, 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
well-seasoned cream dressing. Or
the freshened mackerel may he boiled
in equal parts of milk and cream,
When the fish is cooked, put it upon
set 1t where 1t will keep hot. Put over
the fire in small saucepan a heaping
tablespoonful of butter, and as soon
as it is melted stir into it a level
spoonful Of flour; then gradually stir
into this the liquid in which the fish
has been cooked. Season with a little
cayenne pepper, and when the dress
ing has thlckened strain it over the
GCh inlx a phnnnaH
ley 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.
Take thick iron spider and cover the
bottom with slices of sweet salt pork
cut into pieces about two inches square.
over the pork arrange a layer of sliced
parsnips and above place sliced pota-
toes. Pour in enough water to cover
the parsnips, put a close-fitting cover
upon the vessel, place it over the back
of the fire and let it's contents simmer
slowly until the vegetables are tender.
Then remove the vegetables to a heat
ed 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
over 1t, season with pepper, and stir
in cream or rich milk enough to make
sufficient gravy; when the ingredients
have cooked together, pour the gravy
over the vegetables 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
cot CiI 10 = t. I,,;,~
the parsnips into halves length
Nfse and place them with the pork.
Add a. 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
1t 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 well
Drowned; then place it in 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
luncheon, it's cheap" replied: "Por-
terhouse steaks are just as cheap"
For two cups of picked fish take about
three cups of milk and cream. Put the
fish in saucepan and cover it with
cold water Let the water heat slow
ly to the boiling point, then drain it
all off, and add one 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 flour and mix
them together; gradually add to the
butter three parts of a cup of cream
and stir this into the cream mixture.
stirring them thoroughly together. Sea-
son the fish with pepper and turn it
upon platter holding squares of but
tered toast. Place slices of hard boiled
eggs over the top. Condensed milk is
an excellent substitute for cream.
TO make an old-fashioned oyster
fricassee, put the liquor from one pint
OF oysters in small granite pan with
a heaping tablespoonful of cracker dust
and set 1t over the fire. Place the oy-
sters in another pan with two ounces
OF butter. Cover the pan and let the
oysters cook over a slow heat until
their edges are ruffled. Have ready q
Hol pidtter with pieces or Duttered
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 mix
ture into the pan where the oysters
were cooked, season 1t with salt and
cayenne pepper and when it again
comes to the boiling point stir in half
a cup OF cream and turn the mixture
over the oyster toast.
Baked squash is not often seen upon
the uu-to-date menu, but it is one of
the best ways of cooking this winter
vegetable. The squash is cut into
pieces Of the size desired, and then
peeled, and the seeds and soft part
removed. 1t requires from one to one
and one-half hours to bake. Eaten hot
with butter and seasoning, it is a good
substitute for sweet potatoes.
Winter squash can also be baked by
cutting 1t into halves and removing
the seeds and soft part, then turning
'he cut side down in a pan to bake.
When it is done scrape the vegetable
from the shell and season plentifuIly
with futter, salt and pepper Squash
Is drier when baked, and that is the