The times. [volume] (Richmond, Va.) 1890-1903, 1897-11-07


theless, the real old-fasiIOned COOKERY
sun has plenty OF adherents. and its ere
atoms are by no means TO be scorled;;
If they are prepared carefully ana served
properly they are not 10 be excelled.
Sailed AIackerel' such as Is usually
served broiled for breakfast. makes q
most appetzing dish for any 'iuncneoh or
sunday night tea. Instead OF prolilns 'nS
fish after II has been well freShSnSu' Don
IL slowly in spider partly nied WITH
water. 90 which have been added pay
leaf, half a dozen pepper cOrns, tlIee
cloves, a slice OF onion, and susptSl e,
of vinegar. When the nSh - COUNCIL
place II upon a heated platter, ana pour
around 70 4 wcll-scas0ned cream ureSS-
ing. Or the freshened mackercl may pe
boiled I'm equal parts OF mix anu c,e. III
When the fish is cooked, put IL upon 'ns
dish il Is to be served upon ann set II
where Il will keep hot. Put over me IRE
in n small saucepan heaping taDlespy,Ven,,
ful of butter, and as soon as u II usie-u
stir into IL a level spoonful or nour, tneh
gradually stir into this the liquid IN whi:h
the fish has been cooked. Season Win
a little cayenne pepper, and when me
dressing has thickened strain II over me
prepared fish. Sprinkle chOppeu parsley
over the whole and serve at once.
Po.x ana Parsnlps may not sound very
inviting hut properly prepared, are one
OF the most delicious OF dlsneS iake
thick iron spider and cover the pottom
pieces about two inches square. over the
pork arrange layer of sliced parsnips
and above place sliced potatoes. put
close-dtting cover upon the vessel, place
AZ over the back Of the fire and let It's con-
tents simmer slowly until the Vegeta-
bles are eender. Then remove the vegeta-
bles to a heated dish. but let the pork
brown lightly before placing IL with the
vegetables; only a sn all amount or liquid
should be left In the spider to this add
a lit.le butter. and dredge some Hour over
il. season with pepper, and stir IN cream
or rich milk enough to mako sufficient
gravy over the vegetables and meat ana
II Is ready. Another manner OF serving
parsnips with pork Is thus: Clean pork
Of the size desired. score the riud and
place it, meat side down. I'm a drip sauce
pan. Cut the parsrips-i into halves length
wise and place q EN- with the pork. ADD
n small amount OF water, cover the YES
sci closely and place IL over a slow nre.
Cook until the meat and vegetables are
tender. Remove the cover so that II
there Is any liquid left it may evaporate
and the vegetables take on golden color.
Turn the pork. putting the rnd side TO
the bottom OF the vessel, and. let II be
come we'll browLed: then place II In hot
platter and arrange the parsnips around
the meat.
Picked-up Goldfish prepared IN an appc-
tizing manner. Is not an inexpensive dish,
as many consider It, Indeed house,
Keeper who excelled I'm making delicious
us creamed Goldfish for luncheon It's
cheap" replied: "Porttrhouse steaks are
just as cheap" For two cups of picked
fish take about three cups OF milk and
cream. Put the fish in saucepan ana
cover II with cold water. Let the wa
ter heat slowly 10 the boiling point, then
drain II all off. and add one cup each or
cream and milk. Again put the fish over
the fire and heat. Roll piece OF butter
the size of an egg I'm -four and mix them
three parts OF a cup or cream and STIR
this into the cream mixture, SURFING
them thoroughly together. Season the
fish with pepper and turn II upon plat
ter holding squares Of buttercd toast.
Place slices Of hard boiled eggs over the
top. Condensed milk is an excellent SUBJ
stitute for cream.
40 make an old-fashioned oyster fri
cassee. put the liquor from one pint Of oys-
tiers I'm a small granite pan with heap
ing tablespoonful Of cracker dust and set
IL over the fire. Place the oysters in an
other pan with two ounces Of butter.
Cover the pan and let the oysters cook
over slow heat until their edges are
rufiled. Have ready hot platter with
pieces Of buttered toast about two inches
square, and when the oysters are done
take them out with a wire spoon and
lay them upon the toast. Turn the broth
mixture into the pan where the oysters
were cooked, season Il with salt and
cayenne pepper. and when Il again comes
TO the boiling point stir in half a cup OF
cream and turn the mixture over the oys-
ter toast.
Baked squash is not often seen upon the
up-tO-date menu. but IL Is one OF the
best ways Of cooking this winter veReta-
Bile. The squash Is cut into pieces OF the
size desired. and then peeled, and the
seeds ana soft part removed. IL requires
from one to one and one-half hours 10
bake. Eaten hot with butter and season
r. "a
potatoes.
Winter squash can also be baked by
cutting II into halves and removing the
seeds and soft part, then turning the cut
side down in a pan to bake. When IL Is
done scrape the vegetable from tho shell
and season plentifully With butter, salt,
and pepper Squash Is drler when bak-
ed, and that Is the reason this method
Of cooking Is the best.
Here IS a lemon pie recipe that was
found in an old manuscript book and
marked good Press out the juice from
a large lemon into two teacups OF molas-
ses and CRATE into it the dried peel from
another lemon. Cover a plate with a thin
layer OF good pie crust and spread over it
one-half Of the mixture. Lay over anoth-
er thin sheet Of crust and spread IL with
the remaining mixture. Again cover with
q top crust and thoroughly bake. This
was said to be an excellent and tempting
dessert.
This Is the way to make grandmother
orange gingerbread squares, which were
always TO be found ready when wanted:
To one and three-fourthS pounds OF mo-
lasses put twelve ounces OF sugar, -FOUR
ounces OF fresh yellow orange peel, chop
ped very fine one ounce each OF ginger
and all-spice and TWO ana one-fOurtn
pounds of flour. Melt twelve ounces OF
butter and stir well into the other in
gradients. Cover the dish holding the
mixture and lay it by for twelve hours
then roll the stuff out thin with as little
-four as possible and cut 1t into strips
about three inches wide, and win inc
back of "A knife mark them in the form
of checkers. Beat the yolk OF an egg
light and stir into IL three-Quarters OF a
cup OF milk Brush the squares with TINS
Hauid and place them in the oven 10 bake.
Brush the cakes second time with the