The western sentinel. [volume] (Winston-Salem, N.C.) 1887-1926, 1897-12-23
OLD FASHIONED DISHES.
How to Prepare Simple Food That /
Not to Be Scoffed At.

How to Prepare Simple Food That Ia
Not to Be Scoffed At.
Sailed nlackerel, such as is usually
served broiled for breakfast, makes a
most appetizing dish for any luncheon
or Sunday night tea. Instead of broiling
the fish, after it has been we'll freshened
boil it slowly in a spider partly filled
with water to which have been added a
bay leaf, half dozen pepper corns,
three cloves, a slice of onion and a sus-
picion of vinegar. When the fish is
cooked, place it upon heated platter
and pour around it well 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 a small
saucepan a 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 it 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 rind
and place it, meat side down, in a drip
saucepan. Cut the parsnips into halves
lengthwise and place them with the
pork. Add a small amount of water,
cover the vessel closely and place it over
a nd
vegetables are tender. Remove the cover
SO that if there is any liquid left it may
evaporate and the vegetables take ON q
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 q 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, q
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 Q cups
of picked fish take about 8 cups of
milk and cream. Put the fish in a sauce
pan and cover it with cold water. Let
the water heat slowly to the boiling
point, then drain it all off and add a
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. Gradual
ly add to the butter three parts of cup
of cream and stir this into the cream
mixture, stirring them thoroughly to-
gether. Season tho fish with pepper and
turn it upon a 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 q
cup Of molasses and very little CHINA
mon. Pour over the whole half cup Of
| water. Cover the top with pie crust
about as thick as for a chicken pie.
F.! Place the dish in slow oven and bake
about 2 u 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 couple o.
! hours before serving.
| New York has a cycIlst VINO rides lOt
! miles every night and follows his occu
| patton as printer during the day Hi
name is William Fl. Anderson, and h'
is member of the Century wheelmen
/, Jimmy Michael has a younger broth
or of the name Of William. who ha
| Just made his debut as racing man il
a two mile race in Wales. He finished
second. 100 yards behind the winner
William is described as even smalle
than his brother; otherwise he is hi
exact counterpart in appearance Hi
ambition is to become as celebrated a
his brother Jimmv