Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1899-03-14
RECIPES.



Ffsh may be boiled Cor steamed, which
Il superior 70 boiling), baked. broiled,
fried, and stewed. The small fsh term
ed pan fish are usually fried.
FRIED FISH.
Clean well, removing the head, and, Il
quite large, the backbone also. Slice
the body crosswise In five or ak pieces,
season with salt and pepper. Dredge
with -four, brush each piece with beaten
egg, roll In bread or cracker crumbs,
and fry In hot lard or drippiugs. Be
sure to have the fat hot, - II will not be
absorbed 30 quickly. When the fsh Il
Drowned, turn carefully, TO avoid break.
Ing, and brown the other side. Garnish
with slices Of lemon.
BR0ILED SALMON.
Cut slices an inch thick, dry them In
cloth, season with salt and pepper,
dredge with -four and broil on q gridiron
rubbed with suet. Serve with anchovy
sauce, adding few chopped herbs II
desired.
BRoILED HALIBUT.
Slice the fish, salt and pepper, and lay
In melted butter one half hour, allowing
one tablespoonful Of the butter to one
pound Of fish. Then roll In -four and
broil for twenty minutes. Serve hot.
BAKED FIsH.
A fish weighing four or I've pounds is
good size to bake, and should not be cut
more than IL necessary to clean nicely.
Make dressing of bread crumbs, butter,
salt, and little salt pork, with chopped
parsley and onions II desired. Mix the
dressing with one beaten egg. Fill the
body, sew II up, and place In 4 dripper,
with some strips Of salt pork for flavor
Ing. Put one cup OF water In the pan.
Bake an hour and half, bastipg FIRE.
quently. Take up the fish and thicken
the gravy remaining In the pan to pour
over 1t. Serve hot.
STEAMED HALIBUT.
Take a three-pound piece OF white
halibut, cover II with cloth and place
in steamer. Set the steamer on q dish
OF fxst-boiling water. steam for two
hours, remove to hot platter, gsrnish
with parsley, and serve with egg sauce,
srgwEp GOLDFISH.
Take thick piece Of the salt fish; lay
II In cold water for few minutes. Shred
IL In very small bits, put over the fire In
4 stewpap, with cold water, let II come
TO boil, turn OF the water. aud add q
pint Of rich milk 10 the fish. Place again
over the fire and boil slowly five minutes,
add piece OF butter, little pepper, and
n thickening OF -four In little cold milk.
Stew a little longer and stir In a we'll
beaten egg. Nice for breakfast.
SLICED MACKEREL.
Take one-hslf dozen email mackerel
nicely cleaned. Mix together one tea.
spoonful each of cinnamon, allspice, and
cloves. Open the fish and sprinkle 10
the mixture, then sprinkle with salt and
close tightly, place in sn esrthen dish,
cover with vinegar and bake one hour In
n moderate oven.
BAKED SMELLS.
Wash thoroughly, dry 10 q cloth, ar
range In fat baking dish, after butter
Ing both fisb and dish. Season with salt
and pepper, and cover with bread or
cracker crumbs. Place a piece OF butter
on each fish and bake twenty minutes.
Garnish with parsley aud lemon.
SAUCE rARTARE
To cupful OF msyonnsise dressing,
odd hAsntnn annnnfnl noch nf
chopped olives, capers, parsley, and Gu.
cumber pickle. This sauce IL served
cold and Is excellent for fish cooked Ia
any style. II a hot sauce should be pre-
ferred, drawn butter sauce with
chopped eggs Is always good. Pass Gu
cumbcrs dressed with French dressing
with the fish.
CAULifLowER Az GRATIN.
Separate the csulifower Into rather
small branches, and soak for half an
hour In cold, sailed water. Cook In
boiling sailed water till teuder--sbout
twenty minutes should suffice. Drain,
place Ia n baking dish and cover with a
thick white sauce. Scatter grated cheese
and buttered cracker crumbs over the
top, and bake till the crumbs are brown.
Some persons prefer TO make the sauce
from the liquor In which the caulifower
IL boiled. In this csse use more butter.
MAcARoSI WITH TOMATO SAUCE.
Break the mscaroni In even lengths
and stew In boiling sailed water till
tender. The time required for cooking
varies with the different brands from
twenty 10 thirty minutes. When tender,
drain and pour cold water over IL. This
prevents il from becoming sticky. Drain
again and cover with sauce made rs
follows: Frys tablespoonful Of minced
onion till brown in a tablespoonful OF
butter. Add heaping tablespoonful OF
-four, and stir till brown. Now add q
cup and half of strained stewed toma-
toes, saltspoonful OF ground cloves,
the same amount Of pepper, and half n
teaspoonful OF salt. Serve very hot.
sULTANA PUDDING.
Ina double boiler scald one pint Of
new milk. Scrspe one square Of Bakers
chocolate, mix with two tablespoonfuls
Of sugar and just enough boiling water
10 IeuuCe W tuin paste. huo Out MI
the Jumps and add TO the hot milk. rims
ing all the chocolate out OF the pan.
Beat two eggs light and add TO them
gradually one and one-half cups Of
graduated sugar. When well mixed,
beat in two level tsblespoonfuls Of -four
and half tesspoonful Of good ground
cinnamon. Pour the scslded milk upon
this, and beat moment, then return to
the double boiler and cook till we'll thick
eped. The mixture should be stirred
every moment, or the eggs may curdle
and spoil the custsrd. Allow II TO cook
about five minutes after II has thickened.
and there viii be no taste Of -four sp-
parent. The -four gives smooth con-
sisteDcy and velyety texture which the
pudding would lack without it. When
cold, add tablespoonful Of vanilla ex-
tract and a quart Of good cream. Have
ready cupful Of seeded raisins and
chopped dates mixed. Freeze the pud-
ding, and when about half frozen stir 10
the fruit. This Is q most delicious des-
sert which well repays the care required
In making Good Housekeeping.
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