Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1899-02-23
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GOODCOOKERY
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SOME LENTEN DISHES.
(By Louis Role.

When first I began the study OF the
! culinary art, one of my most valued and
! gifted instructors said to me: young
man, you expect 90 be . good cook, and
I appear to have some talent in that di-
rection; but there is one thing you
| must learn at the very outset, and that is
| that you cannot acquire the education
you need in one day. Don't try and do
It all at once. Get one thing just right
before you try another"
/ wish especially TO commend this
advice TO the readers of this column.
Good Cookery must Of necessity treat OF
varied subjects each week to meet the
wants of its many thousand readers
but if you will profit by it, you will
not try all the recipes in one week. You
viii improve much faster as a cook by
advancing step by step in a thorough
manner
If you are making a scrapboOk Of
recipes, you viii naturally classify them
Why not perfect your education in cook
ing in the same way? When you have
mastered the mysteries Of the desirable
soups, try the fish and later roasts, en-
trees, desserts, etc. Whatever you at
tempt, do not leave it till you do it we'll
During the lenten season you win be
especially Interested in the cooking Of
fish, and why not give the whitehsh a
trial Some years ago this delicious fish
could hardly be obtained In the east i'm /
desirable shape, but with improved
methods of transportation they now
reach our markets I'm a condition that |
is almost perfect.
Broiled over a hot fire and served |
with a simple sauce Of melted butter. /
lemon juice and sprlnkling of cayenne /
pepper they are good enough to serve 1
at any meal for anybody. But you can F..
make a more elaborate dish from them .
by going to work i'm this way: Scale a
rather good-sized fish, split it, remove
the backbone, and then season the fish
well with salt and pepper, dip 1t in
beaten egg. and lay it in a well but
tered baking pan. Bake in a hot oven till
1t is colored a good brown. Take il up
on a hot dish, take the baking pan having
In it the hot grease on the top of the
range and cook i'm IL for a minute or two
half a pint of drained oysters; arrange
he oysters round the fish and pour
little melted butter over all, with a
of fried parsley. II you are
having this dish for luncheon, have with
{ some potato croquettes, but if 1t is
Intended for dinner and a roast or rich
sntree is TO follow, then have a dainty
;alad of crisp radishes with handful
If capers shaken over them.
Another thing i'm the fish line that is /
out Of the ordinary and yet very mex
pensive / wish 10 call to your attention, ,
viz, fresh Gods tongues. Gods tongues
are a delicacy to even the men who fol-
low the sea as fishermen, and you win
be surprised 10 find you have so long
neglected a rare dish. one word about
cooking them follows:
In three pints Of boiling water place 7
/ couple of chopped carrots and half a Z
lozen onions, a few sprigs Of parsley and
/ cupful of vinegar. Cook until the y
vegetables are nearly done. when add
wo pounds Gods tongues. Let them &
ONE TO a boil and then move them back o
where they will simmer for 20 minutes. u
AXE up the tongues drain, place on a d
lot dish and keep warm while you pre- e
are the sauce. For this drain the vege- u
ables and brown them in a spider with
lenty Of butter, then add some chopped
ucumber pickles and few capers and n
our around the tongues. salt and pep u
er to taste. These two recipes viii s.
rove Of value to you II you give them a v
Hal and the dishes thus prepared viii v
yer be welcome to your table.
Another desirable dish for lent Is fried n
,allops. Pick over and wash quickly. | u
rain between towels, season with fine -
-acker crumbs, with salt and pepper.
ip the sCallops in crumbs. then into
eaten egg and again into crumbs: fry x
smoking hot fat and serve at once. iI
r they are nice simply rolled in Indian ;,
zeal and fried. Louis Role. "
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