The Telegraph-courier. [volume] (Kenosha, Wis.) 1888-1946, 1899-01-26
OLD FASHIONED DISHES.
How to Prepare Simple Food That Is
Not to Be Scoffed At.

Not to BE Scoffed At.
Sailed mackerel, 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 spider partly filled
with water to which have been added a
bay leaf, half a dozen pepper Germs,
three cloves, slice of onion and sus-
picion of vinegar. When the fish is
cooked, place it upon heated platter
and pour around it we'll 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 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 drip
saucepan. Cut the parsnips into halves
lengthwise and place them with the
~ aAnRv
cover the vessel closely and place it over
slow fire. Cook until the meat and
vegetables are tender Remove the cover
so that if there is any liquid left it 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 we'll 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 lunch
con, it's cheap" replied, "Porterhouse
steaks are just as cheap" For cups
of picked fish take about 3 cups of
milk and cream. Put the fish in sauce
pan and cover it with cold water. Let
the water heat slowly to the boiling
point, then drain it all off and add q
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.
-four and mix them together. Gradual
~ add to the butter three parts OF GRIP
of cream and stir this into the cream
mixture, stirring them thoroughly to-
gether. Season the 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 a 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 a cup of sugar and
cup of molasses and very little CHINA
mon. Pour over the whole half a cup of
water. Cover the top with pie crust
about as thick as for a chicken pie.
Place the dish in slow oven and bake
about 80 hours When the pie is taken
from the oven, take silver spoon and
break the crust into the apples in sever
al places. Then let it stand a couple OF
hours before serving.