Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-02-23
SOME IFNTEN DISHES.
(Ry LIQUIDS RoieD


When first began the study of the
culinary art one of my most valued and
gifted instructors said to me: Young
man, YOU expect to be good cook, and
appear to have some talent i'm that direct
ion; 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 ono thing just right before you try
another
! wish especially to commend this advice
to the readers of this column. Good Cook
cry must OF necessity treat of varied sub
iects each week to meet the wants of its
many thousand readers, but If you will
profit by it, you will not try all the re-
cipes in one week You will improve much
faster as Il cook by advancing step Ivy
step in a thorough manner.
If you are making a scrapbook of re-
cipes. you Will 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 well.
During the lenten season you will be os-
peclally interested in the cooking OF fish,
and why not give the whitctish a trial.
Some years ago this delicious fish could
hardly be obtained in the east in desra-
bic shape, but with improved methods of
transportation they now reach our mar
kets in condition that is almost perfect.
Broied over a hot tire and served with II
simple sauce of melted butter lemon Juice
and "A shrinking of cayenne pepper they
are good enough to serve at any meal for
anybody. But You can make a more
elaborate dish from them by going to
work in this way; Scale rather good
sized fish, split il. remove tn" backbone,
and then season the fish well with salt
md al la h..p ton nd In
it in a we'll buttorcd baking pan. Bake
in hot oven til it is colored a good
brown. Take it up on hot dish. take
the baking pan having in It the hot grease
on the top Of the range and cook in it for
minute or two half pint of drained
oysters. arrange the oysters around the
fish and pour little melted butter over
All, with Il garnshing Of fried parsley. II
YOU are having this dish for luncheon,
have with 1t some potato croqucttcs, but
If it is intended for dinner and "A roast of
rich ontrce is to follow, then have a
dainty salad of crisp radshcs with a
handful Of CapcrS shaken over them.
Another thing in the fish line that is out
OF the ordinary and yet very inexpensive
! wish to call to your attention, viz, fresh
Gods tongues. Gods tongues are a del
icaCy to even the men who follow the sea
as fishermen. and you will be surprised to
find You have so long neglected a rare
hish. one word about cooking them fol-
lows:
In three pnts of boiling water place n
couple of chopped carrots and half a doz-
Ell onions few Sprigs Of parsley and a
Curfui of vinegar. Cook until the VeSeta-
bCs are nearly done, when add two
, pounds Gods tongues. Let them come to
d boil and then II, Ve them back where
they vii simmer for 20 minutes. Take UP
the tongues, drain. place on hot dish and
keep warm while you prepare the sauce
For this drain the vegetables and brown
them in d spider with plenty of butter
then add some chopped cucumber pickles
and a few capers and pour around the
tongues. Salt and pepper to taste. These
two recipes will prove of value to YOU il
You will give them a trial, and the dishes
thus prepared Will ever be welcome to
your table.
Another desirable dish for lent is fried
scaliopS. Pick over and wash quickly,
dram between towels season with tine
cracker crumbs, with salt and pepper
Dip the scallops in crumbs, then into beat
en- egg and again into crumbs; fry in
smoking hot fat and serve at once. On
they are nice simply rolled in Indian mea
and fried. Louise tole.