The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1899-03-01
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GOOD COOKERY
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SOME LENTEN DISHES.
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When first l 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 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
1t all at once. Get one thing just right
before you try another"
l 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 1t, you will
not try all the recipes in one week. You
will improve much faster as a cook by
advancing step by step in thorough
manner.
If you are making a scrapbook OF
recipes, 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
especially interested III lne COOklHS VI
fish. and why not give the Whitefish a
trial Some years ago this delicious fish
could hardly be obtained in the east in
desirable shape but with improved
methods of transportation they now
reach our markets in a condition that
is almost perfect.
Broiled over a hot fire and served
with a simple sauce of melted butter,
1an1On inipa "a nd a Gnrinklinp Of
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 it, remove
the backbone, and then season the fish
well with salt and pepper dip it in
beaten egg, and lay it in a well but
tered baking pan. Bake in hot oven till
it is colored a good brown. Take it up
on a hot dish, take the baking pan having
in it the hot grease on the top of the
range and cook in it for a minute or two
half pint of drained oysters; arrange
the oysters round the fish and pour
little melted butter over all, with a
garnishing of fried parsley. If you are
having this dish for luncheon, have with
1t some potato croquettes, but if it is
intended for dinner and roast or rich
entree is to follow then have dainty
salad of crisp radishes with a handful
of capers shaken over them.
Another thing in the fish line that is
out of the ordinary and yet very mex
pensve l wish to 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 will
be surprised to find you have so long
neglected a rare dish One word about
cooking them follows:
In three pints of boiling water place
a couple Of chopped carrots and half
dozen onions, few sprigs of parsley and
a cupful of vinegar. Cook until the
vegetables are nearly done, when add
two pounds Gods tongues. Let them
come to boil and then move them back
where they will simmer for 20 minutes
Take up the tongues drain, place on a
hot dish and keep warm while you pre-
pare the sauce. For this drain the vege-
tables and brown them in spider with
plenty of butter, then add some chopped
cucumber pickles and a few capers and
pour around the tongues. Salt and pep
per to taste. These two recipes will
prove of value to you if you give them a
trial, and the dishes thus prepared will
ever be welcome to your table.
Another desirable dish for lent is fried
scallops. Pick over and wash quickly,
drain between towels, season with fine
cracker crumbs, with salt and pepper.
Dip the scallops in crumbs, then into
beaten egg and again into crumbs; fry
in smoking hot fat and serve at once.
Or they are nice simply rolled in Indian
meal and fried. Louis Role.