The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1899-06-01
HOUSEHOLD HINTS.
Suggestions Regarding Culinary MAT
ters which May BE of Value TO
the Busy Housewife


ShaI is again in season, and happy
the maI, or woman who has plank
seasoned and in store for the reception
of this prince of fishes. Every lover OF
good things to eat knows that a newly
sawed plank or one of soft wood would
never do for so dainty use. The plank
that stands facile princeps is of cedar
we'll seasoned, freed by time from a too
pronounced reminder of the forest, and
impregnated with the juices from fire.
cuent bookings. Oak and hickory are
also desira BILE, the delicate fish slowly
broiled before fire of glowing Goals,
absorbing the fragrant odors of the
heated wood.
1t REQUIRES months of care to fit new
board for use. and the family who pos
sesses an heirloom of this sort is to be
envied. The planks may be purchased
-charred and seasoned-for SO or So,
according to size; and if well cared for,
will last for years. The plank should
never be washed, but should be rubbed
with a dry cloth after using and then
sandpapered off.
In preparing the fish for planking,
split down the entire back. Have the
plank very hot, then nail the cleaned
and opened fish to it with the skin to
the plank. Set in front of the glowing
Goals, and bake for Is minutes. Then
reverse the plank end for end, and con-
tinue the baking until the flesh flakes.
Season with salt, pepper and butter,
and serve on the plank, which may be
laid in a japanned tray.
Rolled jelly cake served with or with
out whipped cream makes an excellent
addition TO the supper or luncheon
table or for dessert for dinner. 1t is
made like sponge cake, with the addi-
ton of little butter or cream for short
ening. A good rule calls for three eggs,
whites and yolks beaten separately;
one cupful of sugar, one tablespoonful
of melted butter or three of cream, one
cupful of pastry -four sifted twice, with
one teaspoorful of cream tartar and
falf a teaspoonful of soda. Add the
sugar to the beaten yollls then the but
ter or cream. next the flour. and lastly
the whites of the eggs, carefully folded
in. Turn on a long shallow tin well but
tered, and bake in a moderate oven.
Turn out, and while hot spread with
Jelly. Break the edges with q knife
handle and roll at once.
Brown Betty''i is as simple and whole-
some n dessert as its name would indi-
cate, and should be a stock dish in fam
bor oh Ill do n
always like it: the materials for it's
manufacture are usually on hand, and
even the plainest of plain cooks can be
taught to make il as it should be. Pare,
core and slice six or seven tart apples.
Butter a pudding dish, and put thin
LAYER of stale bread crumbs at the bot
tom, then layer of the apple. Sprinkle
lightly with sugar, add n few bits of
butter and dusting of cinnamon, cover
with bread crumbs, then more apple.
Proceed in this order until the dish is
full, having a layer of crumbs at the
top; add half a cup of water to half
cup of molasses, pour over the crumbs
and bake in moderate oven for an
hour. Serve hot with sugar and cream
or hard sauce.
An excellent substitute for sweet
breads, so good an imitation, in fact,
that it is hard telling the one from the
other, may be made of calves brains.
Soak the brains three hours in salt wa
ter, having first carefully cleaned them,
removing all the red membrane. Put
them into pint of cold water, with one
tablespoonful of lemon juice and a half
tablespoonful of salt, boil them ten min
utes and then plunge into cold water.
Meanwhile make ready two or three
boiled eggs. some tiny boiled potatoes
and pint of cream sauce, to which has
been added at the last little minced
parsley Arrange the brains in an oval
mound in the center of hot platter,
surround ii with ring of the potatoes,
and then a circle of the sliced eggs, and
pour the hot cream sauce over all
WA * him on Star