The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1899-11-12
RECIPES FOR THE NURSERY

Make slices of evenly Drowned toast
remove the crust and cut in squares, or
in rounds with biscuit cutter, spread
out on a large hot meat dish and keep
warm while preparing the oysters, of
which allow six for each person and a
few over. Make a sauce by stirring
into tablespoonful of boiling butter
heaping teaspoonful of sifted flour;
when smooth add slowly half pint of
hot milk, or, better still, cream; season
with salt, white pepper and a dash of
mace If liked. Now put the oysters
and juice in a shallow baking dish.
rake the fire until bright, place the
dish in front for a minute or two. or
until the edges of the oysters begin to
curl slightly, stir all into the sauce.
pour on the toast and garnish with bits
of lemon and parsley. The roasting
will be found to improve the flavor of
the oysters and this hint may be fol-
lowed to advantage in making stew or
soup. A hot oven will answer if it is
not possible to cook before the fire.
Care must be taken not to cook the
oysters any more after they are added
to the sause or they will tougher.
Scalloped Goldfish.
Physicians assure us that salt cod
fish is both nourishing and disgestible
and may be eaten with impunity by
those who are unable TO digest fresh
fish. Properly treated there need be
no more salt than sufficient for season.
ing and if care is taken to select thick.
white parts of the uncooked, fish, the
result will be tender and juicy. A shall
low pint or quart baking dish is neces-
Sary for a scallop from which it should
be served. To make, wash and soak
over night about a pound of salt cod
fish. 1t should fill a pint measure, when
picked free from skin and bones and
we'll shredded. To this add a table
spoonful of -four blended in a pint of
milk, TO which add a well beaten egg.
season to taste with pepper and salt Of
needed). The thickened milk and egg
should be cooked until smooth in a
double boiler, and if the flavor of onion
is liked. small onion. cut in quarters,
may be cooked with this and re-
moved before using for the scallop
When a sauce is ready, put a layer of
dry bread crumbs in the bottom of the
buttered dish. then a layer of fish next
a layer of finely chopped celery, then
one of the sauce and SO on until the
dish if full always. of course, finishing
with egg and crumbs. If the celery
has not been parboiled the dish should
be covered for the first ten minutes TO
insure the cooking of this vegetable.
which will be found to blend admirably
in flavor with the fish.
Pastry For Children.
Plenty of fruit and few cents worth
of fresh waters will enable the home
caterer to send to table a slightly and
digestible substitute for unwholesome
though tempting pastry. Fill a shall
low oval dish with freshly stewed or
canned fruit. Evaporated apricots.
peaches, cherries and the like. If
soaked over night and carefully cooked
are excellent for this purpose. A cheap |
brand of canned peaches. if cut in |
smaller slices and more sugar added |
may also be untitled in the same way |
Just before serving cover the dish |
with nicely Drowned waters (thin soda !
crackers) put for about a minute on the