The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-04-07

tempt even the most delicate annette
a simple boiled fish can be made delic-
louE by the addition of rich sauce It
VIII not be delicious. however, unless
great care Is exercised in the boiling.
A hSh OF four pounds should first be
washed in cold water and then placed
IN boiling water enough to cover which
contains one tablespoonful of salt 1t is
better to wrap the fish in a strong piece
OF cotton cloth if & fish boiler is not
used Fish should not be boiled hard.
It should simmer It will take about 80
minutes to boil a fish weighing four
pounds. Boiled haddOck, salmon or cod
are delicious served with a Hollandaise
sauce, which is made of a half teacupfuI
OF butter, the juice of half a lemon the
yolks OF two eggs. a speck of cayenne,
half cupful Of boiling water, half a
tsaSpoonful of salt Beat the butter to
cream, then add the yOIks one by
one, the lemon juice. pepper and salt
Place the bowl in which these are mixed
IN a saucepan of boiling water Beat
With an egg-beater until the sauce be
gins TO thicken-about a minute-and
add the boiling water, beating all the
/ time When like a soft eustard it is
done. Pour the sauce around the fish
a boiled fish can also be used TO make
turbot la creme au gratin- The fish
should be faxed and all of the bones
removed and seasoned lightly with
white pepper and salt Take a quart of
milk and mix smoothly with one-fourth
of a pound of -four Season it with five
bunch Of parsley tied together; a
teaspoOnful of salt and little pepper.
Place 1t over quick fire, and stir con-
stantly till IT forms thick sauce Then
| take it off and stir in one-half pound OF
butter and the yolks of two eggs, mix
them all together and pass the whole
through a sieve. Then pour some of the
sauce into a baking dish and add lay
er OF fish and a layer of sauce. alter
nately, until both are used Let the
top be of sauce Sprinkle the top light
ly with bread crumbs and parmesan
! cheese. Put into a moderate oven and
bake half an hour This mixture may
| also be served in individual dishes.
Fish chops-One pint Of boiled fish,
/ one teaSpOonful of salt, one-half tea
! spoonful of pepper. One-half teaspoon
| full of onion juice and one cupfuI of
| cream, one tablespoonful of butter, two
| tablespoonfuls of -four. yoIks Of two
| eggs. one tablespoonful chopped parsley.
Put in double broiier one cupfuI of
! cream when scaIded stir into it the but
! ter and -four rubbed together, and cook
/ five minutes. Remove from the fire and
mix in. stirring all the time, the beaten
! yolks of two eggs, put again on the fire
! and stir until thickened- Take the
I shredded fish. sprinkle over it a little
/ salt and pepper. one tablespoonful Of
/ chopped parsley, ten drops of lemon
/ juice Mix the seasoned fish with the
white sauce. then spread it on a dish
/ and set aside for several hours to cool
| and stiffen- It will not be difficult to
| mold if it stands long enough Take a
/ tablespoonful of the mixture in the
hands and mold into the form Of chops;
/ roll the chops in crumbs. then in beaten
egg, then in coarse bread crumbs After
/ the chops are nodded let them stand for
| a time to Stiffen before frying. Place
/ them in a basket a few at a time and
| immerse into hot fat until an amber
color. Place on paper to dry When
| all are done pierce a small hole in the
pointed end and insert a spring of pars-
ToT1- 17-s- -
to sauce
Brofled saudines constitute an excellent
| luncheon course Drain the sardines
from the can Lay them on a broileI
over hot Goals two minutes on each
side Have ready hot toast cut the cor
rect size TO hold three Of the fish Ar
range on toast. and mOisten with lit
tie heated oil from the can or with but
ter.
AFTERNOON TEA-WAKING.
"A teaspoonfuI for each cup and oni
for the pot" is a rule as old as tea
drinking itself, regarding the quantit.
{ of tea to use: but It VIII be found tina
this measurement may be reduced a.
the number of cups is increased How
ever, If one has larger number L
serve than ones teapot viii hold o
cupfu1s, the strength OF the beverag
may be increased in the making, to b
afterwards reduced with boiling waite
in the serving. OF course. fresh tes
| must be made for each relay OF guest
when one is serving for ones day "a
home" The tea-pot-earthenwar o
china, but never ti3-must be made he
by pouring IN boiling water, letting
) stand for few moments, then drain
ing and drying Then the tea may b
put in, the boiling water poured on
and a coy put over the pot for nv
minutes, when the tea viii be ready {
serve.-Woman's Home Companion
DELICIOUS SALAD
Hair a fT7ar,7l small head of farha 2
{ / and four nedium-sized ripe tOmatoe.
2 chopped very ffue-scalded and skinne
/ cut into chunks or squares; one teaeu