The daily chieftain. [volume] (Vinita, Ind. Ter. [Okla.]) 1898-1902, 1900-03-20
TO COOK sAvoRlEs
Directions for Preparing the Dainty
Dishes Which Are Growing
More and More Popular.


Savories as part Of dinner or the
principal of a hot supper are becom-
ing more than ever popular. For ca
War or other preparations that require
a foundation. crisp cases may be cas-
lily made as follows: A round and
positively stale bakers loaf is to be cut
in half-inch slices, the center to be
marked out with tiny biscuit cutter
two-thirds down. Make n batter of
half cup Of flour, quarter of a cup
of water, two teaspoonfuls olive oil,
one egg and quarter of teaspoonful
of salt. Beat the yolk of the egg first,
add the water, and with this mix the
-four gradually to smooth paste; if
not thin enough to pour easily, add
more water. Add oil. salt and lastly
the stiffened white of the egg; beat
well and put in a cool place for at least
two hours. never longer than 10. II
for half minute and then thrown
into boiling fat to brown they will be
found a delicious accompaniment for
any cheese or meat preparation. The
part marked out with the cutter will
come away neatly and the space is
ready for filing. These centers may
be dipped again, thrown into the hot
fat and used.
A spoonful of jellied salad will prove
a novel and delicious set-off to the
above. Chop bits Of celery rather fine;
mix with shredded lettuce or faxed
cabbage, and saturate thoroughly with
q well-seasoned French dressing. Mix
q tablespoonful of granulated gelatin
in little water, blend this well
through the whole, press into crock
cry mold or small bowl, put in cool
place to become firm. Granulated
gelatin dissolves in moment and will
be found excellent.
Filleted fish makes delightful It'd
bit, and once tried the filleting will
be found much less difficult than ex-
pected. Follow the course of the back !
bone with a sharp-pointed knife, then
loosen the flesh carefully from the
sides, when the bones may be taken
away without tearing the fillet. Fish
such as shad, with innumerable small |
bones, are, of course, never treated in
this way, but where boning is easy the I
pieces are afterward 10 be
rolledin crumbs. then in egg, in crumbs
again. and cooked in boiling fat. A
savory soup may be made from the
head, bones and bits that are left cover
with cold water, add bay leaf. little
celery, parsley, onion and Glove Gf
liked), and simmer for two hours.
This is wholesome change from meat
soups, and II the small quantity made
rs above is liked two or three pounds
Of haddock with any scrap of fish at
hand will always make enough for
two or three times, for a small fam
ly.
Finnan haddock made famous by Sir
Walter Scott, might well be dubbed the
Prince of Tidbits," provided it is
looked properly He said that this
ish must as surely be without its coat
IS Scotch highlander without his
,reeches, and as it is on the absence
If the skin (coat) that the proper
cooking depends. 1t is well to Bcmem-
,er this. When soaking over night to
'emove salt, leave the skin on until
eady to cook as the salt win settle
here. remove. wipe ths fsh Win
oft cloth. rub with a little sweet but
er, broil just long enough to heat
through, turning often, and it is ready
o serye.-St. Louis Globe-Democrat
They are only bubbles, those maiden
lncies of love, marriage and mother
ood. But what beautiful bubbles they
re Who does not wish that all these {
Il. Il IL