The daily morning journal and courier., 1901-01-10

a teaspoonful of powdered sugar. Put
 into a frying pan an ounce of butter; when creamed add a teaspoonful of minced onion Drowned a little; now add the mixed curry powder, dissolve tea spoonfulof rice flour in cold water, add this to a pint of hot water or soup stock, simmer until thick; now add the lobster and simmer twenty minutes.
 Wash and dry the coral, pour the curry
 in the center and serve.
 ! Prawns, which unlike the shrimp, come to the New York markets from
 the south already cooked and shelled, are at their best cooked as a curry,
 while scallops, cray fish, cells and shad
 roe take on a new flavor and excellence
 when prepared in this way. Frogs
 legs, which are now plenty in market,
 may be curried to advantage in this way Wash one pound of them in cold l butter; brown one-fourth of an onion | in oil or water: add a teaspoonful of curry and a pint of hot water; pour this in a saucepan and add the frogs
 legs; simmer an hour and a half and
 drain. Mix tablespoonful each of rice
 flour and curry to paste with the
 broth; add salt to taste and a half pint
 of milk. Place on the range and when : hot add the frogs. Blanch two doze
 sweet almonds: rub off the skins, split
 them and toss about in hot water; sea-
 son with pepper and salt; when done
 squeeze a little lemon juice over them
 and send to the table on a separate | dish from the curry
 efv rubio1, h
 been boiled hard and cut them in slices.
 Put one teaspoonful each of chopped
 onion and butter into the frying pan
 and stir over the fire until brown: add half a teacupful of flour and curry powder mixed in equal proportions, one
 breakfast cupful of milk, season with salt and pepper and simmer until the onions are soft, then add the eggs When thoroughly warmed turn all out on dish, garnish with bits of toasted
 bread and serve.
 Oysters may be nicely curried in chafing-dish by placing an ounce of ta- ble butter in the dish. When it foams add teaspoonful of dry curry powder. When in danger of burning, add gill of oyster liquid. Dissolve a teaspoon full of flour in a gill of cold water, add this to the dish and stir with a spoon until thick. Put out one of the lamps; add dozen large oysters to the sauce and a tablespoonful of salt; mix he oysters we'll with the sauce for two minutes cover, move the dish about from right to left a moment and then serve.
 If housekeepers would encourage the serving of fish dinners at home it would do much to vary the monotonous steak and chop diet on which so many Amer jeans subsist. Fish served as a course is invariably sighted in the cooking and receives no importance in the bill of fare. Old-fashioned New England | housekeepers serve fish dinners which | are an admirable change from the fixed | diet of the average household.
 An invariable piece de resistance of | these feasts Is the baked codfish. | With this fish a stuffing is used made | from bread soaked in cold water and i pounded to paste after being drained. | Then two tablespoonfuls of melted but | ter are added, two raw eggs, table spoonful of Worcestershire, with salt and pepper to taste. The fish is stuffed | and sewed up, then placed in the pan with two or three pieces of butter placed on top. It must be pasted fre- quently and when done placed on a hot platter garnished with fried oysters Add tablespoonful of brown flour to the pan and a wineglassful of claret Mix and strain into a sauceboat. It takes about an hour to cook a four pound cod.
 Picked hard crab meat can be had from the first-class fish dealers now by ] tn quantity. It comes to market fresh each day and is of the very best | quality. It is capable of preparation any number of ways that are pa1ata- ble. Creamed in a chafing dish with chopped peppers 1t is excellent, and it may be baked in patties deviled and Newburged, andmade into croquettes, with various sauces which make it a unique addition to the usual home me- nu.
 The service of a cold suppe- on Sur lay evenin s substituting fo' the 1eEu- ar dinner is ar inn va I ,n which lends ] pleasant variety t. 'ne iab.a CrII meats, salads, game ies. preserves, ruits, cheese and patties are served in- tead of the oysters, soup, fish, entrees lnd roasts. English housekeepers make a special feature of these bounti- ul suppers, served immediately after i've o'clock, and sometimes called high eas.--New York Sum- IF
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