Evening journal., 1901-10-10
TIMELY RECIPES FOR
THE BUSY HOUSEWIFE
SNAPPER soUg

Boil the fish and FREQ IL OF bits OF skin
and bone, then flake into tiny bits with
a fork Bring a quart of white stock TO
the boiling point and stir In the fish.
Add pepper, salt, chopped parsley and
a great spoonful of butter. In another
vessel heat a cup of milk to scalding, |
then thicken IL with a white roux and
a half-cup of cracker-dust Boil upl
once, and when the fish has cooked
for five minutes stir it into the Thick
ened milk and pour all into a hot tn
reen.
" " y
ROAST STEAK
This is less expensive chan roast
and it is fully as nice; can be prepared
from a cheap round or flank steak.
Pound we'll, season with salt and pep
per, then spread with a nice dressingI
made of bread crumbs, one egg, one
onion, a little sage, butter, salt and
pepper. If too dry moisten a little
sweet milk. Roll up and tie, put into
dripping pan with quart OF boiling
water cover and boil slowly Tor one
hour. New remove cover, place in the
oven and roast till nice brown, bast-
ing frequently with the drippings. A
uice gravy can be made of the brown
dripping. IL is delicious eaten hot or
sliced down cold Always save your
scraps OF bread, dry them, roll fine
and use for dressing. puddings, etc
y X y
MUSLIN TOAST
Muslin toast is toast THAT has dried
through and through from the effects
of the heat. For il the bread should be
sliced as thin as a wafer and spread
out to dry for an hour OF so before us
ing. Finally spread these slices out on
hot tin pan and put them into a
hot oven just long enough TO curl
them up a little and give them a
slight tinge of brown. This toast IS
particularly grateful to the delicate dr.
gestion. IL is sometimes served at
dinner with the cheese.
- - y
lOLD FASHIONED INDIAN PUDDING
An old fashioned apple Indian pud-
ding, known 10 every one who remem-
lbers the Northern New-York grand
mothers cooking, calls for two quarts
of milk, one cupful Of molasses, one
lcupful Of Indian meal one tablespoon
lful of finely chopped suet two tea
spOonfuls of salt and one quart ol
lpared and Quartered apples. Heat the
milk i'm a doubIe-boiler, and when II
boils pour it over the meal. Put ths
mixture in the double-boiler and cool
for three-quarters of an hour, sttirrini
1t Sften. Add the mOlasses, apples ant
lsuet and a half teaspoonful each o
ginger and nutmeg. Butter the PUDDING
ldish. turn the batter into 1t and bakI
il in a slow oven for three hours. Servl
lit with cream. If butter is used IN
place of suet three tablespOOnfu,s vii
be required. Sweet apples are the
best for this pudding.
- y ~
TOMATO SAUCE.
Tomato sauce can be made from In
fresh frut or from the canned or fror
the bright red oatsup; the latter, how
ever. being a little extravagant unles
you have made IL at home.
Simmer a can or a quart Of tOmatoe
for three-Quarters of an hour with tw
cloves, a small slice Of onion and
q piece of bay leaf. When done strait
out the seeds and hard part; measur
D and if you have not pint Of tn
tomato liquor add a little mot water o
clear soup stock.
\ Put four level tablespoonfuls of but
/ ter in a saucepan and when it is oil
= add the same amount OF sifted fou
i and stir until smooth and bubbling
L let brown slightly and then add tn
j, tomato liquor, season with salt an
p pepper and it is ready to serve.
e Never add sugar to a tomato sauc
k for meat or fish. no matter how aci
a the fruit may be- as the acid havo
adds just zest TO the dish that is so de
sirable.
- - y