The Savannah morning news., 1901-06-09

er, with an ounce of butter melted in 1t.
Basic the steak with this every ten min
utes until done Keep the heat sharp and
steady For gravy add glassful of
claret to the liquor in the pan, also
lump of butter, the size of a walnut, roll
ed in flour, and If the liquor is very thick
a little more hot water. Cook together
three minutes then strain into gravy
boat Send the steak to table with steam
ed potatoes, very hot, sprigs OF cress ana
quarters of lemon.
Boiled Fish Steak.-Marinade as for bak-
ing, and rub with melted butter, but add
no crumbs or meal. Grease the broller
bars lightly to prevent sticking, COOK one
side ten minutes then haste with melted
butter, cook five minutes longer. turn ana
do the same with the other side. Make
a wine gravy as for baked STEAK put
leave out of it the scant drippings, which
are ant TO he slightly burned 1t is only
a gas broiler that provides such drippings.
which it is a matter of economy to throw
away.
Baked Fish.-Shad or blueish six to
eight pounds weight, are best for baking.
Roe shad are worth more than the dlner-
ence in price. Catfish are also good Tor
baking. Scrape the outer skin Thoroughly
with A very shadp knife, no matter II the
fish nonger has scaled or skinned the
fish. then wash it in warm water with a
ninch of soda, rinse in two waters, drain
and wipe dry Marinade to many palates
improves baked fish. 1t is not, however
essential Cut off the head ana tall' crop
the fins close, season we'll with SAT- ana
black and red pepper, then rub over llght-
" with -four, and cash the thick
est parts so to force INTO
them snippets of fat bacon or bits of
cold butter Make a rich stufting of
stale bread crumbs, butter, minced
onion and powdered sage. Season hgntly
with salt and pepper, and moisten 1ust
enough to handle. Stuff and tie up the
fish, lay it in a hot pan, with teacup
of boiling water and tablespoonful! OF
butter Bake quickly and thoroughly
basting every fifteen minutes After the
last basting squeeze lemon over the
fish. Serve with potatoes baked in their
Jackets. and cold picked beets.
Fish Eggs-Nice though troublesome.
Take for each person to be served half
an ounce of sphaSctti half a teacuo OF
cold, minced fish, an ounce of butter, a
tablespoonful of canned tomatoes, and the
same amount of good, rich broth or
cream. Boil the sphagetti quickly in salt
ed water, until tender, take 1t out, and
divide 1t among ramequin cases-one for
each person. Lay it around the edges TO
resemble a nest, and set the cases where
they will keep warm. Mix the minced FISH
with it's own bulk CT mashed potatoes, add
a very little milk or a beaten egg, sea-
son with salt, white pepper, and dash of
lemon juice, then shape into small oval
balls, roll them in meal, and fry a rich,
light brown. Heat the broth or the cream
in a double boiler, and when it nearly
boils stir in the tomatoes Add to them
one at a time, little balls of butter rolled
in -four. stir smooth. then season the
sauce TO taste Some palates like onion
juice in it, others call for tabasco, to still
others lemon juice is the thing. Add a
very little sugar and pepper, and be spar
ing likewise of salt. Cook for two minutes
after everything is in. Heap five of the
little fried eggs in each sphagetti nest,
and pour over a liberal spoonful of the
sauce. Serve very hot with crisp. hot
toast ard small picked onions.
Emily Holt.