The St. Louis Republic. [volume] (St. Louis, Mo.) 1888-1919, 1901-03-01
SUGGESTIONS FOR
TABLE AND KITCHEN.

when the runner loses breath he must
stop; when the thrower's arm grows weary
he must rest"
The great majority. who are not prompted
by religious principles to fast at this season,
would do well to heed the signals by which
nature gives fair warning OF the necessity
are the laws of God. and We cannot ruth
lessly disregard them without suffering the
inevitable consequences.
We will find that the change from the
heavy animal foods we a v so long in
dulged in will greatly influence our spirits
as well as our bodily health. and we Will be
able to rejoice will every other living thing
when nature bestows her sweetest smiles
and charms US anew with her freshness
and newness.
Fish Is, of courses the chief substitute for
meat during Lent. and potatoes seem to be
the natural and most acceptable vegetable
accompaniment. At this season our m
and need special care in preparing for the
table. One of the incest ways Of preparing
them Is to pare and with a vegetable SCOOP.
out little round balls Throw these into
cold water and let them freshen up until
crisp. Cover again with cold water. adding
ter and parsley minced fine. You can read
lily pass these off as small new potatoes II
you cut them carefully.
To Fry smelts.
Do not wash them more than is ne cessary
to clean them. Dry thoroughly with a soft
cloth. Dredge lightly with flour and shake
off. Have an egg. beaten sufficiently to
then into fine bread crumbs. Cook in deep.
hot vegetable oil or fat for a few minutes;
until a bright yellow brown. BE careful ha
crumbs, or their beauty is lost.
A Lenten Dish.
Boil six eggs for at least twenty min
utes, then chill in cold water and peel. Sepa-
rate the whites from the yolks cut whites
4. --rr4- ofr{ns and fry q golden brown
in clarified butter or oil. Add half a cupfui
of swiss or Parmesan. cheese shaved fne.
about half a cupful of cream. half a lea
Simmer until the cheese is melted and
blended to a smooth sauce with the cream.
Heap the whites in an earthen dlsa' put ss .ne
with salt and paprika or cayenne, mix with
a few bread crumbs and melted butter;
cover the egg whites with this, and bake
about ten minutes in oven. Serve with
Stuffed Smells.
Cut off the fins. wash and dry well on a
smelts: Remove the eggs without splitting
the fish open. Fill them with a forcemeat
made with the flesh of some firm fish like
bass, with skin and bones removed and
meat powdered in a mortar or chopped very
fine: the whites Of three. eggs. added a little
at a time, half a mint OF cream; salt; wnite
nenner and nutmeg to taste. Mix well. use
a paper cornet (funneD for filling the fish.
Law the smelts on a well-buttered Daklng
dish n cover with a pint OF sauce ltaiI-
enne. Put in q hot oven and bake for elgnt
minutes: remove and squeeze the juice OF a
lemon over them.
sauce I~talienne.
Chop two medium-sized shallots and place
in a saucepan with q level tablespoonful OF
butter and brown. Add a large tablespoonful
Of cooked lean ham cut into small cubes:
four minced mushrooms. one finely minced
truffe and a glass Of Madeira wine and
half a pint OF brown st1ck- COOK ZOE hVe
minutes and serve very not.
SPECIMEN MENUS.
Thursday.
BREAKFAST.
Fruit,
Cereal, Cream,
Kidney Toast. Creame Potatoes.
Hot Rolls, Cofee.
LUNCH. 1
flashed Salt Beef with Eggs.
Cottage Cheese, Pop Overs,
Cereal Coffee,