Evening star., 1902-01-18
MIDWINTER COOKERY
MAKING MARMALADES IN AND OUT
OF SEASON.
A Novelty in CrOquettes to Replace
the PotatO-How to
Serve.
Written for The Evening Star.

Written for The Evening Star.
A delicious and not over-sweet marina.
lade suitable to spread on thin bread ano
butter particularly good with brown breaD
may be made off-hand as follows: Make
sure of a good variety of evaporated
peaches or apricots, do not be put off with
unpeeled fruit: this latter is on the market
and is otherwise faultless, but the time and
labor involved in peeling after soaking over
night counterbalanceS the slight lower
price asked.
Wash a pound of the fruit in plenty of
warm water; soak over night in tepid
water; in the morning drain. taking care
to reserve about half pint of the water
used for soaking. Remove hard bits or
other imperfectfons then stew gently in a
porcelain or crock saucepan, with just
enough of the reserved water to soften, and
when tender add cup or more Of sugar,
according to taste. Beat well and cook
just enough longer to properly blend the
sweetening. The juice of an orange may be
used instead Of water.
Queen of Salads.
The fishmonger will weigh a pound or
more Of mixed fish, on purpose for this
delicious salad, to supplement any left
over that may be found in the larder. Bones
nearly all fish, except shad. whether large
or small. will be found easy to "fllet" If
the backbone be carefully taken out. Bon
ing may be done either before or after
cooking, and the fish either pan broiled''
(saute) or thrown into just enough boiling
water to cover, then simmered until ten
der. AS the fish must be faxed the boning
may be accomplished at the same time.
For the many who are obliged to avoid
lobster salad this will be found an excel
lent substitute especially If salmon, hall
but and other highly favored fish are
as follows: The fish must first be mari
nated' by tossing through 1t thoroughly
three tablespoonsful Of Oil, one of lemon
juice or vinegar and sprinkling OF salt
and pepper; this amount to each pint Of
faxed fish; this now to be set in cold
place to be well chilled. Wash and shred
two or three heads Of lettuce, according to
size; free from water with soft cloth;
salad bowl and place with the fish and
leaves until needed. Just before serving
drain the fish, add half as much cold pa
tato, cut in cubes and marinated or dressed
with French dressing; mix we'll and heap
in a mound on bed Of the lettuce leaves.
If salmon is among the fish be sure to mix
a few capers in the salad and use them also
in garnishing. Cold boiled peas may be
used instead of potato, prepared in the
same manner. To vary still further dec
crate with "dabs' Of mayonnaise and bits
of gherkins.
inexpensive small cutters may now be
bought at hardware dealers to cut CHER
kins, pimentos, etc, into star, fan and other
shapes.
Novel Croquettes.
Now that potatoes are frightfully e1pen-
sive is the time to use a substitute, which
Is not only more nourishing, but, II care be
taken in preparation, may be made light
and dainty basis for croquettes and the
like. The small white bean is said to have
double the staying" power Of the potato,
and If only for this reason should have
fair play at the cooks hands.
To prepare, wash thoroughly; then soak
half pint of the beans in about a quart
of tepid water over night. In the morning
drain, cover with fresh, cold water; SIM
mer for an hour; then drain again. Now.
cover with a quart Of boiling water and
boil slowly until tender enough to press
through the colander. The beans should be
well drained, and it is important they
should be faky, like nicely boiled potatoes.
After passing through the colander beat
up with two teaspoonsful of hot milk one
of butter, pepper and salt, to taste, and
bind with a well-beaten egg. Roll into
cork or egg-shape. dip in sifted crumbs,
then in egg, lastly in the bread crumbs
again, and cook in deep boiling fat. Serve
on a mat Of thin paper.