Evening star., 1902-09-15
SEASONABLE HIN rs
BEST WAY OF SERVING LARGE
PIECES OF CELERY.
Filleting Fish is Not Difficult and
Greatly Improves a
Dish.
Written for The Evening Star.

Celery Cooked Like Aspara gus-Celery
will soon be cheap and plentiful, and with
the well-grown stalks that will be found IN
the market this season there is excuse
for serving 1t as unsightly mess. When
preparing the larger pieces should be scrap
ed. cut in finger lengths, tied in punches,
cooked until tender in boiling water, drained
thrown into cold water, then returned
to salted boiling water and heated through
again. All this seems unnecessarily trouble
some. but the slight extra work of using
cold water gives a whiteness and crispness
that is ample reward. When the punches
are united the individual portion should be
put on squares of toast the usual white
sauce thrown over all and served a
fiat dish. A little of the celery water add
ed to the milk for the sauce helps the
flavor greatly. The center of the celery
should be reserved for serving uncOoked.
FiIleting Fish.-With founders and other
fish so cheap, it is a pity not to take the
slight extra trouble of removing the bones,
thus providing dish fit for an epicure.
When the fish is scaled and drawn, cut
through the backbone at head and tail, and
also cut slit each side of the fin to loosen
the backbone. The fingers may now be
slipped under this bone to loosen the small
bones, first on one and then the other side,
with care. To the surprise of the novice,
the bones will all come away together, If
the membrane has surely been scraped
away from the small DOneS Nnlcn leau from
the backbone. If unhurried and due care is
used, the flesh will be scarcely torn at all,
and the fillets are now ready for dipping in
egg and coating with crumbs for deep fat
frying or for cooking in any way liked.
When founders are in market. If treated in
this way and fried to a nice brown in deep
fat, they compare favorably with the ia
nous English sole, which is generally fill
leted."
Stuffed Tongue.-Stuffed tongue is deli
Cious for supper or luncheon, eaten either
hot or cold. If the former, an olive sauce
and baked potatoes should be served with
it Boil and skin the tongue cut a slit in
the thick end. remove the meat. taking care
to leave enough to avoid any break. Chop
the meat, mix with half the quantity of
stale bread crumbs, season with pepper,
salt and chopped olives, press into the
tongue and bake long enough to heat
through and brown. Any bits of fat should
be picked out and put on top for basting.
If not enough, add little butter or beef
suet. II served hot, use a brown sauce
made thus: Brown two tablespoonfus of
butter then stir in two even tablespoonfuls
of sifted flour. When smooth stir in half
a pint of hot water, tablespoonful of
vinegar and three or four grated olives.
The novice should remember that the first
potatoes of the season large enough for
baking should be made use of at once,
they should be snowy white and fluffy
if properly baked, and will prove most appe-
tiZirg when cooked in this way, particular
ly when cool days come.
Maple FlaVOring Good in Summertime
very best maple sirup may be had at any
time by melting the sugar: indeed. a home
caterer celebrated for properly seasoning
her dainty dishes never thinks of using any
other kind. With this idea in mind deli
ciOus dishes may be Concocted for the try
ing days when there is no seasonable ripe
fruit. The most popular of these delica-
cIeS will hold it's own with the most ex-
pensive frozen dessert, although the cost
is surprisingly SMALL and it takes little
M a nd hl Nr.N1ly Of airrI ~
eggs until thick and smooth, then stir into
them half a pint of hot maple srup, cook
in the double boiler. stirring occasionally
until the spoon shows coating. When this
Is cool. stir in a pint of cream. first beaten
stiff. Put in mold we'll protected with
CREASED paper, pack carefully with salt and
! ice IN equa! parts and allow to stand for at
| least four hours. When served, the smooth
delicate richness as well as the appetizing
appearance of this dessert will make it a
standing favorite. This may be varied with
hot fruit juices thuckleberry, for instance)
OF all sorts. Do rot fai. to try. The whites
OF the eggs may be used in various Ways