Akron daily Democrat. [volume] (Akron, Ohio) 1892-1902, 1902-05-21
TABLE AND KITCHEN
Practical Suggestions About What
TO Eat and How to Prepare Food.

These articles on the necessarily alb.
sorbing topic of food are carefully
prepared and based on knowledge of
chemistry as applied to cooking and
practical information derived from ac.
tual experience.
FIRsTavOLUMD.
Conducted by Ida Ames Willis, Mar
quette Building, Chicago, to whom all
inquiries should be addressed.
All rights reserved by Banning Co.,
Chicago.
SOME DELICATE FEASTING.
"Talk not to me of poet and his ware
His spun-out stanzas longer than his
hair;
But give me, should you care to know
my wish
dish"
Only the daintiest things seem at
tuned to Springtide, and even our
foods follow this order of the .''eternal
fitness" and appetite inclines in the
same direction.
Nature meets the requirement with
such a supply of good things we are
almost lost in an embarrassment of
riches. Fresh materials and the most
dainty of their kind are to be had for
the making up of the most delightful Of
menus for the warmer days.
BROlLED SHAD WITH HERB
SAUCE.
Select a large roe shad and two ex-
ira shad roes. Cut the fish as for
broilng and bone it; wash and wipe it
dry; place il on a large platter, brush
1t well with Il mixture of salt, pepper,
oil and lemon juice; let it stand for an
hour, brushing both sides frequently
with the dressing. Then drain, cover
with fine brt ad crumbs and broil
slowly on a well-greased broier over
not too hot fire for thirty minutes.
Parboil the roes in acidulated water,
drain, cut them into inch slices. dip
them in egg and bread crumbs and
fry nice brown in not fat. Place the
fish on hot platter, garnish with the
fried rocs, lemons quartered and par
sley and serve with herb sauce.
ROASTED SADDLE OF LAMB.
Have your butcher cut off two loins
before the carcass is split down the
back. If the loin is medium sized it
will take one and onehalf hours TO
cook; if large allow two hours If you
cannot cook it before an open fire,
cook 1t in n very hot oven; first expose
1t to an intense heat until it is well
Drowned; then season with salt and
pepper and baste it every fifteen min
utes withthe dripping which falls into
the pan. Serve with cucumber sauce.
CUCUMBER SAUCE TO SERVE
WITH LAMB.
Peel two large cucumbers and cut
them in slices and soak in cold water
for an hour; drain them and put them
In saucepan with one medium-sized
sliced onion and enough white broth
to cover and stew gently for quarter
of an hour; season well with salt and
pepper and a tablespoonful of lemon
juice or vinegar.
CHICKEN WITH BACON.
Single two chickens, draw and wine
them thoroughly with damp cloth.
Cut Off their necks and split length
wise without separating. Lay them on
dish, season well with salt and pep
per and one tablespoonful of olive oil;
turn them in the seasoning until they
are well covered, then broil them
for nine or ten minutes on each side.
Prepare SIX small slices of toast and
lay them on II hot dish; place the
chicken on these and spread half a cup
OF maitre dhotel butter on top and add
SIX slices of broiled bacon.
DREADED CHICKEN.
Take young roasting chicken,
two tablespooufuls of butter, one level
of salt, one-t third of II tea
spoonful of pepper and half cup of
dried bread crumbs. The chicken
should weigh about three pounds. Spit
1t down the back, singe and wipe It
dry with damp cloth. Turn the
wings back, skewcr them in place,
fastcn the neck under the body with a
skewer; press the chicken out Hat and |
the legs back on the body skewering !
them In place. Season with salt and
pepper and place in roasting pan; rub |
softened butter over the breast and |
legs and sprinkle with bread crumbs.
Place in n hot oven and bake forty-nve
reducing the heat after the
first fifteen minutes. Do not put any
water in tbe pan; the chicken is placed
In the pan with the split side down and
no basting is done.
COLLOPS or SWEETRREADS
WITH GREEN PEAS.
Soak four large sweetbreads in
cold water to remove the blood, trim
or fat and cover with boiling water
and blanch them until firm. Trim and
'ut the sweetbreads into large collops
and fry them mic brown, turning
them until done on both sides.
When done drain Off the fat, put A
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