Delaware gazette and state journal., 1902-11-06
Domestic
Science. ...,......

payment; but creditors have better memo
xies than debtors. Richard,
Menu, Sunday.
Breakfast.
Grapes.
Granola and Cream.
Creamed Goldfish. Baked Potatoes,
Whole Wheat Gems.
Coffee.
Dinner.
Cream of Tomato Soup. Croutons.
Olives. Sailed Peanuts.
Roast Chicken. Brown Gravy.
Rice Croquettes. Sweet Potatoes.
SNeet Green Pepper and Lettuce Salad.
/ Neufchatel Cheese. Waters.
Grape Sherbet.
M Coffee. ~
~ Supper.
Frizzled Beef in Chatting Dish.
Saratoga Chips.
toe Cream Cake. Canned Peaches,
Tea.
The coal famine is, of necessity,
bringing about marked change in the
dietaries Of even comparatively we'll Ito
do people. There is an increasing
demand for ready cooked food, and the
baker and delioatessen proprietor report
. marked increase in custom. Now is
the time that public kitchen, where
the confessedly poor OF those on the
borderland trying to economize on food
for the sake of decent living surround
inRs, could buy wholesome and nutri-
tive cooked food at small cost, ought to
: succeed. Several attempts have been
made in this country from time to time
20 establish such kitchens, but they
have never paid. Even the New Eng
land Kitchen, in Boston, where de.
licious pea soup, beef stew, pressed
beef cooked ham, bread, rolls, ginger
bread and the like are sold at Just
trifie over ,the cost of the raw ma
terialss mas never paid back the capi-
tai shvested in it at the start. There
are well -patronized public kitchens in
Holland, Sweden, Norway, Russia,
and various cities in Italy, but hereto
ffore the American artisan has shown a
deep objection to judiciously
economizing on food. He will eat
bakers stuff" and drink unlimited
tea, but nourishing soups, stews and
cho#ders have failed to meet with his
approval With coal now at 30 cents
a scuttle the time seems ripe once
more for the establishment of public
kitchens.
Meanwhile the demand among house.
Keepers of all classes is for something
that may be prepared with a minimum
Expenditure of fuel.
While chops and steaks are too ex-
pensive to appear on the daily bill of
fare, other nourishing, quickly pre-
pared and economical standard dishes
are Hamburg steak, dried beef frizzled,
and Goldfish Dreamed, scalloped or made
into balls.
Ii has. often been stated that if cod
fish cost dollar pound we would
begin to recognize its superior gas
tronomic value.
When sturgeon was so cheap and
abundant that it was called ALBANY
beef" and fishermen spent their
leisure time destroying them; when
terrapin-the genuine Chesapeake
was such drug in the Maryland
market that the ancient statute
DOCKS contained an act to prevent
mgsters from feeding their slaves more
than specific quantity of this s.com.
mon and nauseous foodn during each
month, no one appreciated them al
their true value.
Today. terrapin, recognized as the
greatest delicacy of the epicure, costs
about 50 apiece, and is scarce at that
boiled eggs and run through the ricer
for an ordinary sieve over the fish, then
cut the whites in rings and lay about
the edge of the platter as border,
Still another variation is border of
tiny slices of cucumber pickle.
while IN spite of its label, and the fact
i'of its importation in foreign cans.
nearly all the high priced caviar that
We get is made from the roe Of
sturgeon, taken from our own shores.
and fishermen are lamenting the de-
creasing supply.
SO it may be with our own Goldfish.
once held typical of the prosperity Of
Massachusetts, as evidenced by the
| golden cod that for a century hung on
the Speakers desk in the old Hall of
| Representatives.
In England it is deemed one of the
choices of all the fish, while one of our
own bon Vivants is quoted as saying:
tell you the cod is the best fish that
swims: and if he were not So common
he would be priced as one Of the
tgreatest gastronomic luxuries we have.
defy any one to name any other LIVING
creature which can be put to SO nany
edible purposes. When you have ar.
hausted the cod in his fish state Won
can ny to him in his salted condition
ana begin new round of delicacies.
There is hardly anything you cannot
do with him -
Among all the different ways of pre.
pairing the dried fish there is mona
Detter: easier or more quickly than by
J, dreaming. In the dearth of coal and
wood, il can be cooked in 10 .minutes
simply using brown wrapping paper or
old newspaper, twisted into Sticks for
fuel- Ii you burn gas it can be pre.
pared IN even less time. Formerly 1t
was considered cheaper and better to get
the whole tish and pick it apartn as
needed. Today there is such excellent
snreuoed nsh IN the market that it is
great saving OF time and labor to get
u already prepared. Put your saucepan
over the fire, and. in it melt two table.
spoonfuls of butter. AS soon az Il
begins to bubble, add two scant table.
spoonfuls of flour and dash Of pepper
Pour on gradually stirring ali tba
time, one pint of warm milk. If heated
SO much the better. Stir until the
cream sauce is smooth and velyety.
then add one cupful shredded fish.
which has been soaked moment in
cold water.
II you have picked up the fish your-
self it will need longer soaking in luxe
warm water before adding to the sauce
When this is we'll heated through add
pne teaspoonful of chopped parsley.
Ind if desired one or two we'll -bea ten
Pggs. Cook one moment and serve with
baked potatoes. This preparation NAV
be varied from time to time. You NAV
omit the eggs entirely, or instead Of
the raw eggs, have two hard boiled
Eggs, sliced and laid on the platter Of
dsh. Or take the yolks from two hard
Il is not generally known that cod
hsh makes an excellent scallop. es-
peciBlly in combination with cheese,
Srarar 20 thn Hsh ~ u. u....-.:-.- I,L