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

until the dish is filled. Scatter few
line braadcrumbs over the top of the
fish and bake from 20 to 80 minutes in
a hot oven.
There arc fishballs of all orders, but
no Partisan chef can excel these. This
is the way to make them. To one and
one half cupful of raw goldfish, allow
three oupfuls raw potato, one beaten
egg. butter the size of an egg and
saltspoon of white pepper. Pick up
the fish. Cut the potatoes in small
pieces and boil the two togther until
the potatoes are soft. Mash, add
pepper, butter and unbeaten egg and
beat until fine and light. Shape in a
tablespoon without much smoothing
and fry in smoking hot fat, just few
at a time. Drain dry on soft paper.
II the prepared fish is used, the pro-
cess is much the same, only the fish
(unfreshened) is added to the potato
| after it has cooked.
ANSWERS To CORRESPONDENTS
Mrs. H. ID. E. "A secret worth the
knowing is that the fashionable panne
| or satin antique can be made at home
from either new or old velvet, prettier
as we'll as much cheaper than it can be
| purchased in the shop. The only thing
stipulated is that the material must be
| silk backed velvet to start with, not
cotton. As panne is used so much for
belts, bodice trimmings, hats, crushed
cellars and the like, it is Joy to the
economical housewife to realize that in
her old piece bag she can undoubtedly
find material enough to help out her
winter costumes. The directions for
Transforming pin. pricked, shabby vel
vet into the more fashionable textile
are thus given to tie dressmaking
class in the Young Women's Christian
Association, Brooklyn: Use for the
purpose a good steel faced iron, per
fectly clean and smooth on both sides
and face. Have the iron only moderately
hot. Spread the velvet face upward on
a clean ironing board and smooth il
with the iron, taking great pains to
press the right way of the nap, as il
must be ironed the way the pile faces
best. Keep the iron moving all the
time, for i. allowed to stand at all il
leaves mark that you cannot get out.
After going all over the surface of the
dry velvet, ironing always in the same
direction, steam the velvet strongly,
and then go over it the second time.
You cannot press too much, provided
you always keep the iron moving with
q heavy, even stroke. This soon trans.
forms it into the fashionable, SHIN.
mering panne.
Harry-The quick process health food
bread you ask for is made in this way
Save out from your breakfast pOrridge
a little oatmeal, thinning it with water
to make one pint. Add to this one
pint of warm milk, two compressed
yeast cakes dissolved in lukewarm
water, two rounded teaspoonfuls OF
sugar, six level teaspoonfuls of shorten
ing, and one rounded teaspoonful Of
salt. Begin stirring in whole -four,
and continue the process until you
cannot stir any more with the back
OF a knife. Set in warm place out Of
the way of draughts to rise, covering
it with light bread cloth. When
twice its bulk, divide in loayes and
put in bread tins. Let it rise again,
then bake in q moderate oven. Ii
this sponge is set at o'clock in the
morning, it ought to be baked before
noon. II you cannot get compressed
yeast cakes so far from the markets,
any fresh, reliable yeast. will do.
/ Emma Paddock Telford.