The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1902-03-08
The r.enten Table.

Various ideas to suit different tastes
may be taken for dinner at Lent. For
soups: Oyster and clam. plain or with
cream; black bean, called by some
mock turtle; tomato, plain or bisue:
and the different kinds of cream soups,
such as of spinach, asparagus, lentils
celery, rice, peas corn, barley. onion
watercress dried Lima beans or white
beans. There is also clam chowder. In
addition are the various kinds of fish
to be boiled and accompanied by toma
to, oyster, shrimp, lobster, mushroom,
curry, celery, caper, Holandaise or
cream sauce. For fried or boiled fish
there are tartar sauce, maitre d. hote.
mayonnaise, etc.
Goldfish if carefully selected and pre-
pared may be made into delicious
dishes. Fried Goldfish steaks will be
found satisfactory if prepared as fol-
lows: Procure from a medium-sized
Goldfish, steaks about an inch and a
half thick. Sprinkle with salt and let
stand for couple of hours. Put into a
frying pan the drippings produced by
frying out the fat of a pound of fat
salt pork. Dip the steaks in WE'LL beat
en- eggs. and then in cornmeal and
place in the frying pan, where the fat
is smoking hot. Fry q dark brown on
both sides, and serve with tomato
sauce.
To cream Goldfish in savory manner
try this recipe: Place over the fire
cupful of shredded Goldfish in cold
water: let it come to a boil and throw
away the water; repeat this process u
the fish is very salty. Then pour over
the fish a cupful of cream or rich milk.
add butter and pepper and thicken
scantily with flour. Serve on toast with
chopped hard boiled egg and minced
parsley This formula may be COM
bined with a pint of mashed potatoes,
butter and cream being added accord
ing to taste; the mixture may be mold
ed into croquettes. balls or cakes.
Rice and macaroni may be substituted
for potatoes. They are much less ex-
pensive. There are various savory
ways of preparing them. Rice should
be boiled carefully. and each kernel
should be separate. 1t should be washed
thoroughly in three waters and put in
to a double boiled, with a little salt
and boiling water. For one cupful of
rice add one quart of boiling water and
one scant tablespoonful of salt Boil
70 pidlv fifteen minutes; then pour off
all the water, cover tightly, return to
the fire and cook twenty minutes long
err. The water in the under boiler must
boil rapidly all the time. Rice cooked
in this manner will have every grain
separate
Macaroni needs a great deal of sea
soning. When it is to be boiled add
two quarts of water and one table
spoonful of salt to twelve sticks of
macaroni. Break and wash it and
throw it into salt water and boil rap
idly for twenty minutes. Pour off the
woter, season with salt. pepper and
butter and serve
There need be no complaint because
of any restriction of the meat diet, as
the following list for breakfast. for in
stance, indicates: Tea, coffee or cocoa:
fruit and cereals, eggs, fish potatoes
and bread in any form desired. Choice
may be made of oranges. whole or
sliced. apple sauce, baked apples, stew
ed prunes, grape fruit; wheatena, oat-
meal of various kinds. hominy. rice
flakes samp, shredded wheat. eggs soft
and hard boiled, scrambled. fried and
poached. and in omelets; creamed cod
hsh. Goldfish balls and cakes. smelts.
fresh mackerel broiled, salt mackerel
boiled; trout, panfish. whitefish, blue
fish fried or broiled, cells fried or
stewed, herring, Yarmouth bloaters:
potatoes hashed in cream or Drowned.
French fried, Lyonnaise or baked. or
as Saratoga chips; mullins of all kinds.
French rolls, griddle and pancakes.
toast dry and buttered milk toast,
Boston brown bread. plain or toasted.