Daily capital journal. (Salem, Oregon) 1903-1919, 1903-12-17

II
School, in Table Talk
Brown Onion Soup
Fried Eels Tomato Sauce
Rolled Flank Steak Brown Gravy
Riced Potatoes
scalloped Carrots Lima Beans
Water Cress and Beet Salad
Caramel Custards
To make the soup, peel and cut
fine four large onions. Heat three
tablospoonfuls of butter or clarified
beef drippings; add the onions and
one scant teaspoonful of salt and cook
slowly until they are a golden-brown
color Dredge in three tablespoon
fuls Of -four and stir often until it is
moistened and lightly colored. Add
gradually three cupfuls OF boiling
water, stirring constantly until thick
and smooth. Draw to one side; cover
and cook very slowly for twenty min
utes. Now mix smoothly with II three
cupfuls of hot milk. add white pepper
and more salt If necessary, and sim.
mer for five minutes longer. II a
puree is desired, rub all through a
sieve and reheat This is a nourish-
ing and easily digested soup, hence 1t
is especially recommended for child.
rem and semi-invalids.
For the fish course take one pound
and half of skinned and cleaned eels.
II eels are not obtainable any small
pan fish may be substituted Cut In
three-lnch pieces. wash, drain and dry
thoroughly in a cloth. Break an egg
in saucer, add one tablespoonful of
hot water and beat with fork enough
to break the stringiness without froth.
ing It. Have ready quantity of fine,
dry bread crumbs. Dip each piece
Of fish in the egg, then roll in the
crumbs, making sure that no spot is
left untouched by the egg. AS done,
lay each piece on a pan or board;
do not pile on one another For fry.
ing, a deep kettle is safest and best.
Have in II sufficient fat to entirely
submerge the fish. Any kind Of fat
may be used very good combination
is equal parts of lard and clarified
beef suet. Heat the fat until a thin
blue smoke rises from the center as
well as round the sides; test by drop
ping in a piece OF bread; II should
brown within half a minute. II you
have a frying basket dip ii first in
the fat to grease it, arrange in 1t four
or FIVE pieces OF the fish and plunge
in the hot fat; II not, use a wire spoon.
Draw he kettle aside a little so that
the fish will be Drowned in from four
to five minutes as the pieces are not
thick the intense heat will cook them
in this time. Lift out and drain for
a moment on unglazed paper When
all are done, arrange on a hot platter
and garnish with tufts of parsley.
For the tomato sauce, put in a
saucepan one-half OF a can OF toma.
toes, one cupful Of boiling water, one
small onion cut fine, one sprig OF
parsley, one-half OF a bay leaf, three
cloves, one.half Of a teaspoonful Of
salt and one-quarter OF a teaspoonful
OF white pepper; cover and simmer
for twenty minutes, then press
through a sieve. In a clean saucepan
mix together over the fire one table
spoonful of butter and one tablespoon.
full Of -four, and gradually pour in the
strained tomato, stirring until smooth,
ly thickened. Add more seasoning II
desired and serve In a boat.
A flank steak is lean piece OF beef
weighing about two pounds and cut
from the inside Of the flank. It Is
free from bone, the grain runs
lengthwise and the whole piece is
covered with a tough muscle which
the butcher easily strips on. Quick
cooking will not give a tender result
as we find in a sirloin steak, but II
is juicy, well-favoged and inexpen-
sive, and II slowly cooked will prove
tender and very palateable. Lightly
score the surface on both sides with
a sharp knife, rub one side with salt
and pepper and sprinkle with onion
Juice, chopped parsley and a little
thyme or savory; roll up and tie. Melt
some dripping in a fryingpan and in
II brown the meat, turning until com.
pletely scared and colored: then trans
fer to a deep pan or dish-a casse
role is just the thing II you have one
To the fat in the pan add table
spoonful Of -four and stir till well
Drowned, add gradually one cupful
and half OF water OF stock and stir
till thick and smooth. Season with
salt and pepper, add one quarter Of a
cupful Of vinegar OF olaret and pour
round the meat. Cover closely and
place In moderate oven for two