Daily capital journal. (Salem, Oregon) 1903-1919, 1904-02-27

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anchovy essence will marvelously i'm.
lprove many fish dishes
Another simple dish for a seconi
service is as a salad, and it is APP
plicable to almost all kinds Of cooked
food. If sauce was used when fresh
| ly cooked, it is removed by a quick
rinsing in boiling water, using col
ander, followed by--draining and dry
ing on cloth. After dicing or cut
ting the fish, meat or vegetable is
sprinkled with a French dressing
/ it is advantageous to do this an hour
or more before serving-a second
dressing of any kind preferred being
added as it is sent to the table, when
other salad greens are unattainable
little shaved cabbage or a spoonful
Of chopped parsley gives character to
salad.
With three or four fresh eggs in the
pantry a small quantity of cold meat
or fish will make souffles for half
dozen people. A white or brown
sauce-according to the color of the
meats made with two tablespoon.
fuls of -four and one cupful of liquid,
To this is added one cup of finely
chopped meat or fish, appropriate
lseasonings and the yolks of three
eggs The stiffly whipped whites are
lightly stirred in, small dishes half
| filled with the mixture and baked in
moderate oven or steamed over
boiling water until firm in the center
and served quickly with or without
the sauce. Souffles must be eaten as
soon as cooked, and are sent to the
table in their original dishes. In an
emergency one can eRe out a small
amount of meat by a judicious ad
mixture of fine bread crumbs, stirring
them into the bubling sauce to ensure
Thorough absorption.
There is hash and hash. A good
one is rarely refused. When properly
made all fat and gristle has been re.
moved, the meat has been evenly and
.fnely-chopped; tastiness has been as.
sured by the addition of onion juice
chopped green pepper, Worcester
shire, curry or anchovy sauce, ac-
cording to the meat on hand. A thin
sauce always gives a richer result
than water and butter; too much
moisture should be avoided or the
the hash will be sloppy. Slow cooking
without stirring should give a brown
bottom crust so that the cook can
turn It out in shapely roll; or, If
moist hash is preferred garnish the
mound with toast cut in diamonds or
triangles Try a thin cream sauce
with a corned beef hash or sprinkle
a brown mutton or beef hash with
freshly grated horse-radish. The next
time fill green pepper shells with the
moist hash and bake quickly or mold
into balls, place on a fiat pan, top
each ball with a bit of butter and
brown in a hot oven.
Where frying in deep fat is proper.
ly done a variety of croquettes, cut
let and other luncheon dishes can be
prepared from left-overs, but this
form of cooking is of sufficient i'm.
portance to merit a chapter to itself
Cheese lends itself to any number
of tasty dishes. To make a chees
pudding, fll a deep baking dish with
alternate layers of broken crackers
(soda or sea-foam preferred), grated
or chopped cheese, salt and pepper
over the top put a tablespoonful Of
butter cut into bits. Pour In cold
milk until it can be seen beneath the
top layer of crackers, then cover and
place in a moderate oven. Uncover
in half an hour and bake about fifteen
minutes longer, With stale bread on
hand toast enough slices 10 make a
good dish. Make a sauce, allowing
for eight slices, two tablespoonfuls
of butter, two tablespoonfuls OF -four,
one-half of a teaspoonfuLof salt. one
third Of teaspoonful of white pepper
and one pint of milk Stir in one cup
ful Of grated cheese and as soon as It
Is melted pour the sauce over the hot
toast Cover and keep hot for four
or five minutes, that the toast may
soak and swell. Some may like to
add 10 this sauce a teasponful OF an
ehovy essence or Worcestershire, or
a tablespoonful Of tomato catsup.
It may not be generally known that I
a can Of condensed tomato soup mix
cd with one-quarter of this bulk on
boiling water makes a good sauce
Pour this sauce over hot boiled rice.
drained and heaped on a platter, then
sprinkle with a cupful or more Of