The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1904-02-05
MINIMUM TEMPERATURES.
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in lasttW -fourhO
AN INITIAL LENTEN DINNER
By CORNELIA G. BEDFORD

into a kettle with one-half of cup
full Of cold water for each dozen, close
ly covered and cooked until the shells
open. Twenty-Five will ordinarily
yield a pint of clear liquor. Put the
clam meats aside, to be used in fritters
or a ,scallop, and strain the juice thru
doubled cheese cloth. From can
of tomatoes drain off carefully the
clear liquor, taking as much of 1t as
there Is Of the clam juice. Mix to-
gether, bring quickly to the boiling
point and draw back where 1t will
keep hot until served 49,.
Any firm feshed fresh white fish,
such as haddOck, cod or halibut, can
be used for the outlets. Steam It UNI
til the flesh recedes from the bones,
then remove skin and bones and
break the fish into small flakes. Two
pounds will usually give three solid
cupfuls. For two cupfuls melt in a
saucepan one heaping tablespoonful
of butter, add two tablespoonfuls of
flour and cook for a moment, then add,
gradually one cupful of hot milk. This
will make thick white sauce, to
son highly, one teaspoonful Of lemon
juice, one tablespoonful Of chopped
parsley, the beaten yolks Of two eggs
and the prepared fish. After a mo-
ment's cooking, to set the eggs, the
mixture is spread on a plate and tho
into small outlets with the hands or by
the aid of a small tin mold, dipped
into slightly beaten egg and rolled in
fine dry crumbs. The outlets must not
be piled on one another, as that moist
ems the outer crust. Have ready g
deep saucepan or kettle partly filled
with smoking hot fat, carefully put in
| two outlets at q. time and fry golden
| brown, draining them when done on
unglazed brown paper. The sauce is
| made with one tablespoonful each Of
butter and flour and one-half of a
pint of milk, seasoned with salt; pep
per and lemon juice and served sep
| arately in boat.
| Large baked potatoes are used for
| the puffs. AS soon as done cut Off the
| tops, scoop out and mash the potato,
and for six allow one tablespoonful of
salt, one-quarter of teaspoonful of
white pepper and the stiffly whipped
whites of two eggs stirred in last of
all. Refill the shells and return to the
oven until the tops are lightly
Drowned. The peas should be drained,
stand in fresh water for an hour.
They are then drained again, seasoned
with salt and pepper and quickly
heated in little butter. Thus treated
they are the next best to the fresh
/ product.
"A pint OF unSWeeCeneQ 1eulO1l juice
Is made for the salad; one-half Of a
teaspoonful Of salt and dash Of cay
enne taking the place Of the sugar
Into this is stirred one large cucumber
which has been pared and grated. This
is chilled in small molds and served
on lettuce or watercress, a boiled
dressing being passed with waters and
, cheese as an accompaniment.
A can of apricots is the foundation
for the dessert, which can be made
early in the day or on Tuesday If nee
essary. Drain off the syrup, ado
, sufficient sugar to make quite sweet
and measure, adding water If less
than the pint required. Heat, and
when boiling stir in three tablespoon.
fuls of corn starch mixed with a little
cold water. Stir until thickened
cook slowly for fifteen minutes, ther
add the stiffly whipped whites of three
eggs. Mix we'll together and cook fo1
three minutes longer. In mold pu
alternate layers of the cooked mixture
and sliced apricots and set aside unit
very cold. Turn out and serve with {
| cold sauce made with the yolks of thu
eggs, one pint Of milk and three table
spoonfuls of sugar cooked to a custart
l. and favored with few drops of al
mOnd extract,