Los Angeles herald., 1905-03-19
Some New
Recipes
coquIIIes of HaIIbut

coquiIIes Of HaIibut
HOoK one pound OF halibut, chop
into small pieces, put in a sauce
pan with half teaspoonful Of
salt, dash OF cayenne and white pep
per each, and half a cupful Of rich
cream; set on the fire. Rub one ounce
each Of butter AMI flour together and
add to the boiling mixture: season
with teaspoonful Of mushroom sauce,
stir well, and take from the fire. Butter
some shells, sprinkle with fried bread
crumbs, flll with the mixture, cover
with grated bread-crumbs, fried, and
set in the oven until well heated. Serve
on a napkin.
ssrdlnes With Curry
Make a paste in the proportion of one
tablespoonful OF butter to one teaspoon
full Of French mustard and one Of cur
ry-powder, moisten with lemon Juice.
Wash the oil and skin from large sar-
dimes and spread them thichly with
this mixture. Broll the sardnes over
clear fire long enough to heat them
through, and serve hot, buttered toast.
Baked tomatoes are good to serve with
sardines. sardlnes may be served on
bed of boiled rice. Form the rice on
hot platter and arrange the sardines
on the rice. Pour a curry sauce over
the whole.
Oyster croqucttes
Croquettes are very appetizing and
make nice change from fried oys-
ters. Season one pint of chopped oys-
ters with pepper and salt, mixing we'll
Melt one tablespoonful of butter, stir
into 1t one tablespoonful of flour. half
cupfu of the oyster liquor and
enough rolled cracker moistened and
boiling water to make a soft paste:
add the chopped oysters, and mix thor
oughly. When cold take a spoonful
for each croquette. Form into small
cakes and fry in butter, or press into
egg shape, dip into egg and cracker,
and fry in boiling lard.
Banana Salad
A strip Of the peel of large and
perfect banana may be turned back,
and most of the pulp carefully scooped
out The short, thick variety of ba-
mana, in either red or yellow, is the
best for this purpose. To fill the space
left by the removal of the pulp, pre-
pare a mixture of thinly sliced banana,
shredded orange or grapefruit, seed
ed and peeled white grapes, and a few
kernels of English walnuts or pecans
in small pieces. In their season, stoned
cherries may be added. All must first
be mixed in a bowl with a generous
supply of dressing, and after the yell
| low cases are filled with the salad each
must be laid ON lettuce leaves. These
must be prepared a short time before
using. Either a mayonnaise or good
boiled dressing may be used.
Lent Salad
| Fill the bottom of a salad-dish with
crisp lettuce leaves. Cut cold boiled or
baked fish into pieces, and fill the dish
with it: pour over a pint of mayon-
naise dressing Chop the coral of a
lobster very fine: sprinkle it over the
salad. Garnish with rings of hard
boiled eggs and serve very cold.
Fruit Salad
Select the smallest pineapples, cut
them one-third from the top and scoop
them out almost entirely Peel three
nectarne oranges, remove all the thin
skins, and with sharp knife cut them
in small pieces. Peel and cut in small
slices four red bananas, and do the
same with four apples. Peel and
take out the seeds of two pounds OF
hothouse grapes. Put all these fruits
in a bowl. Squeeze the juice of two
large oranges in another bowl, and
add to it one-half pound of powdered
sugar, one-half pint of maraschino,
one gill of brandy, three tablespoonsfui
of finely cracked ice; mix well. Fill
up each pineapple with the fruits and
pour over the dressing, reserving
few grapes to decorate the cream.
Beat very stiff one quart and pint OF
good fresh cream When stiff, add to
it one-half pound of powdered sugar
and one gill of maraschino; mix gent
ly. Put the cream in a high. round
fruit dish, and put the remaining
grapes around the cream. Procure
some fresh moss, and put it in plenty of
cold water the previous day to make 1t
very green. When ready to dress the
fruit. shake the moss in napkin and
then arrange it on round tray, Place
the pineapples around the bowl of
cream. and serve very cold.
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THE WILL OF A PATRIOTIC MAN
kt.,.-