Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-07-22
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chop flne and all tomatoes; carefully bake
in moderately hot oven; put little butter
| In pan. see that they do not burn or be-
come dry ~
Scalloped Tomatoes.--Turn of nearly
ali the juice from can of tomatoes
(Which juice may be used for soup). Put
| a layer of bread crumbs in the bottom
OF buttered dish; then a layer of to-
faatoes, seasoned with pepper, salt and
a little butter and sugar. Continue Till
dish Is full, finishing with crumbs. Bake
covered until hot, then brown quickly.
Fish Recipes
Salmon Pudding.-Mince one can OF sal
mon. saving nquor for sauce; put In four
tablespoonfuls of melted butter. one-half
cup OF fine crumbs, pepper and salt and
hnaily three well-beaten eggs Put In but
tered mold. set in pan of hot water: cover
and steam in oven for one hour. filling with
boiling water as it evaporates Set in cold
water one minute. and turn out. Sauce:
Heat one cup of milk to boiling and thicken
with tablespoonful of corn starch wet in
cola water; add spoonful OF butter sal
mon liquor and beaten egg: take from
the fire. season and stand In hot water
three minutes, covered: add juice of half
lemon: pour over the pudding.
Salmon au Gratin.--One cup of cold boiled
salmon or one can of salmon, faxed, mixed
pepper and salt. FIJI little earthen dishes
with the mixture, cover with fine bread
crumbs and brown.
Haddeck Souffie.-One cup of cold baked
haddock and one of mashed potatoes mix
ed together, one-half cup of milk added
gradually; salt and pepper: stir in one egg
well beaten, put in a buttered mold or dish
and set In the oven till hot. then beat the
white OF another egg and stir into it the
yolk beaten with salt and pepper Heap
over the fish and brown.
Pate of Salt Cod.-Bon one cup of oys-
ter liquor. stir In two tablespoonfuls OF
corn starch wet with cold water; when II
thickens add three tablespoonfuls of butter
and little pepper. then one of fish (Which
has been washed. boiled and faxed; heat
and stir in three chopped hard boiled eggs.
Take from the fire and cover over a pot of
boiling water fifteen minutes. Line but
tered mold with puff paste, pricking at the
bottom Cut round piece for cover and
bake separately. Bake both in a quick
oven. When almost cold turn out the she'll
and fill with fish. fit on the top and invert
on hot plate.
Fish Croquettes-One pint cold boiled
fish, free from skin and bone and minced
fine. one pint hot mashed potatoes, one
tablespoonful butter. one-half cup hot milk.
one egg well beaten. pepper and salt, and
little chopped parsley. Mix thoroughly and
let cool. When cold make into balls dip
into beaten egg. roll in bread crumbs and
fry In hot lard. Nice made of shad roe.
For salmon croquettes use. IL made of can
ned salmon, bread crumbs instead of pota-
toes, and an extra egg, emitting the milk.
Fricassee of Shrimp.-A quart of toma-
toes. quart of water, onions to suit taste
stewed together until the tomatoes can be
passed through sieve. After straining
stew with seasoning and a tablespoonful of
butter creamed with little -four for fifteen
minutes. Add two cans of shrimps that
have been washed carefully; heat thor
oughly and serve with couple of spoon
fuls of rice on each plate. The shrimps
should be kept whole.
Fish Chowder.-Fry out dry in the dinner
pot some thin slices OF pork; put in layer
of potatoes sliced in the same way; repeat
in the same order until all is In the pot.
putting some pepper and salt on each layer
of onions, split some hard biscuits, dip in
water and put them round the sides and
over the top; put in water enough to come
into sight. Stew until the potatoes are
done. and add half pint of milk or tea
cupful OF sweet cream before taking up
Dreamed Codfsh.-Soak the fish three
hours, then boil in fresh water until tender
then pick out all the bones. To cream it
for breakfast take pint of milk and
bring to a boiling point; thicken with a
tablespoonful of corn starch dissolved in a
little water add a spoonful of butter and
stir In the fish-not less than a large cup
ful-add two well-beaten eggs, let them
cook a moment and serve hot
Apple Desserts.
Apple Charlotte-Cut slices of wheat
tom and sides of a basin with a bit of but
ter. line 1t with the sliced bread or rolls;
put tart apples. cut them small and nearly
fill the pan, strewing bits of butter and
sugar between the apples; CRATE a small
nutmeg over; make as many slices of bread
or rolls will cover it. over which put
plate and weight to keep the bread close
upon the apples; bake two hours in quick
oven, then turn it out. Quarter of a pound
of butter and half a pound of sugar TO
half peck of tart apples.
Rich Baked Apple Pudding.-Half pound
the pulp of apples, half loaf sugar, six
ounces of butter, the rind OF one lemon. six
eggs, puff paste. Peel and core and cut the
apples as for sauce; put them into stew
pan with only just sufficient water to pre-
vent them from burning, and let them stew
until reduced to pulp. Weigh the pulp,
ard to every half pound add sifted sugar,
grated lemon peel and six well-beaten eggs.
Beat these ingredients well together, then
melt the butter, stir 1t to the other things.
put a border of pun paste round the dish
and bake for more than half an hour The
butter should not be added until the pud-
ding is ready for the oven.
Apple Sage Pudding.-One cup sage in a
quart of tepid water, baked for one hour,
six or eight apples. pared and cored. or
quartered and steamed tender, and put in
the pudding dish; boil and stir the sage
until clear, adding water TO make ii thin.
and pour II over the apples. This is good
hot with butter and sugar. cold with
cream and sugar.
Baked Apple Dumplings.-Make in the
same way, using a soft dough; place In a
shallow pan, bake in hot oven and serve
with cream and sugar. or place in a pan
which is four or five inches deep (do not
have the dumplings touch each other); then
pour in hot water. just leaving top of dump
lings uncovered. To pan of four or FIVE
dumplings add one teacup sugar and half
a teacup of butter; bake from half to three
quarters of an hour. If water cooks away
too much add more Serve dumplings on
a platter and the liquid in sauceboat for
dressing. Fresh or canned peaches can be
made the same way.
Catsup.
scald and strain good. sound tomatoes
through sieve: allow to each part of the
strained mass two and half tabIespoonfuls
each of black pepper. salt and ground mus
tard: one of ground cloves and two cups OF
vinegar: boil two hours and bottle.
Another recipe lie to skin and slice a
bushel Of tomatoes: stew them until soft
rub through sieve and boil until the pulp
is soft. adding two ounces of salt: when
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