Every evening, Wilmington daily commercial., 1906-03-08
GOOD COOKERY.
By Marjorie webster.

Baked Pan Fish-Perch. butterfsh and |
other small OF pan fish are generally pre- !
ierred fried, first covering them with fine I
meal or crumbs or, if cooked in deep b, |
dipping them IN batteror eggs and cru b
Often this method is inconvenient, osp.,.-
ally in homes where the kitchen is so CON !
nected with the other rooms that the odon
of frying cannot be kept from penetrating
to the rcmotest part OF the house. And II
the frying be done in salt pork fat in the
ordinary spider, there is moro or less OF
spattenng OF fat all over the range which
cannot be well avoided Almost the same
flavor can be obtained by cooking the iish
in the oven, and with much less annoy
ance from the disagrecable odos, and
much less work In cleaning the range
Clean the fish, remove the head and
tail, and if the fish be quite thick cut
gashes down to the bone on each side
about one inch apart. Rub the inside
with salt and cover the outside with fine
cornmeal, season with salt and pepper
Shake of all the meal that will not adhere.
Put several slices OF fat salt pork in a
shallow pan in the oven until the fat begins
to try out, then lay the fish in the hot tat,
return them to the oven and cook until
brown, about Is minutes.
In gas oven put the pan on the lowest
CRATE; the fish viii brown quickly on the
bottom and almost as quickly on the top;
but, il not, turn them over as soon ms
brown underneath. Drain from the fat
and serve very hot, garnish with parsley.
They may not be quite so crisp as when
cooked on top OF the range but with a
hot oven and longer cooking they will bo
cooked sufficiently, and with far less
trouble than in the other way.
Drowned Onions Bermuda onions
tender in two waters and drain. Put the
onions close together in a baking dish and
pour over them a large cup of seasoned
beef stock, thickened with butter and
Drowned -four. Pour this gravy about
the onions, and bake for 10 minutes.
Serve in the dish in which they arc cooked.
Scalloped Tomatoes Fill a creased
pudding dish with alternate layers of
| stewed tomatoes and bread crum bs,
sprinkled with butter, salt and pepper.
Have the last layer of bread crumbs.
1 Bake 20 minutes.
Fig Cake-One and one-half cups Of
powdered sugar, one-half cup Of butter
one and one-half cups of sweet milk
whites Of eight eggs, three cups Of -four
| two small teaspoons of baking powder
one pound Of figs cut up and used as you
would citron Beat the eggs TO a stiff
! froth and add after the flour is in. Cut
the figs up in a bowl and put little watei
on them before commencing to make tn,
cake. Flavor the cake and frosting Will
a very little vanilla. Bake a trial cak,
first to be sure that it is all right.
Cocoanut Maccarons-To six ounces o
desiccated cocoanut and pound of pow
dered sugar add a quarter Of a pound o
almond paste. Stir enough partly beatei
egg whites to make a soft paste and worl
the mixture until light. Then lay oI
paper, form into small cakes and bake a
directed above.
Wheat Bread-The question is oftel
asked. what is the difference betweei
whole-wheat bread aud entire wheat
There is none. IL is the same, although
there may be different grades. This is no
only the most nourishing and wholesom
Of all the breads, but the easiest 70 make
as it requires so little handling. It is ais
quicker to make, owing TO its smaller pre-
portion of starch. IL should always b
set in the morning. on account of its risin
so quickly. Scald one cupful of mil
milk used in bread should always b
scalded, because the slow heating is az
to sour it, and one teaspoonful OF butte
one of salt, one cup of water and tabl,
spoonful Of sugar When lukewarm ad
. half a compressed yeast cake, dissolve
In little water, and enough wheat flou
TO make a thin batter. Beat vigorousl
until smooth, and let il rise until yer
light Add whole wheat -four, beating a
} the time, until you have added as muc
as you can beat in with a spoon. III
dough should be too soft TO knead. an
} the -four must be added gradually, or III
texture Of the loaf will be course Pot
into creased tins, let it rise until ligt
} again, and bake one hour in a moderai
oven
Currant Cake-The yolxs Of eight egg
, two cups of sugar, one cup of butter, OF
- cup of sweet milk, four cups Of -four, tv
teaspoons of baking powder and one te
spoon of cinnamon. Add one pound
currants with the last cup of -four.
? Egg Balls-Rub the yollks Of har
. boiled eggs TO paste with Woodt
Q spoon, and season with salt, pepper an
! butter. Add enough raw egg yollx
2 form a paste, roll into balls about half Z
S inch in diameter, cover with white of e,
D and -four and poach them in boiling wat
{ for a few minutes. Allow three for eal
4 ! person to whom soup is 20 be served, al
put them into the soup just before sendii
e to the table
r Harlequin Slices-Cut cooked carrot
tlnnips and string beans into smi
4 squares and arrange them in timbale cur
Q Fill the cups with rovale mixture, S
n them in hot water and cook in slow ovl
r until the custard is firm. When co
Q turn them from the mould and cut the
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