Every evening, Wilmington daily commercial., 1906-03-22
eOOD O0OKFRY.
By sIariorlo 1Vobster.

.
fish. both fresh and picked. plays an im-
portant part. Among the salt fishes the
herring. the mackercl and the sardmc
divide honors. A salad of herring is some-
times designated as Dutch again as
italian, and not inlreqeuntly as a 30
Russo" BY either nnme the result is
satisfactory, oven though there is O.
variation In some of the ingredients.
Here is a good general rule. although the
roast beef may be supplanted 10y veal /
or roast tongue, and chopped pickles. /
boiled beets or hard-hoiled eggs be added. |
Cut in thin uniform slices Sis cOld-boIlcd /
potatoes and three tart apples Cut into !
dice three picked hcrrings and sufficient ]
cold roast beet TO make nearly O. pint. /
Mix together and add tablespoonful of |
fine chopped onion, two tablespooniuls |
of tawagon vinegar and two of minced |
celery. Stand ln the ice box until serving |
time. Line the salad bowl with crisp
lettuce leaves. Put into o. bowl q tca-
spoonful and half of salt. O. quarter tea-
spoonful of paprika and eight tablespoon
fuls of olive oil. Rub with Tho back OF
"a spoon until the salt is dissolved, then
add two tablespoomuls of lemon juice
and one of vinegar Mix thorough iy, nda
a teaspoonful of made mustard and "a few
MNONlH OF ~ NNNNHN HNNNAH |t|NN''H I''NN' '''
the meat and fish, place on the lettuce
and serve at once. AN ish salads are
betret If the fish IS marnated th 20 itNe
lemon Juice au hour before serving.
Fried Shad Clean and lay the fish in
very cold water for "a few minutes, dry
and snlit the fish down the back and cut
each half into four pieces Dip chcn piece
I'm beaten erg and then In cracker dust,
and set in the ice box for an hour or two.
Fry In deep hot fat TO a golden brown
drain off every drop of grease oud lay. on
hot platter. Garnish with parsley
and slices of lemon.
Saeo and Cherry Pudding -Picl1overone
| half cup of sago, rinse DO quickly ln hot
water. then put 10 into the double boiler
with one pint of boiling water STIR 30 free
ouenlly and let 10 cook until TRAN paront
/ and soft. Add one-iourih teaspoon
| of salt. one-half cup oi cherry juice end
one cup of canned or stoned cherries,
! then stir in sugar 90 taste, according to
/ the acidity of the cheuie Turn into o.
/ glass dish lor serving. MlN "a little oi the
cherry Juice with thick cream and serve
as sauce. This is more panianie ii
served very cold.
Raqout of Lamb Is Tongues Select q
| half dozen fresh lambs tongues, ~ -n wen
/ add a stcaspoonlul of salt, cover Witl
water and simmer for an hour and hal
Drain. remove the skin and trim on tn'
roots carefully and then cut into incn alce
Brown one tablespoonful oi q lr m ity
ing pan with a tablespoonful OF butter
then put ia one and a hall cups oi waite
in which the tongues were boiled sur Vnti
smooth. then add half a teaspooniul @
onion juice, four or five drops oil lopasc'
sauce. a couple of tablespoonful oil lemoi
Juice. two dozen pittcd olives, salt u
season. and put IN the meat. Cover th
dish and simmer for 10 or 20 minutes
Serve at once with points OF toast.
Quick Raised Doughnuts-Scald on
pint Of new milk and when it is lulZewar
add one level teaspoon of salt and tnre
cakes of compressed yeast. Cover and De-
( the sponge rise in a warm place unul yer
Light. Then add one heaped cup OF collie
2 crushed sugar and one-ha1 cup OF butte
which have been creamed together; ais
add two well-beaten eggs, one-han oil
nutmeg grated and enough flour to max
I q dough that YOU can mould without add
/, ing more -four. but DO careful and not Sc
! it too stiff. Knead the bread one-hah a
hour on a warm board, then roll it out one
! half an inch thick. cut with a small biscu
, cutter and place them on the warm boar
/, half an inch apart. and let them rise in
, warm place until they are very Ign
| Then frv them slowly. and while they ar
, hot roll them In powdered sugar, ii yo
| like. This makes three dozen. If go
do not care to have them as rich, use onl
! one-third cup Of butter and omit one og'
. the remainder Of the work the same q
/ above. Be careful they do not get To
) warm at any time before frying.
+ Corn oysters-Take one pint Of cor
+ canned add one-fourth of a teaspo
ful of baking powder, and salt and pepp,
( to taste. If the corn is very moist ad
some cracker crumbs. Drop the mixtu
|, | from a spoon into smoking hot fat. maxim
I the oysters about the size OF real oyste
: Rice a Ia Milanaise-For five persoI
r secure one pound of rice, one-quartl
4 of q pound Of butter, one-quarter OF pour
4 OF grated cheese and one mediui
sized onion. Wash the rice several TIM
! in cold water. until the water is clear. an
/, then cook until the rice is soft enough
that YOU can easily cut il with your Fl
ger nail but not soft enough for u
n grains TO mash between your Fl
n gers; let IL drip, cool and dr.
n again. Place in a saucepan the butt
4 and the onion chopped iDe, brown awhi
and then add the rice and grated chees
3 mix well with two forks, so as not to bre'
u the rice cover the pan and set in the ovl
" and bake for 10 minutes. Serve as a si'
e, dish.
Cookies-Tako one cup Of sugar. o.
~ egg. one-half cup Of butter, four tab
~ spoonfuls of sweet milk, one and q hi
teaspoonfuls of yeast powder, one te
spoonful of vanilla and enough -four
roll fairly well. Roll this very thin al
- cut into fancy shapes with a coolzy cutt,
n Bake a light brown.
~ ~ Macaroni and Cheese-Cook macaroi
~ broken up into short lengths, in boili
=, salted water. Boil uncovered for 20
l. go minutes. then drain. Butter a puddi
80 dish and FIJI with alternate layers Of I
III macaroni and grated cheese, sprinxli
.t pepper. salt and bits of melted butter ol
each layer. Have the top layer of chez
moisten with rich milk and bake in
l.. moderate oven until a rich brown.
iy Rev. C. L. Wolfe to Lecture.
y. Rev. G.. l.. Wolfe will lecture on "Lo'
oos Courtship and Marriage" in the Seco
~ M. 2. Church. Fifth avenue and Anchl
70 age street. tomorrow evening
..z.zlr-rua.uH.--I
mHMRnRM An,