New-York tribune., 1907-12-27
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1.ofore cooking fish French chefs are wont to
nrarinade it by letting it stand SIX hours IN ths
following mixture: Put in an eartnen oasln 1 one
enoau sliced white onion. three chopped parsley
roots half a lemon sliced; two cloves, a crushe1
bav leaf half teaspoonful or GROUND lhyhe' oiio
teaspoonfu of whole black peppers, one teaspooh-
fu or aIlspice, three tabespoonfuls OF vinegar ono
Tablespoonful OF salt and one quart OF cold water.
Mix all these ingredients together ana cover Inc
fish with the mixture. AT the emu OIL lie SiA ii'to
remove the fish and drain it.
THE ,narinade does not have to be thrown away
1t may be used again Put it in a stone jar ana
place the jar in cool place. 1t VIII then Keep
two weeks
tn clarity butter put the butter in an enamelled
saucepan then set the pan in large one. contain
ing boiling water. Let il stand near the back of
the stove until the butter is thoroughly melted
Then skim it carefully and strain 1t through a hne
cloth into a bowl. Keep it in cool place. 1t
will be useful in many ways. Famous chefs use
only clarified butter when preparing their ex-
uuisite French omelettes, in browning bread
croutons and in other delicate dishes
At a fashionable social function. where dinner
was prepared perfection by first class caterer.
bread croutons cut into the shape Of hearts.
After cutting out the, croutons from sandwich
loaf they put tin plate, sprinkled suf-
ficiently with clarified butter and placed In very
hot oven TO become a golden brown in color, when
they are ready for use.
For pulled bread. suitable accompaniment of
soups. crusts from loaf of bread, just from
the oven. With fork pull the bread apart into
strips five inches long and quite thin. Dry them
in a slow oven until crisp and delicate brown.
They are often used at formal dinners.
Barley iG very seldom used breakfast cereal
Perhaps it would be more attractive as such If it
were cooked in milk according 10 the following
method: Put four of the best kind of barley
in pint of boiling water and let 1T stand ten min
utes Then drain and rinse in cold water. Then
drain again and with milk and water-half
much milk as water. Season lightly with salt and
boil slowly for and half hours, stirring occa
sionally TO prevent burning Jumping" Serve
when cooked with rich cream and powdered sugar.
Most housewives fry pork sausages, but they are
excellent and not so greasy when broiled. Prick
the skin OF each sausage in the centre before
cooking.
Try havoring ld-fashioaed rice budding wifi,
a few drops Of vanilla and orange water flavor.
Ordinary fried eggs delicious with Drowned
butter Put three tablespoonfuis of butter in fry
ing pan Set the pan a brisk fire. Let the
butter turn a light brown color. then add two tea
spoonfuls OF good vinegar Shake the pan slightly
10 mix the butter and vinegar we'll Then ponr II
around and over the eggs. Serve immediately
BY salting the water when poachng eggs they
are rendered whittier and clearer than without this
help A certain French cook adds half q table,
spoonful of vinegar TO every two quarts of water
when poaching eggs.
Some housewives when preparing scrambled eggs
tor breakfast like to use cream, instead of milk
For sivory caper omelette add to an ordinary
four egg omelette while cooking a Tablespoonful
of capers and quarter of teaspoonful of chopped
parsley.