Rocky Ford enterprise., 1907-12-06
CREOLE DELICACIES
TRY THESE WHEN SEEKING
SOMETHING NEW.
AppstIzIna Preparations from Canned
Fish-0ood Way to Prepare Rice
-"oriades" Popular Dish In
the South.

Something newt" .'Somethins
now!" IL the eternal cry OF the house
keeper. Truly. every woman who keeps
house must tire Of preparing or even
ordering the same old things. Some
very famous creole recipes that have
come direct from old families may an.
swer this cry Surely the southern
srs live well. and these recipes are
delicious from the old test. "th"
proof OF the puddin. Is In the eating"
Canned fish Of all kinds. II the best
brands are purchased. help to change
the menu during the cold winter days.
and the recipe for shrimp fricassec
that follows will make very appe-
tixing dish when old recipes have
grown stale:
Shrimp Fricassee-Put a teaspoon
full OF lard In n saucepan: when II Is
hot stir In one spoonful Of fiour: stir
over the fire until the flour In rich
brown: then add one onion chopped
fine and when that has fried little
tbut before II browns) add two table
spoonfuis OF tomatoes. Let II stew
little with the saucepan covered on
q slow frc: then when the tomatoes
have melted down add two cups OF hot
water. season TO taste with salt. pep
per and cayenne. Let II stand few
minutes before dinner. then put In the
shrimps. one or two cans, according to
the number Of guests, The shrimps
Will break II put In too early.
Rice In such substantial and
healthy vegetable and yet when
served Just plain boiled the men In
the family generally say: No. thank
you" Some time try the following
for a change and see whn, they will
say:
Creole RIcc-wash one-half cup OF
rice and cook In n double boiler until
tender. Lay two good.sizcd pieces
Of bacon Into hot fryin. pan and
cook To n crisp. but do not burn. Add
to these drippings half nm onion
sliced fine and brown. then add half
cup OF tomatoes and tho rice. sea
son with cayenne pepper and salt and
stew together until II has all blended.
A very popular dish OF beef. known
In the south as Grades" is an np'
pctixing dish that In easily prepared
as follows:
Grindcs-Takc two pounds OF beef
! tthc bottom round II possiblc). slice
thin. trim on all the fat and cut In
pieces about the size OF the inside
Of your hand. Put one spoonful OF
lard In n saucepan. When the lard
In hot drop your meat. which mus,
br flrstA-propcrly washed. In the ho,
lard. add a little salt. black pepper
and cayenne: cover the saucepan and
let the meat stew. or rather. boil. for
the Juice OF the meat will boil out.
stir occasionally and let all the Juice
OF tho meat boil out when II begins
to get dry stir It TIL II browns. When
! II IL OF n nice brown color sprinkle In
the saucepan about one ,caspoonful OF
flour: when that IL brown move II on
the hot fire so that II will not burn
and add three or four good.siz"d
onions sliced. and three or four large
tablespoonfuls OF tomatoes. Let II
all smother with the cover on the
saucepan. stirring once in awhile. till
the onions and tomatoes are all melt
ed to rich gravy. then add two tea
spoonfuis of boiling water and season
to taste and let II boil about one hour
,r more. A tiny bit OF garlic adds
favor II you like It.