The Grenada sentinel. [volume] (Grenada, Miss.) 1868-1955, 1907-12-07
CREOLE DELEGATES
TRY THESE WHEN SEEKING
SOMETHING NEW.
Appetizing Preparations from Canneu
Fish-Good Way to Prepare Rice
-"Griades" a Popular Dish In
the South.

Something newt Something
newt" is the eternal cry Of the house
keeper. Truly, every oma 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.
delicious from the old test, 1.-The
proof of the pudding is in the eating
Canned fish Of all kinds, If the best
brands are purchased, help to change
the menu during the cold winter days,
and the recipe for shrimp ~fricassee
that follows will make a very appe-
tizing dish when old recipes have
grown stale:
Shrimp Fricassee-Put a teaspoon
full Of lard in a saucepan; when 1t is
hot stir In one spoonful of -four; stir
over the fire until the flour is a rich
brown; then add one onion chopped
fine and when that has fried a little
(but before it browns) add two table
spoonfuls of tomatoes. Let 1t stew
a little with the saucepan covered on
a slow fire; then when the tomatoes
have melted down add two cups of hot
water, season to taste with salt, pep
per and cayenne. Let it stand a few
minutes before dinner, then put in the
shrimps, one or two cans, according to
the number of guests. The shrimps
will break if put in too early.
Rice Is such a substantial and
healthy vegetable and yet when
served just plain boiled the men In
the family generally say: mo, thank
you" Some time try the following
for a change and see what they will
say:
Creole Rice-Wash one-half cup Of
rice and cook in a double boiler until
tender. Lay two good-sized pieces
of bacon into a hot frying pan and
cook to a crisp, but do not burn. Add
to these drippings half an onion
sliced fine and brown, then add half
a cup of tomatoes and the rice, sea-
son with cayenne pepper and salt and
stew together until it has all blended.
A very popular dish Of beef, known
In the south as Grades" is an ap-
petizing dish that is easily prepared
as follows:
Griades-Take two pounds of beef
(the bottom round if possible), slice
thin, trim off all the fat and cut in
pieces about the size of the inside
of your hand. Put n spoonful OF
lard in a saucepan. When the lard
is hot drop your meat, which must
be first properly washed, in the hot
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 the meat boil out; when it begins
to get dry stir it till it browns. When
1t is Of a nice brown color sprinkle in
the saucepan about one teaspoonful Of
flour; when that is brown move it off
the hot fire so that it will not burn
and add three or four good-sized
onions sliced, and three or four large
tablespoonful of tomatoes. Let it
all smother with the cover on the
saucepan, stirring once in awhile, till
the onions and tomatoes are all melt
ed to a rich gravy, then add two tea
spoonfuls of boiling water and season
to taste and let it boil about one hour
or more A tiny bit of garlic adds
flavor if you like it.