Los Angeles herald., 1907-02-24
.SOME SAVORY
LENTEN DISHES

Two fresh haddocks, one gill brown sauce, one
gill of red wine. chopped parsley, blade OF mace,
four mushrooms, two ounces of lean ham, one
ounce of butter, few drops of anchovy sauce
Fllct the fish. and cut each fet in three
pieces, place them on a buttered dish, sprinkle
with lemon juice, pepper and SALT put a creased
paper over, and cook in a moderate oven for
quarter of an hour Prepare the sauce by chop
ping the ham and mushrooms, fry them in the
butter, then add the wine, brown sauce, mace,
and anchovy sauce. Simmer ten minutes, strain,
and add the chopped parsley. Pour this over
the fets after they dished up and garnish
daintily
GELATINE AND SALAD.
Half pound of lean beef six ounces of streaky
bacon, quarter of pound of breadcrumbs two
eggs, pepper and salt.
Put the beef and bacon through mincing
machine mix well with the breadcrumbs. sea-
son with salt, pepper and little grated nutmeg
Bind with two eggs we'll beaten, make into a
smooth roll, tie in a pudding CLOTH and boil
for two hours gently Press till cold, then re-
move the cloth and brush over with glaze Cut
the galantine into thin Slices arrange one over
tapping the other. on one-haf of the dish, and
have dressed salad on the other half.
ENGLISH GOOSE.
A young goose, onions, sage, chopped apples
breadcrumbs. pepper and salt, three-quarters of
a pint of tomato sauce.
Make a seasoning of boiled and chopped on
ions, green sage leaves also boiled and chop
ped). chopped apples, breadcrumbs, pepper and
salt, but let the seasoning be more delicate than
for a fugrown goose. Rub the inside of the
bird with pepper and salt put in the seasoning
and truss the same as a holiday goose. Roast
carefully, basting constantly. and serve with
brown gravy and tomato sauce.
ASPARAGUS WITH BROWN BUTTER.
Cut the asparagus all of one length, tie in
bundles of five six stalks and place in an up
right position in saucepan of boiling salted
water which reaches not more than halfway up
the stalks cover closely and cook until tender.
This is the best way to cook asparagus and keep
it appetzing in its wholeness. To lay it flat in
the water allows the tips to cook to pulp
before the lower ends of the stalks are tender.
Drain the asparagus and rack if pos
sible in heated dish.
CURRIED SARD1NES.
Small tin of sardines little flour, squeeze of
lemon. curry powder to taste fingers of toast.
Drain the oil from the tin of sardines thicken
it with -four, season with curry powder and
lemon Juice Place in small stewpan and
stir while it SINNERS for about five minutes.
Then put in the sardines, taking not to
break them, and let all get hot through. Serve
on small finger-shaped pieces of toast, and CRATE
a little yolk OF eggs on each.
MACARONI CREAM PUDDING.
Two ounces of macaroni, half an ounce of
lentils, two ounces of ground rice three-quarters
of pint of milk, sugar and favoring to taste
half a pint of apple sauce, one egg.
Cook some Naples macaroni until tender, butter
round mould and line it with the macaroni
placed round and round. Gradully mix the rice
in the milk and boil together till the rice is
done, add a well-beaten egg flavor and sweeten
to taste Pour the mixture into the mould, cover
with creased paper and steam for an hour Turn
out and serve with apple sauce poured round.