The Muskogee cimeter. [volume] (Muskogee, Indian Territory, Okla.) 1901-19??, 1908-08-07
TABLE DELICACIES
DISHES THAT ART WORTH ADD.
ING TO THE DAILY MENU.
Gooseberry Pudding Splendid Des.
sert--Brown Chicken Fricassee
--Flounders In a New
Way.

Green NiOOSeDeTTy fuuulUB,-D
pint OF green gooseberries till soft, and
sweeten to taste. When quite cold mix
In thoroughly four well.beaten eggs
and one ounce Of butter. Butter
mold and sprinkle 1t thickly with
equal parts of sugar and fine bread
crumbs, then pour in the gooseberry
puree, being careful not to disturb the
casing; cover the top nearly half an
inch thick with crumbs and sugar, and
bake for an hour When taken from
the oven cover with a cloth, and only
turn out when wanted. Serve with
clotted or whipped cream.
Mushrooms Stewed with Cream
This is a favorite recipe. Prepare a
pound of mushrooms by pairing of the
ends. Clean and wash well and IL
very large cut In halves. Drain and
place in a saucepan with three ounces
Of butter. Season with salt and pep
per and cook five minutes. Add two
tablespoonfuls of the white sauce
made from tablespoonful butter and
one of -four, blended, then cooked with
three.fourths cup milk to smooth
cream. Add also a half cupful OF
sweet cream to the mushrooms, COOK
three minutes longer and serve In a
hot dish with eight heart.shaped bread
croutons for garnish.
Sauce for Mushrooms.-Put three
tablespoonfuls olive oil in a sauce
pan with one teaspoonful each OF
minced parsley and anchovies and a
Glove OF crushed garlic. Heat five min
utes, add to mushrooms that have
been stewed in oil and serve.
Sauce for Stewed Mushrooms.-Peel
and remove the stalks from some
large mushrooms, wash and cut In
halves. Put two tablespoonfuls but
ter in a saucepan with two tablespoon
fuls -four. When blended add cur
and a half hot milk and stir until
smooth and thickened. Add the mush
rooms, season with salt, pepper and
a little powdered mace, and simmei
gently until the mushrooms are ten
der. When cooked, turn on hot dish
garnish with fried croutons or bread
and serve.
Brown Chicken Fricassee.-For 9
brown chicken fricassee, Creole style
cut up the chicken in the usual way
and fry in equal quantities. lard ano
butter until nearly tender and brown
Dredge a little -four into the gravy
and brown. Add a pint OF boiling wa
ter, a small onion minced, a quart o.
potatoes and a small bunch OF pars
ley. Simmer gently an hour or unit
very tender. and serve with rice. i
preferred the rice may be added ant
cooked with the stew.
Founders in a New Way.-Floun
ders are good fried in the ordinar.
way in crumbs or in -four, and espe
cially nice II melted butter seasoned
with lemon juice and chopped parsle.
Is passed with them; but here Is quit
new way of cooking them: Wasl
roasting.pan on top OF two table
spoonfuls OF minced onion, an
sprinkle 1t with salt and pepper an
tablespoonful of chopped parsley
put 1t into a very hot oven and bast
with half cup of boiling water nike
with a tablespoonful of melted butter
when brown put the fish on hot pla
ter and put teaspoonful OF flou
and a small half-cup OF hot water int
the pan, and stir and scrape over tn
fire till there is nice brown grav!
adding a little kitchen bouquet t
darken and season 1t; strain and pou
this over the fish, and serve at once
--Harper's Bazaar.