The silver messenger. (Challis, Idaho) 1890-1912, 1908-02-04
CREOLE D~ELICACTES
my THESE WHEN SEEKING
SOMETHING NEW.
Nppe.'z'ne Preparations from Canned
'''"-eood Way to Prepare Rice
-"eriades" a Popular Dish \,
the South.

Something newt" oson,o
new is the eternal cry of the bo,,sa
heeper' Truly, every woman who keena
nouSe must tire of preparing or even
80 ins the same old things. Som
very famous creole recipes that have
come direct from old families NOV o.
S"ef this cry. Surely the soutbar,
slS I'VE well, and these recipes are
uellcious from the old test. othe
PROOF OF the pudding is in the eating !"
oanned nsh of all kinds, if the hest
nfahds are purchased, help to chance
1ne menu during the cold winter davs
ana me recipe for shrimp fric,ssao
mar follows will make a very anne.
tlzlng dish when old recipes have
grown stale:
Shlilhp tricassee-Put a t~easpoon-
LUZ OF lard in a saucepan: when If is
not stir in one spoonful of -four. stir
over the fire until the flour is a rich
brown; then add n onion chonned
nne and when that has fried a little
'put before it browns) add two table.
spoontuls of tomatoes. Let If staw
49,. A@tk IL OLE
d httle with the saucepan covered IN
a SLOW fre; then when the tomatoes
nave melted down add two cups of hot
water, season to taste with salt nen.
per and cayenne. Let it stand a few
minutes before dinner. then put in fhe
shrlmps, n or two cans. according IN
the number of guests. The shrimps
VIII break If put in too early.
hlce 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 an.
petizing dish that is easily prepared
as follows:
Grtades-Take two pounds of beef
1.-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 one 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
it is of a nice brown color sprinkle in
the saucepan about one t~easpoonful 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 n hour
or more. A tiny bit of garlic adds
flavor if you like it.