The Chickasha daily express. (Chickasha, Indian Territory [Okla.]) 1899-current, 1908-01-13
DELICACIES
try THESE WHEN SEEKING
SOMETHING New
Appetizlna Preparations from Canned
Fish-Good Way to Prepare Rlee
-"enadss" q Popular Dish In
the South.

Something newts Something
newt is che eternal cry Of Che house
Keeper Truly. every woman who keeps
house must tire of preparing or even
ordering the same cid things Some
very famous creole recipes that have
come direct from old f9mihes may an-
swer this cry Surely ihe southern
ers live well, and these recipes are
delicious from the old test the
proof Of the pudding is IN the eating
Canned fish of all kinds, Il tha best
brands are purchased, help TO change
the menu during the cold winter days,
and the recipe for shrimp frieassee
that follows will make avery apps
tizing dish when old recipes have
grown stale:
Shrimp Fricassee-Put o teaspoon
full Of lard IN a saucepan; when e Is
hot stir in one spoonful Of -four; stir
over The fire until the -four Is rich
brown; then ada one onion chopped
fine and when that has fried a little
(but before It browns) add two table
spoonfuls Of tomatoes Let it stew
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 Ia the
shrimps one Oh 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 NO, thank
YOU" Some time try the following
for change and see what they viii
say
Creole Rice--W 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
cup of tomatoes and the rice, sea
son with cayenne pepper and salt and
stew together until 1t 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 II 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 little salt black pepper
and cayenne; cover the saucepan and
let the meat stew, or rather, boil, for
the juice Of the meat win 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 nice brown color sprinkle in
the saucepan about one teaspoonful or
-four; when that is brown move It on
the hot fire so that It will not burr
and add three or four good-sIxed
onions sliced, and three or four large
tablespoonfuls Of tomatoes. Let il
all smother with the cover on the
saucepan. stirring once In awhile, TIL
the onions and tomatoes are all melt
ed to 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
favor II you like it.