The Spanish Fork press. [volume] (Spanish Fork, Utah) 1902-current, 1908-08-06
TABLE DELICACIES
DISHES THAT ART WORTH ADD.
ING TO THE DAILY MENU.
cooseberry Pudding Splendid Des.
sert-erown Chicken Frieassee
-Flounders in New
Way.

Green Gooseberry Pudding.-Bo a
pint OF green gooseberrles 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 II thickly with
equal parts of sugar and fine bread
crumbs, then pour in the gooseberry
PURGE, 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 cloth, and only
turn out when wanted. Serve with
clotted or whipped cream.
Mushrooms Stewed with Cream
This Is a favorite recipe. Prepare n
pound of mushrooms by pairing off the
ends. Clean and wash well and II
very large cut In halves. Drain and
place In 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 flour, blended, then cooked with
threefourths cup milk to smooth
cream. Add also 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 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 saucepan with two tablespoon
fuls -four. When blended add a cup
and a half hot milk and stir until
| smooth and thickened. Add the mush-
rooms, season with salt. pepper and
| little powdered mace. and simmer
| gently until the mushrooms are ten.
| der. When cooked, turn on hot dish,
| garnsh with fried croutons or bread
| and serve
1 bloWu SuiChtu rIlCdoctt.--To IL
brown chicken fricassee, Creole style,
cut up the chicken in the usual way
and fry in equal quantities lard and
butter until nearly tender and brown.
Dredge little -four into the gravy
and brown. Add pint of boiling wa
ter small onion minced, quart of
potatoes and small bunch of pars-
| Low Sitnnnnr nr until
very tender, and serve with rice. II
| preferred the rice may be added and
cooked with the stew.
Founders in a New Way.--Floun-
ders are good fried in the ordinary
way in crumbs or in -four, and espe-
cially nice If melted butter seasoned
| with lemon juice and chopped parsley
is passed with them; but here is quite
a new way of cooking them: Wash
the founder and wipe it dry; lay 1t in
roasting-pan on top Of two table
spoonfuls of minced onion, and
sprinkle it with salt and pepper and
a tablespoonful of chopped parsley
put 1t into a very hot oven and haste
with half cup of boiling water mixed
with tablespoonful of melted butter;
when brown put the fish on hot plat.
ter and put a teaspoonful of -four
and small half.cup of hot water into
the pan, and stir and scrape over the
fire till there Is nice brown gravy
adding a little kitchen bouquet to
darken and season it; strain and pour
this over the fish, and serve at once
--Harper's Bazaar =