Los Angeles herald., 1909-04-03
Shrimps, Creole

Heat in a saucepan q tablespoon OIL
add one finely mixed green pepper and
one small minced white onion; lightly
brown for ten minutes, stirring once in
while. Mix in one teaspoon -FOUR
adding two peeled crushed red toma-
toes and half bean crushed garlic
Season with half teaspoon salt and two
saltspoons white pepper. Mix little;
add twenty-four fresh cooked shrimps
with half gill tomato sauce and table
spoonful sherry; mix again, then slow
ly cook for fifteen minutes. Pour into
hot, deep dish and serve.
Baked sh
Clean the fish, split it down the back,
lay open and season with salt and pep
per. Put it with the meat side up into
buttered baking pan, brush with melt
ed butter and bake in a hot oven about
twenty-five minutes or until done:
Brush over once or twice with melted
butter while baking, or add cupful or
hot water and a fourth of cupful or
butter to the pan, and haste frequently
with this. Lift to a hot platter, pour
over the drippings in the pan and gar
nish with parsley. Fish are delicious
and almost equal to planked when pre-
pared In this way. Shad, whitefish, sal
mon, pickerel or any kind of fish suit
able for broiling or baking may be
cooked by this method. Potatoes In
some style should always accompany
fish.
Vegetable souffe
One small boiled caulifiower. half a
pound of tomatoes, two tablespoonfuls
of flour, salt, pepper, two heaping Ia
blespoonfuls OF butter three ounces Oh
grated Parmesan cheese, two egg yolks,
three beaten whites of eggs, half pint
of milk, few brown bread crumbs two
tablespoonful chopped parsley, water
cress.
Melt the butter, stir in the -four, then
add the milk gradually and stir till
boilinp. cook for five minutes, then add
the cheese, yolks and seasonings. Fold
in the beaten whites. Put pieces OF
caulifiower in buttered tin, then slices
of seasoned tomatoes. Pour In the
mixture.
Sprinkle over a few brown bread
crumbs. Bake half an hour in hot
oven till firm and risen. Garnlsh Win
the parsley and watercress.
curried Beans and Eggs
Half a pound of dried beans, two
eggs, one heaping tablespoonful or put
ter, one onion, one sour apple, one glil
of milk, one tablespoonful Oh Guy ~
powder, and quarter of a pound or
rice.
wash the beans and soak for twenty
four hours. Put into a saucepan, cover
with cold water, and cook TIL tenoer.
Drain and keep the water the Deans
were cooked In.
put the butter in a saucepan. Let 1t
get hot, then fry the chopped onions,
add the curry and the flour, pour IN
the milk, adding one gill of the bean
water.
Chop up the apple and add it, and let
all cook till soft and smooth. Put IN
the beans, and season with salt ana
lemon juice. While the sauce Is COOK COOK
ing. boil the rice, and cook the eggs
for fifteen minutes. Chop the eggs the
last thing, and mix gently with the
beans.
Oyster Pie
Butter the inside of a deep pie-plate,
and line with ordinary pie crust, leaV-
ing enough of the pastry for a cover.
Put a clean napkin or other cloth into
the dish, folding 1t in such way that
the top crust will be supported. Lay
on the lid and bake until done. Drain
from the oysters almost all the liquor,
leaving lust enough to keep them from
burning. Put them into stew pan,
after seasoning with salt, pepper and
butter; add about two tablespoonfuis
of cream. and allow them TO simmer,
but not to boil. Remove the top crust
place the pastry and serve hot. If pre-
ferred, the top crust can be baked in a
separate pan and placed over the oys-r
tiers, after they have been poured into
the dish.
Eggs in Cases
Make small boxes or cases of but
tered heavy paper-writing paper is
best for the purpose. Into each case
sprinkle a small quantity of onions and
parsley that has been finely chopped.
Season with pepper and salt. Place the
cases in hot pan, preferably boiler,
and when the butter has melted. break
an egg into each one. Strew the tops
of the eggs with a bit of chopped, dried
mushroom, and when done serve in the
cases.
New Turnip Dish
A nice way in which to combine meat
and turnips is the following: Select
small white turnips, pare them smooth
ly and COOK them until nearly done in
slightly sailed boiling water. Take
them out of the water hollow out the
centers, leaving a cup-shaped recep-
tacle. dust lightly with seasoning and
I'LL them with chopped cooked meat of