The Appeal. [volume] (Saint Paul, Minn. ;) 1889-19??, 1909-03-06

w nlCe House menu.
1e###:$#$ 1t is varied some
ss#s*$:: times to suit the
@$## market and resem-
#l hles somewhat our
fish chowders
*=:s ingredients: Three
*##:$* tablespoons of olive
| s::*:;s*S Oil, one Glove of
garlic. one pound of halibut. bay leaf,
one-half lemon, one small boiled lob
ster, two cloves, one tablespoon
minced parsley, one pound Of salmon,
one dozen CLAIMS or oysters, two fresh
tomatoes Or equivalent canned, with
the seeds removed, one large Bermuda
onion, one green pepper, salt and pep
per to season; slices of toast, one inch
thick. Mince the onion and garlic,
cook to delicate brown in a large
kettle, with the oil. Then add the
hsh. cut in large pieces, the lemon
sllced, the bay leaf, Cloves green pep
per minced, the tomatoes, salt and
pepper to season.
Cover and cook gently for one and
one-half hours, add about three cups
OF water and simmer. Wash the
is cooked. Take the meat from the
lobster in pieces, right to serve.
Around the rim of a large deep plat
ter arrange the slices of toast, from
which the crusts have been trimmed,
place the lobster meat in the center
and the other fish surrounding it. Dis
tribute the oyster on the pieces of
toast, season the liquor without strain
ing and pour over all. Sprinkle with
the parsley. Serve in hollow soup
plates; eat with a spoon.
Chicken Gumbo.
One chicken, one-half can of to-
matoes, one quart of green okra, bay
leaf, one-third cup of butterine, or if
the chicken is fat use the oil from
| fGlf 0cS0t oS1orr
| pepper.
into small pieces, first splitting it
down the back, remove the wings and
unjoint; separate the back from the
breast and cut each into several pieces
cross-wise; cut each part of the leg
into two pieces, breaking the bone.
Brown the chicken in the oil or but
ter, add the okra, which has been
washed and sliced; simmer fifteen
minutes; add two quarts of boiling
water and the tomato, and cook with
out boiling until tender. Season and
turn. into hot soup tureen, and serve
with steamed rice, from a separate
dish, putting a spoonful Of rice into
each dish of gumbo.
GRAVES and Meat Sauces.
Mrs. NeWlyWed begs for information
about the making Of gravies and meat
sauces. She adds that recipes look all
right, but when she takes a roast from
the oven or a piece Of meat from the
pan it does not always conform to the
printed directions. This is true in
many cases. For instance in the case
of stews, sometimes too much water
has been used, and the result is =
sloppy, tasteless gravy. Mrs Newly
wed has had this experience with veal
steWs. The recipe called for the addi-
ton of milk to the liquor in which the
veal had been steWed, and then
thickening of flour, and the result was
oceans of wall paper PASTE
In the first place veal is rather taste
less, and instead Of thickening the
gravy with mixture of flour and wa
ter place over the fire a pan, into
which place rounding tablespoon of
butter or other shortening, melt, and
tablespoon Of flour. Allow this to
brown slightly. Then add very little
tomato sauce, perhaps, and then two
cups Of the veal stock if a rather
thick sauce is desired; if not add more
stock Season with salt and pepper.
and pour over the meat.
| A few drops of lemon juice pleases
some palates.
If perfectly white sauce is desired,
place two cups of the stock with one
cup of milk in a double boiler. Cream
a heaping tablespoonful of flour with
l
the stock. Season with salt and white
| pepper.
Braised Soup Bone.
There is no economy in the soup
joints. Select instead some of the
cheaper cuts of meat with bone in
cluded.
The soup meat if properly treated
, for soup making is at it's best rather
, tasteless for hashes, etc.
Try this method of braising the soup
meat and serve at the same meal at
which the soup is served.
Half an hour before dinner take the
pieces of meat from the kettle, drain,
roll in cracker meal, which has been
seasoned with salt and pepper, place
in small dripping pan, surround with
half can of tomatoes, a small onion
sliced and a green pepper minced.
Place in hot oven, basting fire.
quently. To make the dinner COM
left over can be used for hash or
meat pie, and have an added flavor
instead of the fiat disappointment that
soup meat usually is.
The Wednesday morning lesson will
complete the reply to Mrs. Newly
webs inquiries.
In further reply to Mrs. "Newlywed"
will assure her that her letter made
interesting reading and we wish to
invite her and all other newlyweds to
make use of this department freely,
as it gives the writer the opportunity
to get at the heart Of things. ~ -
The difficulties which arise in one
household are sure to be duplicated in
others, and what will be Of help to
one, will assist others. ....
Caramel for Sauces and Gravies.
Before laying aside this paper go
out to the kitchen and make up. the
following recipe so that emergencies
will always find you prepared with a
f1avoring for soups, sauces and gravies.
This recipe appeared in issue Of Feb.
4 in conjunction with the broiled
steak lesson.
Put into small frying pan a couple
Of tablespoons of graduated sugar
and caramelize it over a gentle fire,
that is, bring it to almost the burning
: point without allowing any part Of it
to char or blacken. It must all be q
, dark brown. Understand that this de-
prives the sugar Of it's sweetness.
When this point is reached pour in
two cups of water and let remain over
the fire until all dissolved, when it
may be bottled for use
For custards, creams, buildings, ETC.,
do not brown as much as for the meat
sauces. although the darker may be
used for either purpose.
Onion Sauce.
II Boil the onions until tender, chop
fine after being thoroughly drained.
Have ready pint of scalding milk in
4 boi1 iolro r,