The Montgomery advertiser. [volume] (Montgomery, Ala.) 1885-1982, 1909-10-23
---.y .ss Cookins and Serving,
!. - Subject Of lnsfrucfiDe Talk

Interest 10 Increasing IN the lessons
|pn cooking. which are being given "
Mrs. EiizabstA o. Killer each afternoon
at the auditorium.
Mrs. KILLER tells one how to cook
|with 20 much ease and also shows one
l5ust how easy Il 10. that one can hard
u walt TO try for oneself
! One thing noticed most about Mrs.
Hitler IL that she wastes nothing.
What the average American family
wastes, = French family could live on.
When she prepares q dish for cooking.
she scrApes the pan In which she mixes
dt carefully, thus wasting nothing.
She chose for her subject yesterday
afternoon. fish; and o, lover Of fish
should certainly have been there, for
Mrs. Hitler told OF q number OF diff
ferent ways in which they may be pre-
pared. Fish, aside from being de-
aicious. are very nourishing. and have
not least, 1t 10 one of the most easily
digested things one can eat
60 to market yourself" says Mrs.
Hitler, and select your fish carefully.
II when you touch the fish with your
finger. Il 10 soft. then do not take 1t.
for the fish should be firm"
One very delicious dish which Mrs.
Hitler made yesterday afternoon was
salmon loaf. For this, q one pound
can Of salmon IL required. Put this
with q tablespoon full of butter and
beat two eggs lightly TO this 10 add
cd the measured bread crumbs. little
cream. -some parsley, and cayenne pep
per and salt TO taste. After being
mixed Thoroughly with. the salmon It
10 put into q fish mold and cooked
twenty-five minutes. and IL then
served with salmon sauce.
When this was finished It was passed
around and shown to the ladies. She
also made . salmon sauce which should
be served with II.
Another very tempting looking dish
which she made was baked trout. She
told how to prepare II. The FISH should
be cleaned and sprinkled with salt In
side and out. It should then be stuffed
with oyster stufing and trussed. Five
diagonal gashes should then be cut on
either side OF the backbone and In each
narrow strip OF fat salt pork should
be laid.
Mrs. Hitler cautioned her class about
sewing up the fish, not to sew Il toe
tightly for fear It would burst.
After the fish IL placed in the pan
It should be sprinkled with salt and
pepper, brushed with melted butter
0kCukCQ wan AAbat 6tAo =" ~.
small pieces of pork. The fish should
be cooked one hour In q hot oven. and
should be basted every ten minutes
The fish was. shown TO thu ladiai
when Il was done.
"T will not tell you what am goine
20 do with this ash. but will let you
know tomorrow. but anyway 1t Is Il
be a present for some one." said Mrs
Hitler.
Ana II was a present to Hon. Castor
Gunter, the new Mayor. who enjoyed q
at supper. with several Of his friend'
after the theatre last evening.
Two other things made by MIS-. lille,
yesterday were an oyster stunning ane
tartar sauce. The most Interesting par
Of the cooking school Is yet to come
Starting Monday. q gas stove Will d
given away every day for ten days fol
the best recipes sent to Mrs. Killer an'
Mrs. Killers lesson this afternoon
will be on eggs. including omelets
souffies and custards-
After the lesson yesterday, a numhSi
of ladies crowded around Mrs. Hillel
telling her Of their appreciation OF TN
lessons.
cipes:
4
the LIQUOR. rinse well and flake. Mlx
Thoroughly ona-half tablespoon sugar
Ione-haix tgblsapeon salt one-haA
Tablespoon flour, one teaspoon mus
tard (ground). few grains cayenne
ada two yolks, one and one-haif table,
spoon melted butter, three fourths cur
. thin cream or milk and one-fourth
cup malt vinegar. Cook In double
boiler, stirring constantly until mix
ture tlnickens, add three-fourth table,
spoon gelatine. previously soaked IN
two tablespoons cold water, strain
ana add to flaked salmon. Fiji circu-
! lar or Individual moulds and serve
with cucumber sauce.
Cucumber Sauce.
Beat one-half cup heavy cream stiff,
add salt and few grains cayenne to
taste. and graduliy two tablespoons
vinegar; then add one medium size
! cucumber, pared, chopped and drained
land sufficient onion juice TO flavor
tdelicateiy.
1 Boiled Finnan Haddie.
Broil fish in a well CREASED broiler
until both sides are Drowned. Re-
move to dripping pan. pour over boil
ing water to cover, let stand fifteen
minutes In either oven or on back OF
range. Drain and place on hot plat
ter, spread with butter, sprinkle with
pepper or maitre dhotel butter.
Tartar Sauce.
Brown one-third cup butter in q
| saucepan: heat over boiling water one
/ tablespoon malt vinegar, one teaspoon
lemon Juice. one-fourth teaspoon salt
and one and one-half tablespoon wor-