Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1909-04-22
COOKING AND SERVING.
Lillian Mason.
CLANS WHICH WE'RE CLANS.

CLAIMS w HIGH W ERE tl-A-hS'
Recently saw some Gulford clans
from Guilford, Conn. and was surprised
Mt the nonsrrou. size, clean shells ana
general attrsctiveness OF these giants of
their tribe. To make sure OF facts.
measured them and found the shells from
A.. to 81. inches long, and In perfecs pro-
portion.
They cane from n sandy beach. or
rather from the shore Just beyond low
tide and could be dug only a fcw days
during the year. when the tides were
extremely Low. The prices We're from
20 cents to 20 cents per dozen. and. all
considered, these were the finest clans
which my eyes ever beheld.
Such shells would be valuable as dishes
for the serving Of various lines of seal
Hoped or deviled fish.
FISH SMOTHER
Select plump, good sized fish. cod or
paddock preferred: cut into pieces one
half the size Of an ordinary rutlet let
the fab stand in cold. snlted water while
the other ingredients are being prepared.
Take ore cnpful of medium sized pieces
OF bacon ana fry ont to crisp brown
In the kettle in which the smother is 20
y
in the fat. then add the fish, and pour
over ell enough cold water TO cover;
add one very small pepper small hand
ful Of shredded parsley and salt tc este.
BE very careful not to boil tho nsr SO
| long that 1t will fail apart Each nlece
| should remain intact upon serving. Just
before removing from tho Are sprinkle
oae-half crpful rornnieal over the smoth-
nj a. - i>k
boil nve rninuter longer and 1t is ready
TO serve.
HALIBUT BAKED WITH PARMEsAN
In a large frying pan place a two.
pound steak Of helibut; add two slices
Of onion. spriE of parsley stalk Of
celery. a blade OF mace and one-hAlf Of
a teaspoonful Of salt. Cover with boiling
water and simmer very slowly until the
flesh separates from the homo. Let stand
In the pan until cold. Then drain and
break into good sized fakes. Into a
| saucepan put one tablespoonful of butter
and one Of -FOUR, one-half Of teaspoon
| full of salt. and one-ouarter Of teas
poonful Of white pepper. Stir over tho
fire until mixed. add one-half Of cupful
! of stock and one-half of cupful Of
cream. Stir until smooth and thick. and
simmer gently for FIVE minutes. Remove
from the fire and add the beaten yolk
Of one egg. Boil SUFFICIENT potatoes to
make one pint when mashed. Beat and
season them as for serving and press
them into a we'll buttcred border mold
Let stand in warm place for Ave min
utes. then turn OUT on a platter. In the
center put alternate layers Of the FISH.
salt and pepper, sauce, chopped parsley
and cheese. using altogether one heap
| ing tablespoonful OF the parsley. and one
ia BILE spoonful Of the cheese. Have tho
last layer sauce. Sprinkle buttered bread
crumbs over the top. brush the potato
ring with little beaten yolk OF egg.
and set In n very hot oven Just long
enough to brown.
BROOK OR LAKE TROUT WITH
ANCHOVY SAUCE.
Wash and dry as many trout as de-
| sired. cut incisions on the top and salt
and pepper freely. Roll them in melted
butter and place in a baking pan, cover
ing with buttcred paper. Basic very
often with their own liquid. When done
cover with anchovy sauce, and garnish
with sprigs Of fresh parsley.
Anchovy sauce. Melt tablespoonful Of
butter, stir In a heaping teaspoonful of
flour to a smooth paste. place on the fire
and add cupful OF rich milk or cream
and let heat until the desired thickness.
Wash two anhovies. either saited or In oil
remove the filcts and rub Thorough a
sieve. mix with lum., of butter and
add to the cream and serve.
POACHED EGGS WITH CREAM TO-
MATO SAUCE AND CHEESE. -
Toast five slices Of bread cut In rounds.
Melt two tablespoons QeveD Of butter.
add two tablespoons OF flour and one
fourth a teaspoon Of salt and cook until
frothy; then add gradually three-fourths a
cup OF strained tomato pulp to which
few grains OF soda have been added and
and half a cup OF rich milk or cream.
Din the edges Of tho rounds of toast In
the sauce. then pour the remainder over
the toast. and place an egg. poached In
sailed, boiling water, upon each slice
sprinkled each egg with a tablespoon Of
grated cheese american factory and
SET the dish in the oven to melt the
Geese Serve at once or the cheese will
harden