The Chickasha daily express. (Chickasha, Indian Territory [Okla.]) 1899-current, 1911-12-08
GOOD ENGLISH DISHES
JOHN SUITS COOKING oFFERa
MgeH woRTH TRYING


Whiis the solid. ssr0gy plstlsrs b
loved o. cur cousins over the Eea 1om
h.ls BADLY with TIE dYspsDsia-ria2er
stnmaehs that zcesApsny American
lervOls systems. there are others for
which car national cuisine Eoad bs
much the better.
Even The beaver combinzti0Es, IS Of
mes. and pastry. roald be useful a,
times L prepared as they are Il ths
beat Ergilah kitchens The golfer. ths
baseball player and the growing school
boy. for instance. E5uid welcome Eng
llsh beefsieak. pudding and would have
no cause 70 regret the soliditY q Il aft.
er2ard
This pudding requires rich boiling
pastry made q ate Or SIX ounces o,
sHet and half a pint Of water o. milk
Dr use one and a half pounds o. -four
butter and water. Roll 1t out about
quarter of an inch thick and have the
pudding dish well creased before lin
Ing It with the paste The beefsteak
must be good an tender Cut ii into
slices about four inches long Season
these -four them and F0li tightly FIJI
the pudding dish with them. leaving
however. enough space Tor the watsr
which "a % form the gravy.
Cover re TIP WITH pastry. or course.
and be careful 70 have the edges care
fully secured.
It Is steamed for four Of FIVE lsars.
and Is served in the bowl. folded about
Elth 4 napkin
A variant of this dish is beefstsak
and kidney pudding. Z ane specimen Of
which requires two pounds of tender
steak and two kidneys Season the
meats to your taste. using salt and
black pepper
Cut the steak into pieces about an
inch square and cut the kidneys into
sighths Line she dish as above and
ail with the meats
Now pour On the water. Some cooks
sprinkle ID a little -four to :hicken the
gravy, but uniesE Il is liked quite thick
this Is not necessary. Let the water
come to within two inches Of the rim
u the bowl
Moisfen the edges Of the crust, cov-
eT tbs top. press two crusts together
that the gravy may be imprisoned
safely and turn up the overhanging
paste
Wiring out a clotk in hot water. -four
( II and tie up the pudding Have the
water boiling into which Il goes. and
boil steadily for four hours II water
must be added from time to time. this
must be added from a boiling kettle
also. as 4 Is OF the utmost Importance
not 10 reduce the temperature OF the
pudding
When the cloth Is finally removed
cut round piece In the top Of the
crust 10 prevent the pudding bursting.
and send It to the table either with q
napkin pinned around or In second
more ornamental dish.
Readers and admirers Of Mrs. Brown
Will remember that II there was ore
dish more than another that Brown"
was partial 10" It was "weal and
am pie. Nor is Brown alone in this.
HIS prediction for the said pastry
dainty is shared BY many Englishmen
Of hearty appetites
Here is the rule for making It, A
pound and a half Of filet OF veal cut
into squares. quarter-pound Of lean
ham also cut into small pieces. With a
tablespoon or thereabout Of butter
Cover with water IN a deep pie dish
and stew well When It is tender a5d
two hard-bolied eggs cut into slices a
small quantity Of minced parsley and
a suspicion Of thyme. Cover the dish
with thin pastry and bake
English potato soup Is both ec0nom-
ical and saYory. For It they boil mar
row bones and strain on the stock.
To this Is added q plate OF cut-up veg
etables, consisting Of the following
mixture: Three onions cut fine. some
potatoes sliced thin and one large car
rot grated. Add seasoning as for any
soup and simmer an holr or more.
Strain and serve Some add a stalk or
celery and a BIT OF cooked lean ham
to the original stock pot to give addi-
tional flavor.
/ For breakfast dish a l'AngIaise try
Dreaded sausages Wipe the saucis-
sons very dry. dip IN beaten egg and
bread crumbs. put them In the fry
Ing basket and plunge into smoking
hot fat They require about ten min
utes' cooking. the heat being reduced
after the initial plunge. Serve with a
garnlsh OF little squares Of toast and
fresh sprays Of watsfcFess.
Veal cake Is good dish for an au-
tomobile excursion OF a picnic. For
this there are needed some slices Of
cold roast veal. some cold ham. two
hard-boiled eggs. TWO tablespoonfuls
Of minced parsley. . little pepper
some good gravy or stock Trim the
veal carefully and cut the eggs into
slices. Procure pretty mold Ar
range tbs veal ham. paisley and eggs