New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1912-04-08
Some Practical Recipes

smooth then pour IN gradually one cupiul
and a half steved tomatoes season Ven
with salt and pepper. add a small p'n.''
~ soda end cook slowly until smooth' ~
'ourirc IL 70 simmer for about I've minutes
FinsIIy. add small cup Of cream or rich
milk and pour the entire mixture over thln
slices ~ toast Serve piping hot.
stue4rg for baked shad Is made as
follows Have ready cupful OF cracker
crumbs. teaspoonful Of salt quarter OIL
q teaspoonful Of pepper two tablespo'",
fuIs Of butter one teaspoontul or choppeu
parsley. one tablespoonful of cspers' ono
Tablespoonful Of lemon Juice and Two
/ thirds of a cupful Of cold water. MIX inc
seasonings and dry ingredients togeth'r,
then moisten them with the water ana
lemon Juice Mix IN the butter and SUN
III. cavity left by the removal OF the roe.
Fasten the opening with skeWers ana
dredge the whole generously with SAT-
| Altar baking eerve with a brown sauce
and pass the roe as an accompaniment
/ The roe is prepared in this way; DO not
remove any Of the skin but drop the roc
| intact into gently boiling water and let
| n cook slowly for twenty minutes. Then
/ carefully place Il upon buttered TN PIE
plate after removing any tissue that may
cling 20 IL Dredge well with salt ana
pepper spread with butter and dredge
| tb,cklv with -four Cook In the oven for
half an hour, basting frequently with
matter butter and water and dredging, II
necessary, with salt, pepper and flour
To prepare brown sauce, put into A
Z "A slice ~ onion.
. q alice Of carrot, sprig Of parsley, bay
leaf and a Tablespoonful Of beef extract
Cook FOR hye minutes. Then add two
large tahlespoonfuls Of arrowroot mixed
with A third Of d cupful Of cold water.
Season with salt and pepper. Simmer ten
minutes Add a tablespoonful or butter
and when It is melted strain the sauce
A mint OF clear soup may he substituted
for the beef extract and water.
rarr. stoned raisns may he stuffed IN
several attractive ways, and when treated
| IN this way make nice sweets to serve at
q "fve o'clock or at the end or dinner
.,,t, tho black coffee For stuffing select
only large fine looking raisins. chopped
h,,,orv nuts or English walnuts make
,orbans the best filing. and II the raisins
are very large they quite equal dates
atuff.d in the same way. Cream cheese
~ bit Of sweet chocolate may be USED
a. Mace Of the walnuts, and small
sorare Of candied ginger is delicious II
inc,osed I'm the heart Of big ralslh'
Mini. chocolate or plain white fondan''
~ IN fact. any similar candy mixture may
| also he used
vonnaise salad may be prepared
| ,.o,, the remnants Of z boiled salmon II
ros.ih1o have the fish IN slices, as ~ looAS
rr.t,,er with the yellow msyonnaise' CIV
-, contrast Of color Have ready d
low glass platter or pale green sa'"'.
| hou.t spread over the bottom BED Oh
,,.r,, crisn but delicate lettuce leaves
snrinkIed with French dressing race inc
] ealmon slices neatly I'm ring upon tn'
leaves Arrange a mound Of thick msyon'
naise dressing III the centre ana sprinkle
capers over the whole
! Mrs : T. Rorer in one OF her oooh"'7
hooks gives the following recipe TOT
Johnny cake which has been found uhusu-
NV good By others who have u'eo II.
Have ready one cupful and quarter o.
eour three-auarters OF a cupful Oh CORN
,,.aI one-third of cupful OF sugar a
baaning teaspoonful Of baking po"der anu
/ ,t,,Io calf Mix and sift these togethei'
then stir i'm q cupful Of milk tap'esp oo.-
fI NJ melted butter and one egg naAe }"
| the usual way