The Kennewick courier. [volume] (Kennewick, Wash.) 1905-1914, 1912-04-26
Cookery
Notice
lenten Dishes.

Fish CrOQucCloS.-lue EoA0dAu0 " oAAJ
flsh, one large onion, a sprig OF thyme
three sprigs Of parsley, Glove OF gar
lie II you ike It. Mince all fine and
mix. Season to taste, adding table,
spoonful of butter. Add breadcrumbs
in proportion to one-third the quantity.
When thoroughly mixed make into balls
and satten like cakes; then dip Into
beaten egg and cover with bread
crumbs. Fry delicate brown ana
serve with cream horseradish or to-
mato sauce.
Potato Salad Of Cold Potatoes.-Cold
boiled potatoes can be utilized In
salad. although they do not make as
appetizing a salad as one made of the
fresh boiled potato mar1nated with OIL
and vinegar while hot. For the cold
potato salad take three cold boiled po-
tatoes. one large white onion, two hard
boiled eggs, nine tablespoonful olive
oil. three tablespoonful Of vinegar, one
teaspoonful of salt and four sprigs of
nice fresh parsley. A dash OF mustard
may lie added if desired.
Cheese Fondu.-Put two tablespoon
fuls Of butter into saucepan and melt
without allowing it to brown at all.
Then stir in two tablespoonful of sift-
ed -four and as soon as smooth pour IN
half a cupful Of fresh milk or cream
and let boil about two minutes. Re-
move from the fire and stir in the yolks
of three eggs well beaten; salt and pep
per to taste; grating of nutmeg and
cup Of grated Parmesan or Gruyere
cheese. Mix all together we'll and have
ready small pudding dish or individ-
ual souff1e dishes well buttered. Beat
the whites Of the eggs to stir froth
and beat into the mixture and then fill
tho buttered dishes about two-thirds
full. Bake in q moderate oven about
twenty-five minutes. Serve Immediate
", or the mixture, which has risen to
the top of the dishes, will shrink or
fall.
Stuffed Dried Herring.-Smoked dried
herring are popular with family
where they appear stuffed with savory
dressing and baked. The bones OF the
fish are taken out and the place from
which they came is filled with mix
ture of fine buttered breadcrumbs.
finely minced chives and little pars-
ley. Then the fish are brushed with
butter A very little water is put In
the pan and they are baked about fif-
teen minutes. Serve them with lemon
slices.
Orange Salad.-There cannot be a
more delicious dinner salad, and GER
tainly hardly simpler one, than let
tuce leaves that are torn, not cut; bits
Of orange pulp without trace OF white
fiber or seeds and dressing of Oil and
vinegar. with a scanty sprinkling Of
sugar.
Baked Halibut.-Any dry white meat
fish, such as halibut, is delicious baked
in a thick slice that has been dipped in
-four, covered with a layer of tomato
pulp or with slices of tomato, sprinkled
with little minced green pepper, sea-
soned with salt and pepper and baked
about twenty minutes.
French Fried Stuffed Eggs.-Takefo four
hard boiled eggs, remove the shells, cut
q small bit Of the end of each and care
fully take out the yolk. Mash this yolk
with a silver fork until 1t Is perfectly
smooth and add to it some salt, pepper,
q small piece of butter and some
chopped parsley. Replace all In the
whites and cover up end. Beat up the
white Of one raw egg and in this dip
the cooked eggs, and afterward roll
them In breadcrumbs. Place all In a
wire basket and let them cook for two
minutes in boiling lard. Serve with to-
mato or cream sauce.
CLANS la Newburg.-For clans la
Newburg, as a girl makes it in her
chatting dish, cut the soft part from
each clam and chop the tough part
very fine Melt a tablespoonful Of but
ter in the blazer with a little salt and
paprika and add the chopped CLAIMS.
Simmer them for about ten minutes.
Then add two tablespoonfuls Of sherry
and the soft clans. At the last stir in
quickly the yolks Of two eggs beaten
into half a cupful Of cream and let
come near a boil, but not quite to the
point. Serve at once.