The evening times. [volume] (Grand Forks, N.D.) 1906-1914, 1912-02-23
I~ HIEFLY FOR THE
EYES OF THE FEM.
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Novel IHntcn Rccipcs.

Fish Croquettes--Take dressed fish
Of n kind; separate from the bones,
mince with a little seasoning an egg
beaten with a teaspoonful of flour and
one Of milk: roll into balls. brush the
outside with 81 and dredge we'll with
bread and cracker crumbs n fry
brown; make a gravy for it by using
bones. heads. tails, AN onion. an an
choNy. a little -four and a pint Of wa.
ter.
Spanish Poached Eggs-Heat a flat
saucepan slowly and melt in II a table
spoonful of butter. Add a tcaspoonful
of salt. a small quantity of pepper. a
small finely minced onion, some pars-
ley n sweet herbs. Drop in the
eggs. ono at a time: do not stir. but
let them brown a little; turn care
fully and brown on the other side.
Serve hot.
Salt Cod with Eggs-Pick a pint
boWlful of the cod, put in q stew pan.
cover With water. set on the back of
the stove and as the water becomes
salt change: two or three times will
be sufficient. When fresh enough
drain off tho water and add a lump Of
butter size of an egg aud let il melt.
then stir in a tablespoonful Of -four
and let cook. but do not brown: add
three cups of milk and let come TO a
boil. then break in carefully as many
fresh Eggs as there are persons to
serve. Take the eggs nut when the
whites are done. place on a shallow
dish. pour the fish owe the eggs and
serve.
Fried smelts-Cut the fish open
n cleanse but leave the head on.
Lay on a plate and sprinkle with salt.
Have enough hot fat in a frying pan
to float h fish. dip the smelts in flour
and fry from two to three minutes.
OK EvaS-CNt rnvSrhe 0f hroo1 <o,ek
them to a pale brown. dip in hot milk.
butter generously and place on a but
tered baking sheet. Separate the yolks
and whites of as many eggs as there
are rounds of toast. add a pinch of salt
to the whites. whip to a dry frotb and
pile high on each toast round. make
a depression in the center, drop in a
yolk s%prinkled with salt, pepper and
a piquant table sauce. top with a piece
OF butter and put in a brisk oven to
cook.
Breakfast Egg Dish-Line a pie
plate With thin slices of cheese and
pour over it one-llalf cupful cream
smoothly blended with one teaspoon
full Of mustard and a tiny speck Of red
1t. SO they will keep their shape. pour
the balance of the cream in and bake
for ten minutes: the melted cheese
will thicken the cream.
Halibut a La Poulette-Take two
pounds of halibut. arrange in tillets,
freeing from skin and bone: then cut
n narrow strips: eason with salt,
onions In slices and lay on the fillets,
then set away for half an hour; at the
end Of this time have ready one-third
cupful of melted butter; dip the fillets
in this. roll, skewer into shape and
dredge with flour: arrange in a but
tered casserole or baking dish and
bake twenty minutes in a moderate
oven: serve with white sauce and two
hard-boiled eggs sliced for garnish.
Dishes For Spring
In the March Woman's Home Com
panion, Fannie Merritt Farmer says
that many requests have come to her
Tor dishes in which eggs play an all
important part and she has been wait.
ing for spring. when eggs are low in
price, to publish several recipes of
good dishes containing eggs. Follow
ing are two of her recipes:
Vienna Cake-Beat the yolks of
TOUR eggs until thick and lemon color
ed. n add gradually. while beating
constantly. one cupful Of fine granu-
lated sugar. Then add three table,
sponofuls of cold water. Put one and
one-half tablespoonfuls of corn starch
N a cup ana NIL the cup with pastry
hour (sifted once.) Mix with one and
a fourth teaspoonfuls of baking pow
der and on%e-fourth teaspoonfui of
salt. Combine mixtures and add one
teaspoonful of lemon extract and the
whites Of six eggs beaten stiff. Turn
into a buttered and Toured angel cake
pan and bake in a moderate oven from
thirty-fye to forty minutes. Remove
from pan and cut cross wise 80 as to
make four layers of equal thickness.