Aberdeen herald. [volume] (Aberdeen, Chehalis County, W.T.) 1886-1917, 1913-03-28
A Southern Soup.


Gumbo of Oysters.-Take a young
chicken. cut it up and roll in flour and
brown well in a saucepan with spoon
full of lard, two slices of ham, one
chopped onion and red pepper When
Drowned cover with water and steam
until the chicken is tender. Then add
the liquor off four dozen oysters. with
water enough to make four quarts of
soup. When it has again come to
boil add the oysters and stir while sift-
ing in one large spoonful of gumbo.
Pepper and salt to taste. Serve imme-
diately. placing large spoonful of
boiled rice in each soup plate.
Bisque Of Oysters.-Take a quart of
oysters, quart Of rich milk or cream.
eight rolled soda crackers. teaspoon
full of beef extract, saucerful Of finely
minced celery, two tablespoonfuls Of
butter, worked into an equal quantity
of flour: the yolks of three eggs, tea
spoonful of salt and one-half teaspoon
full Of pepper. with sprinkle Of cay
enne. Chop the oysters, put into a
saucepan with their own liquor and
pint Of water, the celery beef extract.
crackers, salt, pepper and little pars-
ley Boil for twenty minutes. Rub
through a sieve until all moisture has
been pressed through. Return the liq-
uOr to the stove, add milk and simmer
again for ten minutes. Set back and
carefully stir in the beaten yolks Of the
eggs Serve at once.
SOME FISH CAKES.
r ENT, with fish taking an important
l. place on the bill Of fare, brings
new problems to the housewife.
What shall she do with the fish that is
left over from one meal to another?
Left over fish may be used with other
foods in compromising new and deli
cious dishes. Cold fish is indispensable
in making fish cakes.
Baked or Fried.
Goldfish Cakes.-Take a package of
Goldfish, two cupfuls of mashed pOta-
toes, half cupful Of milk, one egg, a
tablespoonful Of grated onion, a tea
spoonful of bacon drippings, a quarter
of IA teaspoonful Of white pepper. Wash.
the Goldfish and let 1t soak in cold water
for twenty minutes. Then press out
the water and add the mashed potatoes,
onion. drippings. pepper and milk. Mix
well and form into fiat cakes. Then
put into breadcrumbs and dip in an egg
beaten with tablespoonful cold milk.
then in breadcrumbs. Bake or fry in
deep hot fat.
SALT MACkEREL.
CALT fish should be prepared by
~ soaking overnight in cold water
with the skin side up or else TAX
ing Off the skin before the fish is put
into the water. This takes out the salt.
Changing the water often will shorten
the process.
Salt mackerel broils to advantage. 1t
may be served with cream sauce. Pc.
tatoes, beets and onions are suitable
vegetables to go with it.
Seasonable Suggestions.
Suggestions for cooking salt mack
erel are given here:
Broiled Salt Mackerel.-Soak the fish
overnight. In the morning dry with
out breaking. Lay between the bars a
buttered gridirOn and brOil to a light
brown. Place on hot dish. Melt a
tablespoonful of butter and add to It
a teaspoonful of lemon juice or vine
gar, tablespoonful Of hot water,
pinch of black pepper, small pickle
chopped fine and pour over the mack
erel.
With Sharp Sauce.
| Mackerel and HOrseradish Sauce
Soak salt mackerel for ten hours,
| changing the water once Then cook
in boiling water with bay leaf, a
sliced onion and tablespoonful of
lemon juice. When done put the fish
on a platter. Serve with sauce made
from cup Of thin cream, level table
| spoonful Of butter and an egg yOlk,
stirring in half cup of grated horse
radish, bringing it to the boiling point.
Dreamed Mackerel.-Soak the fish
| overnight and wipe dry before using.
BrOil on buttered gridiron over
| clear fire. Lay on hot dish and pour
over 1t cream sauce made as follows:
into one cup Of boiling water stir two
teaspoonfuls Of cornstarch. Rub smooth
with one tablespoonful of butter and
cook until well thickened. Add a well
beaten egg, mixing carefully to pre-
vent curdling. Cook moment longer,
season with a teaspoonful of chopped
parsley and a saltspoonful Of pepper.