The labor world. [volume] (Duluth, Minn.) 1896-current, 1913-03-01
CHOICE RECIPES
Deyiled Herring.


celery, fourth of teaspoonful of
green peppers, a fourth of teaspoon
full of curry, one tablespoonful Of
minced onion, fourth of teaspoon
full of Worcestershire, two tablespoon
fuls Of butter, three tablespoonfuls of
flour, two cupfuls Of tomato juice and
once cupful of buttered crumbs.
Cut the herring in dice and let
stand in warm water As minutes. Melt
the butter and fry the celery, onion
and pepper until they are yellowed.
Add the fish, -four and seasonings.
mix. we'll and add tomato gradually.
Let boil. Turn into buttered rame-
kins, cover with the crumbs and bake
until brown in moderate oven.
Smoked Herring With Dreamed Eggs.
Six hard-boiled eggs, two cupfuls
of milk, two tablespoonful Of flour,
two tablespoonfuls of butter, half a
teaspoonful of salt, a dash Of pepper,
herring and buttered toast.
Make a sauce Of the butter, -four,
milk and seasonings. Chop the egg
whites coarsely, add to the sauce and
pour over the ;buttered toast. Rice
the egg yolks over this, and finish each
slice of toast with small strips of
herring which have been dotted with
butter and heated in the oven.
Smoked or kippered salmon, as it
is termed in England, owes it's flavor
to the smoking process, and the
length of time to be consumed in
freshening it depends upon the salt
ness Of the fish and must be left to
the good judgment Of the cook. This
fish is especially substantial when
served plain boiled, with melted
butter dressing, on bed of we'll
cooked and seasoned spinach.
Turban of Smoked Salmon.
Three-fourths of pound or one
and fourth cupfuls of minced
smoked salmon, three-fourths of a
cupful of soft bread-crumbs, four
tablespoonful Of butter, pepper, two
eggs, one tablespoonful of minced
parsley and few drops of onion
Juice.
Soak the salmon to remove the ex-
cess salt, then mince very fine. Cook
the crumbs and milk together to a
smooth paste, add butter, parsley and
onion Juice, and turn over the fish.
Beat the egg yolks until lemon colored
add them to the mixture and fold in
the whites beaten stiff. Turn into a
well-buttered ring mold, surround
with boiling water and bake until
.f1rm-about rs minutes. Unmold, fill
the center with well-seasoned string
beans and serve with a cream or egg
sauce.
Smoked Salmon Chartreuse.
One and a fourth cupfuls of rice,
two teaspoonfuls of curry powder,
two tablespoonfuls of butter, two and
half cupfuls of faxed smoked SAL
mon, one tablespoonful of lemon
juice, an eighth of a teaspoonful Of
pepper, half teaspoonlul of onion
juice, three-fourths of a cupful of
milk, two tablespoonful Of flour and
two tablespoonful of butter. -
Soak the salmon to remove the ex-
cess salt. Boil the rice as usual and
stir lightly into it the curry powder
creamed with two tablespoonful of
the butter. Make thick sauce Of
the butter, -four and milk, and add
the fish, lemon juice, pepper and
onion juice. Line well-buttered
bread tin with the rice. Pack in the
fish mixture, put a layer Of rice over
the top, and steam or bake in pan
of water in the oven for 80 minutes.
Serve with creamed peas.
Herring and Potato Salad.
One cupful of herring cut in dice,
three cupfuls Of diced cooked potato,
one teaspoonful of onion juice, two
tablespoonful Of minced green pep
pers, four tablespoonful Of olive oil,
three tablespoonfuls of vinegar,
dash of paprika and few grains of
salt.
Make a French dressing of the oil,
vinegar. paprika and salt, and let the
herring and potato each stand in
some of it for an hour. Then COM
bine the fish and potato and pile the
mixture upon a platter, and serve
surrounded with dressed shredded
cabbage. Sprinkle with the peppers
and garnish with whole herring.
The "despised bloater," as Hutchin-
son terms it, is really a most edible
food, and certainly contains the most
nourishment for the least amount of
money of any animal food that may
be obtained. Bloaters are dried and
sailed herrings, the only difference
&etween them and the smoked her.
ring consisting in the way they are
cured. AS the bloater is not dressed
before being sured, it is first neces-
sary to clean it we'll and then scald
it. Then it may be broiled or baked
in the oven, when it should be basted
frequently with boiling water con-
tanning generous amount of butter.
All broiled or baked fish must be al
olew just as much butter as the house
wife can possibly spare for it.
Chopped Beef q la Mode.
This is a dish much. in demand in
the high priced restaurants, but it
can be cooked just as we'll in the
home kitchen-and cooked cheap!