The Irish standard., 1915-03-13

SAA06SA esAO q SuPAOA VI WdtOA' 0tA
we'll, then set where it will simmer for
half an hour. Appetizing for break
fast, with hominy or rice.
Another way is to cook the grillades
without garlic, and add to them, with
the tomatoes, half pint Of tender
okra, we'll washed and sliced. Or
they can be fried brown in clear fat,
then put in a hot dish over boiling
water, while a gravy is made of fresh
fat, heated very hot and stirred about
the pan to take up the brown meat
essence; chopped onion, two sliced
tomatoes, tablespoon Of flour, vine.
gar, and water when they brown. as
above directed. Season to taste with
salt, pepper, and cayenne, boil ten
to twelve minutes, and pour over the
8rillades.
eouillabaisse.
While time endures, New Orleans
will plume itself upon this dish. which
drew from Thackeray world-famous
tribute: "In New Orleans you can
eat a bouillabaisse, the like of which
was never eaten in Marseilles or Par
u.s. Which is much. very much. from
the laureate of bouillabaisse, as q
native to Marseilles. The reason Of
superiority is not far to seek. It lies
in the excellence and flavor of the fish
native to the Gulf of Mexico. Lack
ing pompano, red snapper. and red
fish, even Milly could not quite do
her knowledge justice. But she made
shift with what the market offered,
choosing generally halibut, with fresh
cod, or bluefish, or sea trout. Two
kinds of fish in equal quantity are
imperative. The better, finer, and
frner the fish, the better the bouilla-
baisse. Cut each sort in six equal
slices, saving trimmings, heads, etc.
Boil the latter in three pints of water,
with a sliced onion and bouquet Of
herbs, until reduced to one pint. Re-
move fish and herbs, then strain the
stock and set aside until needed.
Meantime rub the fish over very well
with salt and pepper, then with mix
ture made by mincing, very fine,
three bay leaves, three sprigs of
thyme and parsley, three cloves of
garlic, and six allspice, all pounded to
powder. Rub the mixture in we'll and
thoroughly-here is the key to sue
cess. The seasoning must go through
and through the fish. Put into a very
wide pan two tablespoonfuls of olive
oil, heat it gently, add two mild onions
cut in slices, so one slice does not
touch the other, cover the pan and let
the slices smother for ten minutes,
turning them once so as to cook each
side partly. Take up, lay separately
in large dish, pour half a bottle OF
white wine into the pan, and stir hard.
Add six large fresh tomatoes, sliced
very thin, let boil a few minutes, then
add half a lemon, also in very thin
slices, and pint Of the fish stock
strained. Boil all together until re
duced almost one-half, then lay in the
Ash slices, taking care they do not
touch, and boil briskly for five min
utes. While the boiling goes on, choI
fine a pinch of saffron, put it in q
small deep dish, and mix smooth with
q spoonful of the boiling liquor. Dis
solve the saffron we'll, and when the
Ash has cooked its allotted five min
stes, spread the saffron on top Of th<
fish. Fry in butter as many slices o.
toast as you have slices Of fish-lay
the fish on the toast, pour the sauce
over it, and serve Immediately, yer,
hot. .
samp and Bacon.
Baltimore samp is made Of whit
corn. 1t is very much coarser thai
grits or fine hominy. Cover the SAM
With boiling water, let it boil for 81,
minutes, then drain and rinse. Cove
again with boiling water, and cool
slowly till tender, adding boiling
water as needed. When nearly cooke
season nicely with salt and pepper
Serve hot with rolls Of dried bacon.
Sally Lunns. ~
Four cupfuls of -four, four table
spoonfuls of sugar, four Tablespoon
falls of butter, quarter Of . teaspoon
ful Of salt, one yeast cake, two egg