davidaulloa/AmericanStories huggingface dataset:
Evening capital and Maryland gazette. (Annapolis, Md.) 1910-1922, 1918-09-05
CITY FIREMEN
TURN IN REPORT
Financial Showing OF The Receipts
And Disbursements OF The Recent
Fete

The three volunteer companies of
the City Fire department. through
Treasurer John N. Taylor. and Secre-
tary Roy L. Morgan. have submitted
their report of receipts and disburse-
ments of the recent tiremen's fete, as
follows:
Evening capital and Maryland gazette. (Annapolis, Md.) 1910-1922, 1918-09-05

a Salad supper will be given by the
Urls Patriotic League, at st. Mar
sSrets School. Thursday, September
on at $50 p. NJ. Dancing. Music Dy
ne Eukulele Club. Buses will leave
ChaFch Circle near the fountain at Z
Oaock. transportation free. a4-2t
Evening capital and Maryland gazette. (Annapolis, Md.) 1910-1922, 1918-09-05

nenartment Is Ready
20 Al fines To Please
y D. patrons. Phone so
New-York tribune., 1918-03-10

Ill aboard for the "Halibut' express
Sounds like bit from "Alice in Won
der!and,N doesn't it? Reminds one Of
New-York tribune., 1918-03-10

spoonful Of water, add very carefully to the
sauce. Salt and pepper to taste. Heat it, but
don't allow it to boil.
Eels, even more than any other fish, re-
quire a high seasoning and proper blend
ing of aromatic herbs.
Stuffed Eel-Wash finely the meat Of the
eel. Add one tablespoonful of chopped pars-
ley one tablespoonful of chopped onion.
lightly Drowned in tablespoonful of oil (add
the oil to the fish, too), one egg, salt and pep
per. Put this forcemeat all along the big
bone, giving it the shape Of the eel. Dust with
breadcrumbs, pour a little oil over it and bake
for about forty minutes Serve at the same
time baked potatoes and tomatoes au gratin.
Ees la Tartsre- Take off the skin of
the eel. To do it easily broil the eel under
big fire for few minutes on each side, and
with a towel pull the skin from the head to
the tail Then cut off the head, clean and
wash the fish Cut into pieces. Melt some
butter the size of an egg, add carrot and
an onion cut into Slices bunch of parsley,
bay leaf pinch of thyme, Il teaspoonful of
-four u cupful Of water and two tablespoons
full of red vine vinegar. Coos the sauce for
an hour Add the pieces OF eel. Cook for
twenty minutes. Let cool in the sauce. Take
out roll in an egg beaten with tablespoonful
of oil and dust with bread crumbs. Brol
under moderate fire and serve with tartare
sauce.
New-York tribune., 1918-03-10
Let Every Day Be Fish Day

In buying fish the marketer should be quite
as particular to have the bones. skin and
trimmings wrapped up as he is to have the
meat trimmings and chicken gibets, for they
are valuable in fish cookery. Fish stock is
made by adding pint Of boiling water to
ali the fish bones, skin and trimmings, sliced
onion. a bit of celery, salt, pepper, three
cloves, bay leaf and little parsley; let
simmer for half hour, strain, and when
cool remove the grease from the top and the
stock is ready for use. The stock should be
used inside of twelve hours, as it does not
keep like other stocks
HALIBUT SALAD
Boil po1nd and half Of fresh halibut drain
and free from skin and bone. When cool fake
it with a silver fork. Chop fine eight olives, one
small onion, red green pepper. after rcrnov-
ing the seed cone. and the heart of stalk OF
celery. Add the chopped ingredients to cup o.
mayonnaise, then beat al through the fish, toss
ing it lightly. Pare cucumber, chop coarsely,
and add to the salad Serve on fresh lettuce
leaves
HALIBUT IN AsPIc
Prepare the same as for the salad coat the in
side CT mould with tie aspic Jelly, put in
layer OF the fish mixture and then layer Of
Jelly. When set add another layer Of fish, then
Jelly and until a.. Of the materials are used
Put IN q cool place to set. Unmould and serve in
shoes, with nayonnase, colored with paprika.
HALIBUT TURBOT
Boil, skin, bone and fake pound and a half OF
halout. Grease pudding dish and place in
alternate layers Of fish, crumbs, grated onion,
generously seasoned with butter, pepper salt and
a little bit CT sugar over the onion. Beat an egg
into a half cup OF milk ard turn over all. Crate
Ltt.e cneese over the top. Bake thirty minutes
IN medium oven
FOUNDER IN RAMEKlNS
Boil large founder, force the meat from skin
and bones; fake 1t and add half cup of crumbs,
grated onion. a beaten egg and hard boiled
egg put through ricer. Add pepper, salt and
teaspoonIul Of sugar Mix well and add
spoonful OF chutney Put IN buttered rame-
klns and bake fifteen to twenty minutes
FOUNDER AND CRAB CURRY
Boi.. shin. bone and fake a pound and half
cf ao@necr. When cool add half pound of crab
NET ts -. To Of tomatoes add bunch OF
saNcty .cr9s. chopped onion, stalk of celery.
hat rad of garlic tablespoonful Of sugar,
. te@aloonEul Of curry powder; pepper and salt to
taste. stew gently for half hour, set aside
cool slightly, strain, then heat again thckening
with butter and -four rubbed to paste: strain
again and use enough to moisten the fish MIXTURE
Serve on hot tast Garnish with small potato
croquettes and serve the remainder sf the curxy
In q ket sauce boat
New-York tribune., 1918-03-10

C0telettes dAg Agneou aur Epjndrds (Lamb
Outlets with Spinach) Procure a piece of
the neck of lamb and divide into outlets,
trimming them neatly and pressing fiat. Sprn-
lle with pepper and salt, and grill Stir into
cupful of cooked spinach half cupful of
thick gravy and heat. Arrange the outlets in
the centre of the platter with the spinach
around them, and for additional effect make
a border of green peas
Pon1n,es dc Tegye Soufees (Sauted Potatoes)
Boil potatoes, cut them in quarters or
eighths and put them with butter, salt, pep
per and finely chopped parsley into a deep
frying pan. Toss about over a rather brisk
fire till the potatoes are a golden brown and
serve Immediately.
Salade Barbe de Capucin (Endive Salad -
Break up the endive into two-nch pieces and
place in a salad bowl previously rubbed with a
shalot. Pour over a dressing made of four
parts Of oil 10 two of vinegar little made
mustard and salt and pepper Over all sprin-
kle some finely chopped tarragon.
OmeIette Soud7e Ia VoniNe vanilla One
lette) Whip together the yoIks Of three eggs
teaspoonful of vanilla. In another dish whip
up the whites of the eggs with pinch of salt
then whip together with the yolks Heap the
mixture in a baking dish, set in the oven for
fifteen minutes or so, and serve the instant
it is done
THURSDAY
Potage de Poireoir 1Leek Soup Gut into
New-York tribune., 1918-03-10
Fish Served With Imagination

flaUor and to eliminate certain foods entirely,
thereby neceSsitating more or less nlonotouy
in the diet, the French methods of cooking,
their sauces, their sauory herbs and sccsou-
ings, are life saUers and spell the difference be
t1oeem d contcnted or disgyau1tled group
orouQd the ian2dy table
There IS no tirtae IN a monotonous and IN
sdaory diet. The saIiUa uUI aot how and di-
gestiom IS impaired i meals arc not appeti-iug
The great am IS to be frugal G11d still appe-
t5zing, and 10 this end acc cotamend to you
Gordon Bleu and her kind
A French touch aohem HooUeri@ing may be
necessary to preserve the family peace, kecp
the home fires burning and insure q real aic-
tory over 7cGstefulness. A. L. p
New-York tribune., 1918-03-10

A LII aboard for the "Halibut" express
~ Sounds like bit from "Alice in Won
derand doesn't it? Reminds one Of
the lobster quadrille, the mad tea party and
the Will you, Won't you song of the mock tur-
tie. But it isn't; it's honest to goodness
fish express train from Vancouver to Boston
rushed across the continent in six days, the
only stop made being to pick up some salmon
passengers from Puget Sound. The travellers
de luxe are designed to aid food conservation.
Though the halibut prices are higher than
those prevailing before the war, the fact that
there is no waste makes it still a profitable
purchase. With such fish at our command we
should be willing to go without beef for
many meals, praying that the Food Admnis-
traitor may never add fishess day to his sac
rifcial list
.Halibut ranks as one Of our most valued
food fishes. 1t thrives best in the deepest and
coolest waters, and in some localities grows to
a weight Of two to four hundred pounds. The
male is much smaller than the female and is
not as fine eating The female fish weighing
about so pounds is considered the perfection
OF flavor and texture.
These largest members of the founder fam
lily are called by different names in different
around Greenland and Finland are known as
'turbot" and 'little halibut,". the variety in
the Pacific the "arrow-toothed halibut,'
the smaller ones being called "soes." Great
numbers OF soles are caught in Monterey Bay
by Cinnamon, who make speciality to drying
them. OFF the English coast they are called
'sanddabs'
AS to the cooking Of halibut it is probably
best known cut in steaks fried OK broiled, in
'chunks" boiled or wrapped in creased paper
and baked, in chowder or creamed. But the
fish should be better known planked, in salad
ard jelied in asp.c. Though it does not end
itself well to chowder as the cod, yet Il
may be used Tor that purpose.
Founders are familiar to Us fried, hroied
and hletcd, but in salads, fshcakes, combined
and deviled with crab meat, with shrimp, or
lobster meat, in sauces or filings, they are in.
valuable.
New-York tribune., 1918-03-10
By GORDON DLEU

NEW YORK founders always
IN season They are fresh and are COM
paratively cheap. The chief virtue Of
Inc aoQnder is that it tastes almost good as
sole So many delicious dishes made with sole
or hiets Of sole can be adapted to the founder.
before the war flets of sole were regularly
imported, but this did not prevent many flets
u hounder being sold as flets Of sole. l even
1'i'" lew good restaurants in London where
3e4eloas hlets of founder served and
mentioned in the menu as "F'ilets de Sole
saYarln," etc. SO, as you see, any nasque-
Fading we permit the founder is almost Iegti-
mate One should rernember, however, that
We sraailer the founder the more it approaches
n taste the sole
riiets of Founder "Savarin."-Put the
"ees o. two founders fwci2hing one pound
Neeh) In d kQttered dish. Sprinkle with
'a'iezpoonful of parsley, two minced shalots
<ad dozen rnughrooms cut into pieces, one
"4ii teaspoonful salt. Cover with fish stock
maze by cooking for an hour one-half cup Of
.a1er, the head, bones and parings Of the
A'ahoers, the parings of the mushrooms,
small bunch of parsley, a bay leaf,
en&a Glove of garlic, one-half cupful good
n''s VINE vinegar, one cupful and half Of
1ef one eupful tomato pulp, one table
e''hiui of sugar, salt and pepper TO taste.
ram through fine sieve Bring To the
.L g'sias point the dish Of fish, then put it in
~ oven Tor thirty minutes. Serve garnished
"n dozen stoned and blanched olives.
1ss Fisusdsr In Jalisaas.--Cut In neat
New-York tribune., 1918-03-10

strips two deep colored carrots a bunch of Gel
cry, one small onion, The white part Of two
leeks. Blanch them few minutes Strain
Melt some butter (thc size Of an cgg). Toss in
it lightly the vegetables until light brown Add
a pinch of salt, cupful of water. Bring to
the boiling point. Add two founders cut into
pieces. Cover and cook over moderate fire
for about forty-fve minutes. Before serving
see if it has enough salt Sprinkle the fish
with chopped parsley and surround with
steamed potatoes.
Founders a la Dieppoise.-Lift the filets
Of three founders, put in buttered dish, with
q tablespoonful of finely chopped shalot, one
cupful and half of water, pepper and salt
Bring to the boiling point, then cook slowly
and uncover for fifteen minutes Add
dozen or two cooked mussels and a cupfth of
white sauce Put in the oven for fifteen min
utes. Serve garnished with croutons and a
lemon cut into quarters.
Founder. a la Portugaise.-Cut two foun-
derg into slices. Cook slowly for half an hour
with half cupfui of water, spray of parsley
a small onion cut into pieces a teaspoonful
Of lemon juice salt and pepper. Strain off the
stock in which the fish has been cooking, put
in small pan and let reduce to half it's
volume. In the meanwhile cut three or four
tomatoes. add to them one-thrd Of cupful
Of olive oil, one tablespoonful Of chopped
crushed garlic, a few slices of onion, salt
and pepper and bay leaf. Cook this sauce
for an hour; add to the reduced fish stock
Cock together for ten minutes Arrange the
Gsh in \ dish and 1sur ever ths tsnats sauce.
New-York tribune., 1918-03-10

4 there IS one place IN their cooking IN
witch Aner-icGns use less imagination thon
'ther, i IS aehsn they Gre SERVING fish.
The F'rench and the Italians cook their fish
"'th Imagination and lo1ing care and are Ueu
rsprid for their trouble.
We hare not nseddIed scith either TIE English
cf Cordoa BIeu's recital nor the repetition o.
ne sarorg hcrJ8 end sauces that are suggested
tor maak9n9 the founder Just like sole and for
ereasng up TIC eei end tic state for polite
society.
The French long since comdoled Nth as on
'e'ng notion w1th so many religions and 80
ts'0 sauces. In these days Of trying ocer and
'ver TO 1tse the cheaper cuts and grades Of
i''ds that are just as wholesome but hare less
New-York tribune., 1918-03-10
By CORA MOORE
70 ONE can have sojourne

~ its normal days without having come
! under the spell of its little dinners
The ones offered here comprise favorite
nenus of seven well known New York artists
and are typical of Paris in the old happy
ssvs before the coming of the war. While
,hev do not always reflect war economies.
French cookery is thrifty even in times Of
,sace and there are many suggestions at once
sayory and economical to be gathered from
these recipes, well valuable lesson on
The sim plicity and good taste of the menus
y SUNDAY
Huitrss la Russo (Oysters with Cream
Cheese Spread toasted saltines with cream
cheese, place an oyster in the centre of each.
sprinkle with lemon Juice and add a dash of
cayenne
Potcqe du Barry (Caulihower Soup Par
boil caulifower, and, in the same water,
cnuful of rice Remove the caulifower and set
it aside for Mondays dinner also most of the
rice. Into the rice and caulihower water put
a piece of butter the size of a walnut, half
teaspoonful Of ground sage, some celery salt
seed, salt and pepper Slightly thicken with
little cornstarch and serve very hot.
Laperaur la S0ubise rabbits with Onion
Ssuce).-Cut the rabbit or rabbits into pieces
and throw into boiling water, we'll salted
Allow to cook for twenty minutes, then pro
vide fresh water to which has been added a
salrspoonful of ground cloves, a dash of thyme
sage, salt to taste and few peppercornS
Simmer for two hours and serve with this
sauce Put five small onions in cold water.
bring to boil. and when the onions are soft
take them out and press through a sieve back
into the water in which they were boiled Add
butter pepper and salt and cook till quite
thick
Chou de Ner la Mianoise (Sea kale with
Cheese Wash the sea kale thoroughly cut
ting away any black spots, tie into little bun
dies and boil furiously in salted water for
twenty-five minutes. Remove and keep hot
while the following sauce is being prepared:
Mix tablespoonful of butter and -four to-
gether and stir into the water in which the
kale was cooked. Stir in three tablespoonful
of grated cheese and when blended pour over
the kale. Crate the yolk of hard boiled egg
over this and sprinkle on q little cayenne.
Petits Chour Chocolat Chocolate Cakes.
Bake plain one-egg cake in a shallow tin.
cut into squares, and over each square pour
thick chocolate sauce. Place a spoonful OF
whipped cream on top of each
MONDAY
Consonlnl6 az Celeri celery Soup).-Thor-
oughly wash stalks and leaves of a good sized
bunch of celery. Cut off the leaves and the
ends Of the stalks and throw into a saucepan
with quart of clear, weak stock. Add bay
leaf, salt, pepper and a tablespoonful of but
ter Simmer twenty minutes and serve with
croutons. Serve the celery stalks as usual
during the dinner.
Nertins au Van Blanc (Whiting with White
Wine) Trim neatly fllets of whiting, sprin-
ke with pepper and salt, and lay them in
buttered tin, pouring over a cupful of white
vine. Add blade of mace and two small
onions minced, cover and cook for fifteen
minutes. Remove the fillets to a hot dish and
prepare q sauce for them as follows: Mix
together tablespoonful each of butter and
New-York tribune., 1918-03-10

Cook slowly for fifteen minutes, stirring all
the while. Add quart Of water or broth, and
allow to come TO a boil. Now add a table
spoonful Of -four. moistened with water, and
allow 20 simmer twenty minutes Re-
move from the fire and add the beaten yolk
Of an egg, stir we'll and serve
Sole Fdrcie at -Four (Stuffed Sole) ).-Soal-
a cupful Of breadcrumbs in milk apd mix with
two tablespoonsful of butter, a chopped onion
and a few sprigs of parsley and tarragon
leaves chopped finely. Add pepper and salt,
and place the mixture IN buttered dish, lay
ing two-p pound sole on top. Sprinkle the sole
with breadcrurbs. pepper and salt and bits
Of butter. and place the whole in moderate
oven allowing to cook for forty minutes.
When done remove the sole to the platter on
which it is to be served. remove the bone and
stuff with the mixture with which it was
cooked.
Cancp6s Ia Gordon (Canapes of Mush
rooms Beat three eggs with two dessert
spoonsful Of tomato catsup, little cayenne
and salt and put into small saucepan with
two tablespoonsfu' of butt>r Stir till the
mixture scranbles, then turn on to small
squares Of toast Top off with button mush-
rooms previously COOKED III butter.
Petites Cr6mcs GU. Gaze Coffee Custard).
This is a favorite dessert of the. French
sweeten two cupsful Of strong coffee and beat
in an egg with spoonful of dissolved gea-
tine Strain into custard cups, place in y
steamer and steam for twenty minutes Then
set on ice ard serve cold With sponge cake.
SATURDAY
L., 4 .i,
Soup) $50 the contents of a can of con
somme add trutfle cut in thin slices and
Spanish sweet pepper similarly cut to make
the same amount. Salt to taste, simmer for
a few minutes and serve.
4AngatilIe en- Matelote tMatelote of Eels) -
Skin, clean and cut into three-inch lengths two
fair-sized ees. Put them into saucepan in
which is already three tablespoonsful of but
ter, three minced onions. chopped parsley,
bay leaf little thyme two or three cloves
and pepper and salt. Pour in enough claret
to cover the fish Cook twenty minutes or
until the cells are tender then remove from
the liquor Skim off the fat from the liquor
thcken with little arrovroot bring to a
boil, and add tcaspoonful of mushroom
catsup half an ounce of anchovy butter and,
if necessary, more pepper and salt
Artichauts d pHuiIe Artichokes with Salad
Sauce) Trim two artchokes and put them
in a saucepan of boiling water, with the juice
OF a lemon and saltspoonful each of soda
and salt. Keep covered and on the fire till
the artichokes tender, then cut in halves.
fold in napkin and serve with sauceboar
of the following sauce: Beat four dessert
spoonsful of salad oil with two Of tarragon
vinegar and saltspoonful each of mustard
and salt.
Cr6pes d Ia Fruncaise (French Pancakes) -
Cream two tablespoonsful Of butter with half
cup Of sugar and add q cup Of -four. When
the mixture is quite smooth add to it egg
beaten in pint of milk and stir vigorously.
Pour into buttered saucers and bake in a slow
oven. When done place on top of another,
first spreading each thiclSly with jam. Return
to the oven for a few moments and serve
very hot.
New-York tribune., 1918-03-10

slices five leeks and carrot and fry them i'll
dripping Put them into three pints of cold
water, with a small onion stuck with cloves,
salt, bring to a boil and allow to simmer for
hall an hour Serve with side dish of grated
Parmesan cheese.
Poulet .Sdote d rEstragon Chicken Saute
with Tarragon) Gut up a raw chicken neat
ly and place the pieces in saucepan, with
pepper and salt Pour in sufficient water to
cover and cook slowly. Serve with mashed
potatoes.
Salade de Celer; Raue (Celeriac Salad.
Peel and slice some celeriac roots and boil till
tender. Drain and pour over them dressing
made of four tablespoonful of oil to two OF
tarragon vinegar, dash each of English mus
tard, pepper and salt, and serve cold.
Petits Chou1 az Conde (Little Cakes -
Make paste as for pies, though not neces-
sarly so rich. Cut into strips about four
inches long to two wide Sprinkle each with
little cornstarch, and then spread with jam
marmalade or fresh fruit. Sprinkle with fine
y chopped nuts and roll up closely. Sprinkle
the outside lightly with granuated sugar, and
bake until a nice brown.
FRIDAY
F1rec d'Herbes vegetable Puree) Chop
small onions, few sprigs of chevril and two
cold boiled potatoes, and put into sauce
pan, with piece Of butter, pepper and salt
New-York tribune., 1918-03-10
SKATE

Sprinkle with crumbs and put in the oven for
ten minutes.
SKATE
Skate, or "raie' in French is becoming
quite popular In France habitually it is
cooked in court bouillon,' and served with
different sauces. Prepare court bouillon'
by cooking in salted water bunch of herbs,
one onion, one carrot, bay leaf, two cloves
and a tablespoonful Of vinegar. Boil for an
hour or two before placing the fish in it. The
preferred sauce is "sauce au beurre nolr'
(black butter sauce). Two tablespoonful of
butter are melted until quite brown, then one
tablespoonful Of chopped parsley and one
tablespoonful of vinegar added, and the
sauce is poured over the fish.
Capers and Anchovy Sauce. Melt some
butter (the size of an egg, add teaspoon
full of cornstarch one-half Of cupful of fish
stock, half cupful of milk, salt and pepper.
Stir on a slow fire until it reaches the proper
thickness. Then add two chopped anchovles
and few capers Serve with the fish
Mustard Sauce, too, is good with boiled
skate. Dissolve one tablespoonful of powdered
mustard in one-half cupful of fish stock. Add
two tablespoonsful of good white wine vine
gar. Bring to boil for few minutes add
two or three slices of lemon and boil few
minutes more Beat two eggs with tea
New-York tribune., 1918-03-10

cooked in, strain the whole, bring to boii
after adding cupful of hot milk and serve
Tranches de Saumon, Sauce PiquaNte (Sal-
mon with Sharp Sauce) Prepare a mixture
of oil, salt, lemon juice, ground cloves and
thyme, and marinate two-inch thick slices Of
salmon in it for about two hours. Remove
the slices and broi over moderate fire.
Serve with a sauce piquante made as follows:
Into saucepan put tablespoonful of finely
chopped shalots, butter the size of walnut.
dash of grated nutmeg and three table
spoonsful of vinegar. Stir until clear over
the fire and add half a pint of hot water or
fish stock, some chopped gherllins and more
pepper and salt, if needed Boil up and it is
ready
Petit Pois Ia Paysanne Peas Country
Style) .---Ery thin rasher Of bacon and boi,
it along with its dripping with the peas.
Compote dA brjcots (Compote of Apricotsl
Line pudding dish with apricots stewed in
thick syrup and fill the centre of the dish with
a hot custard. Cover the top with the white
of an egg beaten to stiff froth, set in the
oven till it browns slightly, and serve at once
WEDNESDAY
Potoge q la ST. GernGin Green Pea Soup.
Into two pints of water put cupful Of
cooked peas (canned or dried) with a small
piece of butter an onion, whole pepper and
bay leaf, and allow to simmer for half an
hour. Strain, pressing the soft peas through
the straner, bring to boil again, add a little
mint and serve.