Free trader-journal. (Ottawa, Ill.) 1916-1920, 1918-01-28
TRIED RECIPES

SWeulS0 FISH oUup.--Mik6 STOCK
by putting head, tail, and bones of
any white fish, such as cod, haddock
or halibut, on in coldwater to cover,
adding slice each OF onion and car
rot, a bit of bay leaf, few pepper
corns, and cook slowly for an hour.
Strain, thicken with butter and flour,
using three tablespoonfuls each. 10
one quart Of stock, season to taste
with salt and paprika, and add jus.
before serving a pint of milk, or one
cupful of milk and one cupful of
cream which has been scalded. A
few peas make pretty garnish, else
finely chopped parsley.
Veal With Sour Cream Gravy.-Pre-
pare a loin or shoulder of veal for
roasting, cut strips of fat salt pork
and lay over the meat an in the bot.
tom of the pan. Basic frequently with
thick sour cream and, after the first
h;'r hour cook slowly until meat is
Gone. Make a gravy as usual, allow.
ing two tablespoonfuls OF fat, and two
tablespoonful of -four to each cupful,
or half pint Of liquid. The cream
gives the veal a delicious flavor, and
the meat is very white when treated
in this way.
Potatoes Rissolees.-New potatoes,
or cold ones which are cut down to
the size of new ones, may be treated
as follows: Fry in deep fat until a
golden brown sprinkle with salt, and
place in a pan; set in the oven until
IL, potatoes are soft throughout. They
may be served with or without
cream sauce.
Lobster Sauce. Boil small lobster
and remove meat. Place bones and
tough meat at end Of claws in "A
saucepan with three cupfuls of cold
water, slice Of onion and of carrot,
sprig OF parsley, bit of bayleaf, and IA
few peppercorns. Simmer for half
an hour-and strain off the liquor
Melt three tablespoonfuls of butter
add three tablespoonfuls of -four aud
pour on one cupful of the strained
liquor. When th4ckened, add one-half
cupful of cream, and salt and pepper
/ to taste. also onefourth teaspOonful
of paprika, and tue meat of the lobs
/ ter cut in small pieces. IL one wishes
10 use the meat FOR salad, the sauce
is excellent in flavor without the
pieces of meat.--Good Housekeeping.
Buckwheat Cakes One cup Of
buckWheat flour, one cup OF wheat
flour, ! cup slted cornmeal, two tea
spoonlulo of salt, one cup of scalded
milk. two cups Of lukewarm water,
olp-half cake of yeast, two table
spoonluls OF light brown sugar Dis
solve the sugar and yeast in the luke
warm water, then add the salt and
the scalded milk, which should be
cooled, Mix the different hours to-
& ther and stir in gradually. Beat up
until smooth. Cover and let rise over
night. If liked, a cuptul and half of
buClwheat -four IAN be used and only
one-half cuptul Of cornmeal-Good
Housekeeping.
Red Cabbage, Celery Salad. Have
a fine and firm red cabbage. trim OF
all outside leaves, cut the inner por'
ton into quarters and remove the
stalks. Cut the rest into fine shreds
and add to it in the salad bowl a head
of celery Cut into inch pieces. MAJ
/. dressing by beating one egg stirring
into ii gradually a tablespoon Of salad
oil, a tablespoon of red wine vinegar.
pinch of sugar and mustard, salt and
pepper. Pour over the cabbage and
celery, garnish with slicel gherkins
end capers. A grating Of cheese adds
TO this.
Grandmother's Pound Cake. One
cup of butter, packed solid. One ana
iwo-thirds cups graduated sugar half
teaspoon mace. Five unbeaten eggs
two cups sifted pastry -four Have a
round pan, creased and Toured; the
oven ready and ingredients measured
as the mixing must all be done by
hand. Cream the butter and sugar
and work till very light; add spice
and one egg at time and stir with
the hand until you do not see any OF
the egg yolk, then add another egg
and so on until they are all used
/ Then mix in the -four and turn al
+ once into the pan and bake slowly al
hour. The grain of the cake SHOULD
be fine and close, with not a suspicion
of any touehness or heayiness, no
porous like cake made light will
gas from soda and cream OF tartar OF
by long beating, and yet soft, fine
light and velvety, This texture Ii
obtained by thoro blending OF the but
ter and sugar and not overheating thu
eggs.
Honeyeomb Pudding Beat togeth
e. one.half cup Of sugar and one cuI
molasses and one and one.half cup
-four. Heat one.half cup of milk an,
cne-half cup of butter, then add on,
teaspoon of soda. Combine the mix
ture and beat ihoroly. Add four well
beaten eggs and beat again. Stean
in butte1ed pudding mold tire
l.,,.. a., ~ H., ,,nn and .half hours