Perth Amboy evening news., 1920-03-19
Home Cooking
By Mrs. Nj. A. Wilson
Former Chief Cusinere In Royal
Household Of the Late Queen
Victoria
FRIDAY MARKET BASKET.
Copyright, 1920, by Public Ledger
Co. All rights r~eseryed.(

Copyright, 1920, by Public Ledger
Co. All rights reserved.)
h selection of fish in the menu
the year round provides splendid va
riety. A wide choice of varieties
from the inexpensive paddock to the
luxurious shad is a wide step and
many varieties and prices intervene.
Fish a wholesome, palatable food
and to be good 1t must be fresh and
of an agreeable odor. Stale or old
fish Is dangerous and may cause pto-
maine poisoning. To judge fish:
bright; sunken eyes denote stale or
storage fish.
Second. Meat must be firm. Tho
flesh of the fish that Is moist n
fl abby is unfit for food. Fish may be
kept for twenty-four hours, but must
be cleaned and wrapped in wax pa
per; then wrap in heavy paper and
lay directly upon the Ice. Fish Is
cooked by boiling. broiling. panning
~(sauteing). baking, planking and fill
letting.
To Boil Fish.
Cleanse the fish, wrap in a piece
of cheesecloth inc tie. Now place
water in a deep saucepan n d
One onion,
One Glove,
One faggot soup herbs,
One small carrot,
Three tablespoons vinegar,
One-half teaspoon pepper.
Bring water to q boil and cook two
minutes. Add fish and cook, allowing
twenty minutes to the pound. Lift
drain for a few minutes, urn from
the cloth to hot platter and garnish
with parsley and slices Of lemon.
Serve with cream, parsley or Hollan-
MENU FOR SATURDAY.
Breakfast.
Stewed Rhubarb.
Rice Waffles with Poached Eggs
Watercress
Coffee
Dinner.
Asparagus Soup
Roast Shoulder of Lamb
Brown Gravy Mint Sauce
Drowned Potato Corn
Lettuce Salad
Apricot Shortcake Coffee
Supper.
Celery
Cuts Potato Salad
Fruit Gingerbread
Tea
The market basket will require
One bunch rhubarb,
One bunch watercress.
One head lettuce
One stalk celery
One can asparagus soup
Three-pound shoulder of lamb,
One-quarter peck potatoes.
One can corn.
One-half pound dried apricots
One-half dozen eggs !
And the usual staples which are
purchased Semi-monthly.
Rice WaffieS.
IErouh pnn-n11or RI or nun nf RIGA and !
place in saucepan. Add m n one
cups boiling water and cook
the rice Is soft and the water
absorbed. Now turn rice in bowl,
wash and add
One and one-half CUPS milk,
One and three-quarters cups flour,
One level teaspoon baking powder,
One level teaspoon salt.
Two level teaspoons sugar,
One-uuarter level teaspoon nutmeg.
One egg.
Beat hard to mix and bake in the
usual manner. Poach the eggs and
lift with SKINNER to a napkin in hand
to drain. Then turn on the waffle5
ard rarnish with a strip of bacon and
serve.
Roast shoulder OF Lamb.
Have butcher bone the shoulder
and then roll and tie securely. Have
him crack the bones and then use
them for clean tomato soup on Mon
day. Wipe the shoulder with damp
cloth. Now pat into the meat one
half cup of flour. Place on a rack in
a baking pan and allow the meat one
twenty-five q an beat o Q unahhorh
half hour to heat and then twenty
minutes to the pound. baking In a
moderate oven.
Anricot Shortcake.
Wash and soak overnight one-half
pound apricots. In the morning sim
mer slowly until liquid Is reduced to
one-half the quantity and apricots are
tender. Cool, now place In mixing
bowl.
Three-auarters cup sugar.
Yolk of an egg,
Five tablespoons shortening.
Cream well, now add
J One and one-half cups flour.