Perth Amboy evening news., 1920-04-07
Home Cooking
By Mrs. NJ. A. Wilson
Former Chief Cusinere in Royal
Household Of the Late Queen
Victoria

Copyright. 1870, by Public Ledg'

~ Ill ANASANS ANt1tA NGusV
Canadian snow during the winter
is frequently three four and five feet
deep n the snowshoe is the popular
means of travelling about the subur-
ban communities.
On an unbroken sheet of snow the
adept Canadian makes splendid time:
frequently carrying a pack on his
back of fifteen or twenty pounds.
Along about the beginning of March
the southern winds begin to warm the
atmosphere, and the frugal, happy
golucky Canadian begins his planning
for his summer planting. For / would
have you know hat the good people
of the 81. Lawrence and Quebec dis
trict are Of French extraction. and
the Habitants as they are called
to distinguish them from the other
nationS@have lost mono of their old
world love In cookery; rather, they
have added many Improvements as
did the Creoles OF New Orleans to
their mother coutries' choicest dishes.
Venison, deer meat. wild game are
still plentiful to the ardent sportsman;
and it's but natural that, with so
many waterways Astounding the COM
munity, plenty of fish is available.
Fish from these icy streams seem
to have a most delicious flavor. IN
fact, once having eaten these delica-
cies. one loses his desire for the fish
of our modern market.
On the south side of the st. Law
enca near the eastern townships, the
soil Is very fertile and produces abun-
dant harvests. The entire locality IS
somewhat similar to a thrifty New
England community.
Simple. easy living. with few wants
outside of caring for his large family,
having his land free from debt, able
70 ~ hAfh hfa AtYa fn Sfafa and
church and a decent suit of clothes
for Sunday and holidays, these eagle
eyed sons of Canada then feel that
the st. Lawrence valley Is indeed q
wonderful place to live in-worSing
less hard than the New ESngla III far
mer and Is we'll satisfied and more
happy.
The wal has brought q real awak-
ening to this community, and today
they are no longer satisfied, with
what was good enough for father is
good enough for mo-" They are
equipping their homes electrically and
with all modern household and farm
appliances. In many of the homes
the electric grill Is slowly but surely
replacing the fireplace of y~esteryear.
SOME TROUT RECIPES.
EilIet Trout louisiana.
Cleanse and wash fish. Split down
bIth IL t1C V
bones. Place in dish and cover with
One tablespoon of garlic vinegar,
Two tablespoons Of finely minced
onion,
Two tablespoons Of finely minced
parsley.
Turn fish frequently. Now lift to
wire rack to drain. Dip in batter and
fly in hot fat.
e Batter to Dip the Fish.
One-half cup of flour.
One teaspoon Of salt,
One teaspoon OF paprika.
One-han cup of water.
Beat to mix.
Fish Salad.
This dish is usually made of left
over fried fish. Shred some lettuce
hne-about two cups-and turn III
salad bowl and add
One and one-half cups of fish,
broken into pieces and free from
bones,
Two onions, grated.
One-half cup of finely chopped
parsley.
One teaspoon of salt,
One teaspoon of paprika.
Toss gently to mix and serve with
Thousand Isles dressing.
Thousand Isles Dressing.
Juice one-half orange,
Juice of one lemon,
Four tablespoons of salad oil
Two tablespoons of catsups
Two tablespoons of green pepper,
finely minced,
One tablespoon Of green onion, fine
ly minced.
One tablespoon of garlic vinegar.
Reat to mix.
Baked Fish With Sweet and Sour
Dressing.
Clean two pounds of fish and place
In creased and Toured baking pan.
Grease fish well with salad oil and
bake in moderate oven ~forty-five
minutes. Cut into pieces of suitable
size. Lift on small pieces OF toast,
garnish with watercress and serve
with sweet and sour sauce.
Sweet and Sour Sauce.
Place in a saucepan
One-half cup of vinegar.
One-half u of water,
Two tablespoons of grated onion,
Two tablespoons of cornstarch.
Stir to dissolve starch, bring to q
boil nd cook slowly for three
Now add
One tablespoon OF sugar,
One teaspoon of salt
One teaspoon of white pepper
Tiny piece OF garlic,
Three tablespoons OF finely minced
parsley.
One-ouarter teaspoon of mustard.
Beat to mix.
Cold Trout a In Bennitt.
Cleanse a three-pound fish. Place
in piece of cheesecloth and place IN
deep saucepan. Now add
One carrot, cut in thin slices,
One half bay leaf.
One Glove,
One branch celery,
Two tablespoons vinegar.
and sufficient boiling water TO cover.
Cook slowly allowing fifteen minutes
10 the pound. Then remove from hre
and let fish cool in liquid. Remove
fish when cold and lay on plate In re-
frigerator.
Take five level tablespoons of gel
atine and place IN saucepan inc add
Three cups OF fish stock.
Let stand fifteen minutes. Now heat
to boiling point; strain and place In
bowl TO cool .
Make three cups of potato salad
and set In nest OF lettuce large
enough to hold fish. Lay fish ON po-
tato salad. Spread fish thiekly with
49,