Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-04-13
rv MRS. NJ. 4. WILSON

copyr0"'' III ,iohis rcscrr'dl
mo BROIL fish. prepare the l'Sh ana
,bcn split open to afford a fiat sur
Tho planking board makes an
niool manner TO broil fish, but lacking
,"" takc n shallow baking pan or
.Soo, % and grease literally, then dust
,,, gour. Now cut the fish i'll pieces
of suitable size for serving and then
O,,oo y, the prepared pan and rub or
p.h tbc fish literally with good
'.,ad oiI Place In the broiler and then
W. Tro tqDrcspoonsI of nightly seasoned
French drCSShg' l.;,;,o ,,o,or
And use TO haste the broiling hsh'
Utrn cooked, lift 10 n hot platter ISc
.riddIc cake turner and n SpatuIh
sr,ovn from the pan. in order tn
ayorcrt breaking. Garnish with points
T,,a.t wntcrcrcSS and slices of lemon.
r., LroiI rhckcn--onIy small. tender
.,J woII. fed chickens are fit for broil-
S,,' sIa snIil tho chicken down the back
.nTJi J rrmoyc the neck and part OF the
s"ot Snu hone Now draw the chicken and
ua, angh in nIonty of cold water. Pat 1t
M"' T.r and then fattcn we'll. Rub with
h,con h,S or ham drippings both inside and
o",' on, pIorc in n hot broilcr with the
1'Ti .mit side M. Cook for ten minutes
,,J thcn pncc the skin side up and
haste with bacon or ham drippings.
Tnrr the chicken twice and cook for
iwcnty five minutes for one ana
onc.qjlartpr to one and three quarter
pound chicken. ,,,,
the same manner.
TO Broil SheEflsh
Iobstcrs arc broilcd alivc--thc crab
and oysicr after preparation.
inv tho live lobster on its back and
with n large knife slit its entire length.
Remove The cntrails and wash under
nlcnty of running water. Crack the
rIsws and then place the lobster. shell
side down, in the broilcr Broil for ten
minutes and then turn the shell side up
Tor thc same length of time. Turn the
flesh side up again and baSte with two
tablespoons Of melted and strained but
for. Lift to a hot platter and garnish
with watcrrrcss and slices of lemon.
Serve with Nnrragansctt butter sauce.
Tn" sauce:
Melt onc-halt pound Of butter and
cloth and then place in small sauce
nan and add the strained juice of one
large lemon and one half cup of chilli
sauce. Heat slowly until sCalding hot.
To hroil crabs--COok the crabs by
pIungng into boiling water and cook
Ing twenty minutes. Drain, chill and
then remove the claws and save the
large claws for salad. Remove the shell
and spougy fingers and then wash under
cnld running water. Use silver plated
knife and split the prepared crab in
half. Din in plenty Of melted and
strained butter and then place in brOilcr
and hroi eight minutes.
10 brol oy~tPrs-Opcn the oysters on
deep she'll and then remove and look
them over carefully for bits of shell.
Wash and pat dry; dip in melted and
strained butter and then roll in fine
crumbs Return to the shell. Arrange
in a shallow baking sheet and hroil for
eight minutes. Serve Onc-half dozen
for service with the same dressing
used for bro'cd lobster.
Another ncthod Of hroiling oysters
+, {" s".rnl the extra fancy largo oysters
and then look over carefully for bits
If ShrN Now roll very lightly in n
it'll" -four and then dip in melted and
strained huItHr and roll in fine crumbs.
Now u'ar" between an old-fashioncd
wire br"i'rr and hroil, for scvon min
utcs, turning frequently, Lift on toast
garm,h with WUt"rcrCss and serve with
plain melted and strained butter.
10 h"uil clans usc tho large clans
ard with sharp pair Of scissors remove
the hard eye and then prepare as for
bro'uI ul ~,crH.
Two M.lhods ar" used in preparing
hr"'mi hasa. First. cut thin slices of
cold hoirI ham and then brush with
m".Ird hn'r". Place in brOlcr and
lightly &.j'l
The >orui mrthod Slice the ham
am Ilrn "u' into suitable pieces for
serving Soak Tor Il few hours in milk
or waite" - which was added II table,
Spoon Of moIassrs Lift and then
hr1>h win u little bacon or ham drip
pings nnd hr"il. turning frequently.
Ham ""Lrd in this manner is delicious.
Bacon IS also very delicate when
hroI"d. NirI the edges of both the ham
ana hlr.u 10 prevent curling. Brollcd
IaIH"S liver with either ham or bacon
Is delicious dish. Have the butcher
Cu III" Ever n slices Just little
'nIrhr than ror fryiug. Wipe with
,o.'an rI"'h and then roll lightly in
",r ana hroiI. turning frequently, for
GN T." ton minutes. Garnish with
We GlIHa baron or ham and parsley.
I"'',' hIn"A may also be split and
.i''i IN melted and strained butter and
',n @""d with grilcd ham or bacon.
l"' e. remember is that only
"&N amt even tlumr of moderate TEN.
E""'mr l. rrqnirrd for broiling. 4
&. name l"al l. 700 intense Quickly sears
anu IInM rnur, nuI hurup T,,J bor,r,