Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-06-04
BY MRS. VI. 4. WILSON

All RIGHTS reserved
|uERRING-There are many splendid
IL varieties Of this fish. They abound
In the waters OF Northern Europe and
America and along the Pacific Coast.
Great fisheries handle this fish, located
nlong the New England and Canadian
Coast. This fish is usually caught in
nets and both the scoop and gill varc-
tics are used. Season from late Sep
tember to early May. The fresh fish is
prepared by panning or frying. and
sometimes broiling or boiling also
baked in sort of pickle.
Baked Picliled Herring
Scale and cleanse six herring and
then lay in crock. Spread over each
layer OF fish a layer Of sliced onions,
bit of bay leaf broken in bits. pinch of
thyme, pinch OF sweet marjoram and
tiny bit Of garlic. Then add
One cup Of vinegdr,
One-hdt cup OF UGter,
Bake slowly for three hours.
Boneless dried herring are prepared,
packed in boxes and sold. Used for
appetizers or panned in butter.
Herring is packed in cans with spices
known to the trade as Bismarck her
ring.
Bloaters are partially cured herring.
Kippcred herring is split fish, first
salted and then partially smoked.
Mitchner herring is picked herring,
with roe prepared as sauce.
Pickled herring Is the salted herring.
| Smoked herring is usually packed in
bundles of three or four fish.
| Both Dutch and Scotch herring are
graded for quality and size the red
herring, particular title given the
bloaters or smoked herring prepared
for English trade.
Hickory nut-rhis nut is q species OF
nut that belongs TO same family as pc
can; thin shell and thick shell are two
of the varieties
Horehound or boarhound-A mem
Der Of the mint family a Stocky, bushy
plant Of volatile, tart or bitter essential
oil. Used incidentally and for flavor
, ing variety Of candy and lozengcs used
for colds, sore throats, etc.
Hoe cake--Cake made of mixture OF
cornmeal, cooked by slaves of Southern
plantations during the growing and
the incoming. Today hoe cake IS baked
Hokey -pokey-A frozen mixture OF
yariegated coloring and t1avoring, usu
ally sold from carts and corner candy
stores. Named from the Italian occhi
pocchi, a dainty Italian dessert.
Hominy-Either whole or in grits,
Granulated form staple, starchy food
Of the South. Cooked in boiling water.
The whole nominy is like dried corn
The grits are like cornmeal; the grits
are frequently used as a breakfast food.
Whole hominy replaces potatoes.
rice and macaroni as starchy food for
dinner.
IIoney-Nectar slipped by bees from
the hearts of flowers, blossoms and then
manufactured by the bees into a deli
cious golden substance called honey
hives it IL strained or filtered, then
prepared by special process, filed into
bottles or cans.
Candied honey-Is prepared from the
strained honey, evaporated to solid
as is maple sugar.
Honey was the sweet Of ancient times
long before the discovery of sugar; uset
conservatively both as food and az 4
laxative. Store honey in warm, dry
place to prevent granulating. Hone!
may replace sirup in cooking and bak
ing with splendid results.
Horseradish-Thi plant belongs u
the cress family. The fieshy roots ar,
used they are Cleansed and then scrapet
to remove the skin and then grated
Covered with vinegar and served as ,
lcondimcnt.
Horseradish sauce Is made by addin,
tho prepared horscradsh to cream
sauce; usually served with boiled bee
and tongue.
Use white vinegar and keep the horse
rsdish in a cool, dark place to prevcn
discoloration.
ckleberries-Belong to the Gran
berry family; grow wild in sandy soil
are also called bilberry, whortleberr,
and blueberry. Used for pies. puddlngs
sauces, and also for jam and con
!, .,serves,
Y Hyssop--A member of the mint, fam
I u