The Rock Island Argus and daily union. (Rock Island, Ill.) 1920-1923, 1922-02-03
Recipes for the Day.

Boiled F1Sh-I1e hSh in piece
| of cheesecloth and cover with boil
ing water. Add one tablespoon OF
! vinegar and two teaspoons salt.
Cover pan and cook gently for
80 minutes or until fish is tender.
| Fifteen minutes of cooking for
each pound of fish is usually
enough. Remove fish from cloth.
Place on hot platter and pour
egg sauce over it.
| Add two sliced hard boiled eggs
to drawn butter sauce, made as
follows: Five tablespoons of but
ter or substitute, three tablespoons
-four, one and one-half cups hot
water, one-half teaspoon salt, one
eighth teaspoon pepper.
Melt one-half the butter, add
-four understanding and pour on,
gradually, hot water Boil five
minutes and add remaining butter
in small pieces. Serve with boiled
or baked fish.
Fish Flakes a Ia Newburg-One
cup cold faxed fish, one egg, three
quarters tablespoon cornstarch,
one and one-quarter cups milk, two
tablespoons butter, salt, pepper,
| nutmeg to season, toast, one table
spoon chopped parsley.
Mix cornstarch with a little cold
milk, add egg yolk and rest of the
milk. Heat, stirring constantly
until the mixture is thick and
smooth, add the fish and Season
ings and cook for five minutes over
hot water.
Add butter a little at a time, mil.
thoroughly and serve very hot Il
thin slices of delicately Drowned
toast.
Dutch Apple Pudding-One pirt
-four, one-quarter cup butter, one
cup milk (scant), two teaspoons
baking powder, four sour apples,
| one-half teaspoon salt, two table
spoons sugar, one egg. Mix dry
ingredients. Beat the egg. add
milk, then stir into the dry mix
ture. Spread one-haf inch thick in
shallow baking pans. Core, pare
and cut apples in eighths, and lay
them on the dough, sprinkle with a
little sugar. Bake in a hot oven
twenty or thirty minutes. Serve
with lemon sauce
Lemon Sauce-Boil two CUBS IF
hot water and one cup sugar five
minutes; add three teaspoo cor1l-
starch wet in cold water, cook
eight or ten minutes; add grated
rlnd and juice of one lemon and
! ope tablespoon butter. Stir until
butter is melted and serve at once.
Dreamed Finnan Haddie = One
and one-half cups finnan haddie,
wash thoroughly, then soak one
half hour in cold water; drain and
cover with water just below the
boiling point and let stand Is min
utes. Drain again, wipe, remove
skin and bones and separate fakes.
Make sauce with two tablespoons
butter, two tablespoons flour, pep
per and salt to taste. two cups milk.
Add fish to sauce, let come to boil
and serve on toast. The fish may
be prepared the day before.
Rice and Vegetables-One-f fourth
pound knuckle of beef or ham bone
three quarts cold water. one-haIf
cup each of chopped onion, cab
bage, carrots, tomatoes, turnips,
three whole cloves, bay leaf. salt
and paprika, one cup rice. With a
cloth wrung out of cold water wipe
the beef or ham bone Put into the
kettle with water, bring slowly to
the boiling point, skim and let sim
mer closely covered for two hours,
or place in freless cooker Have
all vegetables chopped, not too fine,
and add to the meat with the
cloves. salt and paprika. Bring
again to the boiling point and sim
mer or put in the cooker another