Show B II 11 Mrs Helen Armstrong Ruggles I Recipes for Cooking I II III I lI lIT T following following- recipes were copied from the cook book pook u Some ome j I Good Things to Eat compiled by Mrs 1 Helen Armstrong- Armstrong S. S n who lectured here recently at the cooking school SI J S SOUPS L GREEN TURTLE SOUP ro of fo on ont num of or teaL MI stock stock- add R. R P pint nt 0 4 tomato a pint of or water on one half hal cup or of carrot arid and nd onion one c cup CUI of ot ceery eler- eler r- r sIx abc clo 5 cloves es bix two bay leavea t tp sprig of I parsley y two tea tea- ot of f RIt one n of It and on one one- a- a S. S fourth spoon or of Jf Let this cook tor an hour r of slowly ly th then n straIn tra n. n add n a Worcestershire sauce a quart can of ot turtle 6 stock k with the meat mut cut In pieces a 8 R R. sliced lemon and throe three tablespoons of or fine no sherry Chopped hard cooked eg egg rna may be d It If desired S POTATO SOUP Waal pe peel J and scald sIx potatoes then t put Tut them on to boll with s two onions sliced S thin a a. sprig of or parsley and ono one and one one- h half flIt lt quarts of water When Shen quito quite soft S pr press s all through el sieve eleve e and place over ocr the tho S jire again Reason Se eason with salt sail and p pepper S S odd three e tablespoons of tr f flour rubbed Into three of ot hut butter an and a a pint of or hot milk Serve with Ith crisp croutons ma made do b by slowly browning bro bread dico fall all crusts removed rd d In Sn tho oven BROILED FISH Split Spilt open a n firm white while and remove th the bone Spread with soft lort butter r. r lightly with Hour flour and with salt J and pepper Place oil alt on buttered i la n or fish cheat heet n and nd rook ook under tinder the tho ga sail gas flame me the time depending upon tho the thickness of or S. S th tIns the flab Servo Ser on a hot pta platter and garIl garnish gar gar- Il 0 nish h with slices or of lr mon lemon mon n and n J parsley PLANKED FISH S Split Spilt open epa a Ii firm fish and back back- ton bone La Lay on a well buttered heated plank and od dredge dle wi with th flour salt sail un anti and pepper pcp pcp- per after spreading with soft butter lutter Enka ko in hot o oven on n ton ten or IT minutes surround fis lish Ii h with a 1 thick border horder of 0 well wail reasoned mashed potatoes and bake about ten minutes longer Garnish with th lemon and parsley ley and serve perve STUFFED AND BAKED TROUT SaId ct a a. long Ions narow ow nar fish let lh wash and wipe dry Stuff and nud sew sec up ann and skewer nto shape Rub Rut over ocr with butter salt and p pepper cut gashes In ldes of or fish Osh and Insert narrow strips of or fA tat fat t salt pork Dr Dredge d c with flour nour and lAnd bake In a rather hot oven about an hour basting J frequent frequent- nt- nt I ly hy Remove skewers when done lone and s serve r c with 1 sauce Dossing Mix U one otie cup cracker crumb crumbs one third cup up m ruIt lt 0 butter one oe te scoon each Bell of chop chopped d onion and parsley capers and pickles S Sea Season ton with salt and pepper and moisten slightly with warm worm t water ter CUCUMBER SAUCE Chope Chop or grate two o er and drain well Season with roUt and pepper add adda a II tablespoon of ot lemon j or tarragon and onion Juice If st Uk liked li mix lightly with Ith a cup of or whipped cream Heap Hoop this In the scooped out halves of a 0 cucumber boat boot shaped a add d a row few ow sprigs of parsley and serve o at once POTATO ROSES Boll potatoes f until done drain w well ll and mash 1111 fine adding salt trait pepper butter and cream or as us for or mashed potatoes potato R. R Place PIcc In Sn pastry twig bag and shape on tho the plank brush over with beaten 1 egg and brown under gas galS flame FRIED PRIED SMELTS Clean the fish thoroughly than then wipe dry and 1 roll them In egg egl and nJ bread crumbs crumb or If It preferred dip In milk and roll In seasoned seasoned sea sea- Boned flour Ir Fry In deep ann ana place on a R folded napkin serving with ta tar tare 10 88 sauce Ice i if TARTARS SAUCE f Prepare one cup Clip of mayonnaise dressing using one c eg yolk olk two tablespoons of lemon Jul Juice e arid and two thirds cup up of 0 oil witha with R a a of Ie salt fait and cayenne II pepper To thin dressing add a tablespoon e each ch of or chopped olives c cucumber pickles parsley ley and capers pers also alfiO a F of oe onion Juice Tarragon vinegar may be substituted for forthe or orthe the lemon jul Juice e If It preferred FISH LOAF Nix thoroughly to together one pint of or cold cook cooked fish two chopped hard cooked eggs and a teaspoon of or anchovy essence u u. sauce of throe three tablespoons of or butter ana anU tour four of or flour and a cup of or rich milk add this tills to fish with seasoning of salt fait and pepper pep per and o ono one beaten t egg Pack I Into plain buttered it t mold and steam half an f hour Turn out ut and serve with sauCe SAUCE FIGARO Cream one one- third cup of or butter with two of or eggs J I add a tablespoon of oe I lemon mon Juice seasoning of tall ull at and pepper and third tine n cup of ot boiling water ater Cook over hot water Until thick as us cu tard add 1 minced parsley and small nail plc pieces cs of or to to- to mato ohIO aNo a little cayenne 1 |