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Show j Mother's Cook Book It Is not the revolution that destroy i machinery but the friction. H. W. Beecher. Some Main Dishes. With the main dish sufficiently filling fill-ing and satisfying the dessert may be light and the meal will be well balanced. bal-anced. Baked Fish With Parsley Butter. Split open and bone a white fish, spread with soft butter and dredge with flour, salt and pepper. Bake in a hot oven from twenty to thirty minutes, min-utes, according to the weight and thickness of the fish and serve promptly prompt-ly with lemon as a garnish. Parsley Butter. Cream four tablespoonsfuls of butter, but-ter, add the juice of a small lemon very slowly, mixing well a teaspoon-ful teaspoon-ful of minced parsley salt and cayenne to taste. Heap in the shell of half a lemon and serve with the fish. Supreme of Chicken. Run through a meat chopper the breast of a large chicken, beat into it, one at a time, three eggs ; seasoD well with salt and paprika, a speck of nutmeg and one and one-third cup-fuls cup-fuls of thick cream. Place in buttered butter-ed molds and steam for thirty minutes or until firm. Serve with a white sauce made with chicken stock and cream, adding two beaten egg yolks. Mock Duck. An inexpensive dish (or less expensive) expen-sive) of lamb can be made by buying the shoulder instead of the leg. Have the bone removed and make a mock duck of the meat. Cook in a moderate oven, basting occasionally. Serve garnished gar-nished with parsley. Scalloped Meat. Lamb, mutton or chicken make nice scalloped dishes. Chop fine, removing all gristle and bone; season to taste. Have ready as much bread crumbs as meat. Put Into a buttered baking dish a layer of meat, then a layer of crumbs, bits of finely minced onion ! and a few spoonfuls of gravy or stock to moisten. When the dish is full, sprinkle with milk and bake half an hour in a moderate oven. Serve with a plain lettuce salad with boiled or French dressing. |
