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Show Kitchen and Cable. I ! ' : i THE SUNDAY MENU. BREAKFAST Baked Apples Oat Flakes and Cream Boiled Pig's Feet. Brown Sauce Lyonnaise Potatoes Coffee DINNER Tomato Bisque Filet of Veal Larded Spinach Scalloped Onions Roasted Potatoes Celery Salad Strawberry Bavarian Cream Coffee ' ' - ' SUPPER Rye. Bread Sandwiches Cold Ham Radishes Tea Biscuits Cheese .- Pickled Plums Cake Tea Celery With Egg Sauce. This is, perhaps, ' one of the-nicest T.-ays of cooking this valuable vegetable. vegeta-ble. Take the heart cf a head of c 1-ery, 1-ery, trim and Avash it well, put it in a pan of ml,k and Avater :'n equil proportions pro-portions and a little salt; boil gently till quite soft, then drain off he liquid'. Make- some long, finger-shaped pieces of hot buttered toast, arrange some pieces of celery neatly on them, and pour over some good egg sauce. Sprinkle over all a little chopped parsley. pars-ley. Baked Pork Chops. Buy lean chops. Have them cut an Inch thick. Dip them, in fine bread crumbs,; seasoned Avitlusalis A dip in egg and milk first- ut naif .'right', but eggs cqst a good deal now and can be dispensed with. Press ,the crumbs on firmly: put the chops5 into the frying pan. in smoking hot, fat. Let them brown on. both sides, tljen put them on a tin' nlate and halra Ynr fifteen m:n utes in a moderate OA-en. Now pour the grease from the pan and the bread left there. Add milk and let It boil a few minutes Avith a bay leaf; thicken Avith browned flour, strain and season Avith salt and butter. Pour over the chops. ' The Cooking of Fish. The art: of cooking fish oftentimes is a very much abused one, many otherwise other-wise notable and praiseworthy cooks failing lamentably in this branch of culinary skill for there are few dishes more easily spoiled, or few more delicate deli-cate and palatable if correctly treated. Every member of the housekeeping fra-ing fra-ing fish, yet how many do not understand under-stand the very simple process of frying fry-ing fish, yet horn many do not understand under-stand it. in the better sense. The ruthless ruth-less spoiling of this nutritious food is entirely unnecessary if proper methods are practiced. The Jews, who are said to excel those of any other race in the delicious cooking cook-ing of fish, especially fried fish, for which they are renoAvned, always use oil plentifully for frying purposes. But others who do not hold the same reasons-for using oil, can attain very satisfactory sat-isfactory results from the liberal use of lard or fresh butter nronerl All fresh fish should be laid in cold salted water from half to three-fourths of an hour- before frying; no other salt should be used . until after they are cooked. A large piece of fresh butter or lard should be placed in the frying pan and allowed to reach the boilin -point before the fish are- Immersed. Bs careful to wipe the fish perfectly dry vbefore dropping into the hot fat. Unless the butter or lard used in frying. fry-ing. Is sufficient to cover the fish Avell, or not hot enough, they will absorb too much of the fat, becoming sodden and indigestible, destroying the nutritive nutri-tive properties. The same principles hold in frying fish as in nut cakes or Saratoga chips; a large quantity of boiling, fat does good Avork Avhere an Insufficient, .amount spoils the A hol. No more fat is actually. required Avhen used in this Avay, for it may be strained and set away to be used over and over again. Also finely bolted meal is preferable pref-erable to flour for dredging the fish before be-fore .frying. And lastly, strict atterA tion must be paid to keep the fish from overcooking;, as . soon as it reaches a delicate brown, remove instantly to a hot platter, .and sprinkle lightly with sibltean(i pcpper' Serve as soon as pos- . Codfish Balls. Many exiel'lent'ccoks who understand I U1C. .cyuirements or most of the newer dishes, fail in , making this good old-fashioned one to perfection Bon six.large potatoes, or eight smaller ones, and one-half a potmd. of salt cod together in, plenty of yvater; this will freshen the cod sufficiently. Drain carefully, care-fully, remove, the hones from the fish and mash .with the potatoes until fin and smooth.: Season. with one-heaping tablespoonful of butter, two tablespoon-ruls tablespoon-ruls powdered cracker, one beaten eg one-half a cupful thick sweet cream' and a dash of. red pepper; beat until' very. light. , Mold into balls, using just flour enough to hold them together fry, in. a- deep, kettle in boiling lard-' remove as so.on as brown. Bass and Tomatoes. sStSone Iarge or sever small fish, .remove to a second frying. ad34 ,ne can.of tomatoes, one neaping tablespoonful of flour, butter ,,rJa,rd 5Uffici?nt t0 cook and not be unduly. greaay, a little lemon juice or d!gf SeaSn Avlth saIt ani a dash of cayenne pepperj continue frying, fry-ing, .until., the, fish are -done and th tomatoes .browned. Tomatoes are ex'. cellent with any pan fish. Both fresh-cod and halibut are good fried; cut the fish in slices about an inch thick, selecting, portions free from bones and skin: season with salt and cayenne pepper; dip first into beaten yelks of two eggs, then into finely powdered cracker crumbs; fry until a rich broAvn in a liberal alloAance of fresh butter or lard. Boiled Trout With Cream Dressing. Cook a trout five minutes in boiling salt and water, remove and place in a stew kettle; add a seasoning of powdered pow-dered mace, nutmeg, and cayenne pepper pep-per the rind of a small lemon, and sufficient suf-ficient rich cream to cover the fish; stew, covered, ten minutes; after it reaches the boiling point, remove the fish and lemon peel; add a heaping teaspoonful of cornstarch rubbed smooth in a tablespoonful of butter, and a little more milk or cream if not sauce enough to cover fish nicely. Squeeze the juice of a lemon over the fish before adding the sauce. Serve whole, garnished Avith a sprig of pars ley. Boiled Eels. Lay the fish in salted Avater two hour3 prt'A-ious to cooking. Boil until tender in milk, drain and serve with melted butter poured over, season Aviih a- dust of- cayenne pepper and a sprinkling of salt, if inclined to be fresh. A cream sauce may 'be used if ' preferred. The left-o-ers of boiled eels make excellent fish balls, as there are no troublesome bones in these. In preparing eels for frying, milk is better than Avater to parboil them in; it gives a delicate flavor no other mode of cooking can equal. In boiling -any kind of large fresh fish, it is an improvement to add part milk to the Avater in which they are cooked. Also all large fish should be Avrapped in a thin cloth before boiling. old napkins are excellent for this purpose. A Method For Keeping Fish Fresh. Clean and prepare as for cooking, washing thoroughly, then rub Avell over inside and out Avith a mixture composed com-posed of one cupful of brown sugar mixed Avith one teaspoonful each of salt and cayenne pepper. Lay on ice and it will keep perfectly twenty-four hours ' at the very least. Before cooking AA-ipe 1 . off the mixture carefully Avith a dry cloth, adding the . seasoning just be fore serAing. This is very useful when fish forms part of the Sunday dinneft as it may be prepared ready for cooking, cook-ing, Avith impunity, the day previous. Sarah Rodney In Ladies' World. |