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Show kitchcnH fea CABINET ((). 1888. Western Newspaor Union.) What do these matter to you and me? Titles, honors, coronets and kings, Fame of an hour, riches with wings. Palaces, jewels all such thing's, What do these matter to you and to met These things matter to you and to me: Love and beauty, a heart that sings. Peace In a home where a child voice rings Courage and Faith and a soul's strong wings, These things matter to you and me. 1 Mary . P. Rock. FAVORITE FISH FOODS We are constantly told to eat more fish, to cut down food expenses, to i add variety and easily digested di-gested food more freely to our menus. Where the fresh flsh are not obtainable, ob-tainable, the canned fish may be found in the markets. mar-kets. Salt and smoked fish are so palatable that they should often appear on our tables. Salt Fish 8ouffle. Soak one-half pound of boneless codfish over night. Cover with fresh water, bring to a boll, and drain and simmer gently for ten minutes, drain and flake, then chop fine. Add a pint of smoothly mashed potatoes, one beaten egg, two table-spoonfuls table-spoonfuls of melted butter, one-fourth teaspoonful of pepper, one-half tea-spoonful tea-spoonful of salt and three-fourths of , a cupful of rich milk. Mix well and spread lightly on a shallow baking dish ; buke In a moderate oven ten minutes. Beat the yolk and white of an egg separately and lightly' mix the two with a few grains of salt Spread the mixture over the top and browu. Sens from the baking dish with u drawn butter sauce or a good tomato sauce. Finnan Haddie Fritters. Select a short thick huddle and soak It In warm water twenty minutes. Put over the heat and bring to a slow boil: remove from the heat and pick the flsh from the bones In fillets. Make a fritter I batter as follows: Mix and sift one! and one-third cupfuls of flour with ; two teaspuoufuls of baking powder, half a teaspoonful of salt and pepper to taste. Add gradually two-thirds of a cupful of milk, one beaten egg and a small onion grated. Dip each plc of flsh In this batter and fry In deep fat. Drain on p:iper and serve wit 1 i tartar sauce. |