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Show RECIPES Planked Smelts. Butter a hickory or oak fish-plank quite generously, and place upon it smelts that have been split and cleaned, and squeeze a liberal amount of lemon juice over them. Arrange in the form of a large fish shape, and garnish with potato roses put on with a pasty tube and sprinkle with bits of butter and finely minced parsley. Place the plank in the oven and cook until the potatoes are slightly slight-ly browned. Garnish before taking to the table with sliced tomatoes and cucumbers, dressed in vinegar, between be-tween the notato roses. Cauliflower Au Gratln. Cut a large cauliflower In 8 pieces and boil until tender in salted water. wa-ter. Drain. Lay in a deep pudding dish first a layer of cauliflower then a layer of cream sauce and then a layer of grated Eastern cheese. Continue Con-tinue in this way until tho dish Is full. Sprinkle the top heavily with grated cheese, and bake In a moderate mod-erate oven until brown. Chicken a la Maryland. Clean and wash a young chicken, cut ,at every joint and divide tho breast into 2 pieces Lay tho pieces In salad oil and lemon juice for 1-2 hour; drain roll in beaten egg, then in cracker or bread crumbs. Lay In a roasting pan, placing dripping or lard on top. Cook In a moderate oven for about three quarters of an hour. Serve with a rich cream sauce. Cream Sauce Melt two tablespoons table-spoons of butter in a saucepan. When bubbling, add 2 tablespoons of flour. Then pour Into the mixture one cup of milk that has been heated, and stir until smooth. Season with salt, popper and onion juice. |