| Show MIDWINTER MID WINTER COOKERY recipes for those who wish some tung tu ng appetizing appetising Appe how to make or jams in or out of season the queen of all salads a novel croquette to bo biado whilo potatoes arc so expensive A delicious and not over sweet marmalade suitable to spread on thin bread and butter particularly good with brown bread may bo made oft hand a follows make sure of a good variety of evaporated peaches or apricots apri cota do not be put air with u fruit this latter is on the market and is but the time and labor involved in peeling after soaking over night counterbalances the alight lower arico asked wash a pound of tho fruit in plenty of warm water soak over night in tepid water in the morning drain taking care to reccy rec fy half a pint of B tho water used for soaking remove hard bits or other imperfections then slew gently in a porcelain or crock saucepan with just enough of the reserved water to soften and when tender add a cup or more of sugar according to taste beat well and cook just enough longer to properly blend the sweetening the dulco of an orange nay be used instead of water OF SALADS k the fishmonger will weigh a or moro of macd fish on purpose for this delicious alad to supplement any left over that may be found in the larder bones and skins of course must be removed but nearly all fish except ahad whether largo or email will be found easy to fillet it the backbone bo carefully taken out boning may be done cither before or after cooking and the elsh either pun broiled or thrown into guati boiling water to cover then until ten der As the fish must be flaked the boning may be accomplished at the same time for the many who are obliged to avoid balad this will be found an excellent substitute especially if salmon halibut and other highly flavored fish arc used when the fish is prepared proceed as follows the fish must first bo marinated by tossing through it thoroughly three table spoons ful of oil one of lemon juice or vinegar and a sprinkling of salt and pepper thia amount to each pint of flaked fish this now to be set in a cold place to be well chilled wash and shred two or three heads of lettuce according to size free from water with a soft cloth arrange the heart leaves upright in the salad bowl and place the flan and leaves until needed just before serving drain the fish add half as much cold potato cut in cubes and marinated or dressed with french dressing mix well and heap in a mound on a bed of lettuce leaves if salmon is among the fish be sure to mix a few capers in the salad and use them also in varnishing garnishing garni shing cold boiled peas may 16 used instead of potato prepared in the bame manner to vary still further decorate with dabs of mayonnaise and bits of gherkins inexpensive small cutters may now be bought at hardware dealers to cut gherkins pimentos pi etc into star fan and other shamca NOVEL croquettes CROQUET TES now that potatoes arc frightfully expensive is the time to use a substitute which is not only more nourishing but if care be in preparation may be made a light and dainty basis for croquettes croquet tes and the like the small white bean is said to have double tho staying power of the potato and if only for this reason have fair play at the cooks hands to prepare wash thoroughly then soak half a pint of the beans in about a quart of tepid water over night in the morning drain cover with fresh cold water simmer for an hour then drain again now cover with a quart of boiling water and boil slowly until tender enough to press through the col landar the beans should be well drai nedas it is important they should be flaky like nicely boiled potatoes after passing through the collander beat up with two teaspoons ful of hot milk one of butter pepper and salt to taste and bind with a well beaten egg roll into cork or egg shape dip in sifted crumbs then in egg lastly in the bread crumbs again and cook in deep boiling fat servo on a mat of thin paper |
