Chapter M: W. McFarland

Fried Fish.

Take salmon steaks, wash well, beat yolk and dip fish into it, sprinkle with pepper and salt, have a deep iron pan with basket, have pan half full of boiling lard, put fish in basket, put in lard till nicely brown all over.

SAUCE.—Have green parsley picked very fine, put in pan ½ tablespoonful of butter, brown well, half tablespoonful of vinegar, add parsley, serve with fish.

Mrs. John Gregg.

Simple Sauce for Fish.

½ cup of butter, yolks of 2 eggs, ¼ of a lemon, rub the butter to a cream, add the beaten yolks, a saltspoonful of salt, pepper to taste, and just before serving a half cup of boiling water.

Mrs. C. E. Schramm.

Salmon Loaf.

1 quart can of Salmon, ½ cup rolled cracker, 1 tablespoonful of butter, 3 well beaten eggs, salt and pepper to taste, steam one hour, serve with rich drawn butter gravy, with a can of mushrooms cooked in gravy.

Frances H. Potter.

Fish Turbot.

Boil white fish, picked fine (red snapper or other fish will do). For gravy take 1 quart of milk for 3 pounds of fish, add a little onion, 3 bay leaves and a pinch of thyme. Let simmer for an hour, then strain, thicken with 2 or 3 teaspoonsful of flour and add 1 cup of melted butter. Season with pepper and salt. Put in alternate layers of fish and gravy, sprinkle with bread crumbs and bake. Serve with sauce tartare.

Mrs. C. E. Schramm.

Turbot.

Clean white fish weighing 1½ pounds, place in pan, cover with water and cook in oven till two-thirds done. Flake the fish from the bones.

DRESSING.—1 pint milk, 1 egg, small spoonful butter, small spoonful flour, a pinch of white pepper. Steam in double boiler, butter some shells and put layers of fish and dressing till full and cracker crumbs on top. Bake 15 or 20 minutes. Can be baked in dish same as oysters.

Katherine Stevens.

Turbot.

Take a white fish, steam till done, take out the bones and sprinkle with salt and pepper.

SAUCE.—Take 1 quart of milk, ¼ pound of flour, 1 bunch of parsley and summer savory, 3 slices of onion, put this over the fire and stir until it creams. Adding 2 eggs, ½ pound butter, then put through a sieve. Put into a baking-dish, first a layer of fish and then one of sauce, and so on, up to the top, spread with crumbs and bake half an hour.

E. G. Roads.

Cream of Oysters.

2 pints of oysters, 1 pint milk, 1 pint cream, 3 tablespoonsful corn starch, butter and salt to taste, serve on toast. Let cream come to a boil, mix corn starch with cold milk, and stir into boiling milk, cook oysters in their own liquor and turn into the cream, season well with salt, pepper and butter.

Mrs. C. P. Squires.

Escalloped Oysters.

1 can oysters, 1 pint sifted bread crumbs, 6 tablespoonsful melted butter, salt and pepper. Pour oysters into sieve with 1 cup cold water and let them drain, pick off all pieces of shell. Roll and sift dry bread for crumbs. Into greased baking dish put layer of oysters, cover with ⅓ of the bread crumbs, season with salt and pepper, and pour over ⅓ of the melted butter. In this way make three layers of oysters. Bake in pretty hot oven from 20 to 30 minutes.

M. W.

Croustades or Bread Boxes.

Cut a loaf of stale bread from which the crust has been removed into pieces, 2½ inches thick, 2½ inches wide, and 3½ inches long, then with a sharp pointed knife cut a line around the inside ½ inch from the edge and carefully remove the crumbs, leaving a box with sides and bottom ½ inch in thickness. The boxes may be cut round if preferred, using two sizes of biscuit cutters. They are fried in a kettle of smoking hot lard, and should be crisp and dry and the color of amber. Serve heaping full of creamed spinach, creamed fish, chicken or asparagus tips.

Mrs. W. D. Eaton.

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EGGS.

Omelette.

3 eggs, 3 tablespoonsful of cream or 3 scant tablespoonsful of milk, 1 tablespoonful of chopped parsley, 1 even teaspoonful of butter, salt and pepper. Beat yolks until they are thick and lemon colored. Beat whites very stiff. Beat into the yolks the milk, parsley and seasoning. Fall the whites into the yolks. Do not stir them in. Grease hot omelette pan with the one teaspoon of butter, pour in the eggs, shake the pan to keep them from burning. When omelette is light brown on the bottom, place in oven until top is dry enough to show most of knife run through it. Loosen from pan with knife. Fold over. Serve on warm platter.

M. W.

Jam Omelette.

4 eggs, beat well, white and yolks separate, put together, add 4 tablespoonsful sweet cream, teaspoonful of butter, pinch sugar and salt. Put little butter in hot pan, pour in mixture, cook over hot fire. Hold over omelette red hot stove lid so as to raise it without turning. Put on hot dish. Have ready any jelly, spread over omelette. Fold omelette towards center.

Mrs. John Gregg.

Simple Omelette.

4 eggs, beaten together lightly with a fork, a scant half teaspoonful of salt, half a saltspoonful of pepper, and 4 tablespoonsful of cream. Add these to the beaten eggs and mix well. Pour into a hot, buttered omelette pan and lift or pick constantly with a fork until firm and brown underneath. Then fold and serve.

S. M. W.

Boiled Eggs.

Place on the fire in cold water and leave till the water boils.

S. M. W.

Poached Eggs.

Have boiling, salted milk in the skillet and poach as in water.

S. M. W.

French Eggs.

Boil 4 eggs twenty minutes, remove shells, separate the whites and yolks, chop the whites fine. Make a nice cream sauce and into this stir the chopped whites. Have ready on a platter six half slices of bread, toasted and buttered, pour the cream sauce over the toast, and over all grate the yolks of the eggs. Serve very hot.

W. W. MacFarland.

Cheese Souffle.

1 large cup of sweet milk, 1 even tablespoonful of corn starch, 1 large cup of grated cheese, 3 eggs beaten separately, salt and pepper. Put milk and corn starch on stove and stir until like gravy, add cheese, pepper, salt and eggs, stirring in the beaten whites last. Put in buttered dish and bake in a quick oven.

Mrs. W. J. Pollock.

* * * * *

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* * * * *

MEATS AND ENTREES.

Roast Sirloin of Beef, Yorkshire Pudding.

The sirloin of beef is the outer or upper part of the loins, covering the kidneys and separated from the tenderloin by a flat bone. It is known to American housekeepers as porter house, (the popular steak of the old New York porter and ale houses, hence its name). The cut usually palmed off on New York housekeepers as sirloin is a hip steak or roast, the proper name of which is a rump-cut, considered by New England people, to be one of the best joints. Select the middle cut of the loin of a good-sized animal, and see to it that the outer fat is at least a quarter of an inch thick; for if the top covering of fat be thin, and more like gristle than fat, the meat will be found very tough and unpalatable. Trim away most of the inner fat and a part of the flank; and as the tenderloin is more useful as steaks or an entree, it is best to cut it out; also turn the flank under, and if skewers are used, insert them in the flank only. Salt and pepper the whole joint liberally, and dash a little flour over the outer fat. Put it in a pan large enough to hold the joint and a pudding, and when the joint is half done add the pudding. While cooking baste the meat, and if the pudding is too dry, baste it also. At the end of an hour and a half, an eight-pound joint, if a good thick one, will be cooked; but, if a thin joint, a much shorter time is required.

To make the Yorkshire pudding: Beat thoroughly 5 eggs, add to them a teaspoonful of salt, a pint of milk and a teaspoonful of lemon juice. Sift together two teaspoonsful of baking powder and three half pints of flour. Add the egg mixture gradually and make a stiff batter. Put it in the pan, not under, but beside the beef. [A Yorkshire matron suggests the addition of lemon juice to correct the two frequent ill-effects of so rich a dish.]

Beef Loaf.

Take 1 pound of raw beef chopped fine, 6 large crackers rolled fine, salt and pepper, and one egg, mix and form into a loaf. Melt a little butter and rub over the loaf and pour over it one cup canned tomatoes. Bake three quarters of an hour. Baste frequently. Serve hot.

Mrs. Seymour H. Jones.

Fricassee of Veal With Oyster Plant.

Trim off all surplus fat and bone from the breast of veal, and cut the meat into neatly shaped pieces; dredge these with flour, and put them in a sauce pan with butter enough to prevent burning. Cover, and let it steam in its own vapors thirty minutes; then add a pint of soup-stock or water and let it cook slowly. Scrape and cut into narrow strips as much oyster plant as you have meat in bulk; add to it the meat, with salt, a few whole white peppers, a dash of nutmeg and a teaspoonful of grated lemon-peel. Add a little more stock if a liberal quantity of sauce is desired. Cover the dish and simmer until tender, allowing forty minutes for the vegetables to cook, care being exercised that they are not cooked too much. Remove the pan to the back of the range; take out a gill of the liquid, and add to it the beaten yolks of three eggs. Pour this over the contents of the sauce pan, let it stand a few minutes longer. Serve. Garnish the dish with slices of lemon, triangular croutons and sprigs of parsley.

E. G. R.

Stuffed Tenderloin.

Use 4 tenderloins, have them laid open, not cut in two. Make stuffing same as for turkey. Bind two tenderloins together with stuffing between. Season with salt and pepper. Fill the pan almost half full of water, bake 2½ hours, baste frequently. Make gravy. Remove the binding string before sending to the table.

Mrs. H. C. Garrett.

Fried Kidney.

Take 4 lamb kidneys, wash well in boiling water and dry, dip in mixed pepper, salt and flour. Put a tablespoon of butter in frying pan and brown; put in kidneys and brown thoroughly, add half a tea cup of cold water, cover, simmer 1 hour. Put in bowl, leave till morning. When used put teaspoonful of butter in pan, brown, small onion chopped very fine, mix with teaspoon of flour, thin with sweet milk, add kidneys, season with salt and pepper.

Mrs. John Gregg.

Stuffed Veal Steaks.

Season the steaks, cut rather thin, on both sides with salt and pepper. Roll them about slices of toast, buttered on both sides, and tie up. Put in baking pan with a bit of salt pork on each roll, and bake in moderate oven about forty minutes. Make a gravy and pour over them when served, on a hot platter.