Ebook - Recipes Tried And True (1894 Cookbook).txt

minutes. Nice to serve with turkey.

OVEN FRIED FISH. MRS. JANE E. WALLACE.

Open and clean fish (white or bass). Have fish pan spread thick with

butter, and lay fish in. Season with salt. Over this pour two

well-beaten eggs, and dredge with flour. Bake three-quarters of an

hour, and baste with butter and water. Garnish fish plate with

parsley.

ESCALOPED SALMON. CARRIE P. WALLACE.

Pick bones and skin out of one can of salmon, and mince fine. Use as

much rolled cracker as you have salmon, a little salt, and cup of

cream. Fill sea shells with this mixture, placing a small piece of

butter on top of each shell. Bake twenty minutes and serve in the

shells.

FOWL AND GAME.

And then to breakfast with what appetite you have."

-SHAKESPEARE.

ACCOMPANIMENTS FOR FOWLS.

With boiled fowls, bread sauce, onion sauce, lemon sauce, cranberry

sauce, jellies, and cream sauce.

With roast turkey, cranberry sauce, currant jelly.

With boiled turkey, oyster sauce.

With wild ducks, cucumber sauce, currant jelly, or cranberry sauce.

With roast goose or venison, grape jelly, or cranberry sauce.

A GOOD WAY TO COOK CHICKEN. MRS. R. H. JOHNSON.

Fricassee your chicken, taking care to brown the skin nicely; season

to taste. When done set by to cool; then remove all the bones; put

back into the liquor in which it was cooked; chop fine, leaving in all

the oil of the fowl. If not enough of the oil, add a piece of butter;

then pack closely in a dish as you wish it to go to the table.

DROP DUMPLINGS FOR VEAL OR CHICKEN. MRS. R. H. JOHNSON.

One full pint of sifted flour, two even teaspoonfuls of yeast powder,

and a little salt. Wet this with enough milk or water to drop from

spoon in a ball; remove your meat or chicken; drop in the balls of

dough; cook five minutes in the liquor; place around the edge of

platter, with the chicken or meat in center; season the liquor and

pour over it.

JELLIED CHICKEN. MRS. R. H. J.

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