. American cookery. to the boihngpoint, and boil five minutes, then strainand press out all the liquid; add twocups of chicken broth, about a teaspoon-ful of salt and half a teaspoonful ofpaprika. Serve hot with a tablespoon-ful of whipped cream on the top of thesoup in each cup. Use the oysters withfresh fish (white) for croquettes or acreamed dish. Oyster Stew Pour one cup of cold water over onequart of fresh-opened oysters; rinseeach oyster in the liquid and removebits of shell, if present. Strain the potatoes are done, drain in a colander,put the fish back in the saucepan andover it press
. American cookery. to the boihngpoint, and boil five minutes, then strainand press out all the liquid; add twocups of chicken broth, about a teaspoon-ful of salt and half a teaspoonful ofpaprika. Serve hot with a tablespoon-ful of whipped cream on the top of thesoup in each cup. Use the oysters withfresh fish (white) for croquettes or acreamed dish. Oyster Stew Pour one cup of cold water over onequart of fresh-opened oysters; rinseeach oyster in the liquid and removebits of shell, if present. Strain the potatoes are done, drain in a colander,put the fish back in the saucepan andover it press the potatoes, using aricer. Add salt and pepper as needed,and one egg beaten light; beat alltogether thoroughly and shape intoballs in the hands. Fry at once in deephot fat and drain on soft paper. Serveon a hot dish with corn relish in halvesof lemons from which the pulp has beentaken for other use. Planked Halibut,St. Valentine Style Select a solid piece of chicken halibut,cut the entire width of the fish and be-. FINNAN HADDIE BALLS, LEMON CUPS, WITH CORN RELISH liquid through a doubled cheese cloth,heat to the boiling point, skim, add theoysters and again quickly heat to theboiling point; let boil all over, skimagain, add three cups of scalded milkor boiling water, one-third a cup ofbutter in bits, a scant half-teaspoonfulof black pepper, salt as needed andhalf a cup of fine cracker at once. Finnan Haddie Balls Pare andpotatoes to cut m quarters enoughhalf-fill a wide quartmeasure. Soak these in cold water fora time, then put over the fire in boilingwater to cover; when about half-boiledturn into the center of the potatoes agenerous cup of finnan haddie, freedof bones and picked fine. When the low the opening in the body. It shouldbe at least two inches thick and weighabout four pounds. Trim the ends,rinse in cold water and wipe a fish sheet thoroughly rubbed overwith butter in an agate baking pan; onthe sheet dispose half a dozen slices ofonion and on
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishernewyorketcwhitneyp
