The National home cook book

an onion, small stalk celery, slice of carrot and one scant level tablespoon salt. Put in fish and place on range where it cannot boil rapidly. Let cook slowly twenty to thirty minutes from time cooking begins. Remove to hot platter, ~ garnish with slices hard boiled eggs, or lemon and parsley. © Serve with sauce made from the strained bouillon in which — was cooked. For one pint of sauce melt two rounding tablespoons butter in saucepan. .Add one rounding table-= spoon flour. Blend well and add two cups of bouillon, slowly stirring constantly to cook thoroughly and smoothly, — Add more seasoning if required. A tablespoon of tomato ~~ catsup, or one-half teaspoon of Worcestershire Sauce might be added. Remove from fire and add two eggs slightly ~ beaten, mixing a portion of sauce with egg slightly beaten, © mixing a portion of sauce with egg gradually at first and © beating well together before adding entire egg to insure © smoothness and delicacy. Keep sauce hot, if necessary, ~ over hot water, and _ covered. Finely chopped parsley — sprinkled over top of fish in serving is an attractive addi- ~ tion, Will serve eight persons. CORN CHOWDER. Cut a two-inch cube of salt pork into small bits aha try out. Add one.onion sliced, cook few minutes but do not™ brown. Strain fat into large Casserole. Parboil a scant — quart of dried or sliced potatoes in boiling- water, just to ~ cover, about five minutes. Drain and add potatoes to fat in | Casserole. Then add two cups of boiling water and cook until potatoes are nearly done. Add one can corn and one quart scalded milk. Heat to boiling point. Season to taste eight persons. ' For Connecticut Chowder put two pounds fresh codfish oe | ,large Pmancrate, cut in small pieces free from skin and bone, with salt and pepper. Add two rounding tablespoons butter ~ and -three or four broken crackers. Serve from the Cas- 13 serole at table with very crisp crackers. This will serve ~ with half a bay leaf, and half an onion with cold water. half fine cracker crumbs. Serve from Casserole. Will serve eight persons. SOTRE Poet hee PORK SPARERIBS WITH CABBAGE. | = <a: Have two pounds of spareribs (one side of ribs cut in two to make short lengths of ribs. Trim neatly, roll, putin © boiling water in large Casserole and simmer for an hour, adding salt and pepper when half cooked. Then remove from Casserole and put into hot oven to brown slightly. Cut one medium head of cabbage into eighths leaving the — ' heart attached to hold in shape. Cook for twenty minutes — in large kettle of boiling salted water. Do not cover, but — turn cabbage once. Cabbage should not be entirely done for this first process in the cooking. Have ready one scant ~ quart of potatoes cut in pieces about the size of an English — walnut. Put potatoes in bottom of Casserole, arrange cab- — bage on top and cook in water in- which ribs were cooked. Add more seasoning, if required. Baste the ribs in oven with water in which cabbage was cooked. When potatoes are nearly done (will take about twenty minutes to cook) cut ribs apart ready to serve, lay in Casserole over cabbage, cover, and let all heat together before sending. to table. -$erve from Casserole. This has been pronounced a Betie _ dish for epicures of pork and cabbage. AU GRATIN DISHES, ved IS Se - Au gratin dishes are exceedingly popular, ae aeservedty $0. Potatoes, cauliflower, egg plant, cabbage, macaroni, — ;esiery, ; rice, brussels sprouts, hominy, tomatoes, | oysters, " - shrimps, fish, and asparagus vie with each other as Sat ORES os ites in this repertory of dishes, Au Gratin Dish.