365 tasty dishes

water to remove any splinters of bone which may be clinging to it. In a bowl put i teaspoonful of lemon juice, ^ of a teaspoonful of salt, 1 drop of tabasco and lo drops of onion juice and place the bowl in a saucepan of hot water at the side of the fire. Have ready also i teaspoonful of finelychopped parsley and squares of thin, slightly buttered toast. Having everything ready and hot, drop the marrow in a saucepan of salted water and boil rapidly for two minutes. Quickly skim it out, drop into the bowl containing the hot seasoning, add the parsley, mix it carefully for an instant, spread on the toast and serve at once. The chief requirement of this dish is that it shall be served piping hot. 25. — Philadelphia Potatoes. A new dish is Philadelphia potatoes. Boil small new potatoes in their jackets and let cool, then skin them and cut in thin slices. For 3 cupfuls so prepared make a sauce with I heaping tablespoonful of butter, i heaping tablespoonful of fiour, i}^ cupfuls of milk and a seasoning of salt and pepper. Butter a shallow dish, put in half of the potatoes, June^ season them, add half the sauce, then the remainder of the potatoes and sauce. Over all pour I well-beaten egg and bake in a quick oven until the egg is set. a6«— Cherry Shortcake. Chop up, with a silver knife, after pitting them, some fine sweet cherries, and sift over the fruit a generous layer of sugar ; set aside for an hour before making the shortcake, to form juice. For the pastry make rich biscuit crust. Into i pint of sifted flour — 2 cupfuls — mix a little salt and 2 level teaspoonfuls of baking powder. Sifl again, and rub in I tablespoonful each of lard and butter. Add I well-beaten tgg and enough milk to make a dough to roll out. Bake in a biscuit-pan in two layers half an inch thick; to keep them separate, place flecks of butter between. This requires a quick oven, as for biscuit. When done, cut the crust into individual pieces and spread the prepared cherries between and on top. Serve with whipped cream, flavored with the remainder of juice. 27.— Blue Pish Salad. Remove the skin and bones from 2 pounds of steamed or boiled blue fish and break into June. good-sized flakes. Cover with a French dressing made with ^ of a teaspoonful of salty ^ of a teaspoonful of white pepper, 4 tablespoonfuls of olive oil and i tablespoonful of vinegar and let stand for at least one hour. Arrange on a bed of lettuce or nastiurtium leaves and serve with mayonnaise or a boiled dressing. If blue fish cannot be procured any other firm-fleshed fish may be used in its place. 28.— Bouillon Potatoes. Pare the potatoes and cut them into small balls, ovals or cubes. Parboil in salted water for five minutes. Drain, place in a saucepan, add sufficient boiling-hot bouillon or clear stock to cover and simmer gently until tender. Drain and serve in a hot dish sprinkling with a little finely-chopped parsley. ag.— Cherries with Rice Cream. Cook }i a cupful of washed rice five minutes in boiling water ; drain, add i pint of milk and cook over hot water until tender and the milk is absorbed ; add ^ teaspoonful of salt, 4 tablespoonfuls of sugar, i tablespoonful of butter and i teaspoonful of lemon June. extract. Pour into small timbale molds, set them in a pan of hot water and cook in the oven fifteen minutes. In the meanwhile make a syrup of i cupful of sugar and i cupful of water, boiling for ten minutes; add 2 tablespoonfuls of lemon juice and i pint of pitted cherries. Cook five minutes. Turn the rice timbales into a serving dish, pour around them the sauce and serve. 30.— Puree of Artichokes.