Democratic Sentinel, Volume 17, Number 23, Rensselaer, Jasper County, 23 June 1893 — RELIABLE RECIPES. [ARTICLE]

RELIABLE RECIPES.

Kartoffel-Suppe.—The famous kar-toffel-suppe of the Germans is an excellent soup maigre, though it is often made with stock in place of water. Boil a handful of chopped chives in half a pint of water for ten minutes ; add a quart of milk to the mixture. When it boils have six large potatoes, well mashed, with a large tablespoouful of butter and a scant tablespoonful of salt ready in a colander, and pour about half the soup mixture over them. Press the potatoes through the colander with the liquid and add the puree to the remainder of milk and water on the stove. Bring the soup to the boiling point, stirring it continually. Beat two eggs with two or three tablespoonfuls of milk; add a tablespoonful of the hot soup, which must now be drawn to the back part of the fire, where it will not boil. Stir in the beaten eggs and milk very carefully, stirring the soup all the time to prevent their curdling. Pour the soup in the tureen as soon as the eggs are added, and serve. Broiled Mackerel.—The best way to cook a mackerel, like a shad, which it succeeds in market, is to broil it. For an ordinary family take two spring mackerel or one Spanish mackerel which has been well scaled and cleaned. Remove the backbone as you do the backbone of a shad, using a boning-knife and taking care to remove as little of the flesh as possible. With a little care, this is an easy matter and a great improvement to the fish. Rub the fish thoroughly with a little sweet oil, season it with ■alt and pepper, and lay it over a gridiron, flesh down. The fire should be of clear, bright coals, and the fish should be allowed to cook steadily for about ten or twelve minutes without turning it. When it is thoroughly done it should be an even brown on the flesh side. Turn it and cook it for a minute or two on the skin side, and slip it at once on to a hot platter. Spread a little maitre d’hotel butter over it, and garnish it with watercress and a lemon cut lengthwise in six sections.