Evening Republican, Volume 16, Number 308, Rensselaer, Jasper County, 28 December 1912 — SOME IDEAS ABOUT COOKERY [ARTICLE]

SOME IDEAS ABOUT COOKERY

Improving the Flavor of Fish—Cream for Baked Beans—Preparation of Delicious Rice Omelet. When fish of unpronounced flavor is to be boiled-it is improved addition of vinegar to the water. If the fish is inclined to be tasteless half a pint of vinegar to an ordinary kettle of water will not be too much. An old New England housekeeper has a cupful of rich, hot cream ready to stir into the baked beans when they come from the oven and before they go to the table. Creamed toast in one family is prepared in this way: The bread is toasted and kept hot in a covered dish. Then a white sauce is hnade in the usual proportion of a cupful of rich milk or cream to a tablespoonful each of butter and flour, with salt to season. At the last, when the sauce is thick, 'two tablespoonfuls of grated cheese are stirred in, a teaspoonful'of Worcestershire sauce and a dash of paprika. It is poured over the toast. To prepare a rice omelet as one cook does it, make a white sauce with a cupful of milk and two level tablespoonfuls each of cornstarch and butter. Stir in three well beaten yolks and a cupful of hot boiled rice. Fold in the stiffly beaten whites of the three eggs, season with paprika and a trace of nutmeg, and coi>k in the regular omelet pan. Serve with red currant jelly.