The Table.

Mount Ida Chronicle, Volume 31, Issue 9220, 15 June 1900, Page 4

The Table.

i Fish Pudding. Chop the remains of fish that has been cooked; Take as much as will threeparts fill a pudding basin. Stew it for a short time with a little butter and pepper. Then take an ordinary French roll, or the same quantity of stale bread soaked in milk for one hour, beat it up well with the fish, add a few chopped pickled gherkins, mushrooms, or truffles, and a couple of eggs. Beat all well together, put into the oven, or tie in a cloth, and boil. Serve with any fish sauce. Spanish Omelette. Very nice indeed is the dish for which X now give a recipe:—Put some large onions -rnto boiling water for three minutes. Drain, and put in a stewpan, with salt, pepper, and a bunch of parsley. Brown the onions in butter, throw in a smoll onion chopped; then stir in the yolk of an egg, and a glass of claret or other wine. Stew gently over a slow fire, and when served pour a little hot vinegar and some chopped pickled cucumber over the onions. Serve with bread friod in hot fat, and cut into neat squares. Ham Fritters. Take a large slice of unsmoked ham and cut it transversely into strips. Put into a frying-pan, with oil enough to fry. Then pour over the eggs, beaten and mixed with a little water. Sprinkle with finely chopped parsley, bread crumbs, salt, and pepper. Fry a light brown, and serve very hot. Scotch Broth. Scotch broth, if well made, free from fat, and the vegetables cut small, is quite a polage for dinner in winter, though, as a rule, it appears at lunch. This souo needs a foundation cf good white stock, which must be strained into ' a saucepan. Add pearl barley, carrot, turnip, leeks, and celery, cut into thin slices, and simmer for two hours. Just before serving add seasonings of salt, white pepper, and a dusting of chopped parsley. Golden Pudding. .Bread crumbs, %lb. (or %tb. of bread ■crumbs and a %Jb. of flour) ; y ( Tb. chopped suet, %Ib. sugar, % lb. marmalade. Mix well together with a beaten egg and a little milk ; tie in buttered basin ; and boil two hours fir rather longer. To Recook Cold Potatoes. Chop the potatoes finely, put a layer In a pudding dish, season with salt, pepper, and bits of butter, sift a little flour over, then add more potatoes, seasoning, &c.; when the dish is full pour milk over and bake to a nice brown : colour for half-an-hour to an hour, ac-: cording to quantity. Fried Poiates and Fiah. Take cold fish and cold potatoes in' equal parts, remove all the bones and skin from the fish, mash the potatoes, mix them with the fish, season with pepper and salt and fry in lard or dripping until brown and crisp ; serve very hot. Irish Stew. Irish stew should,. if possible, be cooked in an earthenware pot withiV- a cover ; it is better if served in this with a napkin rGund it. Take 2tb. or 2%1b. of the scrag end of mutton, cut it into neat pieces, removing all superfluous fat, put these in a pan, take two or three large onions and six or eight large potatoes peeled and /liced, (season with a teaspoonful of pepper and half-a-teaspoonful of salt, add all to the meat and spread smooth in the bottom of the pan, then add just enough water to cover and set the pan on to cook. Simmer until quite tender, when the meat will come easily off the bone. Some people add carrots and tomatoes to the stew and substitute stock for water, but carrots and tomatoes are not liked by every one, and do not belong to the original dish. Fish and Potato Rolls. Shred some cooked fish, and to each half-teacupful add one teacupful of mashed potato, a small piece of butter,, and pepper and salt to flavour, mix to' a paste with a well-beaten egg, divide: into little rolls, flatten these, flour them well, and fry in dripping or oil till of a golden brown colour. Serva on a d'oyly with parsley and cut lemon. Meat can be used instead of the fish with equally;' good results. Ham and Potato Puffs. Mix a breakfastcupful of minced ham' jwith half that quantity of mashed potato, moisten with butter or cream and season with cayenne pepper, make some plain short crust, roll it and cut into small squares, place 'a spoonful of the mixture in the centre of each, fold over lengthwise,' wet the edges to make them adhere, brush the top with beaten egg, bake on a greased tin for fifteen or twenty minutes ; serve hot or cold. Her Opinion. He.: A fellow I know bought a ring the other day, and he wants to a woman's opinion about It. She : A diamond ? He : Oh, yes. He bought it for the girl he is going to marry. She : I see. And have brought it around for me to look at. He : Precisely. You see, he wanted to be sure it was right. She : Sensible man ! He wasn't willing to take his own judgment, but wanted that of a woman. He : That's it. Will youShe : With pleasure. Ah ! that look'? like a beautiful stone. Tell me about your friend. He must be an independent fellow to go off and buy the ring without consulting the lady. He : He is. He believes that if he hits upon the right thing himself she will respect him all the more. She (examining the stone carefully, and then puting it on her little finger) : And yet he wants to be sure ? He . Tes. He loves her so much that . he wants her to be perfectly happy with it. She : How considerate. He : He tries to be. What do you think of the ring ? She : It's lovely. But He (eag-erly) : But what ? She (blushing) : But can't you see it's too small ?—" Harper's Bazar." A Curious Custom. They have a curious way of winning a bride in Western China, according to the report of travellers, though everybody who has travelled much knows how uncertain the reports of travellers are. We sometimes hesitate to believe the reports we make of our own travels. Among the Lolos of China it is the custom for a young lady who has reason to believe that she is being sought for a bride to climb some large tree and perch herself on the highest branch. We suppose they select the family tree, if they have one. Then her elder female relatives cluster on the lower limbs armed with clubs, in order to give the bridegroom an enthusiastic reception when he arrives on the scene*. Nothing daunted, he shins up the tree, assailed by blows on all sides, and- captures his bride if he is able. The more branches there are to the young woman's family the more he has to overcome before he reaches the one on which the fair Lolo perches. Sometimes he fails altogether, and retires from the contest, satisfied that he has barked up the wrong tree.—"Texas Sittings."