Recipe Spanish Buns

SPANISH BUN

Scald one cupful of milk and then cool to 80 degrees Fahrenheit and pour in a bowl and add

Three tablespoonfuls sugar,

One-half teaspoonful salt,

One yeast cake dissolved in four tablespoonfuls cool water,

Three cupfuls of flour.

Beat for five minutes with a spoon and let rise for two hours. Now cream

One and one-quarter cupfuls sugar,

One-half cupful of shortening

until very light and creamy and then drop in, one by one, three eggs, beating the eggs for three minutes. Add this to the yeast-raised dough, together with one cupful of sifted flour. Beat with a wooden spoon for fifteen minutes and then pour into a greased and floured pan, filling the pan half full. Put the raisins on the top and then cover and let rise until it fills the pan almost to the edge. Bake in a moderate oven for fifty-five minutes and then cool and ice.

Fish - Stuffed & Baked

Stuffed and Baked Fish.

Soak bread in cold water, till soft, then squeeze out all the water, mash it and mix it with a piece of butter, of the size of a hen's egg, a little salt, pepper, cloves, and mace, a couple of raw eggs, makes the dressing cut smoother. Fill the fish with this dressing, and sew it up. Put a tea cup of water in a bake pan, and a small piece of butter, lay in the fish; bake it about an hour. Fresh cod, bass, and shad, are suitable fish for baking.

Stuffing Recipe For Goose or Duck

POTATO & NUT STUFFING

(For Roast Goose or Duck)

4 cups hot mashed potatoes.
2½ tablespoons finely chopped onion or chives.
1 cup English Walnut meats chopped moderately.
½ teaspoon paprika.
1¼ teaspoon salt.
½ cup cream.
2 tablespoons butter.
Yolks of 2 eggs.
1 teaspoon sweet herbs if the flavor is desired.

Process: Mix the ingredients in the order given and fill the body of the bird.

MULLAGATAWNY SOUP

MULLAGATAWNY SOUP

Cut four onions, one carrot, two turnips, and one head of celery into three quarts of liquor, in which one or two fowls have been boiled; keep it over a brisk fire till it boils, then place it on a corner of the fire, and let it simmer twenty minutes; add one tablespoonful of currie powder, and one tablespoonful of flour; mix the whole well together, and let it boil three minutes; pass it through a colander; serve with pieces of roast chicken in it; add boiled rice in a separate dish. It must be of good yellow color, and not too thick. If you find it too thick, add a little boiling water and a teaspoonful of sugar.

A dish of rice, to be served separately with this soup: put three pints of water in a saucepan and one tablespoonful of salt; let this boil. Wash well, in three waters, half a pound of rice; strain it, and put it into the boiling water in saucepan. After it has come to the boil--which it will do in about two minutes--let it boil twenty minutes; strain it through a colander, and pour over it two quarts of cold water. This will separate the grains of rice. Put it back in the saucepan, and place it near the fire until hot enough to send to the table. This is also the proper way to boil rice for curries. If these directions are strictly carried out every grain of the rice will separate, and be thoroughly cooked.

FRICASSEE SALMON

FRICASSEE SALMON.

Cut one and one-half pounds of salmon
into pieces one inch square; put the pieces in a stew pan with half a cupful of water, a little salt, a little white pepper, one clove, one
blade of mace, three pieces of sugar, one shallot and a heaping teaspoonful of mustard mixed smoothly with half a teacupful of vinegar. Let this boil up once and add six tomatoes peeled and cut into tiny pieces, a few sprigs of parsley finely minced, and one wine-glassful of sherry. Let all simmer gently for three-quarters of
an hour. Serve very hot, and garnish with dry toast cut in triangular pieces. This dish is also good, served cold, for lunch or breakfast.