For eight ramekins have two small slices of halibut cut entirely across
the fish; remove the skin and bone, thus securing eight "fillets" of the same
shape and size. Trim these, if when rolled they will be too large for the
ramekins. Dip the fillets in melted butter; squeeze over them the juice of
half a lemon and a little onion juice and sprinkle with a little salt. Commen-
cing at the widest end, roll each fillet into a "turban" and push a wooden
toothpick, dipped in melted butter, through the turban, to hold it in shape.
Set the prepared turbans in an agate pan, pour in a little fish stock (made
by simmering the bones and trimmings of the fish with a few slices, each,
of carrot and onion in water to cover) and put a teaspoonful of butter on
each. Cook in a moderate oven about fifteen minutes. Baste three or four
times with the liquid in the pan. When the turbans are cooked drain off
the liquid and add to it enough cream or milk to make a cup and a half in
all. Melt three tablespoonfuls of butter; cook in it three tablespoonfuls of
flour✪ Turbans of Fish in Ramekins and one-fourth teaspoonful, each, of salt and pepper; add the liquid
and stir until boiling. Set the turbans in the ramekins, pour sauce over and
around them, cover and serve at once.
487
MISCELLANEOUS
IN AND ABOUT THE HOME
490 MISCELLANEOUS,
fabrics should only be washed on the board (not in the machine), with as
little rubbing as possible, immediately rinsed and hung in a shady place
to dry.
Flannels should not be rubbed on the board at all, unless absolutely
necessary, rinsed in lukewarm, or cold water, if wool soap is used, wrung
as dry as possible, shaken well and immediately hung up to dry where
they will not freeze, do not sprinkle and iron as little as possible, stretch-
ing them instead, to keep the texture from matting and become close and
hard.
TO MAKE STARCH.
Mix gloss with a little cold water, add a little kerosene, then enough
boiling water until it looks clear (keep stirring while adding the water);
boil five to ten minutes. If too thick when done add cold water. Always
starch the fine, white clothes first, the light calicos, ginghams, etc., next,
and the dark ones last. H. S.
TO PREVENT RUST ON FLAT-IRONS.
Bees-wax and salt will make them as smooth as desired. Tie a lump
of wax in a rag and keep it for that purpose, and when the iron is hot rub
it first with the wax and then scour it with the salt; spread on a board or
stove if no board is handy. W. G.
TO REnOVE FRUIT STAINS FROn LINEN AND COTTON.
Fruit stains on white goods can very often be removed by pouring
boiling water directly from the kettle over the spots or soak them in
sweet milk. This must, however, be done before putting into water or
before soap is used. May Rhodes.
TO REMOVE INK AND RUSl FROM LINEN AND COTTON.
Soak the stains in a weak solution of tincture of chloride and rinse
immediately after with much water. The tincture of salt is more reliable
in removing iron rust and quicker in its action than oxalic acid or mix salt
with lemon juice and apply to the spots. Bell KaDell.
TO CLEAN SILVER, GOLD LACE AND GOLD BRAID.
Page 350 · 1 recipe record on this page
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
For eight ramekins have two small slices of halibut cut entirely across the fish; remove the skin and bone, thus securing eight "fillets" of the same shape and size. Trim these, if when rolled they will be too large for the ramekins. Dip the fillets in melted butter; squeeze over them the juice of half a lemon and a little onion juice and sprinkle with a little salt. Commencing at the widest end, roll each fillet into a "turban" and push a wooden toothpick, dipped in melted butter, through the turban, to hold it in shape. Set the prepared turbans in an agate pan, pour in a little fish stock (made by simmering the bones and trimmings of the fish with a few slices, each, of carrot and onion in water to cover) and put a teaspoonful of butter on each. Cook in a moderate oven about fifteen minutes. Baste three or four times with the liquid in the pan. When the turbans are cooked drain off the liquid and add to it enough cream or milk to make a cup and a half in all. Melt three tablespoonfuls of butter; cook in it three tablespoonfuls of flour and one-fourth teaspoonful, each, of salt and pepper; add the liquid and stir until boiling. Set the turbans in the ramekins, pour sauce over and around them, cover and serve at once.
IN AND ABOUT THE HOME
fabrics should only be washed on the board (not in the machine), with as little rubbing as possible, immediately rinsed and hung in a shady place to dry.
Flannels should not be rubbed on the board at all, unless absolutely necessary, rinsed in lukewarm, or cold water, if wool soap is used, wrung as dry as possible, shaken well and immediately hung up to dry where they will not freeze, do not sprinkle and iron as little as possible, stretching them instead, to keep the texture from matting and become close and
hard.
TO MAKE STARCH.
Mix gloss with a little cold water, add a little kerosene, then enough boiling water until it looks clear (keep stirring while adding the water); boil five to ten minutes. If too thick when done add cold water. Always starch the fine, white clothes first, the light calicos, ginghams, etc., next, and the dark ones last. H. S.
TO PREVENT RUST ON FLAT-IRONS.
Bees-wax and salt will make them as smooth as desired. Tie a lump of wax in a rag and keep it for that purpose, and when the iron is hot rub it first with the wax and then scour it with the salt; spread on a board or stove if no board is handy. W. G.
TO REMOVE FRUIT STAINS FROM LINEN AND COTTON.
Fruit stains on white goods can very often be removed by pouring boiling water directly from the kettle over the spots or soak them in sweet milk. This must, however, be done before putting into water or before soap is used. May Rhodes.
TO REMOVE INK AND RUST FROM LINEN AND COTTON.
Soak the stains in a weak solution of tincture of chloride and rinse immediately after with much water. The tincture of salt is more reliable in removing iron rust and quicker in its action than oxalic acid or mix salt with lemon juice and apply to the spots. Bell KaDell.
TO CLEAN SILVER, GOLD LACE AND GOLD BRAID.
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Turbans of Fish in Ramekins