Temperance cook book

stiff; knead about ten minutes. Koll out into a sheet so thin as to be almost transparent, rub it with flour and let it stand an hour to dry; then roll it up like a scroll, and begining at one end shave it down fine as you would a head of cabbage for slaw; shake them up with more flour and put them into the soup. Boil ten minutes. FORCEMEAT BALLS FOR SOUPS. One teacupful of beef marrow, four eggs, a little chopped parsley, three tablespoonfuls of sweet milk. Rub the marrow to a cream; add the beaten eggs, season with pepper and salt, add the milk, and bread crumbs enough to make into little balls the size of a pigeon's egg. Let them stand half an hour before boiling; boil ten minutes in beef soup. SOUP DUMPLINGS. One-half teacupful of butter, one-half teaspoonful of salt, yolks of four eggs. Beat the butter and yolks of the eggs to a cream; season with salt and lemon peel if you like; make them into a soft paste and drop them into the soup with a spoon. These are nice for potato soup. CALF'S LIVER DUMPLINGS. Grate two pounds of liver, rub three tablespoonfuls of butter to a cream, add six well beaten eggs; add this to the liver, season with garlic, marjoram, pepper and salt, and a little lemon peel; add bread crumbs enough to make into dumplings. Let them stand one hour before cooking. Boil ten minutes. If you do not like any of the seasoning, you can leave them out and season to taste. Fish are good and fresh if the gills are red, the eyes full, and the body of the fish firm and stiff. As soon as possible after fish are caught, remove all scales (these may be loosened by pouring on hot water), and scrape out entrails and every particle of blood and the white skin that lies along the back bone, being careful not to crush the fish more than is absolutely necessary in cleaning. Rinse thoroughly in cold water, using only what is necessary for perfect cleanliness, drain, wipe dry, and place on ice until ready to cook. To remove the earthy taste from fresh water fish, sprinkle with salt, and let stand over night, or at least a few hours, before cooking; rinse off, wipe dry, and to completely absorb all the moisture, place in a folded napkin a short time. Fresh water fish should never be soaked in water except when frozen, when they may be placed in ice-cold water to thaw, and then cooked immediately. Salt fish may be soaked over night in cold water; if very salt, change it. Fish should always be well cooked, being both unpalatable and unwholesome when underdone. For boiling, a fish-kettle is almost indispensable, as it is very difficult to remove a large fish without breaking from an ordinary kettle. The fish-kettle is an oblong boiler, in which is suspended a perforated tin plate, with a handle at each end, on which it is lifted out when done. From this tin it is easily slipped off to the platter on which it goes to the table. When no fishkettle is at hand, wrap in a cloth, lay in a circle on a plate, and set in the kettle. "When done the fish may be lifted out gently by the cloth and thus removed to the platter. In frying by dipping into hot fat or drippings (or olive oil is still better), a wire basket, in which the fish is placed and lowered into the fat, is a