Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Tomato | 1 medium (123g) | 22 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pint tomatoes
- 3 teaspoons cornstarch
- 2 teaspoon salt
- 1 tablespoon butter
- 1 pint milk
- a piece of bread
- two mixtures to- gether
- 00 surplus
- 00 deposits
- parsley
- paprika
Directions
Mrs. Harry Wool ford. /
]/2 pint tomatoes. 3 teaspoons cornstarch.
l/2 teaspoon salt. 1 tablespoon butter.
1 pint milk. Few grains cayenne pep-
% teaspoon soda. per.
Stew tomatoes until soft enough to strain easily, and add soda to the tomatoes when ready to blend the two mixtures to- gether. Heat the milk in the double boiler, and blend in the cornstarch, making white sauce. Beat in the butter. Then add the soda to the tomatoes, and when effervescence ceases add tomato mixture to the white sauce. Strain and serve.
Memoranda.
First National Bank
S. D. FITTON,
E. G. RUDER,
P. BENNINGHOFEN,
VICE-PRESIDENT
J. M. BEELER,
ASST. CASHIER
DON W. FITTON,
ASST. CASHIER
§ ■ 'I1 JH1
Every attention and courtesy shown customers, whether their accounts be large or small
C. BENNINGHOFEN, JAS. K. CULLEN, PETER
BENNINGHOFEN, JAS. FITTON, F. M. HUGHES,
E. G. RUDER, S. D. FITTON
Capital, ; ; $250,000.00
Surplus and Undivided Profits, : $300,000.00
Deposits, Over : : ; $2,300,000.00
Jfisl) an6 JFisI) Sauces*
Mrs. Caroline Potter. General Rule for Frying Fish.
There is an art in knowing how to fry fish properly. Perhaps there is no other method of cooking fish which is more commonly used, and no other which is more generally abused. The secret of good frying lies in having the lard heated just to the proper point. If the fish is placed in boiling lard, it is liable to burn quickly without being cooked through. If placed in well-heated lard, it absorbs the lard and is delicate and tender, and there is no tax upon the digestive organs. Always have sufficient lard in the pan to fry all the fish you wish to cook. Never add a lump of cold lard to the heated substance. This checks the cooking of the fish and spoils the taste. Boiling lard is perfectly still until it begins to smoke, then it isi in danger of burning and must be removed from the fire. Toi test the lard, drop in a piece of bread. If it begins to color, the lard is ready for frying. Remove the fish, when done, with a skimmer. Never use butter to fry fish, as it burns quickly.
Take slices of red snapper or small fish that have been prop- erly cleaned. Dip them in milk, then wipe dry and rub with salt and pepper. Roll well in dry flour and drop in the hot lard by the above rule for frying. Serve on a bed of parsley or lettuce leaves hot.
For the red snapper a butter sauce is used. Melt the butter, add finely chopped parsley and paprika.