Spicy Salmon Steaks! CarbsPerServing:no counts provided Effort:Easy
Ingredients:
4 Salmon steaks
1 tsp garlic minced.(use powdered if fresh is not available)
1 tsp Ginger minced.(use powdered if fresh is not available)1 tsp
ground cumin 1 tsp ground chilli
1/4 c lemon juice salt to taste
3-4 tbsp soy flour (add a pinch of the cumin chilli and salt)

How to Prepare:
Hot oil for frying (deep fryer is best)

Mix all ingredients (except flour)in bowl. Marinate salmon steaks
for at
least 30 minutes turning every 5-10 minutes. After at least 30
minutes coat
each salmon steak in the flour mixture completely and drop carefully
into
hot oil. (make sure there is enough oil to cover the steaks. Fry
until
brown and cooked. Remove from oil and put on paper towel to soak
excess
oil. Serve with salad or vegetables.

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DRAWN BUTTER OR CREAM SAUCE

Melt a large heaping tablespoonful of butter and
stir into it a heaping teaspoonful of flour, let them
cook together without browning and add by degrees
a cup of hot milk.

CURRY SAUCE.

Curry sauce is made by adding curry powder to
taste to a white sauce. It may likewise be added to
a brown sauce.

CHEESE SAUCE.

A white or cream sauce with grated Parmesan
cheese added to taste.

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Cakes.

CAKE MAKING.

Have all the ingredients measured or weighed,
the pans lined with paper or oiled, the nuts or fruit
prepared, and the flour sifted before beginning to
make a cake. Sift the baking powder and cream of
tartar and soda with the flour or a part of it. Use
pastry flour for all cake. Never put all the milk into
a cake batter by itself, as it curdles and makes a
coarse grained cake, but stir it in alternately with
the flour. Put all loaves of cake into a moderate
oven, that they may rise before beginning to bake.
After the cake rises the heat may be increased.

ANGEL CAKE.

The whites of nine large, fresh eggs. When they
are partly beaten add one-half teaspoonful of cream
of tartar and then finish beating the cream of tartar
makes them lighter then add one and a quarter
cups of granulated sugar, stir the sugar very lightly
into the whites of the eggs, and add a teaspoonful of
vanilla. Have flour sifted five times, measure a cup-
ful and fold it in very carefully, not with a circular
motion, and do not stir long. Turn it into a Turk’s
head mould and bake forty-five minutes. Do not
grease the mould, and when taken out of the oven
invert it until the cake is cold before removing from
the pan. Never use a patent egg-beater for this cake,
but a whip, taking long, rapid strokes, and make it
in a large platter, not a bowl.

BERLINERKRANDS (a Norwegian Cake).

Half a pound of butter washed in two waters
and beaten to a cream, two hard-boiled egg yolks
mashed fine and stirred into two raw egg yolks,
four ounces of powdered sugar stirred into the eggs,
then mix all with the butter, add a pound of flour
and a wineglass of brandy, mix well. Roll under the
hand and make into small jumble cakes or krunchens.
Beat the white of an egg, dip each cake into it and
then roll in granulated sugar, bake a delicate brown
in a very slow oven fifteen or twenty minutes. Grease
the tins.

BLUEBERRY CAKE.

Half a cup of butter beaten to a cream with half
a cup of sugar, one cup of Porto Rico molasses, one
cup of thin sour cream or milk, three eggs, the whites
and yolks beaten separately, two cups of berries, two
and a half cups of flour, one teaspoonful of soda
sifted with the flour. Bake as soft gingerbread and
serve hot.

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STEAMED PUDDING.

One cup of raisins stoned and chopped, one cup
of butter chopped, two cups and a half of flour, one
cup of Porto Rico molasses, one cup of sweet milk, a
scant teaspoonful of soda, a teaspoonful of cinna-
mon, and a little nutmeg. Steam in a mould two
hours. Serve hot with a sauce.

SPONGE CAKE MERINGUE.

Butter -well a pudding dish, cover the bottom
with slices of stale sponge cake about an inch thick,
fit closely together. Beat the yolks of three eggs
with three teaspoonfuls of granulated sugar, add the
grated rind of half and the juice of one orange, the
juice of half a small lemon, two tablespoonfuls of
melted butter and stir in soda as large as a pea into
a cup and a half of milk, add this to the orange and
egg and stir well together. Pour three-quarters of
this mixture over the cake, set the dish in a pan of
boiling water in the oven, and when the cake has
absorbed the custard and no longer floats, add the
remainder of the custard. While the pudding is bak-
ing make a meringue of three -whites of eggs beaten
to a stiff froth and three-quarters of a cup of granu-
lated sugar, flavor with the grated rind of half an
orange and a few drops of orange extract. Spread
quickly over the pudding and bake fifteen minutes.

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APPLES STEWED WHOLE. Take some nice, tart cooking apples, pare and put them into a saucepan with the juice of two lemons and the rind of one ; cover with water, cook slowly until they can be pierced with a straw, take them from the water with a draining spoon. Make a syrup, allowing half a pound of sugar to a pound of fruit, use as much of the water the apples -were cooked in as will dissolve the sugar ; when it comes to a boil add the apples and cook until clear. Take the apples out, core them and fill with a fruit jelly, if liked, boil down the syrup and pour over the fruit. Serve very cold with whipped or plain cream. Bart- lett pears maybe cooked in the same manner, serving them whole. APPLE SOUFFLE. Seven tart, juicy apples, pared and cored, and cut fine. Put them over the fire in a double boiler with- out any water, steam until tender, then stir into them two tablespoonfuls of butter and one cup of sugar, remove from the fire, and turn it into a bowl to cool. When it is cold beat in the yolks of four eggs, whipped very light, a little grated lemon peel, and then add alternately the whites of the eggs, beaten to a stiff froth, and a cup of stale bread crumbs. Beat hard for a few moments and turn into a buttered pudding dish and bake in a moderate oven about one hour. Cover it while baking until ten or fifteen minutes before it is done, so that it will not form a hard crust and become dry. Serve warm in the dish in which it is baked.

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I am seeing a nuitritionist , and she advised me to drink alcohol in small amounts. Im going to a bachelor party this weekend with my best friend. we promised each other when we were young that when we had our bachelor partys we would get sloshed or drunk one last time. what low calorie drinks can i drink that will get me drunk the quickest , without interferring with my diet. also are there any techniques to get me drunker e.g like going out in the fresh air , etc.

CREAM OF RICE.

Wash carefully a third of a cup of rice and put it
on the fire in a pint of boiling water with a white
onion and a stick of celery, let it cook slowly for an
hour, then stir in a quart of milk and let it come to
a boil, add a heaping tablespoonful of butter, and
press through a puree sieve. Put the soup back on
the fire while beating an egg yolk with two table-
spoonfuls of cream and a teaspoonful of parsley
minced very fine. Remove the soup from the fire,
stir in the egg and cream, pour into the tureen and
serve.

CREAM OF SPINACH.

Take two large handfuls of spinach, after it is
washed and picked over, a small head of lettuce, a
few sprigs of pars^, and a small white onion peeled
and sliced. Put in a saucepan over the fire with a
tablespoonful of butter, a dozen peppercorns and
two cloves, and a very little boiling water, cover
and stand it where the vegetables will only simmer.
When they are tender rub together a generous heap-
ing tablespoonful of butter and a heaping table-
spoonful of flour, and stir it into the vegetables.
Add a little boiling water, mash the vegetables
smooth and press them through a fine sieve. Have
the puree as thick as possible, return to the sauce-
pan. Have ready a pint of boiling milk, beat two
egg yolks with four tablespoonfuls of cream, pour a
little of the boiling milk into them, and the rest into
the pure”e, remove from the fire at once, then add the
eggs and cream, pour into the tureen and serve
immediately.

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EGGS POACHED IN CREAM.

Half a pint of cream, six eggs, salt and white
pepper, and a small teaspoonful of finely minced
parsley. Bring the cream to a boil in a chafing dish,
break the eggs carefully, to keep the yolks whole, into
the cream and cook until the whites are set about
three minutes. Have a delicate slice of toast for
each egg on hot plates, lay an egg on each, pour the
cream over them, sprinkle with pepper and salt and
the chopped parsley and serve.

EGGS POACHED IN TOMATOES.

Put a quart can of tomatoes in a saucepan over
the fire with half an onion, three cloves, a bay leaf,
a sprig of parsley, a saltspoonful of sugar, and salt
and pepper to taste. Cook until the onion is tender
about ten minutes remove from the fire, press
through a sieve fine enough to retain the seeds. Put
this in a spider ; rub an even teaspoonful of potato
flour with a tablespoonful of butter, add to the
sauce, and when it boils break in as many eggs as
required, keep them from sticking to the pan by run-
ning a tablespoon carefully around the edges ; when
the eggs are set remove from the sauce, place each
one on a round of nice toast and pour the sauce
around them ; garnish with parsley and serve.

EGGS IN A BROWN SAUCE.

Boil hard as many eggs as needed and cut either
lengthwise in quarters or in round slices. Brown a
tablespoonful of butter and one of flour together,
add a small onion, cut fine ; when thick and smooth
add enough vegetable stock to make the sauce the
proper consistency, season with salt and pepper and
strain. Put the egg slices in the sauce, let it come to
the boiling point and serve on a small platter ; gar-
nish with parsley. Half a dozen olives boiled in a
little water and cut from the stones are a nice addi-
tion to the sauce.

CREAM OF JERUSALEM ARTICHOKES.

Wash and peel enough artichokes to make a
pint when cut in slices. Put them in a saucepan
with a tablespoonful of butter, let them simmer in
this for a few minutes without taking color, then
cover with water and boil until tender. Rub through
a sieve, put back on the stove with a quart of milk,
and a tablespoonful of butter rubbed into a table-
spoonful slightly heaping of flour, season to taste
with salt and pepper, let it come to a boil. Remove
from the fire and add two egg yolks, beaten with
half a cup of cream, stir rapidly, and serve at once.

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PERIGORD PIE.

Line a half-quartern bread tin with buttered paper, then a
lining of the paste, cover the sides and bottom with forcemeat,
sprinkle over with chopped mushrooms, then fill up the inside
with strips of veal, bacon, and any cold chicken or turkey you
may chance to have in the larder, a few truffles, a little grated
nutmeg, pepper and salt, cover the meat over with forcemeat,
and then a paste crust, wash over with egg-wash, and bake for
two hours in a moderate oven ; when baked, fill up the pie with
gravy in which a little gelatine has been dissolved. Let the pie
get cold, then cut out in nice square pieces, not too thick.

JELLIES.

Soak your gelatine thoroughly before using. To three-fourtf
pound opaque gelatine add six quarts of water ; let soak for *
good half hour. Now proceed to make the jelly : Take the gel-
tine, which will have swollen pretty freely by this time, and starvs
it on the side of the stove, add three pounds loaf-sugar, the juic*
often lemons, ? Qall piece of cinamon ; stir these ingredients well
together untiJ *he gelatine and sugar are thoroughly dissolved^
then take fiv< whites of eggs, whisk up in a little water, then adtS
them to the gelatine, and bring steadily to the boil. After it haa
stood a few minutes pass through a flannel jelly-bag ; by pouring
back some of the first through two or three times it will come B
clear as crystal, and be ready to receive the flavors and color
required for table. In ornamenting the moulds for thejelliea
care must be taken to blend the colors artistically; for ex-
ample, a dark-colored jelly or cream would require ornament-
ing with white whipped jelly and light-colored fruits; and a
colored jelly or cream should have a dark-colored jelly or
fruit to ornament it.

WHIPPED JELLY.

Whipped jelly being the principal ornamentation of most jellies
and creams, can easily be made by taking about half a pint of
warm clear jelly, and standing the basin containing it in a
larger vessel of cold water or ice, and well whisking the jelly
with a wire whisk until nearly cold. We will now proceed to
ornament the moulds required for the jellies. For the orange
jetties, pour about a wineglassful of clear jelly in the top of each
mould, and strew a few preserved cherries and blanched pista-
chio nuts in it, stand it in ice-water to get cold quickly ; when
that is set, run in a layer of white whipped jelly, about one inch
thick, and when that is set, fiM up the mould with the orange
jelly a little at a time, taking care not to put it in too hot, and
only a small quantity at a time.

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