Evening star. [volume] (Washington, D.C.) 1854-1972, 1881-01-01

Ways sf Cooking The N.

III.
Blacklist are abundant IN winter, ana when
nom three 20 I'VE pounds fu weight are excel
lent for baking with pGown sauce.
Red snapperS, which have become deseryedly
popular In the last thres years are ia season
during the fall ard winter. They weigh from
three TO twenty pounds, and are good either
baked or boiled with holster sauce.
Founders, usually plainly fried. have become
much esteemed in the last few years and are
greatly sought after by French cooks for NETS
dt sole. The best weight Is pound aud halt
After the tlsh Is scaled cleaned and skinned, a
cut is made with sharp knife from head ID tail
down the backbone. The knife is then care
fully worked underneath the flesh. following
the backoole cutting the flesh loose In strip
TWO inches wide and about I'VE inches long.
" hich is the fillet. The easiest way OF cooking
this Is TO dip IL into the beaten ynlk Of an egg
and Into powdered crackers, then fry 10 a light
brown III Oil or butter aad serve with tar.arH
sauce. made by adding chopped pickles and
capeTs 20 q Mayonnaise dressing. Fsset a. Ia
NOr1Rahdie Is prepared by stewing I'm sauce
pan with covering OF white wine, and served
with sauce OF lobster meat and tr0fileS b.
chQ5ias. sauce Is also used.
Sea bass from three pounds upward Ia weight
is good boiled With drawn butter saucs, wnlie
the smaller fish should be fried.
EelS are usually cut into pieces three inches
long. rolled ia flour, and flied TO dark brown.
In connecticut, eeis are often oroiled with the
SKINS on. They are split, cleaned AMI the
heads removed, then the slime Is secured on
with clean weed ashes. The backbone is re-
moved after splitting, and the skin side very
thoroughly cooked.
Lobeters should be killed before putting them
into the kettle. A threepo lobster should
be boiled IS minutes. Holsters are sometimes
stewed Or 0rOile0, though In the latter Way
they are apt to be hard and tough. AZ Holsters
change their shells, sofc-snelied Holsters are
SOM urnes found In market, which when fried
are said I'D be equal to crabs
SEa pSl6ad a fayOrite at dinners and for
ho'.ls IS b. ST boiled W it'll HoilaudaiSe sauce.
ScollopS are best stewed In oyster liquor.
They are usually dipped In the yolk OF an egg,
and In cracker dust or Indian meal aud fried 10
dark brown. They are excellent fried 10
batter as in oyster friJters
NhitefiSh which come from the lakes In the
late fall. should be boiled and served with
mefted butter and parsley. They are excellent
cut In fllletS dipped In batter and fried.
Pickerei should be usually broiled. though
the large FISH are better boiled or baked, With
spanish sauce.
Salmon trout are only good to boil. Lobster
sauce should form the accompaniment.
Brock trout. weighing nom three quarters
OF pound TO pound and a half, should De
boiled and eaten with melted butter and lemon
juice. They should boil for twenty miDuteS-
Trout under half pound should be dredged
with flour and fried with strips OF bacon IN hot
melted butter. Trout from one to three poun Is
In weight are excellent split and broiled With
melted butter and lemon juice.
Black bass. one OF the best OF fresh water
fishes. may be cooked Ia any way, bit IL best
broiied.
Muscalonge rs very palatable when boiled and
served with shrimp sauce.
The different methods OF cooking oysters and
clans are too familiar to need notice.
whitehall. which was introduced by Mr..
Blackford few years ago. became SO popular
the demand exceeded the supply. The genuine
whitehall are young herrings, but different fish
are sold under that name. whitehall Is excel
lent dipped In Hour batter, or cracker dust snd
egg, and fried In hot fat This completes he
ilst OF hsh ordinarily found In our inarhetS-N.
T. Tribune.