The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1896-10-05

salt fish In cold water for two hours
after removing them from the key.
Split each little fish after freshening
1t. Remove the backbone and lay
the fishes In the sweetest of olive Oil.
When wanted for use, wipe off each OF
the fishes or drain them and pile them,
as they are, on small hors d'oeuvre
dish and decorate them with a hard
boiled egg-yolk rubbed through a
sieve and little chopped parsley.
To make anchovy paste bone num-
Der of anchovies that have been well
freshened in cold water and pound
them to a paste. seasoning them with
very little cayenne. Pack this mix
ture in earthen Jars and cover 1t with
melted butter. The miniature earthen
jars in which Liebig's extract comes
are good for this purpose, as they are
about the proper size. good anchovy
10 richly favored and rich in color
but II 1t lacks color when pounded
1t Will do no harm to add few drops
or vegetable carmine. Some authorities
recommend lobster coral. but paste
coiored In this way, while 1t is delicious
when fresh, does not keep well.
Anchovy essence Is simply anchovy
paste dissolved in good vinegar. Use
the paste of twelve anchoVies to two
large tablespoonfuls of vinegar, with
mere pinch of cayenne. and strain
through sieve. This paste and es-
sence may be Favored in various ways
when used.
To make anchovy butter add a tea
spoonful of the essence to large table
spoonful of butter, and work them to-
gether. This butter should be a good
rose color; therefore use a Well-colored
essence. To make a simple anchoyy
sauce add a liberal tablespoonful of
anchovy essence to a pint of drawn but
ter, or of Hollandaise sauce. This is
an excellent fish sauce
Anchovy toast is made of fingers of
dainty brown toast, about an inch and
half by four inches in length. Spread
these fingers, which should not be very
crisp, but rather soft, with anchovy
butter while hot. Set them a moment
in the oven and serve them at once.
Another method Is to add a scant salt
spoonful of the best curry to large
tablespoonful Of anchovy butter and
the beaten yolk of one egg. Stir this
mixture in a cup. set in boiling water
until well creamed. Split in half
fingers of brown toast; sprinkle them
with grated Parmesan cheese, and
spread them with the hot mixture and
press the pieces together and serve.
Anchovy biscuits are a species of
cracker. They can be purchased in the
shops. but can be easily made at home.
Mix three-quarters of an ounce Of but
ter with three ounces of flour. Add a
drop OF breton 8 Cdrm1ne, halr a tea
spoonful of anchovy essence and an
egg. Mix all these ingredients and roll
out the paste as thin as possible. If
the egg is large the quantity of -four
will have to be slightly increased, so
that the paste can be rolled out, but
1t must not be hard. Dredge 1t with
flour on either side after stirring 1t
up, and roll 1t on a Toured board.
Bake it in a cool oven, where it will
not brown, but retain the pale pink
hue, which is the proper color of these
crackers.
A nice supper dish is made as fol-
lows: Cut twelve fingers of bread an
inch and a half wide by three inches
long and a quarter of an inch thick
Dip them in melted butter and color
them a delicate brown in the oven
Spread them, when cold, with a paste
made of six anchovies freshened and
boned, a liberal tablespoonful of fresh
butter and the juice of half a lemon
with a scant half-saltspoonful of ca
yenne. Chop fine and separately the
yolks and whites Of two hard-boiled
eggs. F1llet twelve anchovies and ar
range the two flIets of each fish on
each one of the carares Of toast, plac-
ing them apart near the edges, and fill
In the space between them with
chopped egg. Good anchoyies should
be moist. The best are those which
have laid in pickle full twelvemonth.
Old anchoVies are, however, subject to
rust, and, to quote the epicure,
Rust in anchovies if I'm not mistaken,
Is as bad as rust on steel or rust on bacon.