St. Paul daily globe., 1896-03-09
FISH FOR LENTEN FARE.
Appetizing Ways of Serving Dishes
ADpropriate for the Season.

At this season fish of all kinds occupy a
prominent place on the table, perhaps more
so than at any other time of the year, and
the housewife strives to find new and dainty
ways Of serving familiar dishes, so as to
make them appetizing and appropriate for the
Lenten season. ~-
Smelts are used great deal. They are ex-
celent baked in papers. Select large smelts
and split them up the back and remove the
bone. Rub the inside with little oil. salt
and pepper. Close the fish and lay them cor
herWlse on squares of white paper. Fold the
papers over and double the edges together
Put the papers in baking pan, with spaces
between them, and place the pan in a hot
oven and bake twenty five minutes. Serve in
the papers and pass tartar sauce with tben,
otuHed smelts serve to make variety
WASH and bone large smelts and rub tba in
SoIs S,us WIN dn saH. Make stuf1ng by chopping
MAJ. oozen oysters very fine and add to the
o!sterS scant cup of stale bread crumbs
one tablespoonful of butter, the same amount
OF lemon Juice, teaspoonful of chopped pars
ley, TWO dessertspoonfuls of the oyster i,,ica
salt and cayenne pepper, and the vol, o9 on
egg round these together in bowl with a
"ooden potato masher until a smooth naste
n',I1 maze ana then rub through coarse sieve
flil the hsh with the stufine roll them in
peaten egg and then in crumbs, and fry them
serve tartar sauce with the smets
An appetiz1ng dish is broiled sardines. Drain
oii IiOui idrSe Saru1neS and place them ou
a proller ana put over clear hot fire iust
long enough to heat the fish but not dry them
Rave ready finger pieces of hot toast and mt
a. sarulne on each piece. Meanwhile, heat the
OH ana prush each fish with it. Place tea
spoonful OF tartar sauce on each sardine and
garn1sh the platter with curled parsley
TO make fish croquettes: Remove the skin
and bones from any kind of cold boiled fresh
hsh, and, with a fork, break the meat mt
pieces. To one pint of fish add a pint of hot
nasneo potatoes, a tablespoonful Of butter.
one egg beaten light, half a cup of hot milk
and one Tablespoonful Of hot parsley. Season
plentifully with salt and pepper. When thor
oughly mixed set away until cold. Form the
cold mixture into balls, and dip them in a
oeaIeh egg ana then in cracker dust or bread
crumbs. Cook the croquettes in hot lard and
oraih on brown paper Serve them very hot
and garnish the platter with slices of lemon
and parsley. ~
salmon or other cold fish is thus. Take ona
pint OF fish, free Of skin and bones and mt
II In bowl with three tabIesnoonsfuI ~
wal warmed Dutter, and with. the back of q sill
yer spoon or small wooden potato masber
rub the hsh and butter to q smooth paste.
beat light three eggs and add to them a
scant half-cup of fine bread crumbs. some
salt and pepper and chopped parsley Ruh
the egg mixture with the fish until thew arc
well blended. Butter a pudding mould and
cover 1t thickly with bread crumbs Put
the mixture into the mould and boil or steam
one hour. When done turn the mould of
ftsh onto heated dish and pour around
the mould the following sauce: Put over the
nre IN saucepan generous cupfuI of milk
Mix together one teaspoonful of starch with
two teaspoonsful of butter When the mill
is at the boiling point add the creamed but
ter and starch, stirring all the time. Season
with SALT cayenne pepper and teaspoonfuI
OF tomato catsup. Last. add one beaten egg
and after 1t is added cook but noment
before removing from the fire.
Another excellent fish pudding NAV he
made of haddock, shad or any kind of white
fish. Cut into tiny pieces one pound of nm
cooked fish. Put 1t in bowl and mound IL
to pulp. Then rub through coarse sieve
For one cup of pounded fish have one table
spoonful of bread crumbs. soaked until soft
in cream enough to cover them. the yoIk of
one egg beaten light, salt and pepper to
taste and little onion Juice or chopped
parsley as preferred. Beat the mixture Wig
beaten light and dry. Butter an oval mould
and line II thickly with bread crumbs. Put
IN the mixture, not filing the mould to the
top. Place the mould In a dripping pan of
not water, letting the, water come up a
httle more than half way. Cover the mould
with buttered paner and bake. slowly for
Twenty-Five minutes. Turn the pudding onto
neated platter and pour around it a. to-
mato or cream parsley sauce.
TO make lobster chons: Take two CUBS of
polied lobster chopped fine and season n
highly with salt and cayenne pepper and
one tablespoonful Of chopped parsley. puf
over the nre In double. boiler one Gun. Of
cream. Rub together two tablespoonsfuI OF
butter with heaping spoonful of -four, and