The Portland daily press., 1900-03-23
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FISH LEFT-ovERs.
By Christine Terhune Herrlck..

not understand, however, is the pest
methods Of disposing OF the portions OF
fish that remain after 1t leaves the ia
BILE. So much puzzled are some house
keepers what to do with these left-overs
that they endeavor to buy such a CLOSE
pattern that all Of the fish will be eat
en- at one meal.
Cold fried fish are less easy to use up
than those cooked in any other way.
The best thing to do with them IL they
are small fish like smelts, perch or other
pan fish, is to wrap them in buttered
paper put them in one very hot pan, In
vert another heated one over them and
set them in a good oven until they are
hot and crisp. They will be almost as
good as II freshly cooked. and if served
with a little sauce will not be too dry.
With boiled and baked fish, however,
there should be no trouble. If the
pieces that remain are large and can be
cut into neat slices, they make de-
licious salad especially If couple of
sardines are faxed fine and mixed with
the mayonnaise dressing that is passed
with the salad. Each piece of fish
should be served on a lettuce leaf, and
the dish may be garnished with cucum-
bers cut into very thin slices or with
raw tomatoes, sliced or Quartered.
But it is in savory little dishes such
as bisques, scallops. souflles, or creamed
fish that the cold boiled cod or halibut,
or what fish you have is particularly
valuable No matter how small the bits,
all can be used, and If the supply is in
sufficient to make large enough dish
for the demand it may be supplemented
by sauce. or hard-boiled eggs, or some
other accompaniment that will add to
the appetizing quality as well as to the
quantity of the dish.
FISH AU GRATIN.
Cut or flake your fish into small pieces.
Make a sauce of a tablespoonful each OF
butter and Drowned flour, cooked until
they bubble, and cup of the liquor In
which the fish was boiled or a cup of
oyster liquor or of very weak stock of
any kind. Color the sauce good brown,
and at the same time season 1t by the
addition Of a little kitchen bouquet and
q suspicion of mushroom catsup or a
good table sauce. Put the pieces of fish
into this, salt and pepper to taste, and
let all get hot together. Fill scallop
shells with the mixture. sprinkle
Drowned crumbs over the top. dot with
bits of butter. and bake in quick oven
until brown and crisp.
SCALLOPED FISH.
Make a white sauce by cooking to-
gether tablespoonful of butter and one
of flour and a cupful Of milk until they
are thick and smooth. Season to taste.
Put layer of the faxed fish into the
bottom of a pudding dish, moisten it
with the sauce and proceed with alter
nate layers of the fish and sauce until
the dish is full. For the top strew with
bread crumbs. and put bits of butter
here and there Bake covered for If
teen minutes in a steady oven, uncover
and brown. Pass sliced lemon with this.
FISH AND OYSTER SCALLOP.
Make a sauce as directed In the pre-
ceding recipe, but have the liquid half
oyster liquor and half milk. Have also
a solid half pint of oysters. Proceed as
with the plain scallop, but put two or
three oysters in each layer of the fish
and moisten with the sauce. Crumb and
bake in the same manner as with the
other.
FISH AND TOMATO SCALLOP.
Make this as you do the plain scallop.
but alternate the layers of fish with
others of tomato, drained from the can
and chopped fine so that there are no
Jumps left. Put in here and there a
pinch of finely minced onion or few
drop of onion juice. Be very careful not
TO have 1t too strong. Moisten with the
liquor from the tomatoes. made into
sauce with a tablespoonful each of but
ter and flour, as directed in the recipe
for white sauce. Bake like the plain
scallop.
FISH AND POTATO.
Flake two cupfuls of fish and for this
amount allow cupful of mashed potato.
Put into q frying pan tablespoonful Of
butter and half an onion sliced fine.
Brown this and add to it half cup of
boiling water and teaspoonful Of good
table sauce or tomato catsup. Put the
fish into this and stir 1t until it is hot
through. 1t should be soft enough TO
run, and IL 1t seems inclined to stiffen too
much, boiling water should be added
until II Is brought to the desired con-
Bistency. Serve smoking hot on strips
Of toast from which the crust has been
trimmed.
DREAMED FISH WITH EGGS.
This is one of the ways already men
TONED In which little fish may be made
to go further than would seem at first
possible by the addition OF eggs. II you
have only a cup of fish, boil hard three
riggs. Make a cup OF white sauce by the
directions already given. stir the fish
and the hard boiled eggs. chopped fine.
into this Let 1t get very hot over the
btove, and season to taste. If the dish
must be made to stretch still further,
poach two or three eggs and after the
hsh is turned out on a hot platter, lay
The poached eggs on top OF the fish.
1t may be said that the cost of the
eggs will make the dish as expensive as
a dish OF fresh fish. This may be true,
although there Is room for doubt in the
matter. But It will in any event not
only uss up the left over but make a
variety and an appetizing dish. Expense
is not the only thing to be considered in
catering for the home table.