The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1900-03-31

of lemon. The roe should be rolled.
Wash and dry the roe with care so as
not to break the skin, place 1t on we'll
creased broiler, and rub It with butter
once or twice during the cooking; broil
a nice brown, place II on the Ash, and
pour over all a little melted butter.
Smells are Inexpensive and savory.
Smells a la Tartare are delicate and can
be served as a course or garnish, Clean
the fish by drawing them between the
finger and thumb. beginning at the tail.
This will press out the inside at the open
ing at the gills. Wash them and drain
in the colander, salt well and dip In
beaten egg and bread or cracker crumbs
Dip first in the egg and then roll in the
crumbs. Fry In boiling fat deep enough
to float them. They should be q hand
some brown In two minutes and a half
Take them up, and place in sheet Of
brown paper to drain then place on a
very hot, dlsh.s Garnish with parsley and
g. few slices of lemon, and serve with
Tarta! SAUCE. To a cup Of Mayonnaise
made with mustard add +one Of the olives
!. en El1 twosgherkins chopnAd very fine b. ,'
Fish Chops-One pint Of boiled fish. one
teaspoonful of salt. one-ha-- teaspoonful
of Pepper. one-haff teasp6onfdl of onicA
Juice and one cupful of cream. one table
spoonful Of butter. two atableSpoonfuls of
Hour, yolks Of two eggs, one tablespoonful
chopped parsley. Put In double broiler
one cupful Of cream; when scalded stir
into it the butter and flour rubbed to-
gether, and cook five minutes. Remove
from the fire and mix in. stirring all the
time, the beaten yolks of two eggs, put
again on the fire and stir until thirkeped.
Take the shredded fish, sprinkle over it
little salt and pepper. one tablespoon
full of chopped parsley. ten drops OF LEM
on juice, Mix the seasoned fish with the
white Juice. then spread It on dish and
set aside for several hours to cool and
stiffen. 1t will not be difficult to mold
If 1t stands long enough. Take a table,
spoonful of the mixture in the hands and
mold into the form Of chops: roll the
chops in crumbs, then In beaten egg, then
in coarse bread crumbs, After the chops
are nodded let them stand for time to
stiffen before frying. Place, them in q
basket few at a time and immerse into
hot fat until an amber color. Place on a
paper to dry. When all are, done pierce
a small hole IN the pointed end and In
sert a spring Of parsley. Serve with a
Hollandalse Of tomato sauce.
Ffllets of Cod Baked WithTomatoes-Ke
move the bone carefully, also the skin
from the fish, and layJtthe fIlets IN a
baking pan. one OF top of the other.
Dredge with salt and pepper. and add to
them two beaten eggs. Make a. sauce of
one-half can of tomatoes, one teaspoonful
of salt. one-halfa teaspoonful of thyme,
one-fourth teaspoonful Of pepper, one
slice of onion. one bay leaf, three cloves.
Steam. Pour over. the fish. when 1t Is
heated through and haste with It fire.
quently Allow aboutsa half-hour for the
baking. yGsj 81.
- $50
Boiled sardines constitute an excellent
luncheon course. Drain the sardines from
the can. Lay them on q broiler over hot
Goals two minutes on each side. Have
ready hot toast cut. the correct size to
hold three Of the fish. Arrange on toast,
and moisten with little, heated oil from
the can or with butter.4e