Evening star. [volume] (Washington, D.C.) 1854-1972, 1901-02-23
I 1OUSE=
HOLD
lINTS

AT this season of the year the lobster is
in special demand for salads and chafing-
dish suppers Lobster meat makes delicious
crOquettes, an admirable bsque, or that
more elaborate DISH lobster la Newberg,
SO called from a well-known bon vivant and
not from the Hudson river town, as some
persons have supposed.
To prepare lobster a la Newberg select
two medium-sized fine Holsters freshly
boiled. Pick all the meat out of the lobster,
after it is cooked, and cut into pieces about
an inch long. Season with salt, a pinch of
cayenne and add two or three mushrooms
cut In dice if desired. Melt a large table
spoonful of butter in the chatting dish or
frying pand, and add the seasoned meat
Toss about with a fork for about five min
utes, add a wineglass of Madeira or sherry
and let the mixture cook slowly about three
minutes longer Beat three egg yolks with
a cup of cream, draw the pan to the back
of the stove, or, If using the chatting dish
set over the hot-water pan and pour in the
cream and eggs. Stir continuously for A
minute or two, until the mixture SINNERS
and thickens and serve at once. Failing
the fresh lobster, the canned will answer
but In that case the can should be opened
some time before using and its contents
poured out into an open bowl.
When fish occupies a prominent place on
ing it should be varied so as to avoid that
"damnable iteration which tends to dis
gust. Fried fish may be served occasion
ally, but much that is fried would be better
as well as more wholesome. broiled. Boiling
fish-save In the case of cod halibut, salmon
and haddock-is both an insipid and waste
full way Of cooking fish. Unless a fish Is
uniform in thickness and perfectly fresh it
will break in the boiling. The best way to
boil it is not to boil it at all, but cook In a
steamer over boiling water. If that is not
convenient, put on a plate, tie the plate in a
square of cloth, put in sailed boiling water
ana simmer, not boil, until the flesh sep
arates easily from the bones. Lift cloth
plate and fish together, drain thoroughly.
Serve the fish in a folded serviette and the
sauce in a sauceboat. Garnish with slices
or sliced pickles.
To make boiled fish palatable rich sauce
is required. Hollandaise and sauce piquante
are best with salmon, while lobster, oyster
or shrimp go excallently well with cod hall
but haddock and cusk.
peculiarly palatable flavor impaired to shad,
Spanish mackerel and other delicate fish by
''planking." newly sawed plank would
never answer for so dainty a use. The
wood chosen should be of cedar, ash or
hickory, well-seasoned and freed by time
from a too pronounced forest flavor 1t
must moreover, be charred by usage and
impregnated with the juices from frequent
bookings. 1t requires months Of care to fit
a new board for permanent use, but once
ready and properly cared for it will last a
generation. Properly made by a fisherman
who knows his business a half-inch groove
is run around the edge of the upper side
or face in order to catch the juice
of the fish when cooking The plank
should never be washed, but should be rub
bed with a dry cloth after using and then
sandpapered off. Some cooks always dust
the plank off with powdered lemon rind
before setting away.
An excellent Hollandaise sauce may be
| made as follows: Peel and mince small