Evening star., 1901-06-08

minutes with this until done. Keep the
heat sharp and steady. For gravy add a
SiaSstul of claret to the liquor in the pan,
also lump of butter the size of a walnut
rolled In flour. and If the liquor is very
thlck a little more hot water. Cook to-
gether three minutes, then strain into a
gravy boat. Send the steak to table with
steamed potatoes, very hot sprigs of cress
and quarters of lemon
Broiled Fish steak-Marinade as for bak-
| lns' ana rub with melted butter but add
no crumbs or meal. Grease the broiler
parS nightly to prevent sticking cook one
sue ten minutes, then baste with melted
puIter' COOK five minutes longer, turn and
90 the same with the other side Make a
wine gravy as for baked steak but leave
out OF II the scant drippings, which are
apt TO be slightly burned If is oDl,r n
gas broiler that provides such drinnings
away u thiOW
Bake Baked Fish-shad or bluensh. six to eight
pounds weight. are best for baking Poe
SHdu are worth more than the difference
tn l price. Catfish are also good for baking
So, 1crape the outer skin thoroughly with a
very sharp knife, no matter if the fish
monger has scaled or skinned the 6sb IT,,
WASH II IN warm water with a pinch of
SOFA, rinse in two waters, drain and wine
III u NdaFihaqe to many palates improves
baked fish. 1t is not however. essential
Cut on the head and tall crop the fms
close, season well with salt and black and
reu pepper, then rub over lightly with
Hour, and cash the thickest parts 60 a. -
force into them snippets of far bacon ar
pltS OF cold butter. Make rich stufffns Of
stale bread crumbs, butter, minced onion
ana powdered sage. Season lightly with
saIt ana pepper, and moisten lust enougf,
10 handle. Stuff and tie up the fish. Law ii
IN not pan, with a teacup of boiling
water and a tablespoonful of butter Rake
quickly and thoroughly, basting every nf-
teen minutes. After the last basting
squeeze lemon over the fish. Serve with
potatoes baked in their Jackets and cold
picked beets
Fish Eggs-Nice though troublesome
rake for each person to be served half an
ounce Of spaghetti, half a teacup of cold.
minced nsh, an ounce of butter a table,
spoonful OF canned tomatoes and the same
amount OF good, rich broth or cream. Boil
the spaghetti quickly in salted water until
tender, take it out and divide it among
ramequin cases. one for each person. Law
II around the edges to resemble a nest
ana set the cases where they will keen
warm. Mix the minced fish with IT'S own
oulk OF mashed potatoes, add very little
mix or beaten egg, season with salt
Whlte pepper and a dash Of lemon Juice:
then shape into small oval balls roll then,
in meal and fry a rich. light brown Heat
the broth or the cream in a double boiler
and when it nearly boils stir in the toma-
toes Add to them, one at q time little
balls OF butter rolled in flour; stir smooth.
then season the sauce to taste Some nal
ates like onion Juice in 1t, others call for
tabasco, to still others lemon Juice is the
thing. Add a very little sugar and pepper.
and be sparing likewise of salt Cook for
two minutes after everything is in Hesn
five of the little fried eggs in each spa-
ghettf nest, and pour over a liberal SPOON
ful of the sauce. Serve very hot with crisp.
hot toast and small picked onions
EMILY HOLT