Evening star., 1901-03-19


quiries should be addressed.
All rights reserved by Banning Co., Chi
cago.
FISH AND EGGS.
What can one do with cold, cooked eggs
and fish? Why. great many things in the
way of saving in the unnecessary expendi-
ture Of money for new material as well as
having these materials already cooked fer
the preparation of many dainty dish.
This being fish and egg season, it is we'll
to know that no matter how small a por-
ton is left, it can be utilized in LEFTOVER
Dishes One hard-boiled egg is frequently
all that is needed to make some dish COM
plete; and If used for no other purpose it
can be added to the sauce which you must
serve with your "warmed-over fish,
A few suggestions in this line are gen.
orally helpful and always acceptable.
Soup stock.
One seldom cares to buy fish especially for
the purpose of making stock unless large
quantity is needed, but for fish soup and
sauces the fish stock Is a great improve
ment. The bones and skin and like parts
of the fish may be used to make a stock for
this purpose or for basis of a good cream
soup.
Cold Cooked Fish in Cream Sauce.
Baked, boiled or even fried fish may be
cut into small, neat pieces and served with
a thick cream sauce, or may be cooked in
little neutrality-suspicious. scallop dishes.
When the ramakins are used, first mix the
fish with little white sauce, place 1t in
the buttered ramakins, sprinkle buttered
crumbs over the top and brown delicately
in the oven. A little grated cheese may be
mixed with the crumbs and sprinlled over
the top, or the cheese used alone. Scallop
shells may be used instead of the ramakins,
and are very appropriate for the fish dish
and are also very inexpensive. They can
be purchased by the dozen from almost any
fish dealer or housefurnishing store.
Fish Croquettes.
One of the best methods for utilizing cold,
cooked fish is to make croquettes or fish
outlets These are dainty and suitable to
serve for fish course a fish entree at any
dinner or luncheon. First shred the fish,
carefully removing all bones and skin, then
mix with sufficient thick cream sauce to
moiSten well-the sauce must be as tnlcR
again as the sauce accompanying the mn
ished dish, three tablespoonfuls OF flour be-
ing used inst cad of-One. After the nSh IS
seasoned and blended with the sauce allow
it to get perfectly cold; them form it into
the desired shapes, dip into beaten egg ana
then into dry bread crumbs. Have all the
forms same size and shape. After all are
covered set them aside for an hour or even
longer, letting them get dry on surface.
Then cook them in deep, hot fat until
delicate brown. Serve with parsley, slices
of lemon and a suitable sauce. If you form
the fish mixture into chops instead OF cro-
auettes, when arranging them for serving
insert small piece of macaroni or SpaS-
hetti in the smaller end where the chop
bone would be. For lobster croquettes use
the tiny lobster claw. Parsley may be used
also, but is not so suitable
Cooked Fish in ChOwders.
Cold, cooked fish may be used for chow
ders. but is not considered as desirable for
this purpose as the fresh fish; however. a
very satisfactory chowder may be maze
from the cooked fish, especially II clam
boullon is used to give additional flavor
and nouriShment.
Fish au Gratin.
Sprinkle tablespoonful Of finely minced
onion in q baking dish, cut the fish into
pieces or slices and season with salt and
pepper; place in the baking dish; sprinkle
with chopped mushrooms and parsley, pour
over this one glass of sherry or madeira
sauce with a little anchovy paste rubbed
through it. Over the top sprinkle buttered
crumbs and brown in the oven.
Fish Soup.
Any kind of cooked fish may be used for
this purpose, even the often-despised cat
fish. Place the pieces of fish, with the
bones in a kettle reserved for cooking fish.
Add quart of water, or less If the amount
of fish be very small; add a celery root or
two or pieces of stalk, small piece of bay
leaf, pinch of thyme and summer savory
and sprig of parsley. Cook until the fis.l
is in pulp; strain through a coarse sieve.
To quart of this soup add half pint of
hot cream or good, rich milk: then two
eggs beaten to froth and two level table,
spoonfuls of butter. Cook for two minutes
and serve with croutons.
Cooked Eggs Left Over.
Hard-boiled eggs, as We have said, can be
utilized in a variety of ways; they may be
sliced and escalloped with parsley and
cheese macaroni or they may be divided
by removing the yolks, mashed fine with
little oil or butter, highly seasoned and re-
turned to the whites, which form a little
cup to receive the yolks. These may be
served cold or heated carefully in white
sauce
The yolks may be entirely removed and
used in the preparation of some other dish
and the white cups filled with mixture of
WeilIseasonea tomato ana cooked rice and
suspicion Of onion juice. Cover over with
buttered crumbs, place on a buttered dish
and heat In the oven until crumbs are
Drowned delicately.
POached Eggs.
Those require, If soft, to be reckoned un-
til hard. They may then be made into YER
micelli toast or the whites chopped, mixed
with the crumDed y0lkS and just enough
milk added to moisten we'll, heated and
served with grated celery and tiny toast
points
Curried Eggs.
This Is one Of the incest ways Of serving
hard-boiled eggs. If shells have been re-
moved. heat the eggs by dropping them
into hot water for a few minutes, make a
nest of boiled rice (the rice must be kept
hot), cook one teaspoonful of chopped onion
with a tablespoonful of Oil or butter until
the onion is straw colored. Mix one table,
spoonful Of cornstarch with half a table
spoonful of curry powder (use less If you do
| not like 1t hot; dilute with little cold
| milk; add to the onion in the pan then add
| one and one-half cupfuls of milk, cook un-
| til 1t begins to thicken, season, wipe the
eggs dry and drop them into the sauce one
at time, roll them about until coated
evenly with the sauce, then place them in
the nest of rice and pour the remainder of
the sauce over the rice.
Hard-boiled or poached eggs may also be
chopped up and heated with a rich meat
gravy or giblet sauce and served on slices
of toast. And hard-boiled eggs may al