Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1901-03-12
LENTEN DISHES.


CREAMED-Make a sauce as for had
die, add the faxed fish, and cook three
minutes.
SOUFFLE-Make exactly like Goldfish
souffle, allowing for the meat being al
ready cooked.-Woman's Home Com
panion.
SMOKED SALMON-To broil proceed
exactly as with the broiled haddie, omit
ting the rubbing over with butter before
broiling.
BROILED HADDIE-Select small had
die and put it in spider in cold water !;
bring to the boiling point, drain, wipe
dry, rub over with soft butter, and broil
to a rich brown. Serve Immediately
with maitre d'hotel butter.
To BAKE-SOak as above, lay in a
dripping pan, pour over one cupful OF
milk or cream, and bake until brown,
basting often. When done remove the
fish to hot platter, thicken the milk,
(perhaps adding little more) with but
ter and flour rubbed together, season
with pepper and lemon juice, add hard
boiled egg chopped fine, pour around
the fish. Garnish with cress.
DREAMED CopFIsH-Rinse off the salt,
pick into flakes, and put on in cold water
to cook; simmer until perfectly tender.
Melt one tablespoonful of butter in a
spider, blend in one of -four, add one
cupful of rich milk, enough pepper to
season, and two beaten egg-yolks. When
smooth turn in the fish (there should be
one cupfuD and cook two or three
minutes. Add a sufficient quantity of
salt to season properly.
GOLDFISH SOUFFLE-Cook the Goldfish
and potatoes together exactly as for
balls. Melt one tablespoonful OF butter
in spider, blend in one of flour, then
add one and one-half cupfuls of cream,
some pepper, little salt, the fish and
potato mixture (mashed very fine), and
lastly the beaten yolks of three eggs
stand away to cool. A half hour before
using beat the whites of the eggs to a
very stiff froth, blend them into the
souflle, pour it into buttered baking
dish, and bake in rather quick oven.
Serve Immediately.
SCALLOPED-In a scallOp the canned
salmon is on footing with fresh fish, as
the latter requires preliminary boiling.
Break up the meat of large can of sal
mon in inch-long flakes, after pouring
off the oil and removing all bones and
skin. Put layer of this faxed fish into
shallow baking-dish, cover with soft
bread crumbs, and cover the crumbs
generously with white sauce (as made
for creamed haddie, emitting the egg
yolks;) repeat these layers, finishing
with layer of soft bread-crumbs moist
ened in melted butter. Bake to rich
brown.
CANNED SALMON-With canned sal
mon always at hand housewife may
face an emergency guest, when the
harder is otherwise low, with smiling
serenity. 1t is perfectly amazing In
how many ways salmon sy-be served,
and how satisfactory each dish will be,
always supposing that it has been prop
erly treated.
In using canned salmon there is a
satisfaction to any one who has visited
one of the great Columbia-River can
neries, from which the market Is largely
supplied. Others may be as clean, but
not cleaner, for that would be impossible.
And the great, splendid fish do not make
pause between the sea and their final
labelling in cans. They have no time for
gathering microbes, so the marketed
product is as wholesome as any food
that comes to our tables.
CoDFIsH-BALLs-Par and slice one
and one-half pints of raw potatoes and
put them into granite saucepan; wash
off the loose salt from one solid pint OF
Goldfish (picked into small bits and freed
from skin and bOnes) and soak an hour
in clear water; drain, and put in the ket-
tie on top of the potatoes; cover with
cold water and bring to boil; cook
until the potatoes are thoroughly done
when drain, and mash with potato
masher until very smooth and fine; now
add one heaping tablespoonful of butter,
one level saltspoonful of pepper, and
two eggs beaten separately. Make into
balls and fry in deep fat, or into cakes
and saute in spider. The Georgia Bank
fish are supposed to be the best. The
s'bricks" sold by all grocers are general,
| ly of selected fish and as a rule are salts.
factory.
MACKEREL-TO BROIL.-Soak fol
twenty-four hours after taking from the
brine (use granite vesseD then rinse
lay in dripping-pan (skin side W
AGAIN., and just cover with skinned
milk. Place on the stove and heat
slowly to the boiling point, when take
from the milk, wipe dry and place on Il
broiler well-greased with bacOn-fat
Broil until delicate brown, lay on
hot platter, squeeze little lemon juice
over, dust it with pepper, dot with but
ter, and serve. Or spread with maitre
d'hotel butter-made by rubbing butter
to cream, and adding enough salt
pepper, chopped parsley and lemon.juice
to flavor it highly-working all in we'll
In the foregoing recipe water may bt
used instead of milk for the scalding
but in this case the fish will not be sc
delicate.
DREAMED HADDIE-Haddie is more
delicate than cod, and for Dreaming
should always have preference. Cover
a small haddie, or half large one, with
cold water in a dripping-pan and bring
20 the simmering point. Cook for forty
minutes, never allowing the water to
come to boil. Now remove to hot
platter, first taking off the skin, and
mash i'm a sauce made as follows: Melt
one tablespoonful of butter in spider
blend in two tablespoOnfuls of flour
then add one pint of mixed milk and
cream, one-hslf saltspoonful of pepper
a ''dash" of mace, one teaspoonful OF
parsley (minced fine) and two egg yolks
beaten light, with two tablespoonful OF
cream. Garnish with chopped hard
boiled eggs (over the fish, and dot with
parsley and lemon slices. Or flake the
fish, after parboiling, and stir it into the
sauce, serving as above, or on toast.
CRoQUETTEs-Pour off the oil from q
large can of salmon and fake fine, re.
moving all skin and bones; sprinkle over
the mass two tablespoonfuls OF lemon
Juice, as a marinade, and let it stand a
half hour. Now make sauce as fol
creamed haddie, using one pint OF milk
instead of one pint of mixed milk and
cream, and add a strong dash Of cayenne.
/ Add the fish to the sauce, also one and
one-half cupfuls Of soft crumbs; cook
three minutes and remove from stove.
When cold shape into croquettes, roll In
] crumbs, dip in beaten egg, roll again In
| crumbs, and fry in deep fat. Drain on
coarse brown paper and garnish with
something green 10 servlng-cress OF
parsley. II the mixture is too soft to
shape, more crumbs should have been
| used If too stiff, there were too many.
Experience Is the only guide in determin-