Evening star., 1902-03-01

tion boiled. For elaborate buffet luncheons
and wedding breakfast nothing looks more
attractive or proves more appetizing than a
nne salmon bedded on crisp lettuce or pars-
ley. masked with stiff mayonnaise dress
Ing and garnished with quarters of lemon
and capers. At the annual culinary exhibi-
tlon or the most noted French chefs in New
YORK, the salmon artistically decorated is
always prima facie When the fresh sal
mon cannot be obtained the canned sal
mon comes In good second. Always open
the can and turn out its contents for ex.
posure to the air a half hour before using
ana never set away any of the fish In the
original tin. Pick the fish apart rejecting
the OIL skin and bones. Arrange on lettuce
leaVes. squeeze over 1t a little lemon juice
mask with mayonnaise and garnish with
lemon. cut pickle, capers or egg rings.
For garnishing a half or whole salmon.
a few shrimps, the legs or claws OF lob
sters or some brown fried oysters may be
utilized.
Herring and mackerel are nice broiled
whole or split down the back Wine
and dry well. Season with salt and pepo
per, baste with melted butter or olive oil.
ana put In a double wire broiler creased
with salt pork rind. The fire for broiling
snould De hot and clear. Broil the flesh
side first II the fish is split open Cook un-
III Drown, then reverse, moving the broiler
back and forth. to insure equal browning
all over.
Small fish will require only five or ten
minutes. Larger ones from fifteen to
twenty. When the flesh separates from the
bones, open the broiler and slide on to a
hot platter, leaving the inside of the fish
uppermost Spread with butter, salt and
pepper, surround with quartered lemons
or water creSs, or serve with maitre
q motel butter, tartare or any fish sauce
preferred.
Cream Of fish mounds makes a nice fish
course for luncheon or dinner HaIfbut
or haddock are specially good for this dish
Remove skin and bone from one pound Of
uncooked fish. and chop fine. Season with
salt, paprika. a littie-very little-onion
Juice and some fine minced parsley To
one pound OF the chopped fish add the un-
beaten white OF an egg and mix thoroughly.
Then add one cupful thick cream, stirring
all through the mixture. Butter timbale
moulds. fill with the fish, set in a steamer
and cook fifteen minutes. Turn the fish on
hot dish and pour cream sauce about
the molds. Frequently the sauce is colored
pink with little pounded lobster coral or
a few drops of cochineal, and sprig Of
parsley. stuck in the top of each mound.
Whenever a fish is dressed at home, save
the head. skin, fins and in the case Of had
dock or sole the central bones-to serve as
foundation of the sauce intended to ac-
company the fish when served Boil them
In a little water. and an excellent fish stock
will be the result
A fitting prelude to a black bass, shad.
small salmon. cusk or bluefish stuffed and
baked after the manner of the rice kitchen
at the Pan-American VOuld be this hint on
table etiquette addressed Ito a baked fish,"
Preserve a respectable demeanor when
you are brought into the room;
Don't stare at the guests while they're eat
ing, no matter how much they con-
sumo"
And this is the way this irresistible fish
was prepared. Wash and wipe thoroughly
dry Rub well inside and out with salt,
pepper and butter. Make a stuffing Of
boiled rice and two dozen drained oysters
rr,ith sol nva6
chopped bay leaf and onion. Fill the fish
with this dressing and sew up, winding
with a cord to keep in form. Place on
trivet or perforated tin sheet, dredge with
salt, pepper and flour, and over the top lay
thin slices of fat salt pork. Cover the bot
tom Of the pan with hot water. put in a
moderate oven and bake slowly for the first
hour. After this increase the heat until the
oven Is very hot. Basic every fifteen min
utes with the drippings in the pan, and
after each basting dredge again with a lit
tie salt, pepper and -four. The water in the
pan will need renewing little at a time.
as not much matter should be allowed in
the pan at once.
good-sized stuffed fish will bake in one
hour and half or two hours. Fifteen min
utes is usually allowed to a pound. Take
up on a hot platter, remove the strings
garnish with lemon and serve with a sauce
made from the drippings or any fish sauce
preferred.
Broiled Spanish mackerel is appetizing
served COlO Win the IOliOWlHS sauce. 0pllt
open. pare and remove the bones Of eight
or nine anchovies. Wipe dry and pound to
a paste in a small mortar Add two egg
yolks, beat in slowly and carefully one
cupful olive oil. then two tablespoonfuls
lemon juice or vinegar. Lastly add graf
ing of nutmeg. pepper and chopped pars-
lev. Mix well and serve very cold.
Before leaving the subject OF fish, word
about ptomaines and fish bones. The for
nation of ptomaines nearly always accom-
paines deeomposition; therefore great care
should be taken to eat fish only when in
perfectly good condition. Fish which has
been frozen. then thawed and kept some
time before cooking should have a skull
and cross-bones printed on it. Firm, fresh
fish Is ordinarily above suspicion.
When a fish bone lodges in the throat
have the head thrown back in such a po-
sition as to cause the chin to project as
little as possible beyond the Adams ap-
ple," then make an effort to reach and
catch hold Of the intruder with the fingers
or forceps. If the bone has passed on into
the gullet 1t can usually be got rid Of by
swallowing good mouthful of bread.