Evening star., 1902-03-08
Table and Kitchen.
Appetizing Ways Of Serving Smoked
and Sailed Fish.

| drying, sailing, smoking and the use OF oil.
| Smoked. salted or picked fish are not rem
dered more digestible by the curing pro-
! cess; and although they are much relished
and quite suitable for hearty people. they
are better avoided by dyspeptics. Fish best
| suited for smoking or preserving in vari-
| Gus ways are those that have firm flesh and
| are rich in oil, such as mackerel, salmon,
| cod. herring, sardnes, haddock and an
| chovies.
| Most salt fish Is better freshened. either
| In water or milk, before cooking, and
| should then be boiled toasted or grilled
/ They serve more for relish than the pur-
pose Of real substantial food and in the
spring season are more enjoyable than at
| any other time of year. Salt mackerel and
smoked salmon and finnan haddle are very
| good and agreeable food. In spite of the
| comparative cheapneSS and plentiful supply
| of smoked fish it is not as much used as it
should be, and there are few commonly
| known methods of preparation in our coun-
| try, aside from broilng them. The French
have some nice ways Of dressing salt fish
| These recipes may give an agreeable varia-
| tion to the housekeeper's list.
Cod au Beurre Roux.
| Freshen and boil a pound Of cod and
separate 1t into flakes. Brown two ounces
| Of butter; dredge In one ounce of flour and
a teaspoonful of powdered sugar and stir
until smooth; then slice in one small onion
| and cook brown: pour in two tablespoonfuls
vinegar and let the sauce boil up; pour over
| the fish and serve with garnish OF parsley
and potato balls creamed and served sep
arately.
Cod au Vert Pre-.
| For this dish stew the cod in enough milk
to cover 1t, a little butter sweet herbs and
a sprig Of parsley; when done arrange on
hot dish squeeze lemon juice over it and
sprinkle with little minced parsley and
serve hot, with any suitable fish sauce.
Cod la Provencale.
For cod la provencale prepare the cod
as for cod au beurre roux Add q few
| whole peppers. a taste Of garlic, a grating
of nutmeg and a spoonful Of salad OIL
Serve with sliced lemon and parsley
Baked Salt Mackerel la Creme.
Wash the fish we'll and soak over night
In plenty Of cold water. In the morning
lay the fish. skin side down, In q shallow
agate baking pan and pour over it a quart
OF milk Place in hot oven and bake
twenty minutes. Then place the fish on a
hot platter. Thicken the milk with equal
proportions OF flour and butter rubbed to-
gether to smooth paste. Season with salt
ana pepper. Pour the sauce around the
fish and sprinkle a little minced parsley
over 1t.
Take one cupful of salt cod broken into
half-inch pieces and one pint of pared DO
tatoes cut into quarters. Cover with boil
Ing water and cook until potatoes are ten
der; then drain thoroughly and mash 20
tatoes and fish together and beat well with
a fork. Season to taste with white pep
per. add tablespoonful of butter and two
tablespoonfuls Of rich milk or cream Reat
the the yolks OF two eggs light and whip them
ivf1
beaten whites without stirring Hean ,:n
the mixture in a buttered souff1e dish and
bake 1t about twenty minutes until nice
brown. Serve as soon as done nice
accompaniment for this dish would be fresh
cucumbers dressed in oil and vinegar.
Finnan Haddie Biscayan style.
Freshen two pounds Of fnnan haddie by
covering with half water and half milk
and placing in the oven until it begins to
soften; do not let 1t boil though. Then
drain and bone Chop a medium-sized
onion and one green pepper fine and put
In saucepan with half cup OF vegetable
or salad oil: add a slice Of fresh or a ta-
blespoonful of canned tomato meat, q
bruised Glove OF garlic and a chilli pepper;
COOK Hve minutes; then add three pints
OF broth, a bunch Of parsley, three table
spoonfuls Of mushroom catsup and two
cupfuls OF potato cut In thick slices. Cook
until the potatoes are tender. then add the
- ~-->~ >oOAA
Finnan Haddie la Delmonico.
Take half Of finnan haddie pick up and
cook 1t In fresh butter; add a cupful Of
cream or rich milk. one hard boiled egg
cut In dice, yolk Of a raw egg, and tea
spoonful Of parnesan cheese. Season with
salt and cayenne: thicken with two level
tablespoonfuls Of butter and two of -four
rubbed together to smooth paste. Cook
slowly for few minutes; then serve with
bits Of toast.
Cream Of Oyster Soup.
scald quart of nice large oysters in
their own liquor until they are plump
Then drain and chop and pound them fine
In mortar and rub them through a puree
or fine sieve. A little Of the strained liquor
may be added in order to facilitate the
sleving. Rub together two level table,
spoonfuls Of butter and three OF -four and |
When smooth dilute with the oyster liquor |
ana then add 1t to the oyster pulp SEA-
son with salt, cayenne and a little pow
dered mace or celery salt and set over
hot water until ready to serve, then add |
three cups OF hot milk and one cup Of
whipped cream and serve at once.
Cream Of Tomatoes.
Put one pint OF tomatoes in a saucepan
with small bunch Of parsley, a celery
root small piece Of bay leaf, a blade Of
mace. two whole cloves and half a tea
spoonful salt and teaspoonful sugar. Sim
mer fifteen minutes: then strain, add from
quarter to half teaspoonful soda, accord
tablespoonfuls Of butter in a saucepan.
add large slice Of onion and teaspoonfui
OF sugar and brown; then add two level
tablespoonfuls OF -four, and when 1t is
milk. Remove the slice Of onion and add
few drops Of tabasco sauce or one table, |