Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-11-01

to appear on the daily bill of fare other
nourishing, quickly prepared and economi-
cal standard dishes are Hamburg steak,
dried beef frizZled and Goldfish creamed,
scalloped or made into balls.
1t has often been stated that If Goldfish
cost dollar a pound we would begin to
recognize it's superior gastronomc value.
When sturgeon was 50 cheap and album
dant that it was called Albany beef and
fishermen spent their leisure time destroy
ing them; when terrapin-the genuine
Chesapeake-was such drug in the Mary
land market that the ancient statute books
contained an act to prevent masters from
feeding their slaves more than a specific
quantity of this common and nauseous
food during each month, no one appreci-
ated them at their true value.
Today terrapin, recognized as the greatest
delicacy of the epicure. costs about s.
apiece, and is scarce at that while in spite
of its label and the fact of its importation
in foreign cans nearly all the high-priced
caviar that we get is made from the roe OF
sturgeon, taken from our own shores, and
fishermen are lamenting the decreasing sup
ply.
So it may be with our own Goldfish, once
held typical of the prosperity of Massachu-
sets, as evidenced by the golden cod that
for a century hung on the speakers desk
in the old hall of representatives. -a7
In England it is deemed one of the choic-
est of all the fish, while one Of our own bon
wants is quoted as saying: Il tell You the
were not so common he would be priced as
one of the greatest gastronomc luxuries we
have. l defy any one to name any other
living creature which can be put to so many
edible purposes. When you have exhausted
the cod in his fish state you can fly to him
in his sailed condition and begin a new
round of delicacies. There is hardly any,
thing you cannot do with him."
Among all the different ways of prepar-
ing the dried fish there is none better,
easier or more quickly than by Dreaming.
In the dearth of coal and wood 1t can be
cooked in ten minutes, simply using brown
wrapping paper or old newspaper twisted
into sticks for fuel. If you burn gas 1t can
be prepared in even less time. Formerly 1t
was considered cheaper and better to get
the whole fish and pick it apart as need
ed. Today there is such excellent shredded
fish in the market that 1t Is great saving
of time and labor to get it already pre-
pared. Put your saucepan over tie ire,
and in It melt two tablespoonful of butter.
AS soon as 1t begins to bubble add two
scant tablespoonfuls of flour and dash OF
pepper. Pour on gradually. stirring all the
time, one pint Of warm milk. If heated SO
much the better. Stir until the cream
sauce is smooth and velvety, then add one
cupful shredded fish, which has been soak
ed a moment in cold water.
If you have picked up the fish yourself it
will need longer soaking in luke-warm
water before adding TO the sauce. When
this is well heated through add ore tea
spoonful of chopped parsley, and If desired
one or two wel-beaten eggs COOK one
moment and serve with baked potatoes.
This preparation may be varied from time
to time. You may omit the eggs "ntireIy'
or instead of the raw eggs. have two hard-
boiled eggs, sliced and laid on the platter
of fish, Or take the yolks from two hard
boiled eggs and run through the rlcer or al
ordinary sieve over the fish, then cut Inc
whites in rings and lay about the edge OF
the platter as border. Still another varia-
tion Is a border of tiny slices of cucumber
pickle.
1t is not so generally known that Goldfish
makes an excellent scallop. especially II
combination with cheese. Prepare the fisf
as for dreaming. Butter pudd nS disf
and place in the bottom layer of the fish.
Crate over this a slight covering of cheese.
Repeat until the dish is filled. Scatter a
few fine breadcrumbs over the top of the
fish and bake from twenty to thirty min
utes in a hot oven.
There are fishballs of all orders, but no
Partisan chef can excel these. This is the
way to make them. To one and one-half
cupfuls of raw Goldfish allow three cupfuls
raw potato, one beaten egg, butter The size
of an egg and salt spoon of white pepper.
Pick up the fish. Cut the potatoes IN small
pieces and boil the Two together until the
potatoes are soft. Mash, add pepper but
ter and unbeaten egg and beat until fine
and light Shape in tablespoon without
much smoothing and fry in smoking hot
fat, just few at a time. Drain dry on
SOFT paper. IL the prepared iSii Is uStu AliS
process is much the same. only the fish
(unfreshened) is added to the potato after
1t has cooked.
A secret worth the knowing is that the
panne or satin antique can be
made at home from either new or old vel
vet prettier as well as much cheaper than
It can be purchased in the shop. The only
thing stipulated is that=th material ali5t
be backed velvet to start with, not cot
ton As panne is used SO much for belts |
bodice trimmings hats, crushed collars and
the like, it Is joy to the economical house |
wife to realize that in her old piece bag she
can undoubtedly find material enough TO !
help out her winter costumes. The direc-
lions for Transforming pir-pricked, shabby
velvet into the more fashionable textile are !
Use for the purpose a good steel-faoea
iron, perfectly clean and smooth on o3fh
sides and face. Have the iron only mod
erately hot Spread, the velvet face upward
on a clean ironing board and smooth Ii !
with the iron, taking great~patns to press
the right way ofsthe nap, as 1t must b.
ironed the way the pile faces best. Keep |
the iron moving all the time, for II allowed
to stand at all It leaves mark that You |
cannot get out. After going all yers7the
surface Of the dry velvet. ironing always !
In the same direction, steam the VelSet |
strongly, and then go over 1t the second |
time You cannot press too much, PROF. j. |
ed you always keep the iron moving with |
heavy even stroke. This soon transforms |
T. ,S>ssx,e