The Savannah morning news. (Savannah, Ga.) 1900-current, 1903-03-22
ash salts and bi-carbonate may be
omitted

ash salts and bi-carbonate may be
omitted.
HOLSTERS are just now very ex-
pensive, but the hunger for a New
burg" may be appeased by a substi-
tute little known but always approved
after a fish trial. This is scollops.
Cover them with boiling water and al
low them to stand three minutes.
Drain and dry with towel, and then
prepare as for Lobster a la Newburg
Except for the shape, they cannot be
distinguished from the more expen-
sive shell fish.
Boned Smelts.-Epicures declare in
favor of the large smelts, as the flesh
is firner than that of the smaller sort.
Split each fish, and, by removing the
backbone with care, the smaller bones
will come away also. Put two table,
spoonfuls of butter in a hot frying
pan and brown, but do not burn. Have
the fish we'll dried and slip them care
fully into the not butter. They must
not be cooked too fast. When brown
on both sides, they should be done
through. Pour a little of the butter
over them when serving. If it has all
cooked away, brown little more and
add quickly while the fish are still
hot. Serve very hot, in a nest of pars-
ley. Smells prepared after this receipt
have a snap" peculiarly their own.
Some cooks broil the smelts first and
pour melted butter over them after
ward. Either way brings good re-
suits.
Filleted Flounders.-If properly pre-
pared, these can hardly be distinguish
ed from the English sole, famous on
both sides of the water. They av-
erage about a pound and a half each.
and one fish will yield three nice FL
let's. The butcher will do the boning
without extra charge Each fillet is
dried, rolled in a beaten egg, then in
sifted crumbs, then back into the egg,
with a final dip into crumbs, after
which they are dropped into boiling
fat and cooked like croquettes. A bet
ter way is to have one of the wire
baskets made for this purpose, dipping
it into the boiling fat so that the fl
lets will not break.
Dreamed Fish in Shells-Use white
fish left over from the boiled piece of
the night before, preferably haddock
or cod. The former has the higher
flavor. Remove skin and bones. Do
| not flake, but use a silver knife and
cut into small bits, like crab meat.
This is important as, when shredded.
the fish becomes woody and loses firm
ness. 1t should have been sailed in
the first cooking.
1t is important to have the sauce
for Dreaming of the consistency of
failure of the entire dish. Melt a table
spoonful of butter in a saucepan and
when 1t bubbles, stir in the same
measure of sifted -four. When the
mixture is smooth, stir in half a pint
Of milk, added slowly. If the milk is
a fourth cream, SO much the better
Stir carefully until all is smooth and
like custard. Add salt and white
pepper to taste, set aside to cool and
II needed, season the bits of fish
Serve in shells, with a sprig of pars-
ley.
Oyster Fritters.z-These are the old
fashioned sort, for which Delnnonico
was famous in his early days. Choose
plump oysters and drain. Heat to the
boiling point one cup of Juice and ono
cup of milk to avoid curdling. and stir
together. When this has cooled. add
four well-beaten eggs and salt to taste
Sift into this about one-half pint Of
-four and a teaspoonful of baking
powder The batter should be OF the
consistency OF griddle cake batter
Envelop each oyster in a deep spoon
ful of batter, and cook in mixed boil
ing butter and lard. ladling the boil
Ing Eat over as IL frying an egg. The
oyster VIII pun up and quickly be-
come brown. Serve at once on NOT
plates with bits of lemon. The oysters
may be cooked In deep lard, like cro-
quettes. but the use Of lard and butter
IN q shallow pan follows the original
receipt.
Prawns In shells,-Deliclous for the
nFh course, or for the principai dish
iof supper and luncheon. Pragns are
me gulf shrimp and are sold. ready
boiled, by measure. They are much
larger than the ordinary fhrlmp ana
SHOULD be- chosen for cf0aminF. ghe
small shrimp IL suitable only for AN
Informal meal
To prepare the pra Nns for COOKING
N individual shells, ouf win a FilveT
knife. Never shred sby hsh except