Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-02-27

paratus. the leaner kinds of fish. such as
| cod paddock, perch, pike and bluefish. are
| more easily and completely digested than
the fatter kinds. like salmon. shad and
| mackerel.
| Our forefathers' Cape Cod turkey" may
| be prepared In such variety Of ways that
| 1t need not become monotonous. 1t COM
/ bines admirably with cheese. with PORK,
| with potatoes and with eggs, and In va
| rious guises Is suited either to dinner,
| breakfast or luncheon.
| Here are few reliable rules for its prep
the family cook book for ready reference:
| And first-President LoubetS Boiled Cod
| With Oyster Sauce
| Select the thickest part Of fresh cod.
| wipe carefully, dust with salt, sprinkle with
| lemon Juice and wrap In piece of cheese
| cloth three or four inches longer than the
| fish. If you have fish kettle. well and
| good Such kettle Is a great convenience
| not only for fish. but for boiling hams,
steaming buildings, heating Jars and the
| IKE III you have no regular fish kettle any
| granite or porcelain-lined kettle will an
| swer laying can cover or something SIM
| liar on the bottom for the fish to rest on,
| to prevent sticking. A still easier way is to
COOK In steamer over boiling water. If the
| fish is to be really boiled, place carefully
into the kettle of scalding hot water and
push back to simmer very gently and even
| ~ AFTER the fish is in the water add
[ GOOD teaspoonful of salt, a bay leaf. a
I
| OF onion Allow ten minutes cooking to
each pound Of fish If thick; If thin, not
more than six or eight will be required.
| When cooked lift out the fish carefully
| open the cloth, turn out on folded napkin
| placed on a hot platter, garnish with slices
| of lemon, parsley sliced pickles or fried
oysters, and serve with oyster lobster
sauce.
| For special occasions cod or halibut may
| De boiled in court bouillon instead of water.
1 Il
water one onion, one stalk of celery two or
| three sprfgs of parsley and two slices of
carrot Drowned in little butter Add two
taolespoonfuls of salt. a bay leaf six cloves.
| SIX peppercorns. few sweet herbs tied in
| a muslin bag and one cup of vinegar or
sour Wine Boil. closely covered for half
an hour, and skim before putting in the fish.
| COOK the usual time. This bouillon may be
! strained and set aside for use again In boil
| ing fish.
Oyster Sauce-for Boiled Fish-Put twen-
| ty-fve oysters. with their liquor in a
! saucepan Simmer few moments until
! the edges of the oysters begin to curl then
| uraln- Make a drawn butter sauce out of
! the strained liquor. using two ounces of
butter, two scant tablespoonfus of flour.
and good seasoning of celery salt and
cayenne Add half cup of cream. Beat
up the yolk of an egg and add just as the
| mixed, add the oysters and take at once
from the fire. A glass of claret may be
| added If desired particularly rich.
Lobster Sauce for Boiled Fish.-Cut pint
OF lobster meat into flakes or small dice
Fut the scraggly parts of the lobster into
| pint of cold water and boil for twenty min
| utes. Strain and use the water to make
drawn butter sauce Add the lobster
meat, little cayenne, the juice of a half
lemon and the lobster coral dried and now
uered; Heat well, but do not boil. as that
| would ruin the bright color A tablespoon
1ul OF cream is sometimes added Two or
three minutes will suffice to heat the sauce
III sauce Is poured over boiled fish it
| should be thick enough to cling to it and
| mask it. When 1t is served in the sauce
! poat the consistency may be thinner
| Goldfish Tonguas-Roll the tongues in flour
| ana Try over a quick fire in olive OIL pork
| drlpplngs or butter. Brown on both Sides
! Take up. add a tablespoonful of flour to the
rat remaining in the pan, and as soon as
I blended pour in cup of milk or cream
and add salt, pepper and nutmeg to suit the
| taste Cook for five minutes, stirring until
smooth and creamy. Add little chopped
parsley, chives or tarragon, put in the
tongues long enough to be sure they are
! thoroughly heated. and serve on squares
| OF buttered toast on hot platter gar
| nish of small boiled potatoes adds to both
taste and appearance An excellent ac-
| compartment to the tongues or other fish is
| Cucumber Sprals-Peel the cucumbers
ana throw into ice water to crisp. Then
4 u
! cumbers round and round like pairing an
apple A French dressing should be served
with the crispy rings.
| Goldfish and Scrambled Eges-Take q cun
! full of the boiled fish left over and flake.
Make a white sauce, using one tablespoon
tul each of butter and flour and three
| quarters of cup of milk. Add the fish,
season with salt and pepper; heat well. add
| -FOUR slightly beaten eggs, and stir lightly
| until set Serve on toast or with hot
| graham mullins.
Baked Codfish-select a piece from the
thick part of the fish and put in a sauce
| pan with cold water to cover Bring slow
| ~ to the boiling point, drain the fish and
| as soon as it is cool enough break into
| small flakes. Put pint of milk in the
ooupie boiler, and when it scalds thcken
with a heaping tablespoonful of butter
mixed with one of flour. Stir in a cup and
half of the prepared fish. the beaten
yolks or two eggs and tablespoonful of
| minced parsley. Lastly fold in the whites
of the eggs beaten lightly Turn the mix-
ture into buttered casserole and bake
about half an hour
Goldfish With Cheese-This NAV be made
| of the boiled fresh Gods or from the dnsic-
/ Gated salt fish. For the former take a
| pound of fresh fish, pick in small pieces
| put IN saucepan. cover with cold water
| ana bring slowly to boil. Drain the fish
| and leave in the colander while Won make
/ cream dressing, using two tablespoonfuIs
| each or butter and flour, cup and half
| of milk and q little CAYENNE Ruttar q
| casserole and place layer of fish in the
/ bottom. Cover with layer of the sauca
/ and over this CRATE covering of cheese
not too thick. Repeat until the dish is
! hiied. having the cheese at the top Crate
! a sprinklng of stale bread crumbs over
! this, dot with butter, place in a hot oven
| and bake half an hour
! Scallcped Goldfish with Cheese.-Put two
! tabiespoonfuls each of butter and -four In
/ saucepan ard cook until bubbly. Add
! rev grains of paprilia and pour IN grad
uaiy pint of hot milk. Stir until creamy
| ana smooth. Put one cup of shredded cod
| FISH in cold water for a moment, drain and
add to the hot milk. AS soon as hot
| add one well-beaten egg and half a cup of
| grated cheese Fill scallop shells with tn,s
| mixture. cover with buttered crumbs and
a sprinkling of minced parsley and bake
| until a rich, golden brown. Serve with
| baked potatoes, steamed brown bread and
! celery.
| II is a far cry from the hard, stiff car
CAS- of the sailed Goldfish that used to hang
| or the woodshed wall necessitating a long
nj he ,,fsr