Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-04-02

time. turn them once and give them fire.
quent hastings with melted butter. Re-
move them without unwrapping to a hot
platter. Season the liquid in the pan with
lemon juice and minced parsley and serve
with the fish
Fried Shad-In places where shad Is abun-
dant and where it is cooked very soon after
coming from the water, the fish is freed Of
part of its oil by turning tin dpper or
two of boiling water over it quickly and
speedily draining it. 1t is then cooled
through or chilled at once in cold water,
split open. cut into four or SIX sections,
according to its size. and wiped dry. The
pieces are rolled in egg. then in bread
crumbs and put on plate in the ice box
for two or three hours. They are fried in
deep fat.
Boiled Mackerel-A German housewife
gives this rule: Choose large, fresh
mackereL Clean IL and slit ii down the
back. Put it in dripping pan and turn
over 1t a pint of boiling water with the
water mix two tablespoonfuls of vinegar
or the same quantity of lemon Juice.
teaspoonful of salt and a medium size
onion cut in quarters. Boil three-quarters
of an hour. Then remove the fish to a hot
platter and strain the liquid in the pan. To
it. add dozen capers, boil ii up and turn
over the fish. Some old cooks have
tradition that a fish should never be COW
cred while 1t is cooking.
Baked Halibut with Lobster Sauce
Let the fish lie in sailed water for three
quarters of an hour. Drain and dry IL
and lay it in a baking pan. Cover with a
cupful of water with which two table,
spoonfuls of melted butter have been
mixed Put into the pan two pieces of
carrot, half of a very small onion and
small piece of bay leaf Bake for an hour
and haste frequently.
For the lobster sauce add half a cupfui
of finely minced lobster meat and the
coral to a cupful and half of drawn but
ter sauce. Season with paprika, lemon
Juice and salt. The coral should be re-
duced to a cream with half a tablespoon
full of butter. For the drawn butter
sauce the formula is a tablespoonful
each of -four and butter to a cupful OF
water.
Fillets of Fish Rolled.-Spread the FL
let's of founders. sheepshead or any other
small fish with butter which has been
rubbed to cream with lemon juice and
minced parsley. Roll and pin them with
little skewers wooden toothpicks.
Stand them on end in baking pan and
pour around them half cupful of white
wine. Bake them twenty minutes. bast-
ing them often. Serve with sauce made
of the liquid in the pan. cupful of wa
ter a tablespoonful of butter and a table
spoonful of -four Send to the table with
a sprig of parsley in the top of each and
garnished with wedges of lemon.
Halibut a Ia Creole.-Marinate a halibut
STEAK by iettlnS III lie IN OIL ana lemon
juice with slice of onion and a sprig OF
parsley for an hour. Then drain and ar
range on the rack of the roasting pan.
Have ready a sauce made of cupful OF
strained tomatoes, a tablespoonful of but
ter, half a tablespoonful of flour, a few
drops of onion juice. salt and paprika-
Turn the sauce over the fish, Cover and
bake until the fish is tender. Then sift
tablespoonful of grated American or Par
mesan cheese over the fish and cook four
or five minutes longer. Remove the fish
to hot platter and turn the sauce over
it.