Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-03-05

| and made rich with cream and butter.
| Cover with the crust and set in the oven
| to crisp.
A still richer filling for special occasions
| may be made using one cup of oysters ana
| half as naany mushrooms as oysters. MIX
| the mushrooms and oyster liquor and add
| enough cream to make two cupfuls. Make
| a white sauce. using two tablespoonfulS
each of flour and butter. adding the hQuid
| and stirring until smooth and creamy. Sea-
| son with salt. paprika and lemon juice;
| add the oysters and mushrooms and SIM
| mer two or three minutes: then fill into the
rolls, cover and crisp.
The possibilities of anchovy as a delight
| full relish, to be used in any number of
! ways, are not well recognized as yet in
| this country as they are abroad. The an
! chovy is a small fish of the herring family,
! caught in quantities in the Mediterranean,
| on the Norwegian coast and elsewhere, and
| sent to this market in the form of an es-
| sence, or paste, or packed in brine and oil.
| In the latter form they come both in jars
| and small kegs, the latter, the Norwegian
| anchovy, being considered the best. To pre-
| pare them for a simple relish soak in cold
| water for an hour or two after removing
| them from the key, split, take out the back
| bone and lay In olive OIL When ready to
| use wipe and pile on a dainty dish, with a
| garnfSh of cut lemon or hard-boiled yolk OF
| egg put through ricer, and a little chop
! ped parsley. These are excellent appetizers,
| and may be used to introduce formal din
| ner, or as the savory bout which precedes
the dessert.
| Anchovy Paste.-While the paste comes
| nicely put up in jars all ready for use, many
| good housekeepers prefer to make their
| own, considering the homemade prepara-
| ton both better. cheaper and less subject
| to adulteration.
| To make 1t, bone a number of the ancho-
| vies that have been well freshened in cold
| water and pound to a paste In a mortar,
seasoning with little cayenne In order
to give 1t the rich color of the paste of COM
may be added, or. if you are going to use it
Immediately, lobster coral is effective. 1t
does not keep well, however, and should not
be used If the paste is to be kept on hand
any length of time. The paste may be
packed away in one of the little cheese or
beef extract jars and cover them with par
af1lne. where 1t makes appetizing addi-
uon TO the storeroom emergency supplies
Anchovy Essence.-Anchovy essence which
makes such tasty addition to fish sauce, is
simply anchovy paste dissolved in good vim
egar, then strained.
Anchovy Sauce-Add large tablespoon
full Of the essence to a pint of drawn but
ter sauce This Is excellent served with
fish timbals, scallops and any fish rechauff1
Anchovy Toast.-Put a heaping table,
spoonful of butter in a cup and set in
larger vessel of boiling water. Add a scant
saltspoon of the best curry powder and
daSh OF cayenne. AS soon as the butter
melts stir in two well-beaten eggs mixed
with teaspoonful and a half of anchovy
paste, and stir constantly until the mix
ture creams and thickens. Remove at once
from the fire or it will curdle Have ready
small rounds strips of brown toast
Spread thickly with the mixture, sprinkle
with grated Parmesan cheese and serve at
once.
Anchovies with Olives.-Take the stones
out of as many olives as are desired and
fill the cavities with boned anchovy pounded
fine and seasoned with tiny bit of onion
Juice, cayenne and a little parsley. Ar
range on small rounds of bread Drowned in
butter. Just before serving spread with
light dressing of mayonnaise and arrange
in circles on a pretty hors douvres dish
Anchovy Salad.-Take a half dozen of
these appetizing little fish, wash, skin and
bone and soak in water for half an hour.
Drain and dry and separate into fllets.
Cut two boiled potatoes into slices and chop
fine one picked cucumber and one slice of
picked beet. Line salad bowl with heart
leaves of lettuce, lay on the potato, sprin-
kle with pepper, but do not add salt, as the
fish supplies that. Now lay in the anchovies
and strew over them the chopped pickle,
pour over all plain salad dressing, gar
nish with slices of hard boiled egg and
olives and serve with brown or rye bread.
Bloater Salad.-Not half SO aristocratic
and expensive, yet quite as appetizng. is
..
Soak and prepare in the same way as the
anchovies bone and cut in pieces. Put the
heart leaves of lettuce or bleached endive
in the salad bowl, add the fish, pour over
a plain salad dressing and set on ice until
very cold. Serve with garnish Of olives,
preferably the ripe ones
A Breakfast Dish of BIoaters.-Cut off the
head and tail of the fish, loosen the skin
at the neck with a knife and holding it
firmly between the knife and finger, pull it
off. Split the fish with a sharp knife, re-
move the backbone and soak in cold water
over night, or, if you forget to do that for
twenty minutes in water nearly at the boil
ing point. Arrange the fillets in a baking
dish, cover with milk, dot with bits of but
ter and bake in a hot oven for ten or fif-
teen minutes. Garnish with a little finely
chopped parsley or sprigs of water cress
and serve with fried sweet potatoes or
mealy baked potatoes. On cool morning
there are few more appetizing breakfast
dishes, while its cheapness puts 1T within
the reach of the most impecunious For a
change the fillets may also be broiled over
a glowing fire, may be baked in buttered
paper cases or cooked au gratin.
Herring au Gratin.-Soak and fllet the
herring. Butter shallow baking dish and
StreW the bottom with bread crumbs well
buttered a layer of grated cheese and
little minced chives or parsley Sprinkle
with pepper and lay in the fiIets of her.
ring, plain or alternately with sliced to-
mato Cover with more crumbs parsley
cheese and butter and bake fifteen minutes
until a good brown.
Picked Herrings.-Procure a dozen small
imported behring's; cut off their heads and
tails and soak in cold water for two DAYS.
changing the water several times during
that period Drain wipe dry and lay in
stone jar Put one quart of white wine
vinegar in a saucepan over the fire; add
two tablespoonfuls of sugar half Gun of
water, two onions sliced, two bay leaves
and two blades of mace. Cover and sim
mer gently for half an hour Set one
side 10 cool When quite cold strain into
the jar over the herrings adding one able
spoonful of mustard seed six whole cloves
tablespoonful each whole peppers and
allspice and the bay leaves already used.
cover me Jar, and In three days the her
rings will be ready for use