The L'Anse sentinel. (L'Anse, L.S., Mich.) 18??-current, 1905-05-27
COOP FISH RecIpEs.
These Are Presented on the supposi-
ton That the Occasional Fish Din
ner IL Relished In Summer.

i
For fish savory melt and mix
In saucepan one tablespoonful
each of butter and -four. and grad
ually stir In one cupful of hot milk.
When smoothly thickened simmer for
1--WE minutes. Add to 1t one-half Of Q
cupful of strained tomato previously
mixed with bit Of baking soda half
the size OF pea. few drops Of onion
juice, salt and pepper to taste. and one
pint Of cold cooked halibut, boned and
faxed. Cook gently for five minutes
and serve on rounds of toast previously
moistened with hot milk.
A baked Cuban fish dish Is excellent,
From three pounds Of raw paddock,
bass, cod, or other firm fieshed fish, re-
move skin and bones and cut in three
inch squares. Line deep earthen bak-
Ing dish with thin slices of Spanish
onion. Put in one pint of raw pota-
toes pared and sliced, season with salt
and pepper; on this arrange the pieces
Of fish. Cover with another pint of po-
tatoes. Blend one tablespoonful of
-four with little cold water, add one
cupful Of tomato catsup and one cupful
Of boiling water and pour into the
crock. Add one-half of cupful of
butter cut in bits and as much more wa
ter as is needed to just submerge the
potatoes. Cover closely aud bake in a
hot oven for three hours. When pos
sible serve in the dish In which 1t was
baked.
For stuffed halibut steak order two one
inch thick slices Of halibut. Trim off the
skim remove the bone, wash thoroughly
and dry on cloth. Prepare stuffing
with one cupful of soft bread crumbs,
one-half Of cupful Of cracker crumbs,
six tablespoonful of melted butter, ten
drops of onion Juice, tablespoonful Of
chopped parsley. and two tablespoon
fuls of minced gherkin. Lay one Of the
slices of fish on buttered pan, spread
with the stufing, and cover with the
second slice. Over all lay half dozen
very thin slices of salt pork. Bake for
about 40 minutes in hot oven, and
serve with either tomato or egg sauce.
For picked fish, select mackerel, blue,
or any fine, delicately grained white
fish; have the dealer skin and bone a
three-pound fish. Wash and dry, then
cut 1t in four-inch pieces. Peel and
slice enough small Bermuda or any
mild onions to make one cupful Cover
with boiling water and scald for five
minutes; then drain. Open four sweet,
red peppers; remove seed and veins,
and pound to a pulp. Put fish, onions
and pepper pulp in layers in deep
granite bowl, and add sufficient strained
lemon juice or the juice of sour oranges
| to cover. Set aside in cool place for
six or eight hours. stirring occasionally.
At the end of that time the fish will be
| found to be as white and firm as if
cooked. No further preparation is re-
| quired. Serve as cold luncheon or
supper dish.
For broiled salt cod use what the gro
GERS call mindless" the thickest, best
cod procurable. Soak IN cold water
for number of hours, changing the
water four or five times. Place In a
saucepan of cold water and heat very
slowly to the steaming point. drain, add
more cold water, and heat again. If not
tender, repeat third time; do not boil.
or it will be toughened. Drain, dip in
little melted butter. dust with pepper,
and broil over quick fire. Transfer to
a hot platter and spread with butter,
| -Cornelia Bedford.