St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1905-06-24
GOOD FISH RECIPES.
These Are Presented on the SUPPOSE
ton That the Occasional Fish Din
ner Is Relished in Summer.

For fish savory melt and mi,
in saucepan one tablespoonful
each OF butter and flour, and grad
ually stir in one cupful of hot milk
When smoothly thickened simmer fol
five minutes. Add to it one-half of {
cupful of strained tomato previously
mixed with a bit of baking soda hall
the size of pea, few drops of onior
juice, salt and pepper to taste, and one
pint of cold cooked halibut, boned ant
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 haddock
bass, cod, or other firm f1eshed 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
| flour 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 a cupful OF
butter cut in bits and as much more wa
ter as is needed to just submerge the
potatoes. Cover closely and bake in a
hot oven for three hours. When pos
sible serve in the dish in which it was
baked.
For stuffed halibut steak order two one
inch thick slices of halibut. Trim of the
skin, remove the bone, wash thoroughly,
and dry on cloth. Prepare stufHng
with one cupful of soft bread crumbs,
one-half of cupful of cracker crumbs,
six tablespoonful of melted butter, ten
drops of onion juice, a tablespoonful Of
chopped parsley, and two tablespoon.
fuls of minced gherkin. Lay one of the
slices of fish on buttered pan, spread
with the stuffing, and cover with the
second slice. Over all lay half dozen
very thin slices of salt pork. Bake for
about 40 minutes in a 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 q
three-pound fish. Wash and dry, then
cut it 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 pulp. Put fish, onions
and pepper pulp in layers in a 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-
CURED Serve as cold luncheon OF
supper dish.
For broiled salt cod use what the gro
GERS call ''middles," the thickest, best
cod procurable. Soak in cold water
for number of hours, changing the
water four or five times. Place in
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.