Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1906-12-11
A few novel recipes which may be
useful to some housekeepers:
uorCup0rCrT

uSeful TO some h0usokeeperS:
HoTCHPoTCH.
Place in a stewpan three tablespoon.
fuls of butter and a medium-sized onion,
sliced; fry to golden brown, then add to
it enough bullheads cleaned and cut into
small pieces to cover the bottom of the
pan; pour over hot water enough to
cover, allowing for each pound Of fish
one teaspoonful of salt, juice of one
lemon, five tablespoonfuls of canned to-
mato; cover and simmer for half an
hour; then add teaspoonful of minced
parsley, pinch of paprika and serve
with toasted bread.
ENGLISH FISH SOUP.
Place three tablespoonfuls of butter in
a saucepan and when hot add one
medium.sized carrot, sliced, one small
onion, sliced. tablespoonful of minced
parsley, two cloves. When the onion is
Drowned, add two quarts of water, and
when it comes to boil add enough fish,
preferably paddock, turbOt, cod or whit
ing. Cover and simmer for an hour,
using the bones of the fish. At the end
of this time strain the fish through a
coarse sieve so that the flesh will 60
through and leave the bones; then sea-
son with pepper and salt, and thicken
with little flour mixed with cold water;
then add cupful of cream II you may be
a little extravagaut; otherwise milk will
do.
FISH RING.
For luncheon or supper this is an at
tractive dish. Take mashed potatoes
and season with butter, salt and pepper;
then mound upon hot dish, sprinkle
with paprika and fill the center, which
has been left hollow, with creamed cod
fish, either sailed or fresh. The addition
of minced parsley to the potatoes will
give fine flavor to the fish.
FISH IN SOUTHERN STYLE.
Black bass, salmon or bluefish can be
used for this dish. Wipe the cleaned
fish inside and out with melted butter,
salt and pepper. Make stuffing of
boiled rice, small oysters, minced parsley
and scraped onion; fill the fish and then
sew it up, and wind it with cord so as
to keep its shape; place on trivet or
rack, dredge with -four and cover the
top with thin slices of fat salt pork.
Cover the bottom of the pan with hot
water and place in q moderate oven to
bake for tho first hour; then increase the
heat, until the oven becomes very hot,
to brown tho pork and fish. Basic the
fish with the drippings every fifteen
minutes and after each basting dredge
with q little flour. A good-sized fish
will take fifteen minutes to the pound
for cooking. Remove from the pan and
cut off the strings, laying the fish on a
hot platter and garnishing with sliced
lemon and parsley. The drippings in
the pan may form the foundation for
sauce made by adding hot water, If
needed, thickening with flour, and sea-
soning with tomato catsup. Strain into
o hot dish.
EsCALLOPED FISH.
Pick over halibut or any left over fish.
Place it in layers in deep dish with
crumbled bread, butter, pepper and salt.
Thcn add layer of sauce made as fol-
lows: Heat one pint Of milk; wet three
tablespoonfuls of -four with little Of
the cold milk, and when the milk is hot
stir in the -four and continue until .
smooth sauce is formed, then add two
tablespoonful Of butter. Alternate
layers of the fish, crumbs and sauce are
used, the crumbs being placed as the
Ia al la or md dntted With huttar-EY