Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-03-04
Lenten Delicacies.

The Lenten season is a trying one for
the housewife II Is difficult enough to
make out a daily menu with all the re-
sources OF the market at ones disposal.
but when the meat course has to be al
most. If not entirely, eliminated. the task
of planning the daily meals becomes monu-
mental.
Fish, of course. now becomes the most
important article of diet. and upon tho va
riety of ways of serving ii and the eiimina-
ton OF the objectionable fshy smell and
taste will depend housewives success in
Offering all forms OF sea food. The fol-
lowing recipes have been selected with the
view of assisting her In this very way.
For Instance. herring is universally liked.
but many cooks insist upon always frying
IL, with bread crumbs. and people have
come to believe. many of them. that this il
the only edible way of cooking the fish. The
following mode will be welcomed as
change:
Broied Herring with Mustard Sauce
Choose fresh herring with soft roes, cut
eff bead, clean, but do not open. Dip them
In olive oil, season well with salt and pep
per- and leave them TO absorb the season.
ing for at least an hour. Broil them on
gridiron over a slow, clear fire until done
fifteen minutes is usually sufficient time
and In the process they should be turned
often. Place the behring's on n hot dish
and pour over them this sauce: One tea
spoonful OF -four and one tablespoonful OF
mustard. rubbed smooth in cold water Add
one cupful of white stock, and place oyer
the fire until II bols and becomes thick.
Then add one teaspoonful OF chopped pars-
ley, pepper and salt to taste. Just before
serving add one ounce Of melted butter,
stir well and serve with the herring.
Even the most delicate of appetites can
s1,9x
man way of serving perch. Two mOder-
ately large perch are sufficient for the usual
sized family. They should be scaled, clean
ed and placed in a stewpan. Add TO the
fish some finely minced red parts of car
rots, some roots of parsley and celery. to-
gether with a bunch of parsley one onion
and a little salt. Cover the whole with
white wine and boil over moderate fire
for twenty minutes. When the Ash is cook
ed remove from the vegetables, drain and
place on a hot dish. Take from the stew
pan the onions and parsley and add finely
minced mushrooms-the row ones are best
and cook the whole for five minutes Then
thicken slightly with -four which has been
stirred with butter. Remove the stewpan
from the fire, add more butter. the strained
Juice of two lemons. and pour the whole
over the fish and serve
The lenten fast Is considerably bright
ened for all by the seasOnable shad. This
fish Is at its best at this time, and I'm no
style is it more delicious than baked and
served with a rich sauce.
Baked Shad with German Sauce-Clean a
small shad, wash and dry 1t. and place in
a well-buttered baking dish which has deep
sides. Season with pinch of salt. a small
pinch OF pepper and add two finely chopped
shallots and one-half wineglassful of white
wine. Cover with a buttered paper and
cook in a moderate oven for twenty-five
minutes When done lift the fish to hot
plate. pour the liquor into a saucepan. add
one-haf pint of German sauce and a small
quantity of spinach. Cook the sauce a
few minutes, then strain little over the
fish and serve the remainder in a sauceboat
Mackerel 1narinaded is a delicatey cooked
dish fish kettle fitted with a drainer
should be filed with enough weak broth to
cover a dozen mackerel. Add three small
onions a bunch OF sweet herbs, half tea
cupful of vinegar, eight cloves, with pepper
and salt to taste, and boil all together for
one hour. Then put them In with the fish
and cook When the fish is done take out
carefully on the drainer. without breaking.
and place on a hot dish. Strain the liquor
in which they were cooked. add some pars-
ley and hard-boiled eggs. mix In some white
gravy sauce, and turn into sauceooat FOR
serving with the fish.
A delicious breakfast or luncheon dish Is
smelts Bearnaise. Twelve large eight
cen medium-sized smelts will be sufficient.
Split them down the backs. remove the
lbackbones. rub with one tablespoonful Of
oil and season with one-half pinch of salt
and q daSh OF pepper. GQI tDen lnlo n
double broiler and broil for two minutes.
turning them from side to side Pour a gill
OF Bearnaise sauce into a dish. arrange the
smelts carefully on top, garnish slightly
with demi-glaze sauce and serve.
Oysters come to the assistance or the
much-tried housewife in a variety of deli
cious possibilities. Curried oysters will be
welcomed for their unusual flavor. Fry a
moderate-sized Spanish onion ill well
Drowned in some butter stir in three table
spoonfuls OF curry powder and mix well
over the fire. Pour I'm gradually sufficient
quantity of BROTH add a grated cocoanut
and O. very sour apple-or two tamarinds, If
they can be obtained-and boil until the
cocoanut is tender. Thicker with two
tablespoonfuls of flour rubbed with little
water season with salt. stir and boil for
five minutes. The oysters should be placed
into a stewpan with two three seeded
tomatoes, the milk of the cocoanut and the
oyster liquor. Stew for a few moments and
add TO the other mixture. Squeeze in the
Juice OF a lemon. turn the curry on a hot
dish. garnish with croutons and serve with
a separate dish of rice.
spiced oysters should be made the day
before they required Place hundred
with their strained liquor into an earthen-
ware jar, add half a nutmeg grated, eight
cen cloves four blades of mace. a teaspoon
full of allsrdce, dash Of cayenne pepper,
one teaspoonful Of salt and two tablespoon
fuls OF strong vinegar. Stir all these to-
gether with e wooden spoon. Place over a
slow fire. removing the pan
often to stir thoroughly; when they come
to a boil pour into pan and set away for
hours to cool and ripen.
Salmon is the housewives comfort Salmon
outlets in papers is a unique way OF serv-
ing this fish that will meet with favor
Take slices an inch thick from the middle
of the fish, wrap them separately In oiled
paper and fry in boiling fat. When done
take them out drain and serve with the
paper still on. quantity OF anchovy
sauce should be served in a separate dish.
What to Eat.
French Pancakes.-Take two eggs, two
nunces of hutter two OUNCES of SiftAd