Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-02-16
HOUSE
HOLD
lINTS


tutes. while nuts, dried peas, beans and
lentils, graham. whole wheat and cornmeal
breads, with plenty Of butter, cream and
olive Oil are all good standbys. Escallops
and forcemeats of fish or vegetables make
substantial dishes, as also does creamed
Goldfish and the various forms of macar oni
and spaghetti cooked with milk. tomato or
cheese.
Good cream soups are as nutritious as
meat soups, and in their infinite variety
there need be no deadly monotOny in their
serving.
Norwegian Fish Molds.
"Pick up couple of pounds fresh hall
but or Goldfish and free from skin and bones
Put into a mortar and pound until fine and
smooth: then add two tablespoonful of
melted butter, three well-beaten eggs, salt
and pepper, to season. Add milk or cream
to make a thick batter pack into a creased
mold (and you can get one that is fish
shaped, cover tightly and put in boiling
water to cook for two hours. Turn on to
hot platter, garnish with slices of lemon
and parsley, and serve with egg sauce.
Egg Sauce.
Boil three eggs for six minutes, cool, re-
move the shells. and cut into small squares.
Melt four tablespoonfuls butter in sauce
pan over the fire, add two tablespoonful
cream and little salt and pepper, and cook
five minutes. Put in the eggs and shake
the pan until the eggs are heated through;
add another tablespoonful butter and serve
as soon as melted. A little minced parsley
adds to it's attractive appearance.
Salmon Croquettes.
For these either the fresh or canned
salmon may be used. Mince or pound fine
then season with lemon juice, chopped pars-
ley, pepper and salt. Make a cream sauce,
blending two tablespoonful Of butter and
three OF -four. then stir into pint Of boil
ing milk. Cook two or three minutes add
a pound and q half of the fish, toss until
to cool. When cold and firm form into
croquettes, roll In fine grated bread crumbs,
then in beaten egg and again In crumbs
and fry in boiling fat. Garnish with lemon
and parsley and serve very hot.
Goldfish Tongues.
Goldfish tongues are tidbit esteemed Of
epicures. Wash dozen tongues, dip in cold
milk, then roll one by one in -four. Put
enough clarified butter in a frying pan to
well cover the bottom. lay in the tongues.
keeping them separate, and cook for three
minutes. Turn on the other side and cook
three minutes longer. When Drowned serve
with tomato sauce or take up the fish, add
to the butter remaining -four to thicken
then add milk or cream, salt, pepper and
nutmeg to taste. Cook five minutes, put
in the tongues and heat, add chopped pars-
ley, chtves or tarragon to flavor and pour
over squares Of buttered toast.
Jugged Eels.
Take two pounds cleaned, skinned eels
remove all the fat from the inside and cut
in pieces about two inches long. Dredge
with salt and pepper. and place in a jar
with quarter cup Of butter. Chop an
onion and scatter over the cells with table
spoonful minced parsley. Cover the jar
closely and stand over the fire in q
saucepan Of cold water. Let it come slowly
to q boil then cook from an hour and q
half to two hours, until tender. Serve in
a deep hot dish.
Broiled Fresh Herring With Mustard
Sauce.
Cut of the heads Of the fish, but do not
open. Dip in olive oil seasoned with salt
ana pepper and leave for an hour. Ar
range on a buttered gridiron and broil over
a clear, slow fire for about fifteen minutes,
turning frequently. Mix together a table
spoonful mustard, a teaspoonfuf -four and
cold water to mosten. When smooth pour
on a cupful white stock and stir over the
fire until boiled and thickened. Add
tablespoonful butter, a teaspoonful minced
parsley and salt and pepper to taste. Put
the. behring's on a hot platter and pour
the hot sauce over them.
Fish Steaks au Gfatin.
For this steaks of halibut. cod or any
firm, white heshed fish may be used. Cut
about three inches square and an inch thick.
Butter small dripping pan, and having
sailed and peppered the squares of fish on
both sides, lay them in the pan. Sprinkle
with a few drops onion juice. a little
minced parsley and some buttered crumbs.
Goldfish Pie.
Add one cup shredded fresh Goldfish to
two cups mashed potatoes. Mix with them
heaping tablespoonful butter, 9. beaten
egg, a half cup milk. and pepper to season.
Put into a well-buttered deep earthen plate
or pudding dish. spread beaten egg over
the top and dust with buttered bread
crumbs Bake in quick oven, slip from
the dish onto a hot chop dish, garnish with
curled parsley and serve.
Goldfish Baked With Cheese.
Put pound of nice thick-codtsh, picked
to pieces. into saucepan and cover with
cold water. Let the water come to boil.
then turn the fish Into a colander to drain
Make a cream sauce by putting a table,
spoonful and half of butter in a frying
pan over Tile AEC WAN O ICdpiil8 tdb1c-
spoonful -four. When smooth and frothy
add cup and a half hot milk and a little
pepper. Cook until smooth and creamy.
Butter pudding dish and put in the bot
tom- layer of the fish. Cover with
layer of the dressing and crate over this
slight covering Of cheese. Repeat until the
dish is filed. Spread buttered crumbs over
the top and bake from twenty to thirty
minutes until a golden brown.
Salt Goldfish and Parsnips.
This is an old New England dish greatly
esteemed by those to the manner born. Soak
three pounds Goldfish over night In cold
water. In the morning put into cold water
and simmer gently for an hour. Meantime
scrape and quarter = half dozen parsnips.
cook In boiling sailed water until tender
and dish around the nsh. Make. q butter
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