Evening star. [volume] (Washington, D.C.) 1854-1972, 1909-02-21
With Lent Comes Mr. Fish in Variety Of Forms

saucepan a tablespoonful butter. add
tablespoonful -four, and as soon as melted
and bubbly pour In. little by little, q
cupful rich milk or cream. As soon as
thickened. remove and pour over the
fish on a hot platter.
Genuine whitehall Is the small fry OF
the herring and great delcacy. In
scrupulous dealers often substitute an in
ferior fish for this tidbit, SO that it be
hooves one who wishes to be sure or
obtaining the genuine article to seek a
trustworthy dealer. Wash with great
care and dry by rolling in q napkin. Toss
in a sieve with -four that has been highly
seasoned with salt and pepper. taking
pains to see that they are completely Gov
cred with the -four. Place in a fine wire
frying basket and immerse in smoking
hot fat for a. moment or just long enough
to give them a light amber color. The
fish are so small it takes but a moment
to cook them and there is danger OF their
burning if left in the fat too long. They
should be crisp and dry. They should
be Toured just before going into the fat
and not allowed to stand. Turn on paper
and keep in a warm oven until all are
cooked. They cool rapidly and should
not be cooked until just IN time to serve.
Garnish with quarters of lemon and
serve with d dash of cayenne pepper and
wafer-like slices of lightly buttered brown
bread.
Smelts skewered in rings using a wood
en- toothpick to hold heads and tails to-
gether. dipped in milk. we'll Toured and
fried in deep fat. make an attractive fish
course. The skewer can be removed be-
fore serving, as the fish will usually keep
its shape. Garnish the plate on which
the fish are served with cress and slices
Of lemon rolled in finely minced parsley.
If the smelts are to furnish the main part
of the meal, pile them in the center of a
hot platter and surround with border of
mashed potatoes. or mound the potatoes
and circle with the fish for a border
\ can Of salmon is one of the most re-
liable emergency helps that a house
keeper can have in stock. 1t can he
served bisque. diluted with thin
white sauce and strained; may serve as
a salad. picking the solid meat apart and
arranging it on shredded lettuce or lettuce
hearts. dressed withonayonnaise and gar
nished with olives or hard boiled eggs. or
may serve as the substantial part of a
meal in loaf or scalfop.
Mince one can of salmon, removing all
bits of bone Add to it a cupfui tine
stale bread crumbs. two beaten eggs. .
half cupful milk and salt, pepper. pars-
ley and lemon juice to season. Put i'm
mold and bake or steam for half an hour
Turn out and serve hot with a white or
HollaINlaise sauce.
Put a layer of soft grated bread crumbs
in the bottom OF a baking dish that has
with salt. pepper and bits Of butter.
Cover with a layer of naked salmon sea-
soning with salt and pepper and pouring
in some of the oil ana liquor from the
can. Over this spread another layer OF
the seasoned crumbs. then more salmon
and SO on until the dish is filled. Let the
last layer be of buttered crumbs, m0istep-
ing slightly with a little milk. Spread
little soft butter over the surface and
bake in a hot oven to rich brown.
EMMA PADDOCK TELFORD.