Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-02-01
FISH DINNERS ADD
vARIETY-T0 MENU

Fish. to be at its very best. must come
under three considerations. First it must
be absolutely fresh: second. 1t must be
properly cooked according to the recipe
chosen, and. third. it must be most care
fully and daintily served to be appetizng
and even acceptable. There is no food
more dangerous to take into the human
stomach than fish if it is not fresh, it be-
| ing peculiarly poisonous under adverse
conditions. Also. there is nothing more
uninviting than UNDERGONE or improperly
| cooked fish. and it seems far from tempt
| ing when II is badly served or broken to
pieces on the platter.
| Friday beng the generally accepted
| fish day." the market always presents to
the buyer the widest selection of the
| week In the choosing of fish great care
should be taken to see that it Is in season
and the best of it's kind. The cod. for in
stance, is at it's best from November to
March. and when it is plump and round
near the tail, the hollow behind the head
deep and the sides undulated. as If they
were ribbed. 1T is prime for table use. The
salmon Is finest fresh. from April to Au-
gust: 1t should be round and firm and
thick through the belly, which may be as
certained by feeling it with the thumb
| and finger, and the gills bright, clear red
| in color. When fish is out of season 1t
has transparent blush tinge, no matter
how much it may be boiled. but when in
season it's muscles are firm and boil white
and curdy
Fish should always be put in cold water
to cook else the outside will break before
the inner part is done, and 1t must be re-
moved as soon as it is done. or 1t be-
comes 'wooily and uninviting TO the eX-
perienced buyer the fish is most generally
| judged by the condition of its scales. fins.
gills and general appearance. A good
sauce always adds the final touch OF ex-
| cellence to the fish course. for boiled cod.
c1rn
fish, mackerel and other boiled fish all re-
| uuire sauces. OF the standard drawn but
| ter sauce so generally. served one grows
very tired, and variety Is gained by the
foundation remains the same. The fol-
| lowing menu for an "at home Friday
dinner is simple and one easily cooked:
MENU.
| Little Neck CLANS on Half Shell.
Clam Bisque, Finger Rolls.
Broled Bluefsh.
Baked rot.tos,: crea"sa Asps5as s%.e tips
/. Apricot Pic Whipped Cream.
Coffee.
The clam bisuue is made i'm the usual
| way, the richer the milk the better Tie
| bsuue. and unsalted butter is best to use
| in the thickening II 1t can De procured. IN
broiling the bluefish be sure and wipe 1t
dry on linen cloth. and thoroughly
grease the gridiron with suet so the fish
may be ca silly removed when done without
king the 1eSn- w hen the poldlOeS
are baked an end may be cut off and the
potato scooped out. seasoned with butter,
pepper. salt and a little heavy cream.
then returned to the shells and carefully
heated before serving. For the salad, line
the bowl with crisp white lettuce leaves,
cut the endive into small rounds. break
a piece of the cheese into crumbs ana
scatter through the endive. slice half
green pepper in thin strips for garnish
over the top, and just before serving
cover with French dressing. The apricot
pie is very toothsome made from the
dried apricots properly soaked and stew
ed. cooled, and the fruit tucked away IN
real Duff paste crust. II a tablespoon OF
good sherry wine be added to the fruit
when put into the crust it will add great
~ to the flavor.
A second menu is quite as toothsome as
the first and is also easily prepared oy
the home cook.
MENU.
Oysters on the Half Shell.
Fish Chowder.
Boiled Salmon. Saure Tartare
Glazed Sweet Potatoes. Planned spinach.
Cream Cheese Salad.
Pineapple Shortcake. cnnee.
The chowder is made from three pounds