The searchlight. [volume] (Culbertson, Mont.) 1902-current, 1912-05-24
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REINFORCED FISH DISHES.
BY Martha MccuIIoeh Williams.


workers. through supplying phosphor-
us. OF which the brain stands always
In need to repair its own waste. But
where fish comes frequently to table
1t ought to have the reinforcement OF
heterogeneous substances, such as milk
and eggs. There are some fish dishes
which are particularly adapted to
paper bag cooking. Before undertak-
Ing them 1t is we'll to have in hand
sundry paper soufie cases. Though
the fish are to be cooked In paper
bags. la Soyer. the cases make the
cooking somewhat easier, and the
serving very much more slightly.
But rissoles or patties require no
cases. Fish pudding and fish custard
can be cooked and served beautifully
In shells of pastry. baked in a mold.
then taken out. filed and slid into a
paper bag. All the dishes require
cooked fish. either baked or boiled.
You can do either In the paper bag
For boiling. put in with the cleaned
fish tumbler OF water. seal the
creased bag. and cook in a hot oven
fifteen to twenty minutes. Baking re-
Quires less water and about the same
time In the oven.
For fish custard, free the cooked
fish from all skin and bone. cut up.
but not too small, and season to taste
with salt and black and red pepper
with a CRATE of nutmeg II desired. Lay
without packing In a buttered souffle
case and cover with a custard thus
proportional: Beat two whole eggs
and one extra yolk very light. add a
pint Of sweet milk and a pinch Of salt.
Beat all well together. Put the case
greasing. seal and set in r. very mod.
crate oven for half an hour Make a
peep hole, look in and % the custard
is not firmly set. cook until It is
Serve very hot, garnlshed with curled
parsley
Begin fish rissole and patties by
making good pun paste. While 1t gets
properly cold. fake fine pint Of fish.
freeing 1t Of bone and skin. Season
with butter. salt and pepper to taste
and n very little finely minced onion.
Roll the paste rather thin and cut out
circles with saucer. Put a spoonful
of minced fish on half of each circle.
fold over. pinch tight, brush over
with beaten egg. then put in a bag
with a lump of butter and cook l. a
very hot oven for eight minutes.
For patties bake the pastry into
tiny shells. fill them with the minced
fish, sprinkle on top grated cheese,
slip in bag and cook ten minutes in
a moderate oven. These are not quite
so rich as the rissoles which are in
effect fried in the bag.
Fish timbale requires two cups OF
cold fish. chopped fine or ground. one
cup Of cream sauce, a tablespoon OF
butter. two fresh eggs, little minced
parsley, and salt and pepper-both
kinds-to taste. Mix the fish well
with the sauce, beat in the butter
then add the eggs beaten very light
and mix all thoroughly. Put into a
buttered soufiie case. slip inside a
bag. and cook in a very moderate
oven half an hour.
For fish pudding take pint OF
boiled fish. grind 1t fine, add to it one
and a half tablespoonfuls Of butter
half a tablespoonful OF -four, one tea
spoonful of salt, a quarter OF a tea
, spoonful OF pepper. and the same Of
I onion Juice. Mix all we'll and set in
hot water while you beat two egg:
very light with half a cup of sweet
milk. Pour the mixture on the fish
and beat hard. keeping 1t over the ho
water. When it is hot through. poul
( it into the prepared bag, keeping tine
shape as round as possible. tie the
bag-top together firmly. and set on &
trivet, in a moderate oven for hal
an hour. This should set 1t firmly.
Fish rolls are fine for breakfast Of
/ luncheon. Mince cooked fish fine
season well. and heat in a rich cream
sauce along with the crumbs scoopet
/ from the hearts of breakfast rolls
| Cut a thin slice from the top of tn,
rolls before beginning to scoop them
Leave only the hard crust. Fill tn,
rolls with the mixture. crate a iittl,