Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1912-05-22
PAPER BAG
COOKING
Great System Perfected by NJ.
Soyer, Famous London Chef.
REINFORCED FISH DISHES.
BY Martha MccuIIoch Williams.

US, Of which the brain stands always
in need to repair its own waste. But
where fish comes frequently to table
it 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 undertake
ing them it Is well to have in hand
sundry paper souf1e cases. Though
the fish are to be cooked in paper
bags, Ia Soyer, the cases make the
cooking somewhat easier, and the
serving very much more slightly.
But rissoies 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. AL 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 a 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 CRATE of nutmeg if desired. Lay
without packing in buttered souff1e
case and cover with a custard thus
proportioned: Beat two whole eggs
nj fnhk
pint of sweet milk and pinch of salt.
Beat all we'll together. Put the case
in a bag, which will need but little,
greasing, seal and set in a very mod
crate oven for half an hour. Make g.
peep hole, look in and If the custard
is not firmly set, cook until it Is,
Serve very hot, garnished with curled
parsley.
Begin fish rissole and patties by.
making good puff paste. While it gets
properly cold, fake fine pint of fish,
freeing it of bone and skin. Season
with butter, salt and pepper to taste
and a 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 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
moderate oven. These are not quite
so rich as the rissoles which are in
effect fried in the bag.
Fish timba1e requires two cups of
cold fish, chopped fine or ground, one
cup of cream sauce, 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 souff1e case, slip inside g.
bag, and cook in a very moderate
oven half an hour.
For fish pudding take a 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 tea
spoonful Of pepper, and the same OF
onion juice. Mix all well and set In
hot water while you beat two eggs.
very light with half cup of sweet
milk. Pour the mixture on the fish
and beat hard, keeping it over the hot
water. When it is hot through, pour
it into the prepared bag, keeping the
shape as round as possible, tie the
bag-top together firmly, and set on a
trivet, in a moderate oven for half
an hour. This should set it firmly.
Fish rolls are fine for breakfast or
luncheon. Mince cooked fish fine,
season well, and heat in a rich cream
sauce along with the crumbs scooped
from the hearts of breakfast rolls.
Cut a thin slice from the top of the
rolls before beginning to scoop them.
Leave only the hard crust. Fill the
rolls with the mixture, CRATE little
hard-boiIed egg-yolk over them, seal
in a paper bag, and crisp for seven
minutes in hot oven.
Planked fish is not beyond the
paper bag. Get half-inch oak plank
cut to a size to go easily inside big
bag. Make it very hot under the gas
flame, butter it well, then lay On it
the fish, cleaned, seasoned, buttered
all over, and spread as fat as pos
sible. Slip into a creased bag and
cook for half to three-quarters of an
hour in hot oven. There should BIO
trivet under the bag the same as If
1t held no plank Make a peep hole
to find out if the fish is well done-it
had better be nearly in the middle.
SO no gravy will be lost.
Boiled fish, creamed, suits many
paIates, especially those Of tender
age. Let the fish get cold, free 1t of
skin and bone, and then flake, but
not fine. Put layer of it in the bot
tom of a buttered souf1e case, dot
with bits Of butter, dust with salt.
and cayenne, and add few fried
crumhs Covor with cream sauce nm.