The Green Forest tribune., 1912-05-24
REINFORCED FISH DISHES.
By Martha Mocurloch Williams.

Oy liid iVSSuiiOSH WIiitdHlSs
 Fish is especially good for brain workers, through supplying phosphor- us, of which the brain stands always In need to repair it's own waste. But where fish comes frequently to table 1t ought to have the reinforcement of nitrogenous 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 well to have in hand sundry paper souf1e 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, filled and slid into 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 a tumbler of water, seal the greased 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 grate of nutmeg if desired Lay without packing in a buttered souffie case and cover with a custard thus proDUrtioned: Beat two whole eggs and one extra yolk very light, ada a pint of sweet milk and pinch of salt. Beat all well together. Put the case in bag, which will need but little greasing, seal and set in 2 very mod crate oven for half an hour. Make a peep hole, look in and tf 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 1t gets properly cold, flake fine pint of fish, freeing 1t of bone and skin. Season with butter, salt and pepper to taste and very little finely minced onion. Roll the paste rather thin and cut out circles with a saucer. Put a spoonful of minced fish on half of each circle, fold over, pinch tight. ,ibrush over with beaten egg, then iput in a bag with lump of butteFssAnd cook f a very hot oven for etsht minutes.
 For patties bake tlks pastry into tiny shells, fill them Mh 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 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 kiuds-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 buttered souffle case, slip inside bag. and cook In very moderate oven half an hour.
 For fish pudding take a pint of boiled fish, grind it fine, add to 1t one and a half tablespoonfuls of butter, half a tablespoonful of flour, one tea spoonful of salt, a quarter of a 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 a cup of sweet milk Pour the mixture on the fish and beat hard, keeping 1t over the hot