Evening star. [volume] (Washington, D.C.) 1854-1972, 1912-03-17

addition to all the churchly rea
sons adduced for abstinence from
hesh during Lent and the substitu-
~ ton of fish, the aged and those of
rheumatic tendencies may take cheer
and eat fish plentifully, assured that they
are on the right track. In the last
number of the Dietitian and HYGIENE
Gazette fish and oysters are both rec
commended in convalescence from acute
rheumatism, while in chronic cases raw
oysters CLANS and fresh white meated
fish head the list of approved dishes.
They should not be fried, however. and
crabs. lobster and potted and preserved
fish are tabooed. In foods recommended
for the aged liberal allowance of fish
is advised. While those of us who are
reasonably hale and hearty are enjoying
the delicious imported and domestic
smoked fish that now occupy a place of
honor on all smart hotel and restaurant
menus, it seems that tricksters have been
busy here and dyed fish has been foisted
of on an innocent public instead of smok-
ed. The delicatessen stores have been the
greatest offenders in this respect.
The dealers say they purchased the
stuff as genuine. Attention was attracted
to the fish by it's rich red color. An ex-
pert has reported that he could dye wool
with the coloring matter extracted from
1t. In smoking fish there is loss OF nj
teen pounds to every hundred. but In dye.
ing there is no loss at all. A word to the
wise is SUFFICIENT.
Oysters and Celery for Sunday Tea.
Oysters and celery make an appetizing
and easily prepared dish for luncheon or
Sunday night tea. 1t is a good time to
have it now, before oysters are retired for
the season. Strain the liquor from u
pint of medium-sized oysters into the
chafing dish or a saucepan. Cover, and
as soon as the scum rises skim clear
from every fieck. Put in three or four
tablespoonfuls Of fine chopped celery from
the heart and simmer a few moments.
Then season with salt and white pepper,
a grain or two of cayenne and two butter
balls. Lastly, add the oysters and cook
until they plump and the edges begin
to curl. Stir WELL and serve at once with
thin brown bread sandwiches. When
one uses wine in cooking small glass
of good sherry, added after the oysters
have "curled," makes more festive dish.
Escalloped Oysters.
These may be baked in a large baking
dish or individual shells or ramekins. and
in combination with cracker crumbs,
bread crumbs or boiled macaroni, cut into
short pieces. The method of arranging
and seasoning is about the same. Cover
the bottom of the buttered dish with d
layer OF oysters. strew over them layer
of crumbs or macaroni and seasonings of
salt and pepper with a little mace, lemon
juice or Worcestershire sauce, as desired.
The last layer should be of well buttered
crumbs. and in case of macaroni. level
tablespoonful of grated Parmesan Or
American cheese.
Turn into the dish enough milk and
oyster liquor to make quite moist bake
until nicely Drowned and serve in the
dish in which it was baked.
When the shells are used cream sauce
may be added to the oysters and the
latter be covered with layer of sifted.
buttered crumbs that have been Drowned
in the oven.
Goldfish and Hominy.
For one-half pound of salt fish that has
been faxed allow one pound of cooked
white hominy, one teaspoonfu of salt,
half teaspoonful Of pepper. one quart of
milk, in which a slice of onion has been
boiled, two tabIespoonfuls Of butter or
vegetable shortening and two tablespoon
fuls of flour. Cook the -four and butter
together first then add the milk and
seasonings and cook until smooth ana
thickened Lastly add the fish and hon.
my. This makes enough for large
family.
Oyster Jambalaya.
Allow TO three dozen oysters three cup
fuls Of boiled rice, two slices ham or
bacon, two tablespoonfuls tomato, ia
blespoonful Of butter, and salt and pep
per to season. Heat the butter in the
frying pan. then put in the tomatoes.
bacon or ham. Cook a few moments.
add the oysters, cook tive minutes or
until pumped then stir in the rice
Cover closely and. set in warm place
for twenty minutes before serving.
Mobile Crab Gumbo.
Cook two tablespoonfuls Of -four in one
Of vegetable shortening or lard as pre-
ferred until the flour is Drowned. but
not blackened. Add chopped Irish po-
tato, a chopped onion, tablespoonful
minced parsley. with red pepper and salt
to season and cook until the vegetables
are colored. Add the meat OF eight
hard-shelled crabs that have been scalded
and cleaned, and three pints of boiling
water. Cook thirty minutes. When ready
to serve add a teaspoonful of powdered
sassafras, rubbed to a paste. with .
spoonful of butter. Stir into the sop
until well mixed. then pour In hot
tureen and serve with rice. Filet should
never be put in until nearly ready 10 uses
as 1t spoils quickly If left standing.
Goldfish Cuban Style.
Shred one cupful of freshened fish. Fry
an onion sliced thin in tablespoonful
of butter or vegetable oil. Add the fish.
with water to cover. also half can OF
tomatoes and half green pepper chop
ped. Cover the pan and simmer gently
for an hour. II there Is much Juice in
the tomatoes less water will be required.
Turn the mixture on squares of buttered
toast. and, like all salt cod dishes, serve
very hot.
Lyonnaise Potatoes.
Cut a pint of cold. boiled potatoes into
dice and sprinkle with salt and pepper.
Fry a scant tablespoonful Of minced
onion in a heaping tablespoonful OF but
ter until a light yellow, then add the po-
tatoes and stir lightly with q fork until
they have absorbed all the butter. Do
not break them. Add a tablespoonful
minced parsley and serve hot.