Rocky Ford enterprise., 1912-05-24
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REINFORCED FISH DISHES.
BY Martha Moculloch Williams.


BY Martha Mcculloch Williams.
Fish is especially good for brain
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 undertake
ing them 1t is well to have In hand
sundry paper soufie cases. Though
the fish are to be cooked in paper
bags, a 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 mold.
then taken out, filed 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
hsh 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
hme in the oven.
For fish custard, free the cooked
nsh 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 buttered soufiie
case and cover with a custard thus
proportioned: Beat two whole eggs
and one extra yolk very light, add
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 p 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. garnished with curled
parsley.
Begin fish rissole and patties by
making good pun paste. While 1t gets
properly cold. flake fine a pint of fish.
freeing it 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. 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,
sep in a bag and cook ten minutes IN
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 we'll
with the sauce. beat in the butter,
then add the eggs beaten very light.
and mix all thoroughly Put into a
buttered soufile 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 tablespoonful of flour. one tea
spoonful of salt. a quarter of tea
spoonful of pepper. and the same Of
onion Juice. Nix ali well and set in
hot water while you beat two eggs
very light with half q cup Of sweet
milk Pour the mixture on the fish
and beat hard. keeping it over the hot
water. When 1t is hot through. pour
1t into the prepared bag. keeping the
shape as round as possible, tie the
bae-top together firmly. and set on a
trivet. in a moderate oven for half
an hour This should set 1t firmly
Fish rolls are fine for breakfast or
luncheon Mince cooked fish fine.
season well. and heat in rich cream
sauce along with the crumbs scooped
from the hearts of breakfast rolls.
Cut 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