The Springfield herald., 1912-05-24
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REINFORCED FISH DISHES.
BY marth. Mcculloeh Williams.

BY Martha McCulioch 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 we'll to have in hand
sundry paper souffle 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 fsh 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
fish a tumbler Of water. seal tho
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 fsh custard. free the cooked
hsh 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 II desired. Lay
without packing In buttered soufae
case and cover with q custard thus
propsrtioned: 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 very mod
crate oven for half An hour. Make .
peep hole, look In and y the custard
10 not firmly SET cook until It 10.
Serve very hot. garnishsd with curlsd
parsley.
Begin nsh rissols and pattiss BY
making good puff paste. While It gets
properly cold. hake dne pint Of hsh,
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 . spoonful
of minced nsh on half OF each circle,
fold over. pinch tight brush over
with beaten egg. then put In bag
with . lump Of butter and cook l.. =
very hot oven for eight minutes.
For patties bake the pastry into
tiny shells, AL them with the minced
fish. sprinkle on top grated cheese.
slip in a bag and cook ten minutes in
q moderate oven. Theses not quite
30 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. q 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
buttered soufne case. slip inside a
bag, and cook in = very moderate
oven half an hour.
For nsh pudding take a pint Of
boiled fish, grind 1t fine. add to 1t ono
and a half tablespoonfuls Of butter.
half a tablespoonful Of -four. one tea
spoonful of salt. q quarter of q tea
spoonful of pepper. and the same Of
onion Juice. Mix all we'll 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 1t over the hot