Mrs. Grundy. (Tracy City, Tenn.) 1903-1930, 1913-12-18
REINFORCED FISH DISHES.
BY Martha MccuIIoch Williams.

1911 is ESPECIALLY BOOu IOI uEdln-
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 soufls 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 a mold,
then taken out. filled and slid into a
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 tumbler Of water, seal the
creased bag. and cook in 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 II desired. Lay
without packing in a buttered souffie
case and cover with a custard thus
proportional: Beat two whole eggs
and one extra yolk very light, add a
pint of sweet milk and a pinch of salt
Beat all well together. Put the case
in bag, which will need but little
greasing. seal and get in very mod
crate oven for half an hour. Make a
peep hole, look In and II the custard
is not firmly set. cook until 1t ia.
Serve very hot, garnished with curled
parsley.
Begin fish rissole and patties by
uiaking good puff paste. While 1t gets
properly cold. flake 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 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 f. 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 a 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
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 souffie case. slip inside
bag, and cook In very moderate
oven half an hour.
For fish. pudding take a pint of
boiled fish, grind 1t fine, add to 1t one
and half tablespoonful Of butter,
half tablespoonful of -four, one tea
spoonful of salt, 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 1t is hot through, pour
1t 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 1t firmly.
Fish rolls are fine for breakfast or
luncheon. Mlnce 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
9lls with the mixture, CRATE little