Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-02-17

trout and shad, are the most delicate |
and easily digested, and the more oily |
varieties, like mackerel. salmon and |
eels, are the most difficult to digest, |
but the most nourishing.
| Fish has little heat-giving proper
| ties, and requires the abundant use
of starchy food with 1t to supply fuel. |
This is why the scientific cook always
| serves potatoes in some form with
fish.
CLAIMS GratIn.
Chop all the hard parts of un-
cooked clans and 10 each cup of
CLAIMS add one cup of bread crumbs
and dessertspoonful of chopped
onions, a small teaspoonful Of tara
gon and sage, a tablespoonful of
chopped celery.
| Moisten all with broth from the
clans, fill buttered shells with the
mixture, sprinkle crumbs over the
| top and bake twenty minutes and
garnish with chopped parsley and
serve.
Cream Fish.
Use remnants of any fish left from
| dinner, pick it to pieces and remove
/ al DOi4FSs N4Edii cdAAC OS
heating two tablespoons of butter
and two tablespoons of flour until
they bubble, then add two cups Of
milk and season with salt and pep
per 10 taste.
1 Butter a pudding dish and put in
a layer of fish and a layer of the
sauce alternately until dish is filed.
Spread bread crumbs on top, add bits
of butter and bake twenty minutes in
| hot oven.
/ Real Fish Chowder.
! Three pounds of fish. cut in pieces.
-Four cups of sliced potatoes.
One-fourth of a'pound of salt pork,
cut in thin slices.
One small onion, sliced thin.
i One-half a pound of fresh Boston
crackers.
Fry the pork in a deep kettle until
brown, but not burned. lay ever a
layer of fish. then a layer of potatoes
and onions. well drenched with salt
and pepper. repeat alternate layers
until all is used. Pour on hot water
not quite to cover and boil till pota-
toes are tender.
In another saucepan heat four cups
of milk, and when potatoes are ten
der add it to the chowder with one
heaping tablespoon of butter, the
crackers having first been split and
soaked for one minute in warm milk
and water.
Boil at once and the dish is done.
The broth should be of a consistency
of thin cream soup.
Cod, haddock. striped bass, white
fish or pickerel are good to make this
chowder, which will make an entire
dinner of itself, with the addition of
a simple dessert.
Time to cook. one-half hour.
Fish Balls.
One cup of salt. fish picked in
lpieees and freed from bones
Two cups of potatoes, peeled and
cut in small pieces.
Put in a pan together and cover
with boiling water and boil twenty
ive minutes. Drain and mash and
beat until very light, adding one tea
spoonful of butter. and when cooled
a little one well-beaten egg. Shape
into balls with a tablespoon very
lightly. Fry. like doughnuts in
smoking hot fat about one minute.
These are delicious.
Sardines on Toast.
Take three eggs, three sardines and
three slices of buttered toast. Bone
sardines and run them through the
meat grinder with little paprika;
spread this on the hot buttered toast.
Heat one-half pint of cream, and
when hot add the eggs we'll beaten
eft
almost boiling, then pour over the
sardines and toast and send to the
table
Fish TimbaIes.
Material-White fish, a pound:
soft, fine white bread crumbs cup:
milk, Il cup; cream. 6 teaspoonfuls;
salt, 1 teaspoonful; whites of eggs, 5;
white pepper.
ttensils--Food chopper, measuring
cup, tablespoon, teaspoon. double
boiler. wine sieve. egg beater, bowl.
lmolds
Directions-Put the uncooked fish
twice through the food chopper; cook
milk and bread crumbs in the double
boiler until a smooth paste. When
cold add it gradually to the fish and
press through the sieve. Add cream,
salt. pepper and the stiffiy beatTn
whites of the eggs. Butter small
timbale molds and line the bottoms
with paper cut TO fit. Decorate with
truff7es, mushrooms. pimentos or
lpees and fill in the mixture. Stand
in baking pan half filled with boil
ing water. cover the tops with
creased paper and bake in a moder-
late oven twenty minutes and serve
with lobster. shrimp or crab sauce.