Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-02-16
LlEN1rEN RECIPES

ten, add a little butter and q busting OF
salt and pepper. Work TO a paste while
heating. then cool and spread on thin
slices of buttered bread.
Fish Cakes.
Any kind of leftover fish is nice cook
ed in this way. Flake and measure two
cupfuls OF cooked fish. add one cupful or
mashed potato with parsley, salt. pepper.
and, IL desired, thyme to season. Mold
In fiat cakes. dip in beaten egg and roll
In fine crumbs. put In paper bag and
bake twenty minutes or fry i'm deep fat,
! using frying basket.
Fish Croquettes.
These are much the same. but littis
richer. To each pint OF faxed Ash, baked
or boiled. allow pint of hot mashed po-
tato. tablespoonful OF butter. a half
cupful Of hot milk. one well beaten egg
a teaspoonful OF salt. teaspoonful of
minced parsley and pepper to suit taste.
Mix thoroughly and set away to cool.
When cold. form into pyramid-shaped
croquettes. dip in beaten egg. roll in fine
ly rasped bread crumbs. put in a frying
basket and cook I'm deep fat. Serve nor.
II preferred these may be put I'm a but
tered paper bag and baked I'm q me-
dunn hot oven for ten minutes.
Maitre D'Hotei Potatoes.
Wash, peel and shape into balls. using
French vegetable cutter II possible
These can be bought at nearly all house
furnishing shops and are very inexpen-
sive and save time. There should be two
cupfuis Of the prepared potatoes. Soak
twenty minutes in cold water. drain and
cook until mealy In slightly sailed water
Drain and add three tablespoonfuls OF
softened butter creamed with a teaspoon
~ soil ov,d
season and a half tablespoonful of minced
parsley.
Salmon Outlets With Caper Sauce.
Cover slices Of salmon with a little olive
Oil and a sprinkling of chopped parsley
and chtves and let them stand for an
hour. Put into a creased paper bag or
wrap In paper that has been dipped I'm
the oil the fish was marinated in, put on
gr1dfron and bake In the oven for half
! an hour or boil over a clear. slow fire
FOR forty five minutes. turning occasion
ally. Take from the paper, place on a
| hot dish and serve with white caper
| sauce.
Caper Sauce.
Put In a saucepan two tablespoonsuls
each OF flour and butter When melted
and bubbly pour in pint OF hot water.
adding salt and pepper to season. Sim
mer gently for fifteen minutes, then add
gradually scant tablespoonful OF butter
beating until ii becomes white. Add the
| juice OF iemons and. when ready to
| serve. add to IL two tablespoonfuls OF
capers and one tablespoonful of anchovy
| paste.
Frosted Rice.
Cook cupful OF rice in a pint OF boil
ing water until dry, then add pint OF
milk. tablespoonful of butter, the grated
rind of a lemon and the beaten yolks OF
four eggs; butter a pudding dish and pour
in the mixture; bake until the pudding is
firm; beat the whites of the eggs until
stiff, add four level tablespoonful OF SUI
gar. tablespoonful of lemon Juice
spread over the top of the pudding and
bake very slowly until the meringue has
pulled and taken on a lovely golden
brown color; close all the draughts of the
stove and If necessary leave the oven door
open, as all meringues must be cooked
very slowly at not much more than a
drying heat