The San Juan islander. [volume] (Friday Harbor, Wash.) 1898-1914, 1914-05-08
TASTY MENUS OF FISH
INEXPENSIVE, AND APPETIzINo
FOR A CHANGE.
Eating Less Meat Would Alec Tent
to Improve the Health Of the Fam
IIy-Here 10 Wide Variety
to Choose From.

Fish Salad-Two pounds steak fish
or can tuna fish, one-half cup French
dressing. one-half cup mayonnaise,
one cup finely cut celery, two cups
finely cut endive or red cabbage, one
teaspoon chopped parsley.
Boil the fish, remove the skin and
bone from the fish and fake. Line
plate with lettuce. place the fish In
center and make border Of the en-
dive or red cabbage; pour over the
French dressing; cover the top Of fish
with celery, then with the mayor
naise: sprinkle with the chopped
parsley. If you use tuna fish. remove
from can and flake.
This amount is enough for six por-
lions.
Cost-Fish, Is cents; dressing and
mayonnaise. ten cents; celery. three
cents; cabbage, three cents: lettuce,
three cents, total, A cents.
Fish q la Creole-Three pounds fish
(trout or blue fish,, two cups toma-
toes. one-half cup cut onion, one tea
spoon salt, one eighth teaspoon white
pepper, one-hah teaspoon Worcester
shire sauce, six cloves, six allspices,
bayleaf, small piece mace, one table
spoon -four.
Scale, remove the head, tail and
backbone from fish. Brush pan with
drippings. put the fish on. skin side
down; pour over the sauce and bake
In hot oven.
Sauce-Put one tablespoon drip
pings and the onions into pan, fry.
do not brown; then add the tomatoes.
and boil Ave minutes; add the salt,
pepper, Worcestershire sauce and
spices; boil three minutes; then set
aside for ten minutes; add the -four,
fixed with a little cold water, boil
three minutes, strain over the fish
and bake.
This Is enough for six persons.
Cost-Fish, % cents; tomatoes, five
cents; onion, one cent; seasoning.
three cents. Total, 81 cents.
kind can be prepared in the above
manner: If steak fish, wipe the fish
Ind lay in well-greased pan.
Deviled fish with savory rice-One-
and one-half pounds steak fish or had
dock; one cup cream sauce; one tea
spoon Worcestershire sauce; two
tablespoons grated onion; two table
spoons chopped parsley; one teaspoon
salt; one-fourth teaspoon paprika; one
teaspoon bacon drippings; one-half
cup bread crumbs.
Scale the fish and boil 20 minutes;
drain when cold. remove all skin and
bone. Put the fake in bowl. add the
cream sauce, onion, parsley, salt.
paprika, and Worcestershire sauce;
mix very lightly, so as not to break
the fish. Brush small turks head or
bowl with drippings; fill with the fish
and cover with the bread crumbs;
bake in moderate oven 30 minutes, re-
move to center Of platter or chop
plate. Put the savory rice around the
edge and in center; garnish with
sprigs of parsley.
Savory Rice-One cup rice; two
cups tomatoes; one-half cup finely
cut onion; two tablespoons chopped
parsley; one teaspoon drippings;
one teaspoon salt; one teaspoon
sugar; one-fourth teaspoon paprika;
one-haf teaspoon Worcestershire
sauce.
Put the onion and drippings into
pan, fry until the onion is tender, add
the strained tomatoes, salt, paprika,
Worcestershire sauce and rice, which
has been washed, boiled. drained and
blanched; stir until rice is hot; add
parsley.
This is enough for six persons.
Cost-Fish, FL cents; sauce, five
cents; seasoning for fish, three cents;
rice, six cents; tomatoes, I'VE cents;
seasoninq fOur cents. total "A cents