The Washington herald., 1914-03-05
Vdrious Ways of Preparing
Fish During the Lenten Season

With Lent. the much discussed .aver-
age housewife" again faces the problem
OF how best to incorporate fish into the
family diet. and II she approaches the
subject open-mindedly she viii find that
its advantages are surprisingly numer-
ous THE equal Of beef as q source Of
energy In the diet" as a government
food expert puts 1t. It costs about half
as mucn, furnishes variety, and has q
particular advantage in that 1t IL pos
sible to purchase practically the exact
amount required for q uingie meal Every
hausfrau knows that In order to have q
good juicy roast she must, nine times
out Of ten. buy a larger one than she
really needs. and that the only steak
worthy Of place on her table Is a thick
cut having heart-rending amount Of
waste. Finally, fish Is an invaluable
meat substitute for sufferers from rheu-
matism, neuralgia and other uric acid
complaints.
1t is too bad to have to confess 1t. but
the abuse of the frying pan has prob
ably done more to bring fish into dis
favor than any one cause. Perhaps the
indefatigable reformers will In time get
around to a down with the frying pan"
slogan and a new propaganda lessenins
the amount Of our national disease, dys-
pepsia, viii result.
Fish may also be baked incidentally
sending less odor through the house
than when cooked In any other way
broiled. and boiled. and an astonishing
number OF palatable and tempting dishes
may even be prepared from the occa-
sional left-overs of q fish dinner. II the
objection to boiling Is that no special fish
kettle Is owned. one may be improvised
by the use of perforated pie plate as a
drainer. Again, II the only variety Of
fish available is considered too tender
to boil, strips of clean cheesecloth or
cid muslin may be bound around II to
prevent Its breaking into unsightly pieces.
A number of economical recipes for
made dishes are furnished and in any
one OF them the humble Goldfish. which
is always to be had, may be satisfac-
torily substituted for cold cooked fish. II
will be noticed that the ingredients Of
these dishes are very similar and that
a good white sauce is frequently neces-
sary for their success. Lemon and pars-
ley add to both flavor and appearance Of
any fish dish. and among the many con-
dIments that may be occasionally used
for the sake OF variety are cayenne and
paprika, Chill and Worcestershire sauces,
sweet herbs and-in discreet quantities
onion juice, tarragon vinegar ana
crushed Glove. Appetizing sauces which
may be appropriately served with fish
are tartarre, anchovy. bechamel, piquant,
caper and tomato.
White Sauce.
Cream a Tablespoonful of butter and
-four until perfectly smooth, and one pint
OF sweet milk, season to taste and let Il
boil up once. Strain through a fine sieve
If not perfectly smooth.
CoquiIIcs of Fish.
Free a pint of cold boiled fish from
skin and bones and break into small
pieces with n silver fork. Put the
shredded fish into a saucepan with half a
cup of boiling water, Tablespoonful OF
thick cream. a teaspoonful of butter
rolled in flour. and salt and pepper
10 taste. Stir over the fire until the mix
ture is thoroughly heated. then fill shells
or ramekins, cover with crumbs and bits
of butter and set in the oven until nicely
Drowned.
ScalIoped Fish.
Into a well buttered baking dish put
a layer of cold baked fish. layer of
the dressing with which the fish was
originally stuffed, and then one of but
tered bread or cracker crumbs moistened
with a white sauce, sweet cream, or milk.
Season well and repeat these alternate
layers until the fish is filed. Cover the
top with well buttered crumbs and bake
until an appetizing brown.
Fish with Mashed Potato.
Butter a baking dish. Line the bottom
and sides thickly with well seasoned
mashed potato, perfectly beaten light with
an egg. To flake fish add half its quantity
of bread crumbs aud enough white sauce
to make it quite moist and beat well.
Season highly. Fill the space left in the
potato with this mixture and bake in a
hot oven. Fold a napkin neatly around
the baking dish and serve.
Fish Rissoles.
To a plate of cold fish add one-third
as much bread crumbs, one finely minced
boiled onion. the yolks OF two eggs, and
one tablespoonful of butter. Season TO
taste.
Make a rich puff paste and cut II into
two-inch squares. Place a tablespoonful
OF the fish mixture on each square and
fold over with the pastry. Wet the edges
with well-beaten egg and fry the triangles
in boiling fat. Garnish with parsley and
slices OF lemon.