Grand Forks daily herald and the evening times., 1914-06-27
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TRUE AND TRIED RECIPES.
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To CnoL Fish

10 COOK Fish,
Currled whitefish croquettes are
ms m1rouoiesome to prepare but delicious.
10 make them, melt. a tablespoonful
and q half of butter in saucepan.
Add two tablespoonfuls Of finely
chopped onion and fry golden brown.
Then add half a teaspoonful of flour
and three small teaspoonfuls of curry
powder. Gradually add cupful Of
veal or chicken stock or fish stock
or water, and stir and simmer until
a smooth sauce is the result. Re-
move the bones and skin from pound
Of whitefish and flake it. Add to the
curry sauce, with teaspoonful Of
lemon juice, some salt, and a few
gratings of nutmeg. Simmer over
low fire for ten minutes. Add a
beaten egg, stir it into the mixture,
out on platter to cool. When it is
cool, shape the mixture into small
| croquettes and dip them in beaten
eggs and fine crumbs and fry brown.
| Cod steak in a savory sauce is pre-
pared in this way: Put two table
spoonfuls of butter in a dripping pan
and add a chopped shallot Put in
four inches thick. Pour over it a
wineglassful Of white wine and a cup-
| full of fish stock. Cover and bake.
basting from time to time When the
fish is tender, add a few tablespoon
fuls Of cream to the pan, thicken with
q little flour rolled In butter, and sea-
son with chopped parsley and pepper
and salt.
Fish stock, SO useful in preparing
fish dishes, Is made from the bones
and trimmings and heads of fish, well
| cleaned and put in a saucepan. To
them is added stalk of celery, q lit
tie tomato. bay leaf and some pars-
ley, some chopped onion. carrot, and
turnip-about tablespoonful Of each.
Cover these ingredients with water.
simmer for an hour or two, season
with salt and pepper, strain, and use
to baste and flavor; fish. This stock
can be Kept on ice for several days.
Various pan fishes can be used for
variety's sake. One Of these is the
catfish, which some Of the most deli
cious Of all pan fishes.
To cook it to perfection, soak the
fish in cold water for an hour. Then
dry them and roll them in fine corn
meal, mixed in equal amount with
-four. Fry in olive oil until crisp ana
brown.
: Chocolate and eoie' oesesnut Filling llups for
Boil together two cupfuls OF brown
sugar, two squares OF chocolate, a cup
full Of milk and pinch OF cream of
tartar. When it is thick enough to
candy when dropped from the spoon
into cold water. remove 1t from the
fire. beat quickly and vigorously, and
add heaping cupful OF grated cocoa
nut and one teaspoonful OF vanilla
and continue to beat until thick
enough to spread between the cake.
Cover the outside and top Of the cake
with plain white icing.
Rice Soup. AZ
Rice soup is delicious. To make It.
use one cupful of rice. six cupfuls Of
cold water, one small onion. one
green pepper. one teaspoonful Of
chopped parsley, two capfuls of cream
-FOUR tablespo oonfnls Of butter, two
tablespo OF flotirs one teaspoon
tul Of Worcestershire snuce, and salt,
nutmeg and cayenne TO taste. Cook
the rice. onion and pepper: in cold
water until the rice ia tender Press
through = sieve. Melt the butter add
the flour, cream and sAeasonings and
boil; Tor nve minuteS, then combine
the mixtures. ss s5 ssS s;s s.s FIJI