The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1914-05-29
MENUS OF FISH
INEXPENSIVE, AND ApPETSZ1Mo
FOR A CHANGE.
Eating Less wseat Would Alec Tend
to Improve the Health Of the Fam
nS-Nsre 10 Wide Variety
10 Choose From.

BTBn Salad-Two pounds steak AHA
Or O tuna fish, one-half cup French
dressing, one-half cup mayonnaise
ons cup finely cut celery, two cups
timely cut endive OF red cabbage, one
teaspoon chopped parsley.
Boil the fish, remove tho skin and
bone from the f1sh and fake. Line
plate with lettuce, place the fab ir
center and make a border of the en-
dive or red cabbage; pour over the
French dressing; the top Of fish
with celery, then with the mayor
naise; sprinkle with the chopped
parsley. If you use tuna fsh, remove
from car and fake.
This amount Is enough for Btx pom
lions.
Cost-Ffsh, rs cents; dressing ans
mayonnaise, ten cents; celery, threa
cents; cabbage, three cents; lettuce
three cents, total, a cents.
Fish q la Creole-Three pounds nst
f(trout OF blue 1sh). two cups tomat
toes, one-half cup cut onion, tea
spoon salt, one-etghth teaspoon white
pepper, one-half teaspoon Worcester
shire sauce, six cloves, six allspices
bayleaf, small piece mace, one table
spoon fHour.
Scale, remove the head, tail and
backbone from fish. Brush pan with
tdrippings, put the fish on. skin side
down; pour owe the and bakV
in hot oven.
Ssnce-Put one tablespoon drip
pings and the onions into pan. fry,
do nat brown: then add the tomatoes,
and boil five minutes; add the salt
pepper, Worcestershire sauce and
spices; boil three minuteB: then SET
Rstde for ten minutes; add the -four
fixed with a little cold water, bolt
three minutes, stragh over the fish
and bake.
This ts enough for SIX persons.
Cost-Fish, 2S cents; tomatoes, five
cents; onion. one cent; seasoning,
three cents. Total, 81 cents.
Weak, blue or steak fish of any
kind can be prepared In the above
manner; IL steak fish, wipe the fish
and lay in w~eil-greased pan.
Devf1ed fish with savory rice-One'
and one-half pounds steak fish or had.
deck; n 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-hali
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, 80 as not to break
the fish. Brush small turks head OF
bowl with dr1ppings; I'll with the fish
and cover with the bread crumbs;
bake In moderate oven 80 minutes, re.
move to center Of platter or chop
plate. Put the savory rice around tho
edge and in center; garnish with
gprigs OF parsley.
SaVory h1ce-One cup rice; two
cups tomatoes; one-half cup finely
cut onion; two tablespoons chopped
parsley; one teaspoon dr1ppings;
n teaspoon salt; one teaspoon
sugar; one-fourth teaspoon paprika;
one-harf teaspoon Worcestershire
sauce.
Put the onion and drippingS Into
pan, fry until the onion is tender, add
the strained tomatoes, salt, paprika,
Worcestershire auc and rice, which
has been washed, boiled, drained and
blanched; stir until rice is hot; add
parsley.
This is enough for six persons.
Cost-Ffsh, FL cents; sauce, five
cents; seasoning for fish, three cents;
rice, six cents; tomatoes, five cents
seasoning, four cents; total "A cents,