South Bend news-times. (South Bend, Ind.) 1913-1938, 1914-03-23
FISH PREPARED
IN MANY WAYS
Caroline Coe Helps to Solve the
Problem of Lenten Dishes
With Some of Her Tested
Fish Dish Recipes.
BY CAROLINE COE.
TurbOt.

Any dry fish may be used, but those
having much oil or color TO flesh do
not make as pleasing looking dishes.
Talbot or white-fish are the incest.
steam three pounds of fish until
tender. Remove bones, skin and flake
the fish. Sprinkle with d little salt
and white pepper. Make sauce of
three cups of milk, six tablespoons of
-four blended with five teaspoons of
butter. Put milk in double boiler.
Add -four and butter. Stir to avoid
Jumps. Let cook 90 minutes. When
slightly cool add two we'll beaten eggs.
one teaspoon of minced onion and one
tablespoon of minced parsley Put
layer of fish, then layer of sauce in
baking pan until all is used. Sprinkle
top with crumbs and dots of butter
and bake until brown.
Crabmeat Outlets.
Boil and fake two cups Of crab
meat Make a thick white sauce,
using one cup of milk and two table
spoons of -four blended with two even
teaspoons of butter. When smooth
put into milk. Turn into double boiler
and cook 20 minutes. Add - tea
spoon of salt. one teaspoon of parsley.
dash of nutmeg and II teaspoon of
minced onion. Cayenne if desired.
. L
Ill together. Allow to cool little.
Make this mixture into little heaps or
balls and allow to stand an hour in cold
place. When ready to serve form into
outlet shape. Dip in beaten egg and
then fine bread crumbs. Fry in deep
fat. Drain and serve with slices of
lemon or hot tartar sauce.
Salmon i'm MOldS.
Remove bones oil and skin from fish
in one can of salmon. AIince fine with
fork and rub into the fish three table
spoons Of melted butter until smooth.
Feat three eggs until light and foamy.
Add 10 them IL cup of fine bread
crumbs. Season fish to taste with salt
and pepper Add one tablespoon of
egg and crumbs. Put in well buttered
molds and steam one hour
Hot Tartar Sauce.
To IL cup of thick white sauce add
ID cup of mayonnaise dressing, -
| teaspoon of minced chives and one
teaspoon of lemon juice. Put into
double boiler to heat. not boil. Stir
into this IL teaspoon each Of cucum-
Der pickle. olives parsley and capers,
all minced fine. Serve at once piping
| hot
EscalIOped Fish.
The ingredients are one and one
half cups faxed fish, "a cup white
sauce, 3-S cup buttered crumbs. small
slice onion. sprigs of parsley q bit Of
hayleaf. salt and pepper. To make
the white sauce heat "a cup of milk
with the bayleaf. onion and parsley.
and remove the seasonings. Combine
the flour. butter and milk as in pre-
vious recipe. Put fish and white
sauce in a buttered dish i'm alternate
layers. Cover with buttered crumbs,
end heat through, browning the
crumbs.
Macaroni. Oysters.
The ingredients for this escaloped
dish are one cup macaroni. one pint
oysters. one cup white sauce and one
third cup buttered bread crumbs.
Make the white sauce by melting
two tablespoons butter in a saucepan.
Draw pan to one side add two table
spoons -four. stirring until perfectly
smooth then pour in one cup of milk
gradually. Boil three TO five minutes
+ ever the open flame. stirring continu-
! ally. Season with pepper and salt.
Break one cup Of macaroni into me-
! dunn lengths, wash. and cook Il to
! 20 minutes in two quarts boiling salt
J ed water. Drain, rinse in cold water
and drain again Put layer of cook
| ed macaroni in the bottom Of a but
| tered baking dish. then a layer Of
! oysters. season with butter. salt and
! Pepper. and cover with white sauce
! Repeat until all ingredients are used.
1 Cover with buttered crumbs and bake
| until thoroughly heated through and
until crumbs are brown.
(These recipes are estimated in
/ quantities to serve six persOns.)