The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1914-09-04
FISH IN HOT WEATHER
HEALTHIER THAN A CONSTANT
DIET OF FRESH MEAT.
Supply Is Generally Plentiful and
Should Be Freely Used-Jetiied
Dish for Sunday Night Lunch
con Brook Trout.
fRx Ida AMES WILLISO

(By Ida AMES W1LLlS)
For the summer, white-meated fish
is greatly used, and the supply is
quite equal to the demand.
True, there are restrictions in eat
ing fish as frequently as we do meats.
But these very restrictions add to Its
value. Most of us eat too much fresh
meat, especially in hot weather, when
it really should not be served oftener
than three times per week.
JeIlied Fish.-A nice relish for Sun
day night supper, or for luncheon on
a hot day, may be made as follows:
For two cupfuls of fish fakes use quar-
ter of a package of soaked gelatin
and a generous cupful Of hot fish or
chicken broth. Cook the fish in we'll
seasoned and calculated water, and
when faxed mix with finely-minced
capers, little sweet, green pepper,
blanched and chopped, or pimento
cut in small bits Add the gelatin,
mix and mold.
Brook Trout la Cascade.-Get
good-sized trout, freshly caught, If
possible. Remove the fins and have
the fish drawn at the gills. Wash
well in cold water. Cut in each fish
several slanting gashes through the
skin Have a baking pan of agate or
porcelain-lined near and put in a lit
tie bacon dripping or butter. Then
lay in the fish and over them spread
a mixture of two tablespoonful OF
butter whipped to cream with tea
spoonful of finely minced parsley, tea
spoonful of lemon juice, two or three
dashes Of pepper and salt to taste.
Then mix quarter of a teaspoonful
each of salt and pepper with two
kitchen tablespoonfuls of white wine
and pour over the fish. Cover with
heavy, buttered parafin paper and
bake in a moderate oven about twen-
ty-f1ve minutes. Basic two or three
times, or, often as necessary. Care
fully remove the dish to a heated
platter, strain the sauce in the pan
into a half pint Of sauce Hollandaise,
heat thoroughly and pour over the
fish, and serve.
Haddock au Gratin, With Sauce
Mornay.-Try this for your next fish
day dinner when you have a special
guest. Most of the work may be
done in the cool of the morning or
before the actual hurry Of dinner get
ting. Carefully clean and wash a
haddock weighing about three pounds;
do not remove the head or tail. Steam
the fish in a pint of boiling water to
which you have added small onion,
sliced, sprig or two of parsley, several
whole cloves, small bay leaf, quarter
of cupful Of vinegar, half teaspoon
full of salt and a few pepper corns.
When the fish is done remove and let
it cool and strain the broth. Measure
the flakes of fish. For pint and
half, scant measure, pint Ct sauce
will be sufficient. Prepare as follows:
To a pint of fish broth allow three
tablespoonful of butter and a quar-
ter cupful of flour stirred into melted
butter; then broth is added. Season
to taste with salt and pepper. When
sauce bofls add two ounces Of Par
mesan cheese and stir rapidly until
cheese melts. Take from the fire and
mix in three tablespoonfuls of butter
chopped in bits. Have ready quart
of Duchess potatoes (plain mashed
will do), pipe an oblong au gratin
dish or earthen baking dish with a
potato border two inches high; put
in a layer Of sauce; on this spread
some fish, then sauce, and fill dish
up in this way, with top layer of
sauce. The potato border Of piping
must be high enough to keep the
sauce from running out. Cover the
top with layer of two tablespoonful
Of soft butter, grated cheese and a
large tablespoonful of bread crumbs.
and place in oven to brown.