South Bend news-times. (South Bend, Ind.) 1913-1938, 1915-09-13
Fish Dishes Big
Aid to Housewife
Offer a Chance to Change
Daily Menu-No Danger
From Canned Goods.

The housewife welcomes as an
agreea BILE change the many hsh dlshes
that a g possible, not only by the use
Of fresh fish. but that which comes IN
bottles or cans. The former, OF course,
is more desirable. though the latter IS
so perfectly preserved by modern
methods that it can be converted into
most acceptable dishes. Canned fish
is now so carefully prepared, the cans
are so different and the methods 50
changed that the contests are well
preserved Shrimp and some other
fish are even put in little linen bags
before they are sealed up in the can;
in this way they retain their brilliant
colOring, which was formerly black
ened by contact with the tin.
other fish have their biggest bones
removed before canning and are SO
pressed that when they are turned out
of the can they look as if they had
been freshly nodded. They may be
covered at once with cucumber or as
paragus aspic and when chilled, serv-
ed on lettuce leaves with mayOnnaiSe
without breaking them before serving.
The following tested recipes for
new fish dishes may include some nov
elites which the housewife Will be glad
TO add TO her cook book.
Tuna Fish MignOn-Drain one me-
it with a silver fork. Add TO it gill
of melted butter pepper salt, table
spoon of chutney sirup, tablespoon
Of chopped parsley. a gill of cream
and three tablespoons of bread crumbs
that have been fried i'm butter and
carefully drained. Chop and add two
cOld-bOiled eggs and the stiffly beaten
white of one egg; mix all together
and fill Well buttered ramekins with
= 10 ,fx-ff frrr 1fs-1
cheese over the top of each. Bake a
delicate brown. These may be served
hot or cold: garnish each with a slice
Of delicately toasted bacon.
Salmon Peppers-Drain one medium
size can Of salmon and fake the fish
with a silver fork. Add TO it a quar-
ter Of a cup of dried bread crumbs,
pepper. salt. a gill of melted butter,
the juice of an onion, q tablespoon of
! Worcestershire sauce, a quarter cup of
/ grated cheese, one cold boiled egg
chopped and the white Of an egg
stiffly beaten. Fill half pepper shells
with the mixture, laying them on a
buttered baking dish, and bake deli
cate brown in a medium oven, bast-
| ing once with a tablespoon of melted
butter. Serve as a garnish with broil-
ed steak.
Shrimp Salad-Take two cans Of
Dbl otlcA ID mp OF Il pint ana 4 ndlI
of freshly boiled shrimp, flake them
with a silver fork and add to them
two finely chopped cucumbers that
| have had the seeds removed, a half
cup of chopped celery and one red
pepper cut in very fine strips The
shrimp should be allowed to marinate
20 minutes in French dressing, then
be drained and the other ingredients
added. Mix all we'll with good mayon-
naise, and serve on white lettuce
leaves garnished with olive rings.
Buttered Mussels-If fresh. steam
the mussels open, remove from the
shells and saute in butter. pepper and
salt for two or tire minutes until they
curl; then serve on slices of toast
garnished with fresh cress. If bottled
/ drain carefully and remove the whole
spices that are often in them. rinse
/ through cold water, wipe dry on a
/ linen cloth, then saute in the butter.
adding generous dash of red pepper
and pinch of salt, and serve on toast
/ in the same way.
Clam Pie-Steam open, after thor
oughly washing the shells. four dozen
round CLAIMS. Make rich cream
sauce, not too thick. and add the
CLAIMS to it; add a dash of celery
the juice of one onion and a da-
mignOnette pepper Have ready rs
/ many large ramekins lined with good
pie crust as are needed for the number
/ TO be served; fill them with the mix
ture and put on the top crust, which
should be perforated with a silver
| fork. Bake until the crust is done
Serve as a hot entree or cold for q
luncheon dish. These pies should be
cooled naturally but never chilled.