Evening star., 1915-03-11

wiz 1oIeSo meat TO any eNteHt II 10
difficult enough to make out a daily
menu with all the resources of the mar
ket at ones disposal, but when the
meat course is eliminated the task of
planning daily meals is truly over
whelming.
Fish. of course, now becomes the most
important article Of diet, and upon the
variety of ways of serving 1t and the
elimination of the Objectionable fishy
smell and taste will depend house
wife's success In offering all forms of
sea food. The following recipes have
been selected with the view of assist
ing her in this very way
For instance, herring is universally
liked, but many cooks insist upon al
ways frying 1t. with bread crumbs, and
people have come to believe, many of
them. that this is the only edible way
Of cooking the fish. The following mode
Will be welcomed as a change:
BRoILED HERRING; WITH MUS
TARp SAUCE.-Choose fresh herring
with sort roes. cut off head, clean, but
do not open. Dip them in olive oil.
season well with salt and pepper, and
leave them to absorb the seasoning for
at least an hour. Broil them on a grid
iron over SLOW. clear fire until done
fifteen minutes is usually sufficient
time-and in the process they should
be turned often. Place the herrings
on hot dish and pour over them this
sauce: One teaspoonful of flour and one
tablespoonful Of mustard. rubbed
smooth in cold water. Add one cup of
white stock, and place over the fire
until it boils and becomes thick Then
add one teaspoonful Of chopped pars-
ley, pepper and salt to taste. Just be-
fore serving add one ounce of melted
butter, stir well and serve with the
herring.
Even the most delicate appetites can
not. be offended with impunity at the
German way of serving perch. Two
moderately large perch are sufficient
for the usual sized family. They should
be scalded. cleaned and placed in a
minced red parts of carrots, some roots
Of parsley and celery, together with a
bunch Of parsley, one onion and little
salt. Cover the whole with white wine
and boil over moderate fire for twenty
minutes. When the fish is cooked re-
place on a hot dish. Take from the
stewpan the onions and parsley, and
add finely minced mushrooms-the raw
ones are best-and cook the whole for
five. minutes. Then thicken slightly
with flour which has been stirred with
fire. add more butter. the strained
juice of two lemons. and pour the
whole over the fish and serve.
The Lenten fast is considera bly,
frightened for all by the seasonable
shad. This fish is at its>>hest at this
time. and in no style is it more de-
licious than baked and served with q
rich sauce.
BAKED sHAD WITH GERMAN
SAUCE.-Clean a small shad. wash and
dry it, and place in u well buttered
baking dish which has deep sides. Sea-
Of pepper. and add two finely chopped
shallots and one-half wineglassful of
white wine. Cover with a buttered
paper and cook in a moderate oven for
twenty-five minutes. When done, lift
the fish to a hot plate, pour the liquor
German sauce and small quantity of
spinach. Cook the sauce a few min
utes, then strain little over the hsh
and serve the remainder In sauceboat.
Mackerel narinated is a deltcately
cooked fish A fish kettle fitted with q
drainer should be filled with enough
weak broth to cover a dozen mack
erel. Add three small onions, bunch
Of sweet herbs, half cup Of vinegar,
eight cloves with pepper and salt TO
taste, and boil all together for one
hour. Then put them in with the fish
and cook When the fish is done take
out carefully on the drainer without
breaking, and place on hot dish.
Strain the liquor in which they were
cooked. add some parsley. and hard
boiled eggs, mix in some white gravy
sauce and turn into n sauceboat for
serving with the fish
4 delicious breakfas, or luncheon
dish is smelts. Bearnaise. Twelve large
or eighteen medium sized smelts VIII
be sufficteut. Split them down the
backs. remove the backbones, rub with
one tablespoonful of oil and season
with one-half pinch of salt and dash
Of pepper Put them into double
broiler and broii for two minutes.
turning them from SIDE 10 sac, aour a;ah
A gill of Bearnaise sauce into dlsh,
arrange the smelts carefully on top,
garnish slightly with emi-glaze sauce
and serve.
Oysters come to the assistance Of the
much-tried housewife in. a variety of
delicious possibilities. Curried oysters
will be welcomed for their unusual
favor. Fry a modera te- sized Spanish
onion till we'll Drowned in some butter,
sttr: il, three tableSpoonfuls OF curry
pow Ter. and mix we'll over the nre.
pour In gradually a sufficient quantity
Of ,,roth, add a grated cocoanut ana
q very. sour apple-or two tamarinds,
II they can be obtained-and boil until
the cocoanut is tender. Th!cken with
two tablespoonfuls of -four rubbed with
a little water, season with salt, stir
and boil for Ave minutes. The oysters
should be placed in stewpan with
two or three seeded tomatoes, the milk
of the cocoanut and the oyster liquor
Stew for few minutes and add to
the other mixture. Squeeze in the juice
Of lemon, turn the curry on hot
dish, garnish with croutons and serve
with a separate dish of rice.
Spiced oysters should be made the
day before they are required. Place
u th.at~ -fy.s.y AL lJs,It ny
in an earthenware jar, add half 4
nutmeg grated, eighteen cloves. four
blades Of mace. teaspoonful of all
spice. dash OF cayenne pepper. one
TOO Sno0nf,11 nf salt and fWo fah1a-