South Bend news-times. (South Bend, Ind.) 1913-1938, 1916-03-13
Fish Dinner Makes
4 Pleasing Change
A HONE-COOkED FISH DINNER. !

If fish dishes are TO be used for
an entire dinner, they must be va
ried enough 10 make them inviting.
The fish dinner makes such an
agreeable change, however. that IL
should Re used more and the house
wife should study up changes in the
combinations. Fish must be perfect
ly cooked and daintily served these
are the unwritten laws of fish cook
cry.
The dinner menu here given in
cludes the new tile fish which the
United States government is intro
ducing - the home table as reason
able in price. In quality il ranks
in the class with Goldfish and hall
but 1t has much to recommend it
besides its beautiful exteri, r. flecked
as il is with luminous gold spots. II
is slightly cOarser in texture than
cod. but il is sweet and tender: its
bones are few.
Scallop Soup-Before serving the
soup a nalf grapefruit or any other
relish may be served if desired In
making the soup take one cup Of
finely chopped celery and put it
into a saucepan with a pint Of water
and a grated onion. Let this stew
gently until the celery is done. Then
add TO il a little less than a quart
of milk and when II is at boiling
point add a pint of carefully drained
and dried scallops. Have ready but
ter and -four mixed 10 a paste. add
| little of the hot soup to the paste
| and make it all smooth, then put il
into the soup BY the time the soup
| is properly thickened the scallops
will be done. Then add seasoning
TO taste and small cup Of hot
cream. Serve dry toast squares with
the soup.
Baked Tile Fish-Select fish
weighing between four and five
pounds and have ii dressed TO stuff.
Make a light savory stufflng with
/ plenty IF butter in it, and when the
| fish is stuffed place strips Of bacon
over the openings. Place the fish
OH a well-greased rack, dust with
pepper and salt, and haste often
with melted butter that has a few
drops Of lemon Juice and the juice
/ of an onion in it. Serve the fish
on a hot platter. garnishing with
water cress and lemon points. With
the fish serve sliced broiled potatoes
having plenty of butter. pepper and
salt on them. escaIloped asparagus
and fresh cucumber fingers that have
been busted with pepper and salt
and sprinkled with lemon juice.
Mint jelly is also good with the fish
If sauce is desired with the fish.
one may be made of a cup Of the
fish stock from the pan and a cup
Of tomato juice; season well, add
the juice of an onion, thicken in
the usual way with -four and wa
ter. and add tablespoon of capers
to the sauce.
Shrimp Salad-Take one quart OF
freshly boiled shrimp, shell and
break them in pieces with a silver
fork. Pare and remove the seeds
from a fresh cucumber and chop it
in small pieces. Chop enough eel
cry TO make a small cupful Take
the inside white heart OF a head of
chicory and cut fine. Mix all the
ingredients, and toss in mayonnaise.
Serve in lettuce leaves garnished
with pepper strips and olive rings.
Cheese grated over crackers and
then heated in the oven may be
served with the salad.
Cherry Cream Pie-LAne the pie
plate with rich flaky crust. open
a quart jar OF preserved cherries.
strain them and heat the juice. add
ing TO it a cup of cream; thicken
slightly with cornstarch and when
slightly cool fill in the cherries and
turn over the cream; put on the
top crust and bake This is a very
rich pie. and a good one if it is
carefully made.
If the family do not care for pie,
then try a pineapple shortcake. In
making the shortcake preserved
pineapple may be used. if the fresh
is not at hand Make the cake of
biscuit dough, split and butter II
generously and lay it up hot.