Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-08-10

4 green
a diet that will supply all the demands OF
| the body. All sorts of fish may be bolled,
steamed, baked. planked. fried, stuned.
scalloped, served in cream, made INTO
ramekins, croquettes, salads, served NOT
or cold in jelly potted and picked At
conventional dinner. fish follows the soup.
and MAY be served with potatoes and
cucumber or lettuce salad At home
dinner, 1t takes the place of meat. Do
rot serve sweet or heavy dessert at the
close of fish dinner, as the combination
| is not good Coffee may be served. but
| tea is TO be avoided after fish.
Baked in Paper.
This does away with fishy dishes. dis
agreeable odors, etc. Clean and wash the
| fish thoroughly. salt. pepper and -four it
inside and out, then roll in manila paper
| at least three times. Pinch the ends of
| the paper together, then fold back and pin
| securely to prevent the escape OF the
| Juices Bake in a moderate oven and
allow fifteen minutes more than when
baking the same fish in a pan. When
Il ready to serve, remove the paper, to which
| the skin will adhere, and place upon
| platter.
Fish and Vegetables.
Cut three pounds of fish into thin
slices and sprinkle with salt One
quart Of water, one-fourth of a green
pepper, one tablespoon of chopped
cry and one tablespoon of chopped
carrot will be required. Clean the
fish and let it stand in salt for an hour:
Put the vegetables in the water and
then add the fish and let it simmer un-
til the fish leaves the bones. Place on
a platter and serve with slices OF
lemon and parsley. A white sauce may
Baked Fresh Trout.
Take three and one-ha1f pounds Of
fresh trout. one can of tomatoes or
equal fresh tomatoes. one onion. cut
fine. one piece of celery root, one table
spoon of -four, one yolk OF egg. cream.
table sauce and one tablespoon of but
ter. Wetsthe -four with a little of the
cold tomato. Salt the fish and let it
stand for several hours. Place 1t in a
celery and. butter and bake for one
half an hour. Strain the sauce. and
just before sending TO the table thick
en- with the egg yolk. and add the
cream and table sauce.
Stuffed Fish.
crumbIe two cups of day-oId bread
and add a small onion chopped very
fine, a teaspoon Of minced parsley, salt
and pepper to taste and four table
spoons OF melted butter MIX lightly
enough boiling water to bind it to-
gether. Stun the cavity in the cleaned
fish and bake with slices Of salt pork
green peppers stuffed with boiled rice
seasoned with butter. pepper and salt.
II liked, q tomato sauce can be added
to the rice before stufing the peppers.
Set the latter in a pan and bake for
| twenty minutes. -
Stewed Fresh Salmon.
4 -. b,Js no,,ndS ~ freeb
| salmon into pieces one inch square:
put the pieces into q saucepan with
/ one cup of water. one teaspoon or salt,
one-ha1f teaspoon OF white pepper. one
Glove. one blade of mace. three pieces
! OF sugar one small chopped onion and
one heaping teaspoon of mustard mixed
with one-half a teaspoon Of vinegar.
matoes peeled and cut into small
pieces and two tablespoons of chopped
4 parsley. Simmer fo- three-quarters OF
1 an hour,athen serve very hot garnished
with triangular pieces of dry toast.
Salmon Served in Jelly.
Make a plain lemon jelly. allow it to
| cool until it begins to thicken, then
| add the fish. freed from all skin and
| bones, and a little chopped parsley.
Pour into small molds having slice OF
cold with a garnish of parsley and
sliced lemon.
shrimps Baked In Ramequins.
/ One pint of shrimps, one tablespoon
| full of flour, one tablespoonful OF but
/ ter, one tablespoonful of ketchup. one
| TABLESPOONFUL of cream, one cup of hot
soup stock. the yolks Of two eggs. and
salt pepper and grated onion to taste
Heat the butter and the nour, stir In
the other ingredients in the order
| named, cook until smooth, and then
| stir in the shrimps. Put this mixture
/ into ramequins and bake five minutes,
or until slightly Drowned. Serve hot.
To Use Leftover Fish.
| Mix together one pint of, shredded
cold fish, one pint of hot mashed pota-
toes and one tablespoonful OF outter;
Mix one-half cup of milk, one egg well
beaten, salt and pepper, and add this
to the fish and potatoes Set away to
cool; then make into small balls, roll
in egg and bread crumbs and Try In
deep fat. The mixture may be made the
! previous day and kept in the Ice box
until time to fry. Serve on platter
\ garnished with parsley.
1 Free any firm fish from skin and
bone. Dip in melted butter seasoned
i with salt, pepper and lemon juice or
/ tomato ketchup. Sprinkle with finely
minced onion. parsley or mushrooms.
/ Place in a thoroughly creased paper
bag or on a shallow agate pan and bake
\ twenty minutes. Serve with oyster or
\ other suitable sauce.
H Cut some halibut in thin slices. Put
II a layer of crumbs moistened with
Il highly Reasoned tomato sauce on one
slice and place another on top. Steam
or bake fifteen minutes. Cream two
ounces of butter, work into 1t parsley
chopped hne or sifted and seasoned
with salt. pepper. lemon and and. onion
serve ON the halibut.
Pieces OF cold fish may be heated
In white sauce or mixed with mayon-
naise and spread between buttered
toast Put grated cheese on the top
and place in the oven until the cheese
melts, and serve at once.
Fish Chowder.
To make good fish chowder. take one
pound of bacon, cut into dice and fry
until brown. Sift pint of -four into
the bacon grease and brown. stirring
constantly to prevent burning. Cover
with four quarts of boiling water. Add
six large potatoes. four onions and a
suggestion OF garlic. Chop potatoes,
lonions and garlic very fine. Add one
quart Of tomatoes and season with
Icayenne pepper, black pepper and salt.
To this add three pounds of halfbut