Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1917-10-02

Delicious F1sh DlpheS.
virginia Carter Leaf
| FLAKED FISH AND VEGETABLE HASH
Take equal parts of cold boiled pota-
toes, beets, carrots and turnips, nneiy
chopped, and add tho same quantity OF
canned fish fakes, also chopped. Sea-
son to taste with salt, paprika and celery
salt, and q quarter Of . cupful OF cream,
favor with one teaspoonful OF Worcester
shire sauce and turn into heated frying
pan In which has been melted one heap
| Ing tablespoonful OF bacon dripping.
Stir the hash rapidly until heated
through, then pat into an oval mound
with the cake turner. Allow It to form
q crisp, brown crust on the under side
and serve after turning 1t out on hot
platter.
SOMERSET HALIBUT
Arrange ak thin slices Of fat salt pork,
II two and one-half inches square In
small dripping pan. Cover with one
white onion, thinly sliced, and little
chopped parsley. Wash and wipe dry a
| two pound piece Of halibut and lay 1t on
the pork and onions. Sprinkle very
| lightly with salt, celery salt and pepper
and cover with crushed cracker crums
that have been mixed with melted butter.
Cook in hot oven, basting frequently
with the pork fat that forms In the pan,
and half oupful of boiling water. Be
careful not to disarrsnge the crums when
basting. II 1t browns too quickly, cover
with q piece of buttered paper. Dish
on heated fish platter. garnisn with
lemon points that have been rolled IN
chopped parsley and serve with thick'
highly seasoned tomato sauce.
RoE cRoQUETTEs
These delicscies may be made either
| from the freshly cooked or the canned
fish roes. Drain the roes carefully, mash
finely and moisten with seasoned cream
sauce, using about half the amount OF
sauce that you have roe. Turn the mix
ture into the upper part Of the double
boiler. When hot, remove from the IRE
and stir in one we'll beaten egg. MIX
thoroughly, stir in little mixed parsley
and turn out on q platter to cool.
When perfectly cold, form into small
ovals, dip in dried bread crums, then in
beaten egg, again In crums and by means
of a frying basket, cook in deep hot tat
| to rich brown. Drain for moment
on brown paper and serve With q tartar
sauce.
FLAKED CRAB MEAT
Flake either the freshly boiled crab
meat, taken from hard shell crabs, or
that obtained In small tins. Melt In the
upper part of the chatting dish two table.
spoonfuls of butter, add the crab meat,
with little salt and pepper, and stir
until 1t is heated.
Have in readiness one small cupful OF
cream that has been mixed with two we'll
beaten eggs, pour this gradually over the
crab meat and stir over the hot water
pan until the sauce Is we'll thickeued.
Do not boil. Mix in q tablespoonful of
chopped parsley and serve on squares of
hot toast.
PLANKED MACKEREL
For this method of cooking, have q
well-seasoned hardwood plank sufficient
" large to accommodate the split fish
and allow for potato border and garnish-
/ ngs. Have the board heated and creased
before attaching the fish. Dust the split
fish with salt and fasten it with skin
side down on the plank with the small
fasteners that come for that purpose.
If gas broiler is used, place the plank
close under the broiler burners until the
fish begins to brown, then lower it in
the broiler and cook more slowly until
the fish fakes easily. When almost
cooked, arrange around the edge border
OF creamy mashed potatoes, brush over
with beaten egg and brown quickly un-
der the broiler.
Have In readiness cupful of cooked
peas and the same amount of cooked
carrot strips; arrange these In tiny
moulds inside the potatoes and decorate
with lemon quarters and parsley. Mack
erel is such Q rich flsh, especially the
Spanish variety, that additional butter
will not be needed, but the drier varie-
ties should be bastsd with little melted
butter.
BOILED COD WITH HoLLANDAIsE SAUCE
Cod requires careful cooking and q
deliciously blended sauce to bring out
its best points. Wipe a solid piece OF
cod Weighing about three pounds with q
damp cloth and sew It up in a piece Of
strong white net, to keep the fish from
breaking. Place three quarts OF cold
water In a kettle, add one tablespoonful
and half of salt, two or three chopped
stalks of celery, three whole cloves, q
bay leaf, one sliced white onion and half
cuptul of vinegar. Bring to the boil,
add small cupful of cold water, put in
the fish and bring again to the boil; then
cover the kettle and place where the
contents will just simmer. Cooked 10
this way, the fish will be tender and
delicious.
When cooked, rip the net from the
fish, lay on hot platter, surround with
potato balls and pour over the Holland.
aise sauce. Gsrnish with parsley.
HoLLANDAIsE SAUCE
This Is very highly recommended for
all varieties of boiled fish. Melt two
tablespoonfuls of butter, blend In one
tablespoonful of -four, add gradually .
cupful of strained chicken stock and
half cupful of milk. Stir constantly
until the sauce thickens and boils. Sea-
son to taste with salt, white pepper and
celery salt. Then mix In one lightly
beaten egg. Cook only for Q moment
after the egg Is added. Then flavor to
taste with lemon juice. Add one chop
ped hard boiled egg and serve immedi-
stely.
OYSTER SANDWICHES
These are a delicacy especially suited
10 the little informal supper party or the
home luncheon. Select large oysters,
drain and dry carefully. Meanwhile
soften some butter and season q cupful
| of crushed cracker crums with salt and
pepper. Then, holding each oyster on
. fork, dip IL into the orums, then
into the melted butter and again
into the Drums. Arrange the shell
fish In an oyster broiler (which differs
from an ordinary broiler by having the
wires closer together) and broil over q
hot FIRE for about three minutes, turning
every few seconds. If, this lie rightly
done they will not be shrivelled, but
plump, soft, juicy and tender. Use a.
filling on crisp lettuce between buttered
slices of bread. Dress the oysters and
lettuce fllling with . little tartar sauce
before putting the sandwiches together.
Eat Cottage Cheese-Save Meat.
There IL skim milk on every farm
where COWS are kept.
Skim milk Ia easily made into cottage