New-York tribune., 1918-02-10

used for covering meat pies, or the mashed po-
tatocs alone may be used
POTATO CROQUETTEs
boiled and mashed Two egg yolks
2. tablespoonsful butter Pepper
"a cupful hot milk
Mash the potatoes while very hot. add the
butter hot milk, salt and pepper. Beat until
creamy, then add the yoks. we'll beaten. Dredge
the bread board with flour; Roll the potatoes
equal length, dip in egg and bread crumbs. fry a
delicate brown in deep, hot fat. The beaten
whites may be used instead Of the yolks.
PIMENTO POTATOES
For potatoes that are both delicious and "df-
ferent" the following recipe is recommended:
tablespoonsful butter 2 tablespoonsful chopped
flour l tablespoonful mixed
1ls cupsful milk pimentos
Salt and celery salt >
;nt Peel and Gu cut the number of potatoes needed
tender then drain. Melt the butter in Il saucepan
add the flour, and when we'll blended add gradually
the milk. Stir constantly until the sauce thckens
and boi.s, season with the salt and celery salt
to taste and add the chopped parsley. the minced
pimentos and the cooked potatoes. Turn into
over hot water until the potatoes tender but
not soft. Serve in heated vegetable dish.
POTATO BISCUIT
l cupful mashed potatoes 1a teaspoonful sal.
teaspoonsful baking tablespoonful lard
powder About II cupful milk
lnGroulCNtS. potatoes
fat into mixture with knife. Add gradually
enough milk to make soft dough. Toss dough
inrb on houtsd board and roll lightly to onehaf
Place on creased pans and bake for twelve to
nlteen minutes in hot
FISH RECIPES
Besides the recipes for the preparation of
squid whiting, ling and graytish there are
many other attractive ways of serving these
and other fish. Delicious cold fish salads COM
blnlng celery, red pepper and other vegetables
with the cold cooked fish, served on crisp let
tuce leaves with mayonnaise dressing, will fur
n,Sh the main dish for the midday luncheon or
the Sunday night supper.
The flsh may also be served "a la King"
smooth White sauce is made, seasoned with a
little minced onion, diced green and red pep
pers and combined with the faxed cooked fish.
linen, too, we have the appetizing fish
chowders, which may serve as the main dish
for the meal A stock is made from fish trim
mlngs, and In 1t are cooked cubes of potatoes,
salt pork and small pieces of onion. To this are
added the t1aked cooked fish and scalded milk,
with seasoning Of salt pepper and paprika.
The Bureau of Fisheries Circular No. 90 on
the grayfish Department of Commerce. Wash
lngton, d. Co. holds out hopes of canned gray
fish which will doubtless be popular as the
tuna. This bulletin gives recipes for grayfsh
in ali forms-from hash to chop suey and back
again to salad and chowder, and even "gray
fish pe.' This decided novelty is put to-
gether in the following fashion:
GRAYFISH SEA PIE
/ can grayfsh l saltspoonful baking
dozen Little Neck soda
clans Cor substitute / wineglassful sherry
additional oystcrs) may be omitted for
/ dozen oysters economy
l cupful milk ! teaspoonful sugar
Il pound butter Salt and pepper to taste
/ tablespoonful
starch
Drain and flake of grayfsh. Steam open
twelve Little Neck clsms. Cook dozen oysters
in their own liquor for two or three minutes unui
the boards curl. Add the oysters and clans to
the 1ish. Make cream sauce in the following
Of nd the ~ Juee OF one ne emom win guar
when melted together add saltspoonful Of bak-
ing soda, and when the mixture froths up add
cupful Of milk in which tablespoonful of corn