Every evening, Wilmington daily commercial., 1918-01-30


soon than il is at present, and as a con-
sequence, fish will be scarce, too. We
can prepare for that time by trying to
evolve dishes which are nourishing and
palatable, but in which very little meat or
fish is used II is really wonderful how far
even a pound Of fish will go il IL is carefully
cooked and mixed with rice or potato. The
recipes given are some worked out Just
lately.
POINTS TO REMEMBER.
If fresh fish is too dear, remember that
all these recipes can be worked out with
the preserved dry fish now sold IN packets
or tins Directions for its Use are given
clearly on each packet. but they vary, so
please read them carefully. follow exactly.
and then use instead of whatever fresh
fish mentioned here.
FISH NEEDS FAT
But herrings. mackerel, GELS and salmon
are rich in oil, so If YOU can secure these
YOU b,iv fat as we'll rs fish, huge gain IN
these DAYS, especially during cold weather.
TIMED FISH.
This, il put up in oil, by good though
not necessarily the most expensive maker,
- a real GOOD investment now and then.
No cooking is needed, and the food value
Is high.
In prc-war days many people found that
oily fish made them bilious, but one rarely
hears that word nowadays, thanks TO our
plaincr and more limited tarel
pEvu.Ep FISH sCALLoPs.
Those are really very delicious II YOU
don't like things very highly favored,
,ise less mustard and Worcester sauce
One pound of any cooked fish.
o,,,rCS pf raw rice
Nne tablespoonful Of chopped chutney.
One tablespoonful Of Worcester auce.
Two tehlcspoonfuls each of made
mustard and chopped onion.
Two tablespoonfuls of warmed fat or
anv sort Of salad oil.
Salt, cayenne.
Wash and boil the rice in boiling salted
water till il is quite soft, rather over than
undcrhOllcd
Drain the rice dry. saving the water
from il for vegetable stock.
Ncxt mix the FISH. freed from skin and
homes. and divided into fakes, with the
rec and other ingredients, mixing them
thoroughly. and seasoning 10 taste with
salt and cayenne.
We'll grease some natural or fireproof
scallop-shclls. fill them with good heap
~ the mixture. and bake them until
lightly Drowned.
Don't forget that if the mixture seems
dry YOU should add more sauce, or milk or
vegetable stock, or something to make it
nice and moist If you have no scallop-
shells. use PIE dish for the mixture. Ii
oilv fish is used: leave out the warmed fat.
FISH CUrLETS.
ALWAYS have the potatoes needed for
dish like this boiled with those being
prcpared for dinner the day before Then
II means only ono boiling.
Half pound OF any sort OF cooked or
timed fish.
Three-quarters OF pound of mashed
potato.
Two teaspoonfuls of anchovy essence.
!. Two teaspoonfuls OF chopped parsley.
Salt, pepper, nutmeg.
Fine oatmeal.
Mash the potatocs free from humps; the
easiest wav to do this is to rub them
through a wire sieve, unless you have
potato presser.
Then mix with them the coarsely-
chopped fish, being careful To remove all
bones. Add the parsley. anchovy es-
sencc. seasoning and little vegetable or
fish stock TO bind all together.
Shape the mixture INTO outlet form, roll
them lightly in the oatmeal, shaking off
any that is loose. and Try the outlets =
bright golden-brown IN snoklng-hot Tat
Mess YOU have a pan of deep fat by
YOU. to which you add little rs 1t re-
duccs, use the shallow method of frying
that IS. put about two ounces OF fat into
the pan. and turn the outlets when they
are brown on one side. Ihis Is most easily
done with two broad-hiaded knives.
If YOU arc using timed tlsh, you can use
the LIQUOR from the tin with which 10
bind the mixture.
By the way. you viii probat y often ht
using rice with fish. j may interest you
10 know that barely-flled breakfast Gun
of raw rice weighs about half pound,
and that when boiled and drained the same
quantity will weigh just pound and
three-quarters.
BROWN FRICAsSEE OF FISH.
This is delicious, and Is better recipe
70 choose now than a white fricassee.
because the latter really requires milk
One pound of raw or cooked fish
One ounce of flour or substitute
One ounce of margarine or other tat
Two tablespoonfuls OF chopped onion.
Three-uuarters of a pint Of stock.
Bunch of herbs, blade OF mace
Seasoning. Little vinegar.
Melt the fat in a saucepan. add the
onion. and fry it a light brown. stir
in the -four, and continue to fry both
till 2 rich brown color.
Pour in the stock ard stir over the fire