Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-05-26


ent in many ways. Its chief constit-
uert is protein. This gives us a de-
pendable food element to replace
meat.
During the spring and summer fish
4 is unusually abundant, and each
housewife should aim to have fresh
fish two or three times each week in
place of meat.
The delicate character of the pro
tein in fish makes it suitable for
warm weather. In fresh fish the
gills are bright red, the flesh along
the backbone is firm and elastic. The
eyes are bulging and bright. Now,
it is most important that fish be
3 strictly fresh, and the above tests
are easy and simple for the house
wife to know. Fish that is soft and
fiabby is in a state Of decomposition
and is unfit for food. Do not puI-
chase this kind under any circum-
stances.
Frequent washing and packing of
ice may preserve fish, so that when
only a few hours in the housewives
possession it becomes unfit for food.
Look for the bright, full eyes, the
red gills and firm flesh.
All along the Atlantic coast, in
the large seaside resorts, or in the
small fishing villages, the natives
have made a speciality during the
spring and summer and fall of the
fish dinners. Just few miles from
New London, Conn, there is a place
on the coast where sea foods are a
speciality, and the menus show that
there are forty different ways of
serving these delicious fish. Among
them is the famous Connecticut fish
chowder, fish outlet, fish loaf, the
Long Island deep-sea pie, fish souffle
and many other splendid dishes.
The chef of the famous inn is an
old sea captain and his wife helps
him, and after spending many pleas
ant hours with them ! am bringing
you these delicious recipes. q
Connecticut Fish Chowder
Any cheap fish that is fresh will
do for this dish, or it may be made
from the heads, fins and backbones
of the fish, used for filets or broiling.
Place the heads, fins and backbones
Of three medium-sized fish in a deep
saucepan and add
Il Taco quarts of cold aUdter,
Taoo onions, cut fine,
One carrot, eat IN tiny dice,
s One-half bay leaf,
Il One-hdf teaspoon Of thyme.
Cover and bring to boil. Cook
slowly for one hour. Now remove
the heads, fins and backbones and
pick the meat from the heads, and
backbones and return it to the stock.
Now rub one cup of stewed toma-
toes through a sieve and add five
tablespoons of cornstarch. Stir until
the starch is dissolved and then add
to the stock. Bring quickly to a boil
and add
Taeo cups of diced and par-boiIed
potatoes
Salt and pepper 10 taste,
y Taoo tablespoons Of butter,
T'oo tablespoons of finely chopped
parsley.
Let boil up once and then serve.
This is delicious. One pound of fish
may be used in place of the heads,
fms and backbones.
Fish Outlet
Place in a mixing bowl
Ttco cups Of faxed cold boiled fish.
One and one-holf cups of prepared
stale bread,
T1oo onions, grated,
Four tablespoons of finely chopped
parsley,
One tablespoon of salt,
One teaspoon of pdprikd,
One tablespoon Of Worcestershire
Sauce,
One-haF teaspoon Of mustard,
One lUeLL- beaten egg.
Mix thoroughly and then shape
into outlets. Roll in -four and then
dip in beaten egg, and then into fine
bread crumbs. Fry in hot fat.
To prepare the bread, soak stale
bread in warm water until soft.
Place in cloth and squeeze until
very dry, then rub through a colan-
der to remove the Jumps. Fish cut
lets are served in menu as follows:
Connecticut Chowder
Scaliions Radishes
COleslaw
: Fish Outlets Russian Dressing
Whole-boiled Potatoes
Tomato Salad
Hot Biscuit Coffee
Fish Loaf
Prepare sauce as follows: Place
In saucepan
One cup Of milk,
FiUe tablespoons Of -four.
Stir with fork until the flour is
dissolved and then bring quickly to
boil. Cook for three minutes and
then remove and pour into a mixing
bowl, and add
T4Vo cups of cold-boiled fish,
One cup of cold-boiled rice,