Evening star., 1919-03-28

Stewed fish is good, either cold or
hot, and may be made from such fish
as haddock or cod. Serve it hot for
dinner and cold for luncheon or sup
per. Buy three pounds of fresh had
dock. cod or similar fish. Clean and
wash it and cut it into slices. Place
half the slices in steWpan; peel and
chop fine a good-siZed onion, cover 1t
with boiling water. boil for five min
utes and drain. Add this to the fish
and add also little pepper. little
ground ginger. a little salt and
little mace: cover with a quart of
boiling water and boil gently for fif
teen minutes Remove the skin and
bones from the naming half of the
uncooked fish. chop the fish very fine,
put it il a bowl and add few stale
breadcrumbs rolled and sifted, ta-
blespoonful of olive oil, little salt.
little black pepper and little gin
ger and mace: mix. and add one egg.
well beaten: mix again and form into
balls the size of an English walnut.
Place these balls on top of the stew
ing fish in the saucepan. cover close
ly and cook slowly for fifteen minutes
longer. Take the saucepan from the
fire. remove the balls and stand them
aside to cool. Lift the slices of fish,
keeping them whole: strain the liquor,
bring it to boil and pour it care
fully into the we'll beaten yolks of
two. eggs. Stir this over hot water
until it is of the consistency of may
onnaise dressing. Be careful not to
curdle. Take it from the fire and stand
it aside to cool. When cold. add the
juice of two lemons and little chop
ped parsley. When the fish is cold.
arrange the pieces on a deep platter.
ho ho1 lC n q
sauce and garnish with quarters of
lemon and punches of parsley.
Fish Chowder.-To make good fish
chowder, take one pound of bacon cut
into dice and fry until brown. Sift a
pint Of -four into the bacon grease
and brown. stirring constantly to
prevent burning. Cover with four
quarts of boiling water. Add six
i! large potatoes. four onions and a
suggestion of garlic. Chop the pota-
toes, onions and garlic very fine. Add
one quart of tomatoes, season with
cayenne pepper. black pepper and
salt. To this add three pounds of
halibut steak cut in fine shreds. Cook
all for two hours. Add water to pre-
vent being too thick.
Baked Trout.-Take three and one
half pounds of trout, one can of to-
matoes, one onion, cut fine. one piece
-four, one yolk of egg creamed, a lit
tie table sauce and one tablespoonful
Of butter. Wet the -four with a little
of the cold tomato. Salt the fish and
let it stand several hours. Place the
fish In dripping pan with the to-
matoes, onion, celery and butter, and
bake one-half an hour. Strain the
sauce and just before sending it to
the table thicken it with the egg
-@lyy
sauce.
Baked Fresh Salmon.--Select a large
fresh salmon or lake fish and clean it
thoroughly, removing the head. fms
and tail Sprinkle little salt over
it. wrap it in a muslin cloth and boil
until tender. The water should be
changed twice. When well cooked.
shred. remove all bones and prepare
for baking by placing in alternate
layers with broken crackers in a bak-
ing dish. Fill the dish two-thids
iull; add sufficient salt. pepper and
butter to season. Cover with milk.
place lid on the pan and bake.
When done. remove the lid, allowing
the top to brown. Serve in the bak-
ing dish, garnished with parsley.
Baked Shad.-Open and clean a shad
and stuff it with breadcrumbs season
ed with salt, pepper. butter and a lit
tie chopped parsley and onion juice
Skewer or tie it up and lay in a
dripping pan with some butter under
it, and with thin slices of salt pork
spread over it. Put very little boil
ing water in the bottom of the pan,
and baste the shad with it often Bake
for half an hour or more according
to the size of the fish and the heat Of
the oven.
Baked Shrimp.-One and one-half
cups of shrimps cut in small pieces,
six tomatoes, two tab1espoonfuls of
butter, two slices of onion, one cup
of breadcrumb one-fourth cup of
cream and salt and paprika to taste
Remove the top of the tomato and
scoop out the pulp. Melt the butter
in the frying pan and fry the onion
slices in it, then add the tomato pulp
and cook for ten minutes. Stir into
mixture the bread crumbs and
the cream. and when it is a thick,
smooth paste add the shrimps and
cook for two or three minutes Add
the seasoning and put the mixture in
the tomato cases. They may be
served in the raw cases, or, If pre-
ferred, the tomatoes may be put on a
buttered baking dish and baked in
the oven Serve with toasted bread
dozen outlets. take slice of hall
hut and boil until tender chop rather
coarse. mix generous pint of the
fish. cup of cream or sweet milk,
three tablespoonfuls of butter, one of
-four, one teaspoonful of salt. four
level teaspoonfuls of finely chopped
mushrooms, two eggs. one pint of
sifted breadcrumbS. one-half tea
spoonful of pepper. one-half teaspoon