Perth Amboy evening news., 1920-03-29
Ry Mrs. nj. a. NILSSON.
Copyright, 1920, by Public Ledger c.
All righiS reSnrNed.O

AL 1lbillS TeSeTNGusD
The last week OF Lent Is a splendid
time to give the family a treat. Usu-
ally at this season the markets are
abundantly supplied with fish and as
many church folk, I'm respect to pas
sion week, eschew meats from Tues
day until after Easter Sunday, l have
collected some splendid fish recipes
that will delight the epicure.
Fish Shirley Point Style
Cleanse and then split the fish as
for broiling and then wash and wipe
dry. Now rub we'll with salad oil and
then lay fiat on n baking pan and
springle with one finely minced onion.
Place in a hot oven to bake, basting
every ten minutes with highly sea-
soned French dressing. Bake h fish
for thirty minutes. If small piece of
cheesecloth IS placed directly under
the fish It will be very easy to lift, or
if small fish are used they may be
easily lifted with the cake turner.
English Fried FTsh With Chip Potatoes
Select the fish with few bones and
then cleanse. wash and wipe dry. Roll
In French dressing and then fry until
golden brown in smoking hot fat. Lift
to a soft paper to drain while cooking
the chip potatoes. Wash and pare ono
potato for each person and then cut
into paperlike thin slices. Place in
GOAh NfNNl " CIV III iAlAl AlN
drain. Turn on a cloth and then pat
dry. Place a few in a frying basket
and cook In smoking hot fat until
golden brown.
IL you use a cooking oil. both the
fish inc the potatoes may be cooked
IN the fat.
To serve. pile the potatoes In the
center of the dish on a paper napkin
and place the fish about the bottom
80 AIa nI1a 80 OItnnAI nA4atn., rnp-
nish with parsley and then serve with
mustard or tartar sauce.
Baked Fish Grenoble
Wash and pare one medium-slze
potato for each person N then cut
into thin paperlike slices. Grease a
fiat baking dish and then place the
potatoes In the dish and add
One-half cup of finely chopped
onions,
One-half Il of finely chopped pars-
Mix with tho potatoes thoroughly.
Now lay a slice Of hallbut. cut m
inch thick, weighing about one and
three-quarter pounds, on the potatoes
and pou over q sauce prepared as
follows:
Place in a pan
Two cups OF milk.
One-half cup of flour.
Stir to dissolve and then bring to
a boil and cook slowly for five min
utes. Now add
Ono cup OF canned tomatoes rubbed
through a sieve,
Two tablespoons of grated onions,
Two tablespoons of finely minced
parsley.
One-half cup OF salad oil.
One-half teaspoon of mustard,
Ono teaspoon of paprika.
One and one-hRlf teaspoons Of salt.
Beat to mix thoroughly and then
pour over the fish and sprinkle with
two tablespoons of grated cheese and
bake In a moderate Owe for one hour.
Baked Salt Mackercl
Wash the mackerel free of salt and
then place to soak for six hours, the
skin side up. in a pan of warn water.
nut into four hllets II small or six If
large and then place in n baking dish
and cover with the following sauce:
Place In a saucepan
One cup OF milk,
Six tablespoons of -four.
Stir the flour to dissolve and then
bring to n boil and cook for three min
utes. Then add
One cup of canned tomatoes rubbed
through sieve,
O~ne-Quarter cup of vinegar,
One teaspoon of mustard,
One-half teaspoon OF thyme,
One-half cup OF finely chopped
onions,
One-half cup OF water,
One teaspoon OF paprika.
Beat to mix and then pour over the
mackerel and bake in a slow oven for
forty-1ve minutes. Serve with baked
potatoes.
fish Cakes, Canadian Style
Mince very fine
Four branches of parsley,
Three branches of celery,
-Four onions.
Then add one-half cup of canned
tomatoes hat have been pressed very
dry and three-quarters cup Of shred
ded goldfish. Place the Goldfish In a
napkin and dip In hot water for five
minutes. Dress dry and then dip in
cold water. Press dry and then add