Evening star., 1920-03-12

Spinach Prepared IN a
Variety of Wavs-To
Serve Cheese Dainties.
You can be reasonably sure that
your fish is fresh if it's eyes are
bright. it's gills red and its flesh firm
and odorless. Many kinds of fish
are cheaper than meat and contain
practically the same amount Of nutri
ment and are just as palatable
| Scalloped Ffsh.-ScaId one anu one
half cups of milk with one slice of
onion, a blade of mace and a bit OF
bay leaf. Remove the seasonings.
Melt tablespoonful OF drippings. add
three tablespoonfuls of flour. one half
teAspoonful of salt and one eighth
teasroonful OF pepper: then gradually
add the milk and let it boil hard Put
one cup of boiled fish in a creased
baking dish. sprinkle lightly with salt
the sauce: then put in another cup
! or hSh. season as before. cover the
| top with crumbs mostened with drip
pings and bake the mixture in a hot
i oven until the crumbs are brown.
F1sh Pudding.-Pound two cups Of
boiled halibut until it is thoroughly
| mashed: then rub it through a sieve
and season it with one and one-half
teaspoonfuls Of salt. one-quarter tea
spoonful Of pepper and one-half tea
! lspoonsful of onion juice. Put one
, and one-half tablespoonfuls of drip
pings into a saucepan: when it is
melted add 'one-half tablespoonful
| OF Hour and let it cook for a few
OF milk, stirring constantly until it is
well scalded. Then add the fish pulp.
rake the mixture from the fire. add
Two heaten eggs and mix everything
thoroughly. Grease well a mold that
holds pint or little more: put in
the mixture. pressing ft well against
the sides to remove any air bubbles
cover the mold with a creased paper
ana place 1t in pan in which you
pave poured warm water to half the
he1ght OF the mold. Place the pan and
the mold in moderate oven and let
them remain for thirty minutes, but do
not let the water boil
Fish Croquettes.-Mix two cups of
cold cooked fish. one cup of Gro
quette sauce, one tablespoonful of
chopped parsley and add favoring Of
| sa!t. pepper. lemon juice and onion
Juice. shape the mixture into cro-
quettes. dip them in crumbs and then
in batter of egg and crumbs. Place
them in pan and bake in the oven
until they are thoroughly Drowned.
| or make saute by frying them in
, q pan with n little fat
sauce Tor Croquette Mixtures-MeIt
,hree I taolespoonfuls Of drippings and
add hve tablespoonfuls OF flour,
niue salt. pepper. celery salt. lemon
juice. few drops of onion juice and
one cup OF fish stock or of milk Cook
ane mixture until it is thick. The
sauce Is sufficient to thicken two
cups of meat for all kinds of cro-
quettes 1t may be varied by adding
the yolks OF two eggs or one egg and
by substituting one cup Of tomato
or canned tomato pulp for the milk
or stock.
Fish Chowder-Cut two pounds of
nsh. such as cod or haddock into
small pieces. and put the bones and
any trimmings to boil in one quart
OF water. Cut one quarter pound of
salt pork into small dice and heat
it in saucepan. Slice one small
onion and fry it in the pork fat,
being careful not to let it brown.
Skim out the onion, add to the fat
| three sliced potatoes and strain over
| boiled the fish bones. Let the mixture
| cook for five minutes. add the fish.
| Two teaspoonfuls Of salt and one
! eighth teaspoonful Of white pepper
| and let it cook for fifteen minutes
or until the fish is done Add one
quart of milk and serve. Just before
you serve the chowder add biscuits
| Salmon Loaf.-Mix one-half Gun of
fresh or canned salmon. one half cup
oI stare bread cruz. BIS. one beaten
egg, one half cup of milk, one-half
teaspoonful of lemon juice and one
| half teaspoonful of onion Juice and
add pepper and salt to suit the taste
! Put the mixture in grea sed baking
! aish or IN custard cups and bake il
! IN moderate oven for about twenty
| minutes
| Fish Stuffing.-Mix one-half Gun
OF cracker crumbs. two tablespoonfuls
or melted butterine. one-haIf tea
| spoonful of salt one-eighth teaspoon.
full of pepper few drops of onion
Juice and two tablespoonfuls of hot
| water.
Hearty Dishes hade With Spinach.
| Spinach and Peas.-Peei six or eight
sood-sized potatoes and cut them in
halves lengthwise. Bake them until
they are soft and brown with butter
or butter substitute the size Of wal
nut on top of EACH Clean and wash
as usual one-half peck of spinach
and put it into saucepan with one
half pint of water and some salt
Cook quickly for twenty minutes
pressing 1t down with a spoon and
taking care not to let it stick. Drain
the spinach and chop it fine: melt Two
ounces of butter or butter substitute
in stewpan. turn in the spinach to
get it thoroughly hot and then put
1t In the center of hot dish in a
toes in the middle of the spinach, let
ting the halves overlap. Pour round
them one pint of tomato sauce or four
| tablespoonfuls of tomato catsup and
put one-half pint Of peas, either fresh
| boiled or canned, in four heaps round
| the dish.
j Spinach Souffle-This is good way
| to prepare spinach that has been left
! over from a previous meal. To every
| cup of cooked spinach allow one beat
en- egg. Stir the mixture we'll. pour it
into buttered baking dish and cook
! in a hot oven fifteen minutes. Instead
! of baking. it may be steamed in water
| just off the boil. Serve the souffle with
| stewed tomatoes or a fresh salad.
Spinach Tarts. - To one cuD Of
cooked spinach. chopped fine, add one
ounce OF melted butter or butter sub
| stitute and mix in 1t one-half of fine
| ly chopped onion. Add the spinach,
| sprinkle in desertspoonful OF wheat
or arley flour. stir well and season with
one-half teaspoonful of salt, one qua rter
teaspoonful of pepper and one-quarter
| teaspoonful Of grated nutmeg If it is
; too thick, add tablespoonful Of cream.
Cook the spinach for ten minutes and
! spread 1t on Pate to cool Roll out
pastry. stamp out some rounds with
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