Evening star., 1920-02-06
and Sa ti.s flying
Combinations for the
February Menu.

and add a small onion chopped very
! fine, a teaspoonful of minced parsley.
| salt and pepper to taste and four
ablespoonfuls of melted butter. Mix
! lightly together with fork and add
! just enough boiling water to bind 1t
| together. Stuff the cavity in the
cleaned fish and bake with slices OF
| salt pork until a delicate brown
Serve with green peppers. StuHed
with boiled rice seasoned with but
| ter pepper and salt. If liked. to-
mato sauce can be added to the rice
! before stuffing the peppers. Set the
latter in pan and bake for twenty
minutes.
One cup of shrimps. one cur, of
canned or fresh peas, four table
| spoonfuls of butter. two tablespoon
! fuls of -four, one-half teaspoonful OF
salt one-eighth tcaspoonful of pa
prika and one and one-half cups of
milk. Melt the butter and add the
flour. with salt and paprika, stirring
constantly. then pour the milk on
gradually as soon as the sauce thick
ems. Add the shrimps. broken in
pieces, and the peas. drained from
their liquor. Fill into patties which
| have been heated and serve at once.
Slice six fresh herrings and pickle
them in little oil and vinegar during
two hours. Drain them and pepper
them well. then broil over a hot fire.
Put them on hot dish and cover with
tartare sauce made as follows: Put
in bowl two shallots of chervil and
sprig of tarragop if desired, hashed
very fine. Add to these herbs mustard.
salt, pepper and a few drops of vinegar
and olive oil. Pour out drop by drop
until you obtain the consstence of
mayonnaise sauce. Stir always in the
same direction. To improve this sauce,
add the yolk of one egg.
Butter plain, two-quart mold !:
sprinkle it with bread crumbs and fill
it with mashed potatoes which have
been seasoned with two heaping table
spoonfuls of grated cheese. the yolks of
two eggs and one heaping teaspoonfpl
of salt. Bake this forty minutes in
| moderate oven, then with pointed knife
cut round the top, one and one half inches
from the edge. lift off and lay aside the
round piece of crust and scoop out the
potato. leaving it one and one-haf
inches thick. Brush the inside with an
egg and replace it in the oven until
brown; fill the center with hot creamed
fish. replace the top piece, and fill the
cut with potato SO as to confine the
fish. Place dish over the top, invert
the mold and let it stand a few min
utes. when the contents will come out
| easily. Serve with a sauce made of
one tablespoonful each of flour and
butter mixed and stirred into one cup
of boiling milk. Add one-fourth tea
spoonful of salt and one tablespoonful
of chopped parsley.
onion and one tablespoonful of butter,
| adding one teaspoonful of curry pow
der mixed with one tablespoonful of
flour. When these bubble, stir in one
half pint of milk and one gill of cream.
Add two cups of halibut that has been
either boiled or baked and then faxed.
add an even teaspoonful of salt. and,
when steaming hot, the juice of one
lemon.
Two cups of cold fish faxed, one cup
OF stale breadcrumbs. two eggs, season
with salt. pepper and a teaspoonful of
tomato ketchup. Beat the eggs and
put the mixture into a buttered baking
dish and bake twenty-five minutes.
Serve with white sauce or slices of
lemon.
one small can of tuna fish. one pint
or milk, one small can of pimentoes.
one sweet green pepper, two table
spoonfuls of flour. and salt. pepper
and paprika to taste. Blend the but
ter and flour we'll together in
saucepan over the fire. then add the
milk and stir until smooth; then
add the pimentoes and green pepper
cut fine. and cook for three minutes.
stirring all the time. Put in the
tuna fish and the seasonings. and
when thoroughly hot serve on squares
of toast.
Good Salmon Dishes.
Mix one well beaten egg with one
Nup VI bictd CTuiuDS OF cracker
crumbs, one can of salmon two ta-
blespoonfuls of melted butter. two
tablespoonfuls Of milk, one tea
spoonful of chopped parsley and salt
and pepper to taste Mix well and
form into neat croquettes Roll in
fine bread crumbs, then in beaten
egg and again in bread crumbs. Fry
in smoking hot fat to golden color,
drain and serve hot.
Salmon served in jelly is a very
inviting dish. Make a plain lemon
jelly. allow it to cool until it begins
to thicken, then add the fish, freed
from skin and bones. and a little
chopped parsley. Pour into small
molds. having a slice of lemon in the
bottom of each. Serve cold with a
garnish of parsley and sliced lemon.
To make salmon salad, season one
can of salmon with salt and pepper;
mash together two yolks of hard
boiled eggs and half as much butter
to paste. Add little mustard and
one-half cup of vinegar, a little at
time, the keep the dressing smooth.
Pour the dressing over the salmon.
and then garnish with the whites of
the eggs.
Salmon sauce-One tablespoonful
of butter. one tablespoonful of -four,
one cup of milk, one cup of cream,
pinch of cinnamon and salt and pep
per to taste. Brown the butter and
flour, add the remaining ingredients
and cook until it begins to thicken.
then add one drop of pink coloring
and stir we'll.
Salt Fish Recipes.
Pick up any leftover finnan haddie,
being particular to remove every bit OF
bone. Have ready twice the amount of
fish in boiled potatoes chopped fine; mix
well, add a cup of milk, little onion
! juice and parsley to season, with a few
bits of red pepper. Put tablespoonful
of bllfter in a irving add the fish
and toss until we'll Drowned. Serve very
hot.
Free some sardines from oil. put a
| small piece Of butter in a frying pan
and place the sardines in this. Cook
for about five minutes, turning them
with fork, being careful not to break
them. and transfer to squares of toast
on hot platter. Serve with sliced
lemon or pickles.
Freshen piece Of salt Goldfish and
then boil it, drain the fish. pound 1t and
add pepper and salt and hashed garlic:
also some good olive oil, which should
be put in drop by drop. Put in a pot
over a very gentle fire. Continue to add
! OIL always drop by drop. using about
half a pound of oil for a large piece of
! while stirring. Serve Immediately.
/ Use leftover Goldfish in a souffle. Mix
one cup of boiled and faxed Goldfish. one
cup of mashed potatoes, one-half cup of
pepper to taste. Put into a buttered
baking dish and bake until brown. Serve
| hot.
| Good Oyster Combinations.
| Drowned Oysters.-Cook together
| in frying pan two tablespoonfuls of
butter and two tablespoonfuls of flour
| until brown. Pour upon this the oyster
liquor and stir until smooth and creamy
Season to taste with salt and pepper,
| drop in fhe oysterS and cook unfit ftIax-