Evening star., 1920-05-28
How They May Be Served
in Many New Ways, With
the Idea Of Obtaining the
Best Values at a Lower
Cost Than Meat.

| in numerous ways. 1t can be baked,
| hroiled. stuffed and served cold as
salad. either alone or in combination
with vegetables. Above all things
| fish must be fresh and must he
| dressed as soon as possible. If you
| do the dressing yourself, after wash
| ing the fish, rub the inside with sait.
/ Salt fish should be soaked in cold
water to which a little vinegar has
! heen added. Vinegar poured over
/ fresh fish viii help TO make the scales
! come off and if il is to be boiled one
| half a cup Of vinegar added to the
water in which il is cooked Will
! greatly improve the flavor.
| To prepare a fish for hroilinG. cut
off the head and tail and split down
| the back. Remove the backbone.
scrape the inside Of the fish and wipe
with a damp cloth. Grease broiler,
place the fish on it with the flesh Slde
down and place over "A clear flre. Bfoll
until both sides are brown place on
Il hot dish. sprinkle with salt and
pepper. spread with butter and serve
I, Garnished with parsley or thin slices
| of lemon. Talibut. salmon and mack
| erel hroil well. but fish containing lit
! tie fat are not good for hrolllnS. as
| they dry too much.
baking a Fish.
The best fish to bake those that
weigh about three or four pounds
each Cover with two sliced onions
and a sprinkling Of lemon juice. then
| cover and set aside for an hour. Four
one tablespoon Of melted butter over
/ the fish, place some thin slices of
/ pork on the bottom of the pan and
a few on top OF the fish and bake for
forty five minutes. Garnish with
| parsley.
! Fish is tasty when lightly sauted
! in the frying pan. or fried in deep
f..t lilS GruiIpTS nut
the quickest way to cook it is 10 heat
! a frying pan. place fat in It, and
4 when the fat is hot to boiling point
| cook the slices Of fish in il: slice il
it is large. or fry whole il it is small.
i Dip in flour lightly and season with
(! salt and pepper. then place in the
hot frying pan and brown on both
sides
Another method is to dip small fish
in heavily salted milk, then in Sifted
| dry bread crumbs The prepared
| pieces are then placed on an oiled
1 baking pan and baked in very hot
oven from ten to fifteen minutes. de-
| pending upon the thickness of the
4 pieces. Prepared in this way there
! is no disagreeable fat TO spatter on
the stove and the pieces retain their
shape and are brown and crisp, and
| there is no odor of cooking FISH
| The best way to boil fish is TO place
| the cleaned fish in a cheesecloth bag
and put it in boiling salted water.
! There should be enough water to keep
| the fsh just covered. and vinegar
| added to the water. Keep the water
at boiling point and allow a bout six
minues for each pound Of fish. When
! ready. serve with hot melted butter
! 10 which a few drops of lemon juice
| have been added, and garniSh with
slices OF hard boiled egg.
! Souft1e OF fish Take fish that has
been left over from a meal remove
| the bones and cut 1t INTO small pieces
I Add an equal quantity of uncooked
! macaroni and cook the whole in salt
/ ed water. Drain ii and add one-half
| the quantity of grated Swiss cheese;
| mix everything well, put the whole
| in baking dish, add small pieces of
| butter and cook in the oven. Serve
| hot.
HaIibut With Onion.
| Place thin slices of salt pork in the
bottom of a baking pan. On these spread
thin slices of onion. Make a paste of
little butter and flour and spread it
| over the slices of halibut, laying the fish
on the onion III the pan. On top place
| a few strips of salt pork and sprinkle
We'll with bread crumbs mixed with
| melted butter A bit of bay leaf may
be added. Bake until brown.
/. Spiced Fish-When salmon, swordtish.
halibut or other frm-feshed fish is al
! its cheapest. it can be put up. spiced, in
/ jars and Will be resource in an emer
pency for a supper relish, salad or
| the filing for mashed potato border.
! Cut the fish into thick pieces small
enough to go into wide-mouthed jars.
| Stand the jars III boiling water. with
! the covers laid loosely on and cook the
| fish for ten minutes. Then fill up the
| jars with a boiling mixture made as
| follows: One quart of cider vinegar.
| one cup Of water, one tablespoonful of
dry mustard. two tablespoonfulS or
i holt C1i1
onion. sliced one bay leaf. one dozen
| cloves. one dozen peppercorns and a
| blade of mace. Then tighten the COW
ers and, when the jars have cooled.
| store them in a dry cellar, wrapped in
paper to exclude the light. The quanti-
| ty of Liquid given is enough for five
! pounds of fish. The spices, apart from
| the vinegar. may be used in proportions
| TO suit the taste. Leftover cooked fish
| may ba used
| Sardines With Lemon-Remove the
| bones and skin of the sardines. Pound
! the flesh and with a large piece OF but
ter make a paste of il. Add lemon juice
| TO taste Spread the paste in a dish and
| ga rnish with gherkins.
| Fish Sauce that is Good-Pare and
| CRATE large cucumber Pour off the
| water and add a little grated onion or
chopped chives. Make a French dress
| ing of oil, vinegar. salt and pepper. and
mix with the cucumber. Serve cold.
| This is for fish that is not oily.
TRY These EgK Dishes.
! The shell of an egg is filled with
| tiny little pores. and through these
| pores the favor or odor OF other foodS
| may be transmitted, 50, II you keep an
egg next to a banana or lemon, II may
| ha that YOU will have an Interesting,
hut not entirely desirable flavor IN
YOUR omelct 1t is generally believed
| that eggs should not be kept in too
low a temperature, and you VIII hnd
| that few housewives keep eggs in the
| ice box. Neither should they be kept
lin warm kitchen or where the tenn
| perature is subject to. great changes.
| Never wash an egg IT YOU intend to
| keep it on hand You may wash II
| before using. but when you do wash
| il YOU remove something from the
| surface that helps to keep it fresh.
| Never put very cold egg in boiling
water. as it will crack. If you open
| eggs and wish to keep them out OF
| the shell. he sure that you keep the
| dish containing them in the ice box
| and that you keep it covered. The
eggs are apt to harden and dry
! coating comes over the top of the egg
| that is unfit to be used in cake or
| salad. If you pour over the unbroken
| egg yolk or the egg white a little
water. Just enough to render it air
| tight. you will find that it will not
| dry on the surface in this way.
| a Good Way to Serve Eggs-Boil
| Tor half an hour as many eggs as
| there are people to be served. For
| four people put one pint of milk in
| double boiler. and when it gets hot
| add a small piece of butter and pep
| per and salt to taste. Thicker it with
| one tablespoonful of cornstarch dis
solved in little cold milk. Prepare
| small slices of bread; allow two for
each person or cut one large slice into
| two pieces, and, after trimming off