Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1920-03-08
EASY LENTEA DISHES
DISCUSSED BY EXPERT
Eggs Can BE Served In Many Mays
TO Take Place OF
Meat.
ny LonETTO q. LYNCIf.

During the Lenten .eason. .be
housewife casts about FOR aishos
suited 20 the season that may be,prc.
pared with none too great expondi-
perhaps the easiest. and tho release
OF storage eggs at this season ali oyer
ii hs ea %,,b,S lust about n9w makes
age. purse eccasionaliy. at least.
The oniciet is easily prepared aud
s Wasa Meil a no ~ b0'a a.tfas,iys AMI
for each one to be served. A nine egg
9 ON lwilis provide y suitable portion
From @hcp W ss , asss 80 n nlse E:sSn SSa
slasIvsiy for omsists. T6ey e,sin,
osnelet pan reugheae il and makes It
unsuited To the omelet. 30 that as Il
nv IN, ciGan' smooth fry pan is needed
hreak Eggs Separately.
s urea ssF sep e o into
;he eggs in the mixing bowl. Beae
silver tsr ansii the 4hi is as sa's yols Ks
spoon Of aalt: Pvt some fat on the
nixturs in The pan 1'' % e?d an: am e ess
torne: push The cooked portion from
9 f,f t sue =, back tow, the center and
ton may run down upon the hot pan.
When sufficiently coaeulatcd, fold the
longer siip i, on 10 |. va warm n.atter
and an. sesve at once. II it stands 1t viii
The omeiet sivos the thrifty house
keeper q chance 70 use up certain left
overs Grated cheese. bits OF cooked
warn, meat such AS ham Or bacon OF
cssoERbP;sd PARSLEY arc among, the host
omelci just Before folding.
al wa i.
dish IN a hurry: open tho can OF sal
onto dish. Set, it aside to air
o. the oH!sen lost during the. process
improve tho favor Of most any canned
food. Carefully remove skin and
bones The . salmon may be PVT into
nialn like tiIis in a border OF no,
may be ' ersamea. 70 et lnak nsaS enough or n
saucc for Il hal:-pouna size can OF
sal'non. rub together in a smail sauce
flour and butter. Add onehaif pint
OF milk and half q level teaspoon OF
salt: Cook. stirring eonssalltiy. to
Pour over the salmon at once.
Fresh Fisk Market. N
MaIy Of the maEks.s give pa,t,eu,ar
their customers especially during tho
LcDtcn season. Tho housewife should,
however, have her own way OF juds
ma the freshness CT fish, the slUs
arc bright rcd. the eyes arc bullying
and bright and the backbone IS firm
and elastic. Moreover. a. fresh fish
does not smell d!sgustingly 'iishy."
The nshmcNsey Is usually willing
TO scale and clean fish for his Gus
toners. II you must do the scaling
yourseif scrape from tan toward head
with dull knife. Any ,ish should
be washed OF with cloth runs gu.
OF salt water
Fish. unlike meat. needs especial
lie connective tissue to hold ica resh
together. For this reason. IL you are
Yolng TO boil fish whole. tie Il on
10 a platter by wrapping the platter
IN piece Of clean chee&cioth after
thc. fish has been placed upon *. A
little lemon juice or vinegar in tho
water In which the fish is boiled helps
TO make The flesh firm
a r:TI!s aaccc may be made BY
adding the yoik OF an egg 10 one
cup OF. white sauc. suggested under
aaimon). and at!rring this for mo-
mont ovor. :he fl.mo. After tho sauce
IL removed from the nanlc. beat in the
juice OF half lemon.
IF you decide 70 fry fish, remove
skin and bones from slices Of fish IN
40 far as is practical Dip zach piece
in beaten egg and then into cracker
crumbs and fry until golden brown in
deep hot fat.