Evening star. [volume] (Washington, D.C.) 1854-1972, 1920-08-06
Household Expert Gives
Tested Recipes-Fish
as a Body Builder.
Sugarless Fruit Icings
for Cakes.

, If fresh fish is not available more
than once a week, little community
effort will bring it to your market
when you want it. If twenty or
thirty families decide upon an extra
fish day the dealer will cooperate and
| fish may be made more palatable by
comb inipg them with a large amount
of mild Favored material.
One can of salmon broken up and
made into a paste with its own oil
makes savory fish spread. Cut
small or half a large Glove of garlic
into bits; slice one small onion and
chop quarter of a good-sized green
pepper very fine. add little chopped
parsley; put all into saucepan with
water enough to cook until we'll done
Drain off the water and mash the fish
and garlic onion. pepper and parsley
together add little white pepper
and teaspoonful of paprika. then
Two or three tablespoonfuls of melteu
outter and stir thoroughly. Pack in
Jelly glasses and pour melted butter
over the mixture before screwing on
the cover. Keep in the refrigerator.
Ihis is a delicious paste on brown
bread or crackers for luncheon or late
supper Tuna fish prepared in the
same way also makes good spread.
pound of salt cod in cold water over
night Drain the water. put more cold
water on it, just cover, and simmer
Tor thirty minutes; drain. cool. fake
with fork. and to this add equal
Quantities of cold boiled potatoes and
three medium sized sour pickles,
chopped: Season to taste, mix with
cooked dressing and serve with hard
cooked eggs on lettuce leaves.
Creamed Dishes and CrOquettes.
Less meat and more milk is a good
RUE for summer days Milk toast,
cream soups. creamed vegetables.
creamed fish and scalloped dishes are
all good ways of putting less meat
and more milk into the daily food of
the family. The following foundation
sauces will supply the basis for a
variety of dishes. To make the
sauces. melt the fat. stir in the corn
starch. add the milk gradually and
cook until thickened. stirring con-
stantly unless you use a double boil
er. All measurements are level
Thin White Sauce.-One cup of milk
three-fourths tablespoonful of corn
half teaspoonful of salt and one
eighth teaspoonful of pepper.
Medium White Sauce.-One cup of
milk, one and one-half tablespoonfuls
of cornstarch, two tablespoonful of
fat. one-half teaspoonful of salt, and
Al
Thick White Sauce.-One cup of
milk. two and one-hah tablespoonfuls
of cornstarch, three tablespoonfuls of
fat. one-half teaspoonful of salt and
one-eighth teaspoonful of pepper.
For milk toast and with vegetables
use the thin sauce. For scalloped or
creamed dishes use the medium sauce.
The chief use for the thick sauce is
as binding material in croquettes
and loaves.
The croquette. with it's many posi-
bilities. mixture of several foods at
tractively shaped or nodded. with
savcry sauce accompaniment and
dainty garnish. is standby in all
seasons. Here are a few general rules.
Indispensable for good croquettes:
have no humps or fishbones in the
composition. The shaping and the
crumbling of croquettes are both i'm
portant- Have the croquettes ice cold
before frying. The deep fat is. of
course, the simplest and best method.
Put some leftover cold meat
through mincing machine. If you
have any brown gravy left from a
roast mix it with the minced meat.
Chop and cook in hot water a small
Glove of garlic, an onion. half a green
pepper and some parsley. Mix these
garlic until they virtually disappear.
The addition of few cooked chopped
mushrooms is always an improvement.
Add half a teaspoonful of salt. little
less pepper. a level teaspoonful of
paprika, half teaspoonful of table
| sauce and mix in thoroughly. Blend
in cup of cooked farina and stir in
a beaten egg. Mold, dip in corn meal
and fry quickly in deep fat. Serve
with chilli sauce as a relish. Left
over croquettes may be sliced and
served cold with salad or made into
sandwiches for lunch
Summer Pies.
How to Make Flaky Pie Crust
When making crust for pies. If you
wish it to be exceptionally flaky and
| dainty, rub the flour. salt and shoI =
ening (either butter or lard) between
the hands until thoroughly mixed and
powdered, then carefully add little
at a time sufficient ice or very cold
water until it is Of consistency to
| be pressed with the hands into a ball
or lump. 1t is now ready to roll out
for the tin; do not knead on the
| board.
Rice Pie Crust-Line a creased pie
pan with cold boiled rice. bringing
the rice well over the edge of the
pan and shaping it with a spoon
| dipped in milk. Bake this crust in a
moderate oven until it is slightly
brown. Use like any pastry for a
one-crust pie. Rice has natural af-
1 unity AOi lic IulHSS tudl SudlIy CoA-
| stitute pie filings.
| When making any berry pie that Is
very juicy, beat an egg light and
mix in the sugar required by the
| fruit Add little flour, mix thor
! ouGhly and bake as usual. In this
| way excess of juice will be in the
pie and not On the bottom of the
oven.
Currant Pie.-Take one cup Of ripe
currants. one cup Of sugar, two table,
| spoonfuls of water, one tablespoonful
of flour. beaten with the yolks of two
eggs. and bake with one crust Frost