The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1920-03-20

~ OMETIAES IL Is diIncult LOT
the home maker to balance her
- foods during Lent, IL the fam
lily are observing the restrictions OF
the period.
had chats with several. of our
biggest grocers last week on this
subject, and one man. whose stores
are known all over this section,
told me that canned tuna headed the
list In his establishments. Tuna
may be used creamed. for fish sal
ads. sandwiches, in loaves and just
served plain on lettuce with lemon
juice and dash of cayenne. IL the
latter Is liked.
SaDOae Is another favorite. We
have TINS creamed in cakes with
mashed potatoes, made into a fish
hash or baked with cracker crumbs,
milk and seasoninss in loaf form.
Finnan haddie is one of the deli
cate fish delicacies that appeal to
many. particularly for a breakfast
dish. Salt mackerel the same.
Your Choice.
But with timed lobster. crab and
oysters, the sardines. clans and
Goldfish, all may take their choice.
BY the way, speaking of Goldfish,
j remember when I was a kiddie
visiting my grandmother's and rev.
cling in the Goldfish served in cream
sauce with new potatoes.
/ never forgot that dish. and I
have experimental often since to
obtain the same flavorings. The
nearest approach i come to II now
IL this: / cut my potatoes into
small pieces and boil them; do not
use any more water than is neces-
sary. When the potatoes are ten
der remove from saucepan, pour
out just a little of the water, and
add to the remainder milk, a lump
Of butter and enough flour mixed
into q smooth paste with cold milk
to thicken the liquids.
Have ready Goldfish flaked II use
the canned flaked fish, and when
your sauce is thickened and cooked
return the potatoes to it, add the
FISH, pepper and dash of onion
salt as well. II you prefer. use
little salt in the water you cook the
potatoes in, but not too much. else
you will have the mixture too salty
to enjoy.
All, yes: there Is another one I
almost forgot and II Is favorite
OF mine, too. ] refer to the black
Alaska cod. do so enjoy 1t and
like 1t best broiled with just the
tiniest bits of butter melted over
1t as 1t is served. .-,
Fresh Fish.>
The crab season is coming IN and
we do have good crabs. In fact, I
have II from a man who is author
ity, that there is only one place in
the world to get crabs at their best,
and that is in this. vicinity.
Shrimps may also be obtained,
and oysters are still in season and
good. We cannot get fresh clans
easily, as a rule, but the minced
CLANS may always be had in cans.
so that we can have clam fritters
and broth, and chowder to our
hearts content.
The Made-Overs.
When we have fresh fish, like any
OF the larger ones that we bake, we
frequently have some left over. One
way I have OF serving it the second
day IL to flake some of the cold
Ash in the bottom of buttered
baking dish, then a layer OF cream
sauce, with a grating OF onion, or
a sprinkle OF onion salt, then fish
and so on. finishing with the sauce.
Sprinkle with bread crumbs and
bake in oven about twenty minutes.
Another nice method is to make
a fish hash. Melt in the frying pan
two tablespoons bacon fat. brown
in II one tablespoon OF minced
onion, then add ane cup cold pota-
toes, chopped. one cup cold shred
ded Ash, about .one-fourth teaspoon
OF salt. sprinkle OF pepper, and stir
all we'll until heated, then cook
without stirring until well brown
ed underneath.
Fold and turn like an omelet and
serve on n hot platter.
A good fish loaf may be made
by combining one and half cups
flaked cooked FISH canned may be
-used), one cup stale bread crumbs,
two well-beaten eggs. one-half cup
of milk, salt and pepper to taste,
two tablespoons OF finely minced
parsley and little lemon Juice.
Pour into a CREASED pan or mold
and steam or bake thirty minutes,
Serve with tomato sauce or hot
rrhav ~, eonca