Evening journal., 1921-10-11
BY SISTER MARY


Instead of always serving fresh
fish use the salted fish occasionally.
salted fish is a boon to the country
housekeeper for it can be kept al
nost indefinitely and is at its best
prepared with milk.
Never stew the fish to freshen IT,
Long cooking toughens fish and
makes It taste strong. Shredded
Goldfish should be freshened for half
an hour in cold water. Change the
water two or three times. Fnets
or whole pieces should be freshened
for several hours In cold water. The
saltiness OF the fish and individual
tastes have much to do with the
freshening.
Salt Goldfish in Cream Sauce
One cup shredded Goldfish, 2 hard
boiled eggs, tablespoons butter, 2
tablespoons -four, u cups milk.
paprika.
Shred Goldfish and freshen in cold
water for half an hour. The fish
should be soft. Drain. Melt but
ter, stir IN -four and gradually add
milk. Stir and cook for five min
utes. Add fish and hard boiled
eggs chopped. Let stand over hot
water TO thoroughly heat the fish.
Sprinkle with paprika and serve
with plain boiled or baked Irish po-
tatoes or boiled rice. The hard
boiled eggs may be omitted and /
egg. slightly beaten, added just be-
fore sending to the table.
Baked Goldfish
One cup shredded Goldfish, cups
mashed potatoes, cups milk, 4
tablespoons butter. eggs. paprika.
Freshen FISH. Mix potatoes, but
ter, Goldfish and milk and beat well.
Add the eggs well beaten and beat
the mixture just enough to thorough
ly mix. Turn into a buttered bak-
ing dish. sprinkle with paprika and
bake half an hour in a moderate
oven.
Broiled Goldfish
Use the boneless. specially packed
FISH for broiling. Pick in pieces
convenient for serving. Let stand
in cold water half a day. Put on
well creased broiler and brown
first on one side and then on the
other. Put on a hot platter, spread
with butter. sprinkle with paprika
and minced parsley and garnish with
slices Of lemon.
Goldfish Balls
One cup shredded Goldfish. 2 cups
mashed potatoes, 1 tablespoon but
ter. 4 teaspoon pepper.
Freshen fish. Add TO hot mash
ed potatoes with the butter and beat
well. Add pepper. Add egg vel
houfor naaf tbo ,,,f~trra fflr 1fohl
and smooth. Drop from the tip Of
the spoon into deep hot fat The
fat should be hot enough 70 brown q
cube OF bread from the soft part o.
the lbaf in 40 seconds.
Raisin Butter Sandwiches
Soften butter by working with q
knife or spoon until II is creamy
Chop Sun Maid Raisins very fine ant
TO y cup each OF butter and raisinl
add tablespoons OF finely chopped
crystallzed ginger When OF tbs
right consistency spread between
buttered slices Of bread.
This Is a very nice filling for sand
wiches that are to be served will
tea.
Soft Molasses Cookies
q cup sour milk; 2 tablespoon
ginger; IA cups molasses; 1 teaspoon
salt; y cup melted butter or othe
fat 2 teaspoons soda; 5 cups -four
1 cup chopped sun Maid Raisins.
Mix molasses. butter and milk
Sift -four. ginger, salt and soda 10
gether. Add to molasses mixtur
slowly. stirring constantly. Ad
Toured raisins and roll out to \
inch thickness on lightly fioure
broad. Keep the dough as soft a
possible. Bake in moderate owe
20 minutes.
This makes about as cookies.
Sour Cream Cookies
On the road from Harrisburg {
Lancaster we stopped at Lebanon, 9
q small tea room and had a sand
wich, glass Of real milk and som
cookies that were delicious and "
asked for the recipe. Cream tw
tablespoons OF butter with two cur
OF sugar and when well mixed bea
in two beaten eggs, mix we'll an
add four coups Of -four. and one cu
OF soda has been mixed. Work {
a smooth dough. place on shallo'
pans and bake In a hot oven te
minutes
Fruit Melange
AT Lancaster we stopped at one {
the best hotels that have seen oul