Weekly journal-miner., 1922-09-27
HInts to &uzg Cooks
FISH AND WAYS TO MAKE
 TASTY DISHES

The great American family is not large consumer of fish. Tn spite of modern canning and cold storage methods which bring the ocean to even the most inland cities, the pro- portion of sea food consumed is less than ? per cent of the amount of meat.
 Sea foods are known as brain builders because of the large amount .of phosphorus in their composition. There is no doubt that they are a splendid food for children and work ers because they are brain-nourishing and easily digested. Another point strongly in favor of sea foods is their economy. Here arc a few tested re- cipes which will be found delicious.
 Sauce
 One cup peas, 3 teaspoons cornstarch, |2 tablespoons butter, 2 cups Alpine Milk (dilute 1l). Moisten cornstarch land add to hot milk, cook Is minutes, add butter peas, and seasonings. Serve outlets on platter with creamed peas in center.
 Creamed Tuna Fish, Rice Border One can tuna fish, cream sauce, cup rice. Put the rice on to boil as usual, then put the can of fish be fore opening, into a saucepan of water and heat through. While the lrice is cooking and the fish IS heat ing, make the cream sauce using AL pine Milk. To a small can of fish, one cup of sauce is required. To a large can of fish, 2 cups of sauce Is required Put the fish in the center of a platter, the rice around the fish and the cream sauce over the fish. Dust with paprika and sprinkle with chopped parsley, celery tops or green. peppers.
 Creaned Salmon One one-pound can salmon, l table spoon butter, two tablespoon flour, l pint hot Alpine Milk (diluted 14), } eggs, whites only, boiled and chop ped; salt and cayenne pepper. Melt butter and flour together and season with salt and cayenne; then add 1 pint of hot Alpine Milk (diluted 1z). Cook until smooth and then add sal mon, which has been freed from bones and skin, and next add chopped nuts and chopped whites of eggs. May be served on buttered toast, or in rameskins.
 Fish Puddings
 Shred pound of any cold boiled fish, add 1 ounce of butter, and let it stand over a slow fire till the fish is warmed through. Soak bread in Alpine Milk (diluted 15) until soft then beat it up finely with ? eggs. teaspoon of anchovy essence, tea spoon of ketchup, salt and cayenne. Mix, put in a greased basin and steam for one hour, or bake in the oven for 30 minutes.
 Deviled Crab Boil crab and remove flesh from shell, chop fine. Brown a lump of butter the size of large egg, add teaspoon of flour and a pinch of celery salt, and add a dash of red pepper. Let one small onion chopped fine and a bit of parsley simmer in the brown butter for a few minutes, then add the crab and cup of AL pine Milk. Fill the crab shell with this mixture and cover with cracker crumbs and a lump of butter. Brown ill a quick oven.
 Boil the lobster or strain the liquor from canned lobster and air the meat sufficiently. Cut the meat into small pieces, but do not chop it. Heat 11z pints of Alpine Milk (diluted 12) and thicken 1t with a teaspoon of flour rubbed through tablespoon of but ter. Put in the lobster and allow 1t to boil up at once. Take the yokes of three hard boiled eggs, mash them and blend them with cup of rich
 Oyster Milk Stew Boil one-halt pint of Alpine Milk (diluted 15). When it boils, pour the milk into a bowl and set aside. Put one pint of oysters with their strained juice in pan, add teaspoon butter, 5 tablespoons finely rolled crackers, 1l teaspoon salt, A tea spoon white pepper; cook until the cream until .5ou have smooth paste. Turn this into the lobster and milk and let it boil up once. Serve at once.