Great Falls tribune. [volume] (Great Falls, Mont.) 1921-current, 1922-12-03
HOME
KITCHEN
By JEANETTE
YOUNG NORTON
Anfhoritu on Home Cooking
CsSyrighA 1871. by NewRpassr Fsseras. Ina.
FIVE TEMPTING WAYS
TO PREPARE FISH

"A kIJh oiEhSA -
| change in the home menu. II the
housewife is accustomed to buying
fish. she should inform herself as to
the hest in season before making her
| selection. She should also make sure
! of her cookery methods for the fish
and to the family that they
must be on time. as nothing stands or
keeps in condition as poorly as a fish
dish.
Clam Bisque
! Take a dozen and q half OF round
! clans. Steam them open in q cupful
Of water after scrubbing the shells
well, Pick out the clans and chop
them, Strain the juice and add it to
IL pints of hot milk. Add pepper.
mice of an onion, a teaspoontul OF
chopped celery leaves, and salt to
taste. Bring to boiling point and thick
en- with butter and flour rubbed TO a
cream. When as thick as cold honey
and smooth. add the clans and serve.
MANY people do not add the CLAIMS, but
This is a matter Of taste. If they are
not added they may be seasoned. a few
crumbs and an egg added and then
filled into the buttered shells. adding a
t%enspoonful of cream to each, and
baked n delicate brown in the oven.
These may be served as a relish or as
a garnish for the fish.
FIIet of Sole with Oysters
Select a short, thick founder and
have it cut into six FLEETS, Dust them
With nepper and salt, dip in flour.
Then fry them in hot fat a delicate
brown and lift them TO n hot dish. Heat
! tablespoonful of butter with a half
cunfr1 Of cream. When hot, drop in q
dozen oysters and saute until their
heards curl, which takes about three
u,inutas. Drain them and lay them
around the filets. Add a cupful of
rich hot milk to the cream in which
the oysters were sauted. Thicker the
sauce slightly, then pour it over the
fish. Garnish with sprays of parsley.
Baked BIuefIsh
Select n bluefish that weighs abou,
2 IL to four pounds and leave the
head on. Make a s~tuffing of crumbs
drained chopped asparagus tips, pep
per, salt, juice Of an onion. the whip.
ned white of an egg and half a minced
nepper. Stuff the flsh-not too full
and sew up the vent. Put the re
raining s~tuffing into the head. Oh
over the IlSil anu LAY tht" . Sn'sS'
cd baking pan and pour IN a cuptui OF
stock. Basic, as the fish cooks. Il
should require about three-quotrers o.
an hour. Serve garnished with SLICED
hor d-boiled egg, thinly sliced lemon
and sprays of parsley. Serve a cream
sauce. a tomato sauce of an aspara
gus sauce with the fish.
EscaIioped Fish
Take two pounds of cod or othel
white fish taken from the shoulders
start it in cold water and boil abou
. half hour gently. Lift the fish
When cool. remove skin and bones
then flake it. Butter 4 deep bakinl
dish. Put in a layer of the cod, do
with butter. dust with pepper and sal
and a tiny bit. Of sugar. Add a table
spoonful of chopped onion and tw'
tablespoonfuls of crumbs. Continue un
til the dish is full and turn in a cupfu
of cream. Dot the top with butte
and seasoning, and sprinkle with Il liz
lie grated cheese. Bake until a del.
cate brown, which takes about a hair
hour.
Ramekln Dish
Mix n cupful Of crabmeat q cupful 0
chopped oyster crumbs, soft butte
seasoning, Il beaten egg and O quarter
cupful Of cream, fill buttered rame
kins and bake the mixture 10 minutes
FIVE UNUSUAL DELEGATES
FOR DINNER PARTIES
#HEELEE