Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-04-03
,,v MRS. NJ. A. WILSON

es1yHe"' i0kts reserved I
,,,su Is generally used during the
Lenten period, to replace the ,p, pro- :,
,.,n in the menu. a pnys't,IiI .niI
With whom ! am IN aSg'a,aor ssh storv tint &
ne recl",' rDthsr who also was a ply.
ss ,,n told. This Is the story:
~. S,c,ard. doctor desired to send ono OF his
Ine, Ine,.hv natiepts to a place where ne
wiS w.iS restrict his meat allowance, anu
cVu" tbo advice Of clergyman. VINO
wv" bit of n wag, the physician told
W. ws' notient that this coming Lent he
Ms do nenance and restrict his ap-
eo.t e,to for meat at one and the same
peu.0 nv spending the lenten period
New Orleans. 1t Is q well. known
u. thst This city keeps the 1.enten fast
!.,,sIorsly. and few, II any, places could
rnn And in the days gone by where meat
e." .s served during this period.
d. away went the patient, ana nfter
r'stor he returned home physically mt
"a in splendid condition, and upon
Ky i% friends inquiring the real secret
~ ~ his improved health he remarked
"xysiI and BY gorry, could do pen
~. overy day Of me life down In New
nSsans. 10 grand do they serve the fish
Sh.t even though ye didn't ke fish,
81 wo,ld lust have to eat 1t anyway "
IA a few days later he said to his
Shvs,c;on: "Well, doctor, hope you
ydiil yyiil he recommending the New Or.
i..ns Lenten period to me again next
sssson. for never a place did find
mara they serve fishsO grand; sure it's
Sstter than any dessert you could think
about 7"
'S New Orleans fast day dishes nre
nn,o,Is the world over, and feel sure
rou will agree with me after you
lave tried these am going to give you.
Shredded Goldfish Picayune
I, Place the shredded Goldfish in q piece
a cheesecloth and plunge into boiling
water for three minutes, lit anu press
Sry. Now place in a saucepan
0ne and one.halt cups Of ntIk,
sSe s.;r ia tS'tnssop"' disssolve the fo and bring
n a boil. Cook for ten minutes slowly.
Now add
Tkree conned pinientoes, minced
Ono green pepper, minced fine,
One onion, minced fine,
o~e.hav cup Of finely chopped
1srsley,
Ths prepared Goldfish,
Heat slowly, adding
Jvice Of one lemon,
Pinch of nutmeg,
One.han teaspoon of paprikd.
FIJI into rolls that have been scooped
cut, and then garnish with hard boiled
ees rubbed through a sieve. Place In
even for few minutes to heat.
Fish BacalaO
Prepare the Goldfish as In the prcced-
,ihg recipe, and turn on plate. Now
place In saucepan
One small con Of tomatoes,
and add
Ose.hau cup of chopped onions,
Tpo tablespoons of finely chopped
One. quarter teaspoon of thyme, ,'.
Tiny bit of garlic.
Simmer slowly for twenty minutes,
then rub through sieve. Return to
the saucepan and add
Ope.hat cup of -four dissolued in
three. quarters cup of cold tCatsr,
One teaspoon Of pGprik0, &.
Foxr canned pimentocs, chopped
(ne,
The prepared codfsh,
Yolks of tp0 eggs,
Fice tablespoons of breadcrumbs.
Beat we'll and cook for five minutes.
Remove from the stove and let cool.
Then add one.Quarter cup of melted
butter, stirring in the butter well, and
then folding In the stifly beaten whites
OF the two eggs. Turn in we'll -buttered
custard cups and place in moderate
oven and bake for twenty minutes. The
creole housewife sometimes places the
custard cups containing the fish mix
ture In pan of water, having the
water about two thirds the depth Of
the cups, and then covering closely and
eeeaming for thirty minutes. To serve
turn on thin slice of toast and serve
With hollandalse sauce.
Fish Loaf
Prepare the shredded Goldfish as di.
fected in the first recipe, and then
place in mixing bowl and add
TWo cups Of cooked rice, rubbed
through siers,
Ose.halt cup Of canned pimentoes,
chopped fine,
One green pepper, chopped fne.
One. quarter cup of grated onion,
Tiny bit of garlic.
Ono teaspoon OF pdprik0,