Evening star., 1922-09-01
Health and Thrift in the Home

Salmon Salad.-F1ake one can of
salmon fine, one cup Of cabbage cut
fine and one cup of celery cut dne.
Add a pinch of salt and q dash of
paprika. Mix lightly and chill them.
Mix with mayonnatse dressing and
serve on lettuce leaves.
Fish Meal In Steamer.
Almost any kind of hsh can be pre-
pared in the following way: Cut one
and one-half pounds OF fish, after be-
ing cleaned. into convenient-sized
partment of the steamer. Skin two
sized tomatoes, cut them into
slices, sprinkle them with sugar and
put them on top of the fish. Then put
on top Of them two tablespoonfuls Of
drippings or butter, two tablespoonful
chopped parsley or celery top. two tea
spoons Of salt. one teaspoon Of sugar
and a little pepper. and cover. Put into
the bottom compartment one quart Of
small potatoes and one quart Of small
peeled onions with little milk and
put one quart Of apples which have
been pared and quartered. Add sirup
to taste and sprinkle Of salt. cinna-
mon or nutmeg to taste. Cook for about
an hour or until done.
Fish Croquettes with Tomato-and-
Green-Pepper Sauce.-Anx very care
fully two cups of cooked fish Naked
after boning, one cup OF white sauce.
one tablespoon of minced parsley, one
tablespoon of lemon juice, little salt
and a little pepper. Mold. roll in bread
crumbs, then in well beaten egg after
adding a tablespoon of water to each
egg. then in crumbs again. Thoroughly
chill and fry or saute. Serve with to-
ma land green pepper sauce made as
follows:
Cook two cups of fresh tomatoes
and strain: then add one small onion
minced and two medium sized green
peppers chopped fine. Cook for ten
minutes longer by simmering. Melt
three tablespoonfuls Of butter or
vegetable fat separately: then add
two and one-half tablespoons of
cornstarch, stir until smooth. then
little salt. and II the peppers are
sweet add some pepper This cause
is a savory addition to fish cro-
quettes.
Stuffed Halibut Steak.
Remove the bones from two one
inch thick halibut steaks, then wash
and dry them thoroughly. Lay one
steak in buttered baking pan. Mix
together with one cup of bread
crumbs. one tablespoonful Of melted
butter. one tablespoonful of chopped
parsley, one teaspoonful of chopped
onion and little salt and pepper.
Lay this dressing on the top of the
steak, and over that put the other
steak Over all, lay six slices of thin
salt pork. Bake for forty minutes in
hot oven. Serve with a white
sauce containing little chopped
parsley.
Broiled Founders with Carp Sauce
Clean and prepare some founders
and leave them in cold water for at
least one hour before broiling. Broil
slowly for about twenty minutes
Arrange on a hot platter surrounded
by the following sauce: Take three
tabiespoonfuls OF melted butter
three tablespoonfuls of Worcester
shire sauce, ons-third tablespoonful
of mustard and three tablespoonfuls
of hot water. To the melted butter
add one-half teaspoonful of flour
then gradually add the other in
gradients. Add salt and pepper to
taste.
Shrimp with Curry Sauce.-To
make curry sauce. first make q cup
of white sauce by cooking together
tablespoonful each of butter and
-four until the mixture bubbles, then
pour on half a pint of milk and stir
until you have a sauce the thickness
Of double cream. To this add a tea
spoon of curry powder. Pour over
the shrimp and leave on the fire
until well heated through. Season
to taste. Serve hot on toast or
.rackers