The Bridgeport times and evening farmer., 1922-11-20
THE HOME KITCHEN
Fiue NoueI and Tempting Ways
 to Prepare Fisi

The Authority on Home Cooking

The Authority on Home Cooking
 A FISH dinner is often veico1r.
 A change in the home menu. If ths
 housewife is accustomed to buyiny, fish. she should inform herself as to tn. Desr in season before making her Selec eton- She should also make sure of he cookery methods for the fish and ur nounce to the family that they must :; on time. as nothing stands or keeps condition as poorly as fish dish. '. Clam Bisque.
 Take 1A dozen of round clans Stea them open in a cupful of water all scrubbing the shells well Pick out tf clans and chop them. Strain the ju!r and add 1t to If pints of hot milk Ad pepper, juice of onion a teaspoonf, Of chopped celery leaves. and salt l. taste. Bring to boiling point and thick en with butter and flour rubbed to cream When as thick as cold horey and smooth, add the clans and serve Many people do not add the clans, 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 teaspoonful of cream to each. and baked Q delicate brown in the oven. These may be served as relish or as B gar nish for the fish,
 Eilee of Sole with Oysters.
 Select short, thick founder and have it cut Into six filets. Dust them with pepper ana salt, dip in flour Then fry them in hot fat a delicate brown and lift them to a hot dish. Heat table spoonful of butter with half-cupful of cream When hot, drop in a dozen oys- ters and saute until their beards curl which takes about three minutes. Drain them and lay them around the hlets. Add a cupful of rich hot milk to the cream in which the oysters were sa auted. Thicken the sauce slightly, then pour 1t over the fish Garnish with sprays of parsley.
 Baked Bluefish.
 Select a bluehsh that weighs about 314 to four pounds and leave the head on. Make a, stuffing Of crumbs drained chopped asparagus tips, pepper. salt, juice of an onion. tablespoonful of soft butter. the whipped white of an egg and half a minced pepper. Stuff the hsh-not too full-and sew up the vent. Put the remaining stuffing into the head oil over the fish and lay it Into cupful of stock. Baste, as the fish cooks It should require about three quarters of an hour. Serve garnished with sliced hard boiled egg. thinly sliced lemon and sprays of parsley Serve a cream sauce, tomato sauca or an asparagus sauce with the fish.
 Escanoped Fish.
 Take two pounds of cod other white fish taken from the shoulders Start 1t In cold water and boil about a half-hour genIly- lIt the nSh when cool, re- move skin and bones. then flake it Butter a deep baking dish. Put in a layer of the cod, dot with butter, dust with pepper and salt and tiny bit of sugar. Add a tablespoonful of chopped onion and two tablespoonfuls of crumbs. Continue until the dish is full and turn Ia a curful of cream. Dot the top with butter and seasoning. and sprinkle with l little grated cheese. Bake until |. delicate bro-Sr. which takes about a 
 Rameki7 Dish
 Mix cupful of crabmeat, a cupful of :hopped oysters. crumbs, soft butter, seasoning. beaten egg and a quarter >upful Of cre2 m. fill buttered ramekins md bake the mixture E minutes.