Evening star., 1923-08-10
A Little Talk With the Fishman
About Ways of Buying or Cooking

stand until very cold, then mix with
mayonnaise dressing and turn into
| individual dishes. China dishes
shaped like a fish are very appro-
smoothed. with silver knife, with
dressing and dot this with capers.
Garnish with tiny lettuce leaves. and
d figure cut from a slice of picked
beet.
Salad Cream for Fish Salads-Mix
together one-half a tablespoonful OF
salt, one-half tablespoonful of mus
tard, three-fourthS tablespoonful of
sugar. one egg slightly beaten. two
and one-half tablespoonfuls of melt
ed butter. three fourthS cup of cream,
and one fourth cup of vinegar. Add
the vinegar very slowly. Cook over
boiling water. stirring constantly un-
til the mixture thickens. then strain
and cool.
Fish Fritters-To use up the re-
, mains of fish, make fish fritters
for breakfast Remove all the skin
| and bones. mash the fish fine with
wooden potato masher. add an equal
| quantity of fine bread crumbs or
/ milk. and two well beaten eggs, also
salt To taste. and u pinch of rayenre
, pepper. Mix all together. add iloar
! enough to make stiff bat .rr, drop
F., 10y spoonfuls into hot fat and fry TO
! d golden brown.
| Eggplant with Shrimp.-Seiect a
good sized eggplant. weighing about
! two pounds. Remove the stem and
| green end. rub the skin of the egg
plant lightly with drippinss and put
! into a hot oven to bake for half an
I hour Then remove the skin and
mash Season with one tablespoonful
! of butter. one-half teaspoonful OF
! salt and little black pepper. ADD
one-half cup OF hne cracker or
| bread crumbs and one small can OF
!
| fresh shrimp. Mix together ana
/ place in a creased baking dish.
| Sprinkle lightly with more crumbs
and paprfka Dot with butter. Bake
| fifteen minutes or until brown.
Pineapple and Fish Chop Suey.-Cs Sc
/, one and one-half pounds of solid
white e-meatod fish. such as founder
or halibut. Boil until done. Drain.
and put into frying pan with one
! tablespoonful of vegetable oil aud one
and one half cupfuls of grated pine
| apple. Heat all together Thoroughly
and thicken slightly with halt a
! tablespoonful Of cornstarch mixed
| with a little cold water.
| Fish Soup from Trimmings.-Put into
! a saucepan one carrot and little
parsley and fry them until they are
/, reddish in color. then add two plntS
! of cold water and the bones. head ana
| fins of the fish. Simmer for an hour.
! Take out the bones and put the rest
through coarse Strainer. Then
i thiCken with two tablespoonfuls of
/. butter and two tablespoonfuls of flour
/ rubbed together. Season TO taste.
! This fish soup can be varied by adding
the pulp of any leftover vegetable.
| Stuffing for Baked FiSh.-Put a large
; tablespoonful of butter into sauce
| pan. When melted. stir into II one
cupful of cracker or dry bread
| onion, one teaspoonful of chopped
capers. little salt and pepper and
one teaspoonful of chopped parsley.
! If moist stutfinS is preferred, add
onefourth cupful of milk. stock or
! water Whipped cream strongly ma
+ vored with cucumber juice is deli
! ciouS sauce for fish.
Preparation of SheIIfsh.
/ The method of preparation of she'll
! fish has very little influence upon the
! digestibility of shellfish. The stomach
devotes about the same amount of
! time to it. irrespective of the form
! in which it is eaten. The food value
of all shellfsh is low. oysters and
CLAIMS are at the bottom of the list.
; unless milk and butter are used in
! their preparation. OF the common
! shellfsh. the shrimp has the highest
/ food value. The crab and the lobster
/ come next A shellfiSh that has a
! very fine flavor is the scallop.
For some persons the addition of
lemon or tomato sauce makes she'll
! fish and other fish more palatable.
but the substances do not render the
fish any more digestible. The aver
age normal stomach which has no
difficulty in digesting meats will also
have no trouble in digeSting fish.
! Roast beef, haddock. halihut and crab
| are greeted in similar fashion by a
normal stomach and retained for sinp
| lar periods of time.
To boil lobster alive is unneces-
| sary. A lobster should be killed I'M
mediately before boiling. If point
! ed knife is run into the back between
the body and the tail shells death
will occur at once. Have the water
! slightly salted and bubbling. There
| is almost no rule that can be applied
as to how long lobster must be
! boiled. Watch it. and Immediately
when it is red all over take the ket-
| tie right from the fire. If you have
! time allow the lobster to cool off with
the water. 1t you are in a hurry. take
! it out. sprinkle well with salt and
! let the cold water from the faucet
! flow onto it after it has stood a few
| minutes in the salt