Perth Amboy evening news., 1923-08-23
Smoked and Salt
Fish Is Tasty
Says Sister Mary

During the summer months fresh
meats pail if used in excess. Sailed
n smoked meats were prepared
years ago especilly for hot weather
meals and meant much when other
meat was not available.
Sailed and smoked fish fills quite
the same part in the diet, adding
variety for persons not dependent
on preserved foods.
And salted fish has a thirst pro-
yoking tang very beneficial to heat
ed bodies.
Salt fish calls to mind salt cod
fish that we may "detest,' or maybe
salt mackerel that was so salty we
thought we'd drink the mill-pond
dry before we were over the dis
aster of the dinner. But in truth,
all sorts of delicacies are prepared
from these homely salt products.
Many of the clever and intriguing
hors d'oeuvres that are so expensive
in fashionable restaurants gain their
piquancy by means of a plebian
sailed or smoked fish.
Smoked Herring Canapes
-Four tablespoons minced herring,
2 hard boiled eggs, 4 slices tomato,
4 rounds of toast, m~ayonnaise, pars-
ley.
Choose the small homeless variety
of herring. Pour over boiling water
and let stand fifteen minutes. Drain
and work smooth with a fork, add
ing olive oil and 2 teaspoons lemon
juice to make moist enough to
spread.
Cut the toast in rounds about one
fourth inch larger than the tomato
slices. Spread with the herring.
Cover with q slice Of tomato. In the
center of the tomato cut out a small
place to hold half of q hard boiled
egg white. Fill this with mayon-
naise.
Rub yolks of eggs through a
arse sieve or ricer and sprinkle on
the toast around the tomato. Sprin-
kle minced parsley lightly over the
WHO'S and serve on tiny paper dol
lies on small plates. This rule is
for four canapes. The smoked her
ring Is very piquant and will answer
quite as well as much more expen-
sive anchovy paste.
BroiIed Salt MackereI
One salt mackerel, 2 tablespoons
butter, l lemon, paprika, parsley.
Put the fish in a large pan and
cover with cold water. The more
water the better. Put flesh side
down and use a rack If possible to
| dllOW ll6 SAT- " S6lLlG u AAA9 DOA-
tom of the pan away from the fish.
Change the water frequently and let
freshen for twenty-four hours. Drain
| and wipe dry. Oil the bars Of the
broiler well with oil or unsalted
| drippings. The salt in butter makes
| the fish stick.
Broil flesh side first. Brown light
ly. Turn and broil the skin side.
Rinse quickly in boiling water. Put
on a hot platter, spread with butter
and garnish with sections of lemon
and sprigs of parsley. Sprinkle
with paprika after spreading with
| butter.
A leftover of broiled mackerel
makes a delicious touch in a tomato
salad or can be served on toast with
scrambled eggs.
Smoked WhitefiSh on Toast
Pour boiling water over fish and
let stand thirty minutes. Drain. Re-
move skin and bones, then fake.
Put a layer of the faxed fish on tri-
angles of toast. Add a layer Of hot
boiled rice and pour over the whole
the following sauce:
One-half cup butter. yolks 5 eggs
y lemon, 4 teaspoon salt, Is tea
spoon paprika, u cup hot water.
Put butter in top of double boilel
and beat until creamy. Add yolks o
eggs, one at a time. beating eacl
till mixture is thick and creamy
Gradually beat in juice Of lemon
sal and paprika. Put owe hot wa
ter and slowly stir in hot water. Stil
constantly until smooth and the con
s~istency of thick cream. Remove
from fire and beat we'll before serv-
ing.
day night supper OF an informal
luncheon.
Copyright 1923. NEA Service
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