Evening star. [volume] (Washington, D.C.) 1854-1972, 1926-02-26

the fish is cooked. Remove the fish
and put 1t into a deep pie dish. Pour
the liquor over and leave until cold.
Remove the string from the rolls of
| fish, add little more vinegar to the
liquor and return the fish to the liq-
| uor, which must cover it. Serve on
deep dish with a little of the liquor
and garnish with parsley or fennel.
To make fish croquettes, mix two
cupfuls of cold, cooked fish. one cup
full Of croquette sauce, one tablespoon
full of chopped parsley, and add sea
soning of salt, pepper. lemon juice and
onion juice. Shape the mixture into
croquetteS. dip them In crumbs, and
then In a batter of egg and crumbs.
Place them in a pan and bake in the
oven until they are thoroughly
Drowned. or make a saute by frying
them in a pan with a little fat. To
make the croquette sauce. melt three
tablespoonfuls of drippings and add
five tablespoonfuls of flour, a little
salt. pepper. celery salt. lemon juice
and few drops of onion juice, and
one cupful of fish stock or of milk.
Cook the mixture until it is thick.
The sauce is sufficient to thicken two
cupfuls of fish for all kinds of fish
croquettes. 1t may be varied by add
ing the yolks Of two eggs or one egg,
mato or canned tomato pulp for the
milk or stock.
Scalloped fish is always a favorite
Scald one and one-half cupfuls of
milk with one slice Of onion a blade
OF mace. and bit OF bay leaf. Then
remove the seasonings. Melt a table
spoonful of drippings, add three table
spoonfulS of flour, one half a teaspoon.
full of salt. and little pepper; then
gradually add the milk and let it boil
hard. Put one cupful Of boiled fish
In CREASED baking dish, sprinkle it
lightly with salt and pepper, and pour
over it half of the sauce, then put in
another cupful Of fish, season it as
before, cover the top with crumbs
mo1stened with drippings, and bake
the mixture in a hot oven until the
crumbs are brown.
Casserole of salmon-If you use
fresh salmon, take about two pounds
and simmer In enough hot water to
cover. Flake the fish and put it in a
casserole in the bottom of which have
been placed buttered bread crumbs.
Pour over this a can of tomato soup
and one cupful of stock seasoned
Cover with buttered crumbs and bake
slowly for about an hour.
Scalloped salt flsh-Mix one cupful
and one-haf of cold boiled rice with
the rice in buttered baking dish with
salt fish finely faxed. finishing with
rice. Carefully break four eggs on top.
Season with salt, pepper. and bits Of
butter. Bake until the eggs are set
Individual ramekins may be used and
an egg slipped on each.
Dreamed shrimps-Mash the yolks
of two hardboiled eggs until fine and
rub them into two tablespoonfuls of
butter or margarine and one table.
spoonful of -four and one teaspoonful
Of mustard. Place one pint of top milk
in a double boiler. When it is scalded,
stir in the mixture of eggs and so
forth. Season with one teaspoonful of
salt and one-half a teaspoonful of
paprika. adding one tablespoonful of
lemon juice. Add one pint Of faxed
shrimps. Fill into pate shells just be-
fore sending to the table. Sprinkle
the top with parsley.
ScallOped oysters and Shrimps-
Place layer of cracker crumbs in the
bottom Of a baking dish. Moisten with
little thin cream sauce, then add a
layer of oysters freed from shell and
gristle, and also a few shrimps split
paprika, dot with butter or margarine,
add few more cracker crumbs and
sauce, and repeat according to the
amount desired. Bake in a moderate
oven until puffy and a rich brown.
This is nice served with a lemon or
tomato sauce.
Oyster-carrot bake - Scrape two
dozen small carrots and boil them in
salt water until tender. then remove,
drain and saute in some butter to
which a little minced parsley has been
added. Place the carrots in a baking
dish, pour over one pint Of oysters
with their liquor and one-half a cupful
of cream, sprinkle with salt and pep
per. surround with mayonnaise and
bake.