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

Lenten Fish LuncheOns

There is no better substitute for
meat than good, fresh fish. 1t con
tains virtually the same amount of
nutriment and is no less palatable.
Fish should be served at least twice a
Week. AS to the method of cooking,
some fish lends itself best to boiling
and chowder, other kinds to baking,
still others to broiling Almost all
hsh can be fried, either Dreaded and
Tried In deep fat. or fried quickly in
a little fat. 1t is the same with fish
as with meat, the leftover portions
may be made into croquettes, or sal
ads. or may be creamed
Following is Il list of ways in which
the different kinds OF fish can best be
cooked:
Black bass and sea bass are best
Tried, the larger ones being baked with
bacon. or with creole or tomato sauce.
Bluehsh may be baked, broiled and
sometimes boiled. but Is best broiled
or baked. Butterfish is strictly pan
nsh. Catfish. the very small ones,
should be Dreaded and friend in deep.
hot fat; the second size should be
banned. and the larger ones should be
trimmed from the bone and made into
milets. Dreaded. then fried in deep fat.
me larger ones may also be made into
chowders. soup or deviled fish. Fresh
Goldfish Is best boiled and served with
sauce, but it may he Dreaded and
Tried for a change. or deviled or made
into "a chowder. Halibut is especially
good for boiling and Fl. ing. for "a
creamed dish or for salads. Haddock
is good for boiling, for ChowderS. for
deviling or for salads. Fresh mack
erel is good broiled. baked or fried
Perch is best fried the larger ones
may be split and broiled. Pike is used
IN the same way as perch and pick
erel. Salmon should be broiled baked.
deVlled, scalloped or made into a sal
ad. Shad is best when baked or hroil-
ed. Shad roe should be used plain or
for salads or croquettes. Smells
should be Dreaded and fried in deep
tat or fried like other small fish.
weakfish, is good for baking, broiling
boiling. frying, deviling or for chow
derS. Small trout or brook trout is at
its best when fried. but may also be
broiled.
Do not buy fish whose eyes are
cloudy and have lost their sheen. The
eyes Of fresh fish are bright and shin
ing. Do not buy fish whose scales are
dry or can be loosened easily with the
fingers. Do not buy fish whose skins
are wrinkled Do not buy fish when
the blubber shows. Do not buy fish
whose gillS are a pale red. Fresh
fishes have bright red gills. Do not
buy soft fish. After pressing Il fish, if
the prints of your fingers remain, re-
fuse absolutely to buy that fish.
Your Favorite Fish.
This fish pudding is delicious. To
make, pound two cupfuls Of boiled
halibut until 1t is thoroughly mashed,
then rub 1t through sieve and sea
son 1t with one and one-half teaspoon
fuls Of salt, one-fourth teaspoonful Of
pepper, and one-half a teaspoonful of
onion juice. Put one and one-half
tableSpoonfuls of drippingS into a
saucepan. When il is melted, add
one-half tablespoonful of flour and
let 1t cook for q few minutes. Now
slowly add one-half a cupful of
milk. stirring it constantly until
it is well scalded. then add
the fish pulp. Take the mix
ture from the fire, add two beaten
eggs. and mix everything thoroughly.
Grease well mold that holds a pint
or little more. Put in the mixture.
pressing 1t well against the sides to
remove any air bubbles. Cover the
mold with a CREASED paper, and set
1t in a pan in which you have poured
warm water to half of the height of
the mold. Place the pan and the
mold in a moderate oven and let re-
main for 80 minutes, but do not let
the water boil.
To prepare savory mackerel, clean
four fish, cut off the heads, tails and
f1ns and cut the fish open without d.
viding them down the back. Lay
them out fiat. remove the bones, and
spread salt. pepper and two table
spoonfuls of chopped parsley all over
the inside of each fish. Roll them up
and tie with string. Put them in a
pan with equal parts of water and
vinegar to cover, add a little salt, ten
peppercorns. one bay leaf and one
teaspoonful of pounded mace. Sim
mer gently for 20 minutes. or until