Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-08-05
Fish and Shell Fish
Here Are Some Appetizing Dishes Which May Be
Prepared and Which Furnish
Much Variety.

Make broth with the trimmings Of
| the fish. a slice of onion and a piece
of carrot Pour a little broth over
the fish and let cook in the oven for
about twenty minutes. hasting with
| the broth three times. Pour off the
broth. add enough more to make two
cupfuls, thicken it with three table
spoonfuls of shortening creamed with
one-fourth cupful of barley or rye
-four. half teaspoonful of salt, and
dash Of pepper Meanwhile cook
one pint Of potatoes. cut in cubes. in
boiling sailed water. Drain. season
with salt and chopped parsley, and
place around the fish on hot dish.
Serve the sauce in a bowl.
Good Fish Stuffing.
Mix two cupfuls Of soft bread
crumbs with two teaspoonfuls of
chopped onion, one teaspoonful of salt
and pepper, two teaspoonfuls OF
lemon juice. and three tablespoonful
Of melted fat.
Delicious Shell Fish.
Scallops in Shells.-Scallops must be
very fresh before using, the same as
with any fish. If the fish is in good
condition, the roe is bright orange
in color and the flesh good white
color. Scallops can be served either
in their own shells or in small fire.
proof china shells. Allow about two
scallops to each shell. If the shells
have not already been opened. open
them and remove the fish. Carefully
remove the black part and cut away
the fringe-like body surrounding the
fish. Wash thoroughly in cold water
to free from grit and sand. Scrub
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to be used and dry them. Drop about
twelve scallops into boiling water and
scald for about five minutes, then re-
move and dry them and chop them
rather fine. Season with pepper and
salt, chopped parsley and lemon
Juice Grease the shells we'll with but.
ter and sprinkle over them some fresh
white bread crumbs. Fill the shells
with the mixture, moisten with lit
tie good and well seasonal white sauce,
sprinkle the surface lightly with white
crumbs, and add a few tiny pieces of
butter. or melt the butter and sprinkle
it over the crumbs. Bake in a mod
crate oven for about twenty minutes
until the surface is we'll Drowned.
Serve in the shells. Garnish with
parsley and slices Of lemon. If over.
cooked the scallops will be tough.
ton of rice and canned fish, lobster.
rice should be cooked in quart of
rapidly boiling sailed water until ten
der, then rinsed, drained, and mixed
with one and one-half cupfuls Of either
fish that has been looked over and
faxed in pieces convenient for serv-
ing. Mix with plain mayonnaise or
with any of the mayonnaise variations.
Russian dressing Is especially good
with this salad, served on cold crisp
lettuce leaves with garnish Of water
cress and hard-boiled eggs.
Broiled Lobster.-Cut a cooked lob
ster in halves lengthwise, carefully
removing all the UNBEATABLE parts, open
it out fiat, dot butter over 1t, dust
with pepper, and place the halves OF
the lobster just as they are on
broiler, and let the contents heat
slowly over a clear fire. When quite
hot serve on hot dish garnlshed
with parsley and seasoned with lemon
juice.
Lobster in Pastry Shells.-Fill the
pastry shells with the following mix.
ture: Make a white sauce by melting
two tablespoonfuls of butter and
thickening 1t with two tablespoonful
of flour and. a little cayenne pepper
and a dash of lemon juice. then one
quart of rich milk or thin cream.
When this mixture has boiled until
it is thick and smooth, pour 1t over
the finely cut lobster.
Deviled Crabs.-The following is for
one dozen crabs. Use one-half cup.
full of milk, four eggs, one-half cup
full of rolled bread crumbs. half
cupful of butter and salt and pepper.
Boil the crabs for twenty minutes and
remove the meat from the shells, beat
the eggs, rub the butter and crumbs
together, and mix all the ingredients
them with the mixture, then put them
in the oven and brown.
Crab meat for the filling of chilled
tomato shells Is very much improved
by the addition of a taste of chilli
sauce added to the mayonnaise with
which the stuffing is held together.
Dreamed Crab Meat.-Two table
spoonfuls Of butter, one-half cupful
of bread crumbs, one cupful OF cream,
and one-half a teaspoonful Of dry
mustard. Put these ingredients in a
dish and let them come to a boil,
then stir in two cupfuls OF crab
meat. Add the beaten yolks Of two
eggs, salt and pepper, and couple
of drops Of tabasco sauce. Serve at
once.
Clam Fritters.-Make a batter Of
two well beaten eggs, half cupful
of milk. tablespoonful of melted but
ter, and a cupful of flour. Sift with
the flour half teaspoonful of salt.
a teaspoonful Of baking powder, and
a little pepper if liked. Add a dozen
or more clans. chopped and seasoned
with salt, pepper, and lemon juice.
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