Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-08-05

All sorts or nSn may ne nolleu,
steamed. baked. planked. fried. stuffed,
Scalloped, served in cream, made into
ramekins, croquettes, salads. served
hot or cold in jelly, and ported and
picked. At home dinner fish takes
the place of meat. Serve with bread
and butter, potatoes, green vegetables
and fruit. Do not serve q sweet or
heavy dessert at the close of a fish din
her, as the combination is not good.
Coffee may he served, but tea should
be avoided with fish.
Good Fish Chowder.
Fish chowder makes one of the most
nourishing and desirable of fish dishes.
To make, use one and one-half pounds
of fresh fish. Cod or paddock is the
kind generally preferred for chowder.
but any kind of fresh. dried or canned
fish will do if it has large flakes of
meat and only a few bones which
can be easily picked out before the
fish is combined with the other in
gradients, or. If you prefer, use a quart
of clans instead of the fish.
In addition to the one and one-haIf
pounds of fish you will need six
potatoes, peeled and cut in small
pieces, one onion sliced, two cupfuls
of carrots cut in pieces. Cne-fourth
milk. and pepper. Cut the pork in
sman pieces and fry with the chopped
onion for five minutes. Put the pork.
onions, carrots, and potatoes in ket-
tie and cover with boiling water.
Cook until the vegetables are tender.
Add the milk and the fish, which has
been removed from the bones, and
cut in small pieces. Cook until the
fish is tender. or for about ten
minutes.
Chowdef can be thickened with
flour, but most people prefer to add
crackers, in imitation of the fishermen,
who always used pilot bread. For
this quantity of chowder you will
need about nine good-sized crackers.
Split them so that they will soak up
the liquid evenly and not be soft on
the outside and dry inside. Add them
to the chowder a few minutes before
serving. If flour is used for thicken-
ing, mix three tablespoonfuls of flour
with about one-half a cupful of milk,
stir 1t into the chowder, and allow
it to cook for few minutes. If you
prefer chowder made with toma-
toes, use two and one-half cupfuls of
stewed and strained tomatoes instead
Of the milk.
Stuffed Cod Steaks.
For this dish choose slices of fresh
cod about one inch in thickness.
Those from the thick end are most
suitable, as the flaps can then en-
close the stuffing. If the slices are
cut nearer the tail, remove the bone
to make an opening for the stuffing.
Wash. scale, and dry three slices of
fresh Goldfish, make the stuffing. then
melt some butter or good dripping in
a deep baking tin. Stuff the slices of
Goldfish, folding the flaps around the
stuffing. then secure with a small
skewer. If the pieces of fish are from
the tail end. fill the cavities with the
stuffing. Brush over the slices of fish
with the hot fat and sprinkle some
Drowned crumbs over the surface.
Place the slices in the hot fat in the
pan and bake in moderate oven for
about half an hour, the time depend
ing upon the thickness of the fish.
Basic occasionally with the hot fat to
prevent the surface from becoming
dry. Serve with sauce
The Stuffing.-Mix one and one-half
ounces of white bread crumbs with
one ounce of suet, one small teaspoon
full of chopped parsley, one-half a
teaspoonful Of mixed herbs, the grated
rind of one lemon, and egg, or milk
salt
The Sauce.-Mix one-half a pint of
fish liquor and milk, or one-half a
pint Of milk alone. Three-fourths
ounce of flour. three-fourths ounce Of
butter, two or three drops of lemon
juice, and pepper and salt. When
cooked, add one teaspoonful Of an
chovy essence, enough to give an
agreeable flavor, the amount varying
with individual taste Garnish the
fish with slices Of lemon and some
parsley.
White Fish Souffie.
Free about ten ounces of cooked
white fish from skin and bone, chop
1t finely. then pound it with one-half
a gill Of white sauce and the yolks
of two eggs. then rub through sieve.
Season with pepper and salt and add
one teaspoonful of chopped parsley
and a little finely grated lemon rind.
Whip one-half a gill of cream slightly.
whip the whites of the eggs stiffly.
and stir them and the cream care
fully and evenly into the mixture.
Half fill creased china souffie case
or a f1reproof china dish with the
souffie mixture and bake it in a mod
crate oven until well risen and slight
y
serve at once. Smoked paddock may
be substituted in place of the white
fish and makes an excellent variety.
Sav0ry Baked Fish.
Rub a baking dish with shortening,
then place in the dish thick slice
or a solid filet of fresh fish. Scrape
on little onion juice If liked, and
add a few slices of green. pepper.