Evening star., 1927-03-18
BY THE CLEVER COOK.

the many varieties of canned sea fooo
may take the place Of meat i'll the
menu, as they may be easily prepared
and prettily served. There is very lit
tie waste to fish, as even the heads
and tails can be made into the founda
tfon of a chowder or a sauce. When
buying large fish by the slice you will
find that a piece near the tail will
give the biggest return for the money
expended, as it contains the least bone
in proportion to flesh. Serve a sauce
pickles or coleslaw with fish that
lacks fat, and use lemon garnish.
When boiling or steaming pieces Of
fish. wrap them I'm cheesecloth to pre-
vent their losing shape. Grease the
pan or rack thoroughly on which the
fish is to be baked or broiled, which
will prevent its sticking. To prepare
for baking, clean the fish, sprinkle
with salt and fill with stuffing. Sew
or skewer the edges together. Cut
gashes on each side across the fish
and put strips of salt pork into them.
Grease the baking sheet and place the
fish on 1t. Dredge with flour. salt and
pepper and put the sheet into bak-
ing pan with pieces of pork fat. Baste
every 10 minutes. Serve with drawn
butter, egg or Hollandaise sauce.
Broiiing over Goals or under the gas
name until brown is q favorite way
20 prepare small fish. Fresh fish Of
one to two pounds in size, or smoked
nsh, such as finnan haddie or white
nsh, are delicious served in this way.
Wash the fish, split, season. dot with
Tat, place on a creased broiler and
broil until the fakes can be easily
separated. II a gas broiler is used,
place the rack several inches below
the flame and brown. Sliced lemon
makes an attra ctive garnsh and gives
additional flavor.
To prepare any leftover fish, first
Hake 1t from the bones, then put in
well.greased serving dish q layer Of
cream sauce and a layer of fish. Let
the last layer be fish. Cover with but
tered crumbs. Cook until the crumbs
are brown. Serve garnished with balls
CUT from potatoes with a French cut
ter and boiled, or balls made of mashed
potatoes. Roll the balls in finely cut
parsley If desired. Put tiny spray of
parsley on top. Leftover fish may be
TAXED from the bones, marinated with
French dressing. and served on lettuce
leaves. CucumberS or celery cut fine
may be mixed with the fish,
A good fish stuffing is made by mix.
ing IN the order given two cupfuls of
bread or cracker crumbs, One-half a
teaspoonful of salt, one-third teaspoon
Iul or white pepper, a little cayenne,
one teaspoonful Of onion juice, one tea
spoonful of chopped parsley. one tea
spoonful of capers or chopped pickle,
and one-fourth cupful of melted butter.
For fish sandwiches, flake any left.
over hsh and season with salt and
pepper. Add to one cupful of fish. one
teaspoonful of lemon juice, one table
spoonful or chopped pickle, and a little
papr1ka. Mix thoroughly. If the mix
ture is dry, little salad dressing of
any kind may be used TO moisten. Cut
the bread a little thicker than YOU
would to make sandwiches with other
filings.
Cut some smoked salmon in very
thin slices and broil delicate!y. Have
ready rounds of bread toasted. Cut
the salmon in convenient pieces and
lay II on the toast. Garnish each
piece with slice of hot hard-cooked
egg, and serve with garnish of string
beans or other vegetable. If desired. |
the salmon may be soaked for a few
minutes in cold water before broilng. |
Dry carefully.
Pull some Goldfish into long strjps. |
Taste, and if very salty, put it into
water and bring to the boiling point. |
Drain and dry thoroughly. Grease a |
Droller thoroughly and broil the fish
on both sides. Serve on a hot platter. |
spread with butter. and garnish around
the edge with parsley. Goldfish is very
tasty prepared in this way.
To make good oyster stew. heat
tne nquld of a quart of oysters to |
boiling. Stir in a tablespoonful OF |
butter, rolled in the same quantity |
OF nour. Drop in the oysters and |
let them cook until their edges |
rune. Skim and pour in a pint of |
mix which has been previously |
heated. Season and serve.
Fish From the Can.
Fish from the table by the most |
direct route from sea, lake or stream
is. OF course, ideal. but modern
methods of preserving make it possi- |
Dle 10 obtain'b by way Of the can such
dellcacies as lobster, shrimp. crab
ana salmon when the fresh product
IS out OF the question. A few cans
or your favorite varities of fish give
very safe feeling during Lent and
when unexpected friends appear.
flsh In the can literally means fish |
with very little waste and little |
work.
Canned fish roe, a gastronomic de-
neht which very nearly equals the |
pest of the fresh roe, is adapted TO |
the making of salads and crouuettes
ana Is delicious when combined with |
scrambled eggs. Well seasoned roe |
brushed with a vegetable oil or
margarine, covered with tomato sauce |
and baked, makes an unusually good
dish.
The delicate colored lobster. crab |
shrimp and salmon are used in MANY
diHerent ways, such as salad. |
creamed dishes, souffles, omelets. |
croquettes. outlets, timbales and |
1eiiied dishes. Lobster Newburg has
always been dish for the epicure.
The sardine is a favorite for supper.
These small fish are good when
grilled, in salads, as a sandwich fill |
ing and for canapes.
Both Goldfish and finnan haddie can
be bought in cans and tuna fish is
we'll known. Hadd0ck or Goldfish, or
combination of the two, is canned
as fakes and may be served
creamed, in fish hash. or as fish
balls.
AS varied as are the ways to pre-
pare canned fish, SO are the prices to
ne paid for it, but when buying fish
IN this form you will he more than re-
paid by selecting d. standard brand
and a simply prepared article.
Baked Sardines. - Drain one dozen
fair-sized sardines on heavy brown
paper, then dip them in lemon Juice
and roll in cracker crumbs. Bake in
the oven for Is minutes. Make q
sauce OF one cupful OF tomato and