The Enterprise. [volume] (Seattle, Wash.) 192?-1930, 1928-03-23
Sea Food Recipes
Maryland Crabmeats

maryland lfdDInCdS
Put one and half pounds of crab
meat flakes in frying pan with one
fourth cup or little more of cook
ing sherry, season with salt, cayen-
ne pepper and nutmeg. Place over
the fire and cook for five minutes,
stirring with a wooden spoon, then
pour in one cup of cream and half
a cup of milk. Stir together gently
and simmer for three minutes, Mix
the yolks of two eggs in two table,
spoons of cream, stir in the mixture
and keep stirring for three minutes,
but do not let it boil. Remove from
the fire, mix lightly and serve on hot
buttered toast.
Tuna Fish Croquettes
One large can of tunafish, one and
fourth cups of mashed potatoes,
one teaspoon of chopped parsley, one
egg. and seasoning consisting of salt,
pepper, paprika, celery salt and a
few drops of lemon juice. Pick the
fish over with a silver fork into par
ticles, add mashed potatoes, the egg
slightly beaten and seasoning. Take
rounded tablespoons of the mixture,
roll into desired form, dip in crumbs,
then in egg batter, and again in
crumbs, then fry in deep hot fat
Creamed Sardines
Drain a can of choice sardlnes.
Remove the bones and mash the fish.
Mix together thoroughly one-fourth
cup of fine stale bread crumbs and
four tablespoons of melted butter,
then add one cup of rich milk and
stir until very smooth and thick. Add
two finely chopped hardboiled eggs
and the mashed sardines. Season
with salt and paprika.
Italian Sardines
Drain large, choice sardines and
leave them whole. Roll each one in
finely sifted yellow cornmeal and
lay in a baking dish, put a dot Of
butter on each and bake in the oven
until brown. Serve with quarters of
lemon.
Celeried Oysters
Wash and drain the desired num-
! Der of fresh oysters. Dip them IN
/ beaten egg and fine cracker dust,
saute and pour melted butter over
them. Arrange on a hot platter,
sprinkle with finely chopped celery
and cover with the following sauce
Blend two tablespoons of flour,
two tablespoons of butter, season.
ing of salt and pepper together.
When well blended add gradually one
cup of scalded milk. Cook the sauce
in a double boiler for fully 10 MN
utes. When ready to serve, sprinkle
over all chopped parsley and serve
on slices of toast.
Rice and Spiced Shrimps
Cook the shrimps and season with
a little salt. Have ready rice that
has been cooked, white and flaky
but not too soft. Make a sauce OF
can of tomato soup heated, anc
| stir into it one tablespoon of olive
oil. half a tablespoon of taragor
vinegar, and half tablespoon of CT
/ der vinegar. Stir well, adding lit
tie white pepper, paprika and pow
dered cinnamon, Put the shrimp IN
| to the sauce Sand heat thorougnly,
II Place the hot rice upon hot disi
and pour the sauce over it.
800 Halibut Outlets a.
i 2 Put two, pounds of raw halibu
| free from bone through food chop
-per two or three times. Beat''a hal
eup of butter until creamy and wor
| it into the fish. Add five tablespoon
of thick sweet cream, a few drop
of onion juice, one teaspoon salt, hal
teaspoon paprika and few grain
of black pepper. Mix. well. Forr
into outlet shapes.
Beat two eggs slightly with one
fourth cup of cold water. Then di
the outlets into the egg, then in site
bread crumbs and cook in deep he
fat about five minutes. Serve wit