Evening star., 1928-03-16

in, but must only simmer gently after
ward. as fast boiling breaks the skin
and outside flesh before the inside is
cooked, Too much water also causes
the fish TO break. It should only eN-
tend : inches above the fish. Never
boil small fish or thin slices Of fish.
They should be baked. fried. or steamed.
Boiling is only suitable for large whole
fish or thick pieces of large fish,
salt fish should be put into lukewarm
wafer after being soaked for some time.
II also becomes tough and lcathery l.
cooked too quickly,
When choosing salmon for boiling,
select one With broad shoulders and
with small head and tail. The scales
should be silvery and light, and the
flesh firm and bright in color. II not
TOO large, the salmon should be boiled
whole but care is required i'll d0ing
this. as the tail end is apt TO become
overdone and 10 break before the thick
middle part is cooked. The best cuts
Cor boiling are the middle cut or the
head and shoulders Small steaks for
erllling are suitable when cut from
the tail end. When boiling salmon.
Go not use vinegar. as this destroys
the color Put the fish into boiling
water. then cock gently. allowing n
minutes 10 the pound and 10 minutes
extra. following the general directions
FOR boiling fish. The accompanimentS
10 boiled salmon are boiled potatoes.
sliced cucunberS dressed with a little
oil and vinegar, and suitable sauce.
such as sauce hollandaise, made as
follows:
Sauce Hollan6aise-Take half pint
ot milk. half an ounce of butter, half
an ounce OF -four. the yolkS Of three
k.a ..&s1 aF f%efF nyS ,1d
seasoning Of salt and pepper. Make
white sauce with the flour. butter. and
milk. season nicely. and simmer for 10
minutes. Take the pan from the fire,
allow the sauce TO cool for few min
utes, then add the yolks Of eggs, whip
pinng them IN carefully, and cook over
the fire. being careful that the sauce
does not boil or it will curdle. Ado
the lemon Juice just before serving.
Creamed Goldfish in potato nests
IS an appetizing combination. To
make, melt one tablespoonful OF but
ter in a small pan and mix with 1t
one tablespoonful Of -four until the mix
iure bubbles freely. then add slowly one
cupful of milk and stir until the sauce
is smooth and thick. Add one cupful
OF cold cooked Goldfish. one chopped
hard-boiled egg. half tablespoonful Of
grated cheese, and we'll beaten egg.
Season to taste and serve hot In hot po-
tato nests. To make the potato nests,
peel and boil two medium-sized potatoes
until they are done. mash thoroughly.
season TO taste with salt, and add one
tablespoonful Of rich milk. Beat with
fork until the mixture is fluffy and
light, then form nes; OF the potato oa
each serving plate Pour the creamed
Goldfish into the nests, add a dash of
paprika. and serve Immediately.
Baked halibut steaks are especially
gavory. Wash and dry two halibut
steaks. Lay thin slices of salt pork on
buttered fish sheet. Place steak on
the pork, pour lemon juice over it.
and dust with salt and pepper. Dip
one-haE pint Of oysters in melted but
ter. then in cracker crumbs. and place
them on the fish. Put the second steak
On top OF the oysters, season as before,
laying slices OF pork on top. Bake for
about 90 minutes. basting several times
with the juice in the pan. and last with
melted butter. Remove the pork and
rover with buttered crumbs. Serve
Then the crumbs are Drowned Garnish
With slices Of lemon, parsley or Hol-
Iandatse sauce.
Heat a pint Of oysters In their liquor
Until they are plump. Strain and add
10 the liquor enough cream 10 make
one and one-haif cupfuls. Put into a
chaflng dish Elk tablespoonfuls of butter
and FIVE tablespoonfuls Of -four and stir
them TO a paste. Pour in the liquor
gradually and heat the mixture until IL
Is creamy. Season with pepper. salt
and celery salt then add the oysters
and let them cook until the contents Of
TIE dish begin 70 boil. Pour the crean1ed
oysters over slices Of toast and sprinkle
them with chopped celery.
To make oyster loaf, take the two
ends OF loaf Of Vienna bread cut over
sn inch thick and scoop out enough OF
the heart Of each 20 form a shallow
box Toast 1t 10 light brown and but
Ser 1t while hot. Have ready half a
dozen large fried oysters piping hot.
t'Nt them between the two pieces Of hot
faftered toast with very thin slice Of
large. sour pickle and serve az once.
Casserole of clans is delicious.
Brown in a frying pan two thin slices
~ bacon cut in small pieccs. Add one
tablespoonful o. butter. Fry in this one
onion cut fine and one potato ciit in
fnal pieces. Add one tablespoonful OF
1our. When this Is nicely Drowned
anc Two cupfulS Of cooked minced
1sn2s with the Juice and one cupful Of
mix. IHt come 70 a boil. Place in
covered casserole and let remain IN
n1ooesSte ovcn for sbou. three quarters
Il an hour
Egg ReIishe4.
Melt two table8poonfuls Of butter in a
dlsn- Add small onion sliced very
Inn ag7c TWO springs ~ parsley minced,
C<SJk Until the onion is o delicate
nFo~n. Dissolve one teaspoonfui Of
rour IN q gill of milk and cook for two
of inree minutes. stirring constantly.
men add fiz harG-boiied eggs cut III
Chop fine eight hard-koiled eggs.
FQt riecs of butter in a sauceoaY1
acd little -four, q teas,,oonf,,I OF t1lek
cream End the chopped eggs Cook
'o' lev minutes. remove from the
?bJFe, arc Hl1lG the mixture into small
ffai4S. 'J'p tt1fse IN egg. roll them In
Mfad crumbs. and fry until they are a
i'ght brown. Ihcy make an attractive
luncheon dist
iscEafe snc cut into inch pieces three
81 9%Gf stalks II ceiefy C,Eyg them In
D,.Jhg Saltec water for about 20 min
9N@, GRAIN, fiaen min with white sauce
Fpt mo individual china dishes. break
ga NsE DFFf ne tE4efy aFG sauce, HfgG
DaEe IN HD1tfaie oven Tor about 20
MINUTES.
Chap nDe-half Puma u fat mutton
Sfc u? IL yafe with bJthr. Add ore
iS11tc u tomatoes that haze been tett~
20 and cut Up. f5ea8pt tie mixture With
SAT- and f5eDlSef, When the meat and
t}'nab)es are almost done add three
e29s as4o rosx the whole a i3ltie longer
CApp q green Depser fNe and e,ok
fpf several minutes IN one AND one
ipDr'i1 'StiesiSporfiila II buttef poaet,
bpn2e eggs and pit them Of founds of
bhbUnnd t,a&t PA slg'h oi.e and
ot4t -HaH tafltEFpJUiliis III lhs le.,er
SsGte IN eaeil eRg. ~ naKe b Ftijl
more aitEara}Ye dlan, u@e part red pep
per A3tb the green
Isgr 3 4aElatilLgl IL S2ratf1Lled .vgs Iaaf