Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-01-18
Seek Real Food Values
1t Is Always Possible to Supply the Winter Table
Economically Through Careful Planning
and Buying of Supplies.

1t and boil it in slightly sailed water
until the meat drops from the bones,
then remove it from the broth and pro-
coed as in making pork sausage scrap
pie. This scIapple may be fried like
sausage scrapple, or Is good sliced and
eaten cold. If you wish to make
pressed meat from the shin, put the
chopped meat into a pan or crock and
| pour over it the stock, which must be
reduced so that it will form Jelly when
cold. Season to suit your taste and
serve cold IN slices. A little vinegar,
onion, or lemon juice added to the hot
stock gives variety in flavor. A shank
made into pressed meat furnished
eight meals for a family of. three. It
would have yielded more had 1t been
made into scrapple.
To make chicken scrapple, boil the
diSjointed fowl in sailed water until
and put the meat through chopper.
Reduce the broth to the proportion OF
| two cupfuis to a cupful of meat and
proceed as you did in the making OF
| pork scrapple. A two-and-one half
pound chicken made into scrapple
| will give three people eight generous
meals. If roasted or fried, it will pro-
| vide not more than two meals. Chicken
Scrapple is good when eaten cold or as
a sandwich filling with little mayon-
naise and sprinkling of chopped nuts.
If a family is large. it Is advisable
when buying a shin or shank for
scrapple or pressed beef to get with it
piece of neck meat and cook them to-
gether. In that way it is possible to
get a good deal of meat at compare
lively small price and by dividing the
meat and the stock both varieties of
meat can be obtained from the same
lot. Besides that, some of the stock
may be reserved for fiavoring soups.
Salt and Smoked Fish.
Do you know that there are enough
ways of cooking salt and smoked fish
to provide a new recipe once week for
a year and not exhaust the possibilities,
or to serve a new dish every day of
the year if you vary the kind of fish
used? When fresh fish is not obtain
able or in those seasons when it is
relatively scarce almost everywhere
smoked and salt fish make very &C
ceptable and low-priced substitute, and
for breakfast many persons give them
preference under all conditions.
Because comparatively non-perish-
able, salt fish, unless specially packed
and in expensive containers, is gener-
ally sold at retail at lower price than
generally known that, pound for pound,
both salt and smoked contain more
nutriment than when fresh. This Is
because the curing extracts large part
of the water and what is left is more
nearly all food. Of dry-Salted cod, for
instance, about % per cent is protein,
while that most valuable of foodStuffS
constitutes only about l6 per cent Of
the fresh fish, Mackerel contains about
% per cent when sailed and Is per
cent when fresh. At the same price
pound salt Goldfish is 81 per cent and
salt mackerel % per cent cheaper than
the same fish fresh.
Salt fish must be freShened before
being used, but that is very little trouble.
Place flesh side down in d large amount
of water and leave for about 48 hours,
according to taste and the size and
thickness of the fish. Change the water
several times.
The extraction of the salt may be
fastened If the fish is raised above the
bottom of the container by placing 1t
on a wire tray or several clean sticks,
and, if the pieces are thick, by making
several deep incisions in the flesh. Less
freshening is required If the fish IS
boiled or otherwise cooked in liquid
than If used for broiling or frying.
Baked Salt Fish-Boil for 20 minutes
enough fish to make two cupfuls of
faxed or shredded fish. Drain and
set away until cold. Add to the fish one
cupful of mashed potatoes. Mix well
with one cupful of milk and the yolks
of two eggs well whipped. Add table
spoonful Of melted butter, salt and pep
per to taste and three tablespoonful
of grated Parmesan cheese. Turn into
a creased baking dish, sprinkle grated
cheese over the top and bake to
golden brown. Serve Immediately
Fried Salt Fish-Boil piece of fish
until it is tender but not broken. Drain,
cut into slices an inch thick with
sharp knife and wipe dry with piece
of cheesecloth. Dredge the slices with
pepper and lay them in pint of milk
in a baking dish or pan. Let soak in
the milk for at least an hour, then dip
each slice n beaten egg, seasoned with
pepper only and cover completely with
| fine bread crumbs. Fry to good brown
in hot fat sufficient to cover well. Gar
| nish with cress or parsley and lemon
or serve with dish of crisp cucumber
| cut in thin slices and a little French
dressing.