Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-02-22
Variety in Lenten Menus
Eggs, Fish and Cheese May Be Used as Substitute
for Meat in the Meals for This Season.

the fish and garnish with few capers,
slices of lemon and some parsley.
Smoked Fish.
Boiled: Boil enough cured fish for
the number of persons to be served.
When done, remove the skin and bones.
Make sauce by heating some milk
thickened with a little -four, to which
add butter and salt and pepper to taste.
Serve with baked potatoes.
Baked: Wrap one average size smoked
fish in one or two thicknesses of brown
paper used by butchers, place in a
pan and leave in hot oven for half
an hour. The fish will then be thor
oughly heated without being dried out
Before serving remove the paper wrap
ping and the skin of the fish.
Dreamed on toast: Take two cup
fuls of milk or cream, two tablespoon
fuls of flour and one cupful of smoked
fish cut into small pieces. Boil the milk
and flour, then add the fish. Serve hot
on toast.
Oysters.
In addition to being used as relish,
and fried and SteWed, oysters can be
baked, broiled, scalloped, fricasseed,
curried, deviled, panned, grilled, made
into croquettes, used in pies alone or
with other fish or meat, made into fritz
tiers, tarts, buildings, served with vege-
tables or eggs, used on toast, baked III
the shells and used in other ways.
Oyster Potpie-Put one pint of oys-
tiers, with a cupful of water, into a
saucepan. Place on the stove and heat
slowly, adding one tablespoonful of but
ter, a little salt and pinch of
cayenne. ThiQken with little -four and
allow to cook for six minutes, stirring
gently. Have ready some light biscuit
dough, cut into small squares, drop
them in and boil until they are cooked
through. If preferred, this dish may
be baked in the oven with top crust.
Cheese.
If cheese is served as a meat Substi-
tute and properly cooked. or If combined
suitably with other foods for a meal,
it is as easily digested as are other foods
containing high percentage of fat
and protein. Cheese is a hearty food
and must not be served in addition to
an already hearty meal. Flavor is
the best indication of quality in cheese.
A crumbly cheese has an acid, flavor, a
cheese full of gas holes has flavor that
Is unusually undesirable and a new
cheese has a mild flavor and is tough
and leathery in texture. An old cheese
has stronger flavor. Cheese must be
cooked at a low temperature, as high
temperature hardens protein Combine
cheese in meal with crisp foods. such
as toasted bread or crackers, and with
Succulent fruits or vegetables.
Cheese Cutlets.-Combin one cupful
OF mashed potatoes with one-third cup
full Of grated cheese. half cupful of
cooked and ground lima or navy beans,
two tablespoonful of minced pimento, a
pinch of poultry seasoning, one tea
spoonful of salt, and a little paprika
and curry powder. Shape the mixture
into outlets about half an inch thick.
Brown them in small amount of hot
fat and serve with horseradish sauce.
The sauce: Melt one tablespoonful of
butter, remove it from the heat. then
add one tablespoonful of -four. Stir the
mixture until it is smooth, add one
cupful of meat stock and return the
mixture to the fire. Bring to the boiling
point and boil for about four minutes,
stirring constantly Add half a tea
spoonful of salt, one tablespoonful of
horseradiSh and little pepper.