Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-02-21
Fish and Shellfish in Menu
Great Variations in Food Value Should Be Con-
sidered in Preparing Meals for Home.

food. but should be used as soon as
possible after the can has been opened.
When considering the matter OF waste,
it is we'll to remember that in canned
fish almost all the bones, skin and
other inedible parts, except the tails,
heads and fins Of very small nsh, have
been removed before packing, indicating
that practically all the material pur-
chased is edible. In the case Of fresh
fish. a large percentage of what is
bought must be wasted in preparation
and in eating. Sardines are canned in
several WAYS. but are best when done
in oil. Although most frequently used
cold in many ways, they are also good
when broiled. To cook this way, sprinkle
with lemon juice, then bron as you
would a large fish.
Sauces and Cocktails.
A highly seasoned or highly favored
sauce should be served with any fish
that is inclined to be tasteless. The
acid of vinegar or lemon seems to assist
in bringing out the flavor of f1sh, so
when a sauce Is not used, at least
slice of lemon should be served with
the fish.
To serve with broiled fish, wash and
slice some hard green tomatoes and
soak them in sailed water for several
hours. Dry, dip in beaten egg, and
then in cracker dust or very finely
ground dried bread crumbs well sea-
soned and saute in hot fat. Brown
the slices quickly on both sides, then
lower the heat and let them cook more
slowly to soften.
To serve with fried fish, melt half
cupful of good butter. Add to the but
ter one tablespoonful of worcestershire
sauce, half a teaspoonful of tarragon
vinegar, little salt. and dash of
paprika. Take a teaspoonful of this
sauce and place it on the fish after
the fish is on the plate. This is very
appetizing and makes a cheap fish an
excellent dish.
Cheese or egg sauce tastes good with
baked or boiled fish. Horseradish or
mustard sauce goes well with boiled
herring, Serve lobster sauce with
salmon.
Crab-fake cocktail: Crab meat is
used for cocktails in the same way as
oysters, clans and Holsters are used.
To make crab-flake cocktail, remove
the meat from the shells of cooked
hard-shelled crabs and chill it, then
place it in stemmed glasses and serve
with cocktail sauce.
How to Serve SheIIfish.
Scallops may be fried or baked, lob
sters may be scalloped, used in GRO
quotes and in other ways. Crabs and
Shrimps may be creamed, used in salads,
and in other ways. CLANS may be used
raw as a cocktail or be steamed, baked,
or fried. Oysters may be baked, broiled,
scalloped, fricasseed, carried, deviled,
panned, grilled, made into croquettes,
used in pies alone or with other fish
or with meat, made into fritters, tartS,
buildings, served with vegetables or eggs,
ef int
as a salad, spiced or jellied for relish,
or baked in the shells.
Intense long heat in cooking makes
oysters tough, and in this condition they
are neither agreeable to eat nor readily
digested. Cooking quickly at high
temperature is the best method. The
secret of success in frying oysters is to
have very hot pan, plenty of hot
grease, and then watch them carefully,
turning each one separately with a
fork. Cook quickly so that they will
not absorb the grease. Serve with quar-
tered lemon.
Fried oyster supreme: Mix thoroughly
half cupful of -four with half q
cupful of milk, half q cupful of
catsup and half teaSpoonful of
salt. Dip one pint Of oysters into
the mixture, then roll the oysters in
cracker dust and fry quickly in sweet,
fresh lard until a dark brown. Serve
very hot.
Raw Oysters.
Oysters that are to be eaten raw may
be served in the shells or removed from
them. The sauces good. to use are
cocktail sauce, chilli sauce, catsup,
horseradish and Tabasco sauce. Some
times lemon juice or vinegar and pepper
and salt are preferred to any kind of
sauce. Crisp crackers. small squares
of toast, or waters, with butter, are
good accomplishments to raw oysters
in any form, and sometimes celery and
radishes are served with them, all de-
pending upon individual taste.