Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-03-27

4 fine white piece Of Goldfish Of the
desired size, soak 1t in cold water for q
couple of hours or longer, place it on
the stove in more cold water, and let
come to q boil. Repeat this two or
three times, simmering for while the
last time, until the fish is well fresh
ened, white and tender. Serve on a
large platter with parsley border or
finely chopped parsley sprinkled over 1t,
and surround with potatoes, beetS, car
rots and onions If wished, as the ac-
conpanying vegetables. Arrange the
= vegetables alternately around the fish.
Dice two or three good slices OF rat
salt pork and fry until crisp and light
brown. Serve the scraps and the tried
out fat in a small gravy bowl. Serve
with this dinner egg sauce made, by
adding to plenty of medium thick white
sauce one or two hard-cooked eggs
diced. BE sure that you have enough
Of the sauce.
one-plate Fish Dinner.
Tie two pounds of halibut or paddock
In cheesecloth and boil until tender in
water to which one tablespoonful each
of salt and vinegar have been added.
Cook one cupful of rice In boiling sailed
water until tender. Chop one quart OF
cooked spinach and a large bunch CT
beets separately and heat with one ia
blespoonful of butter, half q teaspoon
full Of salt and little pepper for each.
When all are. done. place the f1sh in
the center of platter and arrange
around it mounds of rice, spinach and
beets. Sprinkle with chopped parsley
Serve with drawn butter gravy. The
beets may be left whole If they are
small.
Smothered Salmon.
or canned salmon, and mix with enough
well seasoned medium-thick white
sauce to moisten well, or about one
cupful. Add one tablespoonful each Of
minced parsley and sweet pepper.
Meanwhile cook in boiling sailed water
one and one-hah cupfulS of rice until
thoroughly tender. Line thickly but
tered oval mold with the rice, packing
it in closely, then add the salmon mix
ture, cover with more rice, put on the
cover of the mold well buttered, place
in a steamer ard steam for As minutes.
Tip out and serve with a border Of
creamed peas
ShriInps With Peppers.
Melt two tablespoonfuls Of butter and
add three tablespoonfuls Of -four. Cook
until bubbling and add gradually two
cupfuls of milk, stirring constantly.
with one teaspoonful of salt and little
pepper. Heat in this white sauce half
a cupful of chopped green pepper and
one and one-haf cupfuls of freshly
cooked or canned shrimps which have
been thoroughly cleaned and cut in
halves. Serve as desired.
Mousse of BIuelish.
Cook the bluehsh until tender. then
rub through a fine sieve enough to make
one cupful. Add gradually the white Of
an egg and work until smooth. Add
one-fOurth cupful of cream and season
well. Turn into buttered Souffie cups or
timbaie nolds. Set in a pan OF hot
water and cover with buttered paper.
Bake In moderate oven until firm.
Unmold and pour over the mousse
sauce made as follows: To baked fish
Juice add one cupful of tomato puree,
one-fourtla cupflil of reduced fish stock,
two tablespoonfuls of butter and enough
flour to thicken slightly. Cook thor
oughiy and strain Add half medium
sized carrot cut into long. thin shreds.
Decorate with cooked sllrimps.
Vegetable Fish Chowder.
Try cut in the kettle in which the
chovder is to be made one-fourth cup
full Of diced fat salt pork. Remove the
criSpy bits, ard in the fat cook one
is yellow, and be sure and do not let 1t
burn, add one cupful of celery cut in
half-inch pieces and one quart Of boil
ing water. Cook for Is minutes, then
add one quart of diced potatoes, two
teaspoonfuIS of salt, a little pepper and
half a teaspoonful of celery salt. Let
all come to a boil, then add two cup
fuls Of raw sf1rimps shell and prepared
for cooking. Cook for is minutes longer
r.zz ~. oF Rxafllr When this
again comes to a boil, thicken slightly
with one tablespoonful each Of -four end
butter cooked together. Pour into serV-
ing dishes and sprinkle with paprika or
finely minced parsley. Made in this
way. this ci1owder can be used as the
main dish for any meal If used for a
soup course, make it thinner. Canned
snrimps could be used.
Luncheon or Breakfast.
Tomato Toast with Cheese: Beat an
egg until light and add to 1t one cup
full of milk and half a teaspoonful Of
salt and q pinch Of pepper. Dip six
slices CT bread, cut into rather thick
slices, into the mixture, allowing the
slices to absorb all Of it. Then lift
them carefully to a creased pan and
dot butter over them, using one tea
spoonful OF butter to each slice. On
, each slice of bread place a thick slice
~of tomato, sprinkle with salt and pep
per, and on top of the tomato place
thin slice Of cheese busted with paprika.
Bake in a hot oven or under broiler
flame until the tomato is tender and
the cheese and bread are brown.
Fish Omelet.-Tais is an excellent
method Of using small amount Of
leftover fish Of any kind. Take one
cupful Of shredded fish and add to it
one cupful Of cold boiled potatoes chop
ped fine, one teaspoonful of salt, a little
pepper and one teaspoonful of finely
chopped parsley. Moisten with hot
white sauce, using about half a cupful,
turn into hot frying pan into which
have been melted two tableSpoonfuls Of
butter, let cook slowly until a rich
brown, fold over like an omelet, and
serve with a border of hot, diced and
buttered beets and parsley garnish.
Shredded salt Goldfish may also be
served this way.
Z Eggs au Gratin.-Hard cook eight
eggs. Meanwhile, prepare a white
sauce as follows: Melt two tablespoon
fuls Of butter and add three tablespoon