Evening star., 1931-05-08
Dishes for Busy Days
Nourishing Food Which May Be Prepared to
Meet Such Condtions-Fish, Meat,
SavOries and Eggs
Savories and Eggs.

Fillets Of fish are thick fiat slices
from which the bones have been re.
moved. They may be cooked In q great
variety of ways. either baked. boiled,
deep fat fried, oven fried. pan fried, or
steamed. The fish f1bers are short and
tender, and It Is very easy to overlook
them. No definite rules can be given
as to the time Of cooking on account
of the variations in size of whole fish
and the thickness of the f1lletS and
slices, but about Is minutes for each
pound is the time for baking and boil
ing After fish has been boiled, cooked
in bouillon or milk, or steamed, 1t may
be served with sauce or be prepared
In q variety of ways, among which are
the following:
Creamed: To one cupful of flsh add
one cupful of medium white sauce
Serve on toast or in patty shells. Red
and green peppers, olives or catsup may
be added.
Scalloped: Line a baking dish with
buttered bread or cracker crumbs. Fill
with creamed fish and buttered bread
crumbs on top. Bake in the oven. Gar
I1ish with slices of hard-cooked eggs.
Fish Hash: To one cupful of fish
add one cupful of cooked potatoes and
half teaspoonful of table sauce. Spread
in a well creased pan. cook until
DIOWHeu Oh The pOCCoLH, SVu, u1eu
brown again.
Fish Balls: To one cupful Of fish add
two and one-half cupfuls of hot mashed
potatoes, one egg, and half table
spoonful Of butter. Cook ,tableSpoonfuls
Of the mixture in hot fat and fry until
brown.
Fish Salad: Any kind of fish may
be used in salads and almost all vege-
tables. Marinate the fish and vege-
falRlAe for holt h0aYp With fowl
separate the ish into fakes, but do not
mince 30 fine as to produce q leftover
appearance. Arrange the salad on crisp
lettuce leaves, with each vegetable sepa-
rate and the f1sh in the center.
To Cook Fish Roes.
Soft Herring Roes:
/. Cook lightly in butter, spread on
hot buttered toast, and serve with a
fried mushroom on top Of each piece.
2. Season the roes, roll each in a
thin slice of bacon, fry until cooked
and serve on fingers of hot buttered
toast.
8. Place the roes on strips of but
tered brown toast, add little vinegar
and pepper, and cook under a grill.
Fresh Cod Roe:
/. Parboil, skin and cut into half
inch slices, fry golden brown and
serve with lemon and parsley as a fish
course.
2. Parboil, skin, and mash, and mix
with whipped cream, lemon juice and
seasonings. Serve as a savory spread
on rounds Of fried bread decorated with
grated egg yolk and chopped white OF
hard-boiled eggs.
3. Parboil, skin and mash the roes
then heat in white sauce with a little
3emon juice. Serve on hot toast with 9
dash Of red renner
Smoked Cod Roe:
!. Cut the roe in thin slices, then
heat in thick curry sauce to which
chopped shallots, gherkins and apple
have been added. Place the roe on toast
spread curry on top and decorate with
parsley.
2. scrape the skin from the roe
pound the roe with butter and add sal
and pepper and a little made mustard
pack into jars like paste and cover Will
melted butter until wanted.
Ways to Cook Kidney.
Chop and stew them and serve on ho
buttered toast
Lightly fry them In butter and tter
simmer in thickened gravy before add.
ing large peeled tomato cut In halves
Serve this as tempting dish for a con.
valescent, with the kidney in the center
Of the tomato and the gravy poured
around.
Cut each kidney into four pieces, roll
IN forcemeat, and wrap a piece Of bacor
round, securing with q tiny skewer
Bake and serve with scrambled eggs anc
fried potatoes.
After cutting In halves, dipping ir
melted butter, and grilling, stuff eacf
kidney with good forcemeat heated witt
fat, and serve surrounded with gravy
Cut each kidney In halves, pile sau.
sage meat on top, sprinkle with breac
crumbs, and bake.
Serve grilled kidneys on toast, Will
the cut side uppermoSt and the hollows
filled with tartare sauce.
Chop the kidneys and fry them with
some chopped onion. thicken the ia
and add enough stock to make q gravy
Serve in a well of mashed potato ant
garnish with fried bacon.
POtted Meat.
This can easily be made from tn
small pieces Of chicken scraped from {
leftover cooked carcass and an euua
quantity of rather fat cooked ham
Mince well and pound together Will
salt and pepper to season, until 1t form
Q paste, when 1t is ready for use. ]
you want to keep it for few days, pres
the paste into small glass Jars an
steam for about half an hour. Whel
cold, run layer of melted butter owe
the top and seal the Jars.
Masked savoriea.
TO make half a dozen savories TAX
three eggE, six rounds Of bread, 81
slices Of tomato, q little butter ant
rome cheese sauce. Dip the bread II