Evening star., 1932-11-25
~ INCE the discovery of the value
of iodine in the diet, sea food
has assumed greater Importance.
- Faster transportation and i'm

of iodine in the diet, sea food
has assumed greater importance.
~ Faster transportation and i'm
proved methods of refrigeration
bringing frosted fish into more general
use, have made fresh fish mere avail
able than formerly in far-from-the sea
cities, but for all this. many families
are almost wholly dependent upon
canned sea food for this part OF the
menu.
Special Baked Fish.-Wipe pounds
of fish with damp cloth, sprinkle with
two teaspconfuls Of salt, one-fourth
teaspoonful of cayenne pepper and two
tablespoonfuls of flour, and place in a
baking dish. Cook one can Of tomatoes
with two cupfuls Of water in skillet
until the tomatoes are soft enough to
put through a coarse sieve. Mix with
half a cupful Of tomato catsup, two
tablespoonfuls of Worcestershire sauce,
half an onion chopped, six cloves and
two tablespoonfuls each of butter and
f18ur. Pour this over the fish and bake
for three-fourthS of an hour. Serve
on q hot platter with parsley.
Scalloped Deviled Fish.-Mix a gen.
erous cupful of faxed, cold-boiled fish
with three tablespocnfuls of scraped
onion, one flnely-minced. sweet green
pepper and half cupful of well sea-
soned mashed potato. Have ready from
four to six large clam shells, or the
baking dishes made to initiate scallop
shells and fill the mixture into these,
following out well in the center Of
each. Fill the wels with the following
sauce: One cupful Of tomato catsup
mixed with a tablespoonful Of Wor-
cestershire sauce, q tablespoonful OF
grated onion, the same amount Of
minced green pepper, two tablespoon
fuls of chopped parsley and half a tea
spoonful Of dry mustard. Stir all well
together and when the cavities in the
fish mixture are filled, set the shells in
the oven to get hot through before
srving.
Nodded Fish Paste-Remove the skin
and bones from enough cooked had
dock, founder or other white fish to
make pound, then put this in a NOR
tar, little at time, to pound into O
smooth paste Have ready rich white
sauce made by stirring into cupful
of thin cream over the fire one-fourth
cupful each of -four and softened but
ter, rubbed together. To make this
sauce without Jumps is an important
part of this dish. Season with a tea
spoonful of salt and one-fourth tea
spoonful of pepper, add one beaten egg,
stir rapidly, and turn the fish into the
mixture Fill into creased molds, cool
place in the refrigerator until chilled
through, unmold, and served on
chopped greens for salad. This is
very delicate and delicious.
Smoked and Salt Fish.-Codfish is
available in several forms - boneless
salted Goldfish, canned fresh Goldfish,
frozen Goldfish steak and canned Goldfish
cakes. ready to shape and fry. A beat
en- egg added to them is an improve
ment.
Soak salted fish overnight to freshen
1t. then shred and use for creaning,
scalloping, hash, balls, chowder or souf-
fie. If you prefer canned or frozen
out the delay necessary for soaking and
preliminary cooking.
Finnan haddie, which is smoked had
dock, can be bought in cans or In bulk.
It Is usually best creamed and served
with bciied or steamed potatoes, or
prepared in many Of the ways suitable
for Goldfish or mackerel. &
Canned Fish.-Few housewives real.
iEe the variety of dishes which may be
prepared from canned fish products.
There are dozens of delicious possibili-
ties in canned tuna, shrimp, crab.
oysters, lobster, clans. finnan haddie
and fish fakes. Prepared Goldfish cakes,
mackerel roe and canned fresh mack
erel are also available. There are also
canned clam chowder, canned clam
bouillon, as well as minced clans, an
chovy paste, anchovies in Oil or salt,
caviar, green-turtle meat. shrimp paste,
herring roe paste and lobster sandwich
filling Canned oysters are delicious
and economical for creamed or seal
loped dishes.
Many cooks do not understand the
grading Of salmon, and complain that
the FISH they expected to be red and
juicy is pale and dry. The pale salmon
does very well for scalloping or for
content is almost identical with that OF
red salmon, but the red or mare ex-
pensive grade, because of superior col
or and higher fat content, is to be pre-
ferred when you wish to serve salmon
cold or as a salad.
A mixture Of celery, apple, and nuts
or of hard-cooked eggs and chopped
pickle is suitable to combine with sal
mon for salad. A small amount of
chopped sweet green pepper or sliced
green or stuffed olives Is good addi-
ton. The dressing may be either
French, boiled, or mayonnaise.
As change from croquettes. you
might mix canned salmon with an
equal quantity of bread stufing, sea-
scned as for baked fish, and use this
mixture to stuff whole or halved par
boiled peppers. Bake the peppers in
q creased pan in moderate oven.
Shellfish-Shrimps may be bought
in cans, either moist or dry. Before
using either canned or fresh shrimps,
with a small knife remove the black
line that runs the length Of the body.
Creamed shrimps, well seasoned,
make a good filling for q luncheon
omelet, or mix two cupfuls Of shrimps
with cream sauce Pour into baking
dish Z inches in diameter and inches
deep and cover with buttered crumbs.
Bake in a moderate oven until the
crumbs are brown and the sauce bub-
bles up through the crumbs.
For salad, twice as much celery as
shrimps makes a good combination.
A little finely chopped sweet pickle or
rIIied tart aOpleS and cOarSely broken