Evening star., 1932-11-25
Cooking Fresh or Canned Fish
Sea Food Has Been Taking Place of Increased I'm
portance-Becomes Available in Places Far
From Coast-Advice on Various Uses

! Brazil nuts are also good additions
to shrimp salad.
Prepared clam chowder and clam
bouillon, clam juice and minced clans
are sold in cans. Serve clam bouillon
very hot, topped with unsweetened
whipped cream to which little salt
and pepper has been added, and serve
clam Juice, hot or cold. with seasonings
CT Worcestershire sauce, celery salt,
cayenne pepper and salt and pepper.
| Clam chowder is good made with
canned minced CLANS To make an ex-
cellent clam chowder scald two cupfuls
of minced clans in their own liquor.
Cut four ounces of salt pork in small
pieces, place in two-quart saucepan
| and saute until crisp. Remove the
meat from the fat and add six small
potatoes sliced fine and two small
onions minced. Saute for five minutes,
then add one and one-half pints of
boiling water and cook until the po-
tatoes are tender. Add the clans and
Juice and one pint Of milk. Season
with salt and pepper. Heat and serve.
Do not boil after adding the milk,
To make crab outlets melt three and
one-half tablespoonfulS of butter, add
four tablespoonfuls of -four and blend
together. Add one cupful of rich milk
slowly and cook until thick. Then
add half a teaspoonful each of salt,
paprika and Worcestershire sauce, hall
teaspoonful Of grated onion and one
and one-half cupfuls Of crab meat. Let
cool and shape into outlets. Let set
until thoroughly cold. Roll in fine, soft
bread crumbs, then in egg and roll In
he iv, Trr fv, Ieav fof fnY
about four minutes each. Serve with
tomato sauce.
For oysters on half shell, arrange
the oysters on bed Of ice on plate,
and garnish with quarters of lemon.
Place In the center of q plate q small
glass dish containing sauce Of horse
radish or catsup.
Sauerkraut and oysters make q de-
licious dish. Wash and clean four
dozen oysters and put them on the
stove to warm. but do not cook them.
Have ready one quart Of Sauerkraut
cooked for one hour in enough water
to cover, with one chopped onion and
one tablespoonful of fat added for sea-
soning. Prepare thickening for It by
rubbing two teaspoonfuls of -four into
two tablespoonfuls Of butter Add two
chopped onions, one cupful of clear
stock, or one bouillon cube dissolved in
one cupful OF hot water, and cook for
half an hour. Then blend with 1t one
cupful Of sweet cream, bring to a boil,
and add two egg yolks. Stir well, pass
through fine sieve, and season with
little lemon Juice, salt and pepper.
Finish cooking the oysters with the
sauerkraut and serve together garnished
with watercress, parsley and strips of
bacon.
Lobster is so delicious In itself that
most people prefer to serve 1t alone.
for salad. marinating for half an hour
In French dressing and serving with
mayonnaise. For salad, leave the lob
ster In fairly large pieces. For a cock
tail, serve 1t faxed with a cocktail
sauce. For either salad or cocktail.
some celery may be used as an ex-
tender.
For scalloped lobster pour the Juice
OF a lemon over the large can Of lob
ster and let stand. Make cream sauce
with two tableSpoonfuls of melted but
ter, three tablespoonfuls of -four and
one pint OF cream. Let cool, then add
two well beaten eggs, one small can of
mushrooms and salt and pepper to
taste. Combine all, cover with bread
crumbs and bake for 80 minutes.
Fish Garnishes.
Alternate slices of lemon and thinly
sliced small tomatoes, topped with
stuffed olives, make a very gay garnish.
Lemon slices dipped in minced parsley,
alternated with slices Of lemon dredged
with paprika, are also very effective.
Thin slices of cucumber dipped In
French dressing and sprinkled with
parsley and paprika may be arranged
alternately In an overlapping circle
around q platter of fish
Small tomatoes, followed out and
stuffed with diced and dressed cucum-
Der or celery at each end of a platter
OF broiled, baked or fried pan fish,
and green sweet pepper rings filled with
sauce tartare at each side make an
easily prepared and very ornamental
garnish. Serve tomato with each por-
tion OF fish. If you prefer, the toma-
toes, nlled with any sayory combination
you like, may be baked and served as a
hot vegetable instead Of as a garnish.