Evening star., 1932-02-26
Using Salt and Canned Fish
Purchases in Season Require knowledge of Mar
ket-Pentiful Supply Gives Favorable Price.
Canned and Smoked Fish

and heat with one tablespoonful of but
ter, half a teaSpoonful of salt and a lit
, tie pepper for each. When all are done
place the fish in the center of the plat
ter and arrange around it mounds OF
) rice, spinach and beets in rotation
Sprinkle all with chopped parsley. Serve
, with drawn butter gravy. The beetS
may be left whole If preferred.
Stufhng for FIsh.-To one cupful of
stale bread crumbs add one teaspoon
! full each of melted butter, table sauce
minced parsley, minced onion, minced
pickle and lemon juice. Add half a
teaspoonful of salt and a little pepper
and add enough cold water to moiSten
or about six tablespoonfuls. Stuff the
fish and bake as usual Serve with
drawn butter or tomato sauce. This is
excellent for such fish as haddock, hake,
pollok, weak fish or any of the less
highly favored varieties.
Curry Salad Dressing.-Mix thorough
ly half a teaspoonful Of curry powder,
half a teaspoonful Of onion salt, little
peper and six tablespoonfuls of olive or
salad oil. Add slowly one tablespoonful
Of tarragon vinegar. This Is good with
plain salads and also as a dressing for
cold fish
Crab Meat Canape-Flake one medi-
UNI sized can of crab meat, discarding
the skin and bones Mix three table
spoonfuls of salad oil and one table
spoonful of lemon juice or vinegar and
| beat well. Drain half a small bottle of
capers and mince them fine. Add salt.
pepper and paprika to taste Let stand
for several hours. Wash five green
peppers, cut of q slice at oppo-
site ends and make a cup with the bot
tom open. Remove the skins and mem
brance and chill. Place on a small plate
with q lettuce leaf under the pepper
and fill the pepper with the crab mix
ture and put o spoonful of cocktail
sauce on top.
Fish TIrnoyer.-Mix one cupful Of
any kind Of cooked and shredded fish
with one cupful of cold boiled and
chopped white potatoes, add one tea
spoonful Of salt, one-fourth teaspoonful
Of pepper and one teaspoonful of minced
parsley. Moisten with half cupful of
hot white sauce and turn into hot
| frying pan in which two tablespoonfulS
Of cooking fat has been melted. Let
| cook slowly until a rich brown, fold
over like an omelet and serve on hot
platter with a border Of beets and a
parsley garnish.
Mackerel Souffle Melt one-fourth
cupful OF butter, add third cupful
of flour and stir until well blended in
saucepan over the fire. Pour in one
pint Of milk, stirring constantly. Cook
to smooth, thick cream and add sea-
sonings to taste. Add one and one-half
shredded mackerel, then three egg
yolks beaten until thick, then fold in
the whites beaten stiff and dry. Turn
into buttered baking dish and make
until firm and delicately colored or for
about As minutes.
Delicious Salt Fish.
: Salt mackerel baked in cream viii
give zest to any meal. 1t should be well
freshened before cooking. If freshened
over night, put the fish in a large pan
of water and let enough water drip into
the pan to keep 1t changing constantly.
Always soak it flesh side down. If
freshened during the day, change the
water often.
To freshen fiinnan haddie, cover it
with cold water in a baking pan, place
in a hot oven, and allow to reach the
boiling point. Drain of the water, and
dot well with butter, then return to the
oven and brown well. Finnan haddie
au gratin and hnnan haddie in cream
or with Creole sauce in a casserole are
both delicious and easily prepared.
Kippered herrings are very good
freshened slightly, then pan broiled in
little oil with lemon juice added.
Soaking them in lemon juice before
cooking improves the flavor.
When stufhng eggs for an egg salad
to be used at luncheon or supper, make
paste Of freshened kippered herring,
adding to half cupful Of the fish
three chopped sweet pickles, three
| stuffed olives, chopped, the yolks of
four hard-cooked eggs, one tablespoon
full of olive oil. and two tablespoonfuls
Of lemon Juice, with pepper, paprika
and dash OF cayenne pepper. Mix
thoroughly and stuff the egg whites with
| the mixture, serving on lettuce with
mayonnaise.
Canned and Smoked Fish.
Canned, smoked and dried fish may
be bought any time Of the year. There
are many varieties Of smoked fish. Some
of the most satisfactory are smoked
salmon, sturgeon, whitefish, finnan
haddie, dried Italian sardines, smoked
herring, and of course Goldfish. If these
are cooked so that their flavor is prop
erly developed, even the most fastidious
fish lover must give approval.
Smoked salmon and sturgeon are the
most expensive, but little Of either
will flavor a large amount of food ma
terial when combined in a fish loaf or
casserole dish. Freshen either by cut
ting In thin slices and soaking in cold
water for an hour, changing the water
often.
Canned salmon, tuna fish, oysters,
clans, shrimps, lobster, and crab meat,
also salt Goldfish, smoked and picked
herring. finnan haddie, smoked stur-
geon, sardines in oil, and caviar are
among the many kinds of prepared fish
that one may find in cans in the stores
Do not use goods that have strong
odor or bitter taste. If great care is
exercised in the preparation of these
goods, they may be used to good ad-
vantage
Canned shad roe is as delicious as
the fresh variety. An excellent lunch
con or supper dish combines canned
shad roe and mushrooms. Cook one
cupful of fresh mushrooms, sliced in
four tablespoonfuls Of butter, for
minutes. Add three tablespoonfuls of
-four and stir in gradually two cupfuls
of strained canned tomato. Season
with one teaspoonful of salt, and one
fourth teaspoonful each Of pepper and
paprika. Cook Until smooth and add
the contents of can of shad roe cut
into pieces not too small. Cook for
minutes longer and serve on slices of