Evening star., 1933-03-10

~ URING Lent, we find fish.
cheese, eggs, and vegetables
important as meat substitutes.
IL A meal can be built around
fish in much the same way as
q meal Is planned around meat. Fish,
like meat, is rich in protein and con-
tains variable amounts Of vitamins A
and B. Furthermore, as foods grown in
or near the sea, they contain variable
amounts of iodine, and iodine has taken
on great Importance. owing to the new
knowledge of it as regulator of thy
roid activities and thus q preventive OF
goiter.
Shrimps, oysters, clans, Holsters,
crab meat, herrings, salmon, tuna fish
and sardines, to say nothing OF smoked
mackerel, salmon, sturgeon, and hall
but, as well as salt Goldfish, mackerel,
salmon, and many other preserved va
rieties, come in cans, and what delight
ful possibilities they suggest in the way
OF breakfast, luncheon, and dinner
specialties
Fish sauce may be served on fish.
You can combine tuna fish and salmon,
use a shrimp sauce on some Of the fish
flllets, or prepare q lobster sauce for
baked fish steaks.
Baked fish steak: Wipe two pounds
Of Goldfish or hahbut steak, remove all
bones, and cut into pieces for serving
To one-fourth cupful of melted butter
add two tablespoonfuls of lemon juice
on tablespoon Of minced onion and
one-half teaspoonful of salt. Dip each
piece Of fish in this mixture, roll, then
fasten with q toothpick Put the fish
rolls in a creased, shallow baking dish
sprinkle with -four, and pour the rest OF
the fat over the fish. Bake in a moder-
70 FoS. nlHNy, .t,,,,@ -
brown enough, place under the flame of
the broiling oven. Sprinkle one-fourth
cupfm Of finely chopped parsley over
the fish and serve from the dish.
Fish chowder.-Cut some salt pork in
small pieces and fry with half q small
onion, sliced, for minutes. Parboil
four sliced white potatoes for minutes.
Put little Of the onion fat into q pan.
Arrange layer of fresh fish, cut in
small pieces, on the fat, then a layer
Of the sliced potatoes. Repeat until all
Is used. Sprinkle salt and dot butter
on each layer. Pour into the pot the
water in which the potatoes were
cooked and two cupfuls of hot milk.
Bring to boil and simmer for rs min
utes. Add one cupful of milk more If
necessary. Five minutes before taking
up add some soda crackers as top
layer, cover and finish cooking.
Broiled salt mackerel.-Select q fat
salt mackerel and soak It over night in
cold water to cover II enough salt has
been removed, place the fish split side up
under the flame of the broiling oven,
cook slowly to a light brown, slip onto
hot platter, add some melted butter
and garnish with thin slices Of onion
and some parsley. If the fish Is still
very salty after soaking, place 1t in a
skillet, cover with cold water, allow the
water to come to a boil. then pour it
Off Then boil as described.
Scalloped oysterS.-Drain one and
one-half quarts of oysters from their
liquor and pick out all pieces Of shell.
Mix three cupfuls Of dry breadcrumbs
with one-fourth cupful Of melted but
ter, spread a thin layer Of the crumbs
IN the bottom Of a creased baking dish,
cover with oysters, season with salt and
pepper, add another layer Of crumbs
and continue until all the oysters are
used. Pour on the oyster liquor and, If
needed, milk to moisten thoroughly,
cover the top with the remaining
crumbs, bake in q moderate oven for
shout 80 minutes and serve from the
dish Scalloped oysters are very good
cooked in ramekins or large scallop
shells
Fish sauce-Whip half cupful OF
thick sweet cream or sour cream. add
half teaspoonful Of salt. one teaspoon
fyl of sugar, then gradually add three