Evening star., 1933-07-14
FOOD AND THRIFT IN THE HOME

wise and mince one small onion. Melt
two tablespoonfuls Of butter and fry
the vegetables in 1t until they are vel
low. Cover them with boiling water
and cook until tender. Add one pint
of thin, hot, white sauce, half a cup
full Of finely shredded fish, one cupful
Of fish stock and salt and pepper. Serve
with dash of paprika on top.
Fish Fillets.
Cut and trim some leftover cooked
fish into pieces suitable for individual
per. Dip each piece in egg which has
been beaten stiffiy and diluted with two
tablespoonfuls of water. Coat with
bread crumbs. Place in a frying bas-
ket and fry in deep fat at a tempera-
ture OF 1865 degrees F. Arrange on
rounds of toasted or fried bread. Gar
nish with slices of hard-cooked egg or
with slices of lemon and rings of green
pepper. Serve with diced cucumbers
tossed in French dressing, or with
sauce tartare.
Variations: Arrange the toast and
f1sh around the edge of the platter and
fill the center with boiled onions. Serve
with Hollandaise sauce.
Small bits of leftover fish NAV be
utilized in making savory pies scallops,
croquettes, cakes or salads
Fish Pie.
Make one cupful of cream, one table
spoonful of fat, one tablespoonful of
flour and half teaspoonful of salt
into white sauce. Put a layer of
cooked and faxed fish on the bottom of
a casserole. Cover with white sauce.
Continue adding layers of fish covered
with white sauce. Cover all with layer
OF pastry and bake in hot oven until
the crust is brown. Brush over the top
with beaten egg white thinned with two
tableSpoonfuls of milk, and return to
the oven long enough to glaze.
Variations:
l. Line the casserole with mashed
potatoes. Allow about three cupfuls
OF mashed potato tcr this amount of
fish and reduce the white sauce to half
cupful. Fill with fish and white
sauce and cover with a crust of thin
mashed potato. Brush with butter
Brown in the oven
2. Put layer of cooked macaroni in
the bottom of a buttered baking dish.
Fill with fish and white sauce Add a
layer of macaroni Cover with buttered
bread crumbs and sprinkle with grated
cheese. Leave in an oven medium hot
long enough to heat the dish through
out. Raise the temperature long enough
to brown the crumbs.
When fish is served in a casserole
with crust of pastry. potato. or maca-
roni, we call it pie. When it is cooked
without the cover and topped only with
buttered crumbs. it is Scallop.
Fish with curry: Melt two tablespoon
fulS of fat, add one diced onion, and
cook until a golden brown. Add two
teaspoonfuls Of curry powder and one
cupful of fish or meat stock and let
simmer for Is minutes. Add two cup
fuls of faxed and boned cooked fish
and allow it to heat in the sauce.
Add salt if needed. Serve in a border
of boiled rice or macaroni.
Fish in rolls: Allow rs many dinner
rolls as there are persons to serve Cut
a slice from the top of each and re-
move the centers. reserving them for
other uses. Fry the rolls in deep. me-
dium-hot fat Drain on paper and ar
range on q platter. Fill with creamed
fish.
Fish Sauces.
Parsley sauce: To white sauce add
one tablespoonful each of chopped
parsley and lemon juice and dash of
sauce for boiled fish u
To make the white sauce, melt two
tablespoonfuls of butter, add two table,
spoonfuls of flour. and when these two
ingredients are thoroughly blended pour
on gradually, stirring constantly, one
cupful of milk. Beat this mixture until
smooth and glossy. and season with one
fourth teaspoonful of salt and dash of
pepper. A wire WhiSk is very good
utenSil to use when making white sauce. |
Egg sauce: Mash the yolks of three |
hard-b boiled eggs and mix them with an
ounce Ctwo tablespoonfuls) of butter, |
one tablespoonful of cream or rich milk,
and two tablespoonfuls of lemon juice.
Serve with bluefish or with bass.
Lobster sauce: Make the white sauce
as directed and add to it one cupful of
lobster cut in small dice. blade OF
mace, a very little cayenne and table
spoonful of lemon juice. This sauce Is
not only good with salmon, but it Is ex-
cellent for baked bluefish.