Evening star., 1933-12-29

IF YOU serve fletS OF fish, they
should be Drowned in the pan, then
put in an open casserole surrounded
i by potato border. A sauce should
be made from the bones and trim
mings of the fish, well seasoned to
which fresh diced lobster and cream are
added. Pour the sauce over the fish,
crate some Parmesan cheese over all
and lightly brown.
Stuffed Halibut-Select two nice hall
but steaks, cut from three-fourthS to
one inch thick. After trimming thsm
neatly brush over with melted butter
and sprinkle with lemon juice, salt and
white pepper. Prepare bread dress
ing as for poultry, moiStenlng 1t with
a little milk cover one steak with the
filling, arrange the other steak over 1t
and faSten them together with tooth
picks or small skewerS. Place In q
baking pan with quarter Of a cupful
of chopped salt pork or bits OF bacon
0round the fish and bake in moderate
oven for three quarters Of an hour,
basting now and then with the fat In
the pan. Ten minutes before 1t Is nm
tshed. arrange strips of bacon over the
fish and continue cooking until these
are a crisp brown.
Shrimps in Aspic.-Make fish aSplc
and put a thin layer in the bottom OF
heart-shaped mold GarniSh with
border of finely chopped. hard-cooked
egg whites, shrimps and thin cucumber
slices cut in fancy shapes Cover WIN
aspic and when firm fill the molds with
shrimps cut in small pieces, cucumber
cut in dice and some aSplc. When 1lrm
turn out. garnish with lettuce, ch1cory
and cress and use mayonnaSe dressing:
To make fresh aspic put the head
and bones of haddock or other white
fish in one quart of cold water, add two
cupfuls Of tomato juice, two tablespoon,
fuls each of chopped onion, carrot ana
celery. two sprigs of parsley, bit OF pay
leaf and one and one-half teaspoonluls
of peppercorns. Simmer gentiy ioI one
and one-half hours, strain and season
With salt. cayenne and lemon Juice:
when cool add four tablespoonfuls OF
Gelatin and the whites and shells of two
epps Stir constantly until the boiling
noint is reached. let stand for ~ MN
i,tes and strain through double thick
ness of cheese cloth.
Rabbit With Apples.
0isioint a dressed rabbit and cover
r,;+b one ouart of water, to which has
been added one tablespoonful OF salt,
Tet stand for three hours. Drain. wipe
drv sprinkle with salt and pepper ana
din In beaten egg and dried CRUMBS.
TRY out sufficient bacon, cut IN tiny
cubes. to make half cupful OF 1au-
about six large slices will be neeoeo:
Brown the rabbit in fat and add nali
a cupful of water and hall cuplui OF
cream. Let simmer slowly for two
hours, turning often and renewing the
water as needed. Wipe and core three
annles and cut them in quarter-inch
slices, Din them in milk and then in
Hour drop in hot fat and saute deli
cate brown on both sides. Remove and
sprinkle with granulated sugar. Put
the rabbit on a hot platter and encircle
with the fried apples. Garnish the RAD
bit with the cubes of crisp bacon, Wh1ch
have either been kept warm or re-
heated, and pour over 1t the liquid IN
which II was cooked.
Appetizers.
Appetizers for formal luncheons and
dinners include not only the simpler
relSheS, but also cocktails made from
lobster, oysters, crabs and shrimps and
canapes, both hot and cold. Whether
simple or elaborate, these appetlzerS
may be divided into two classes those
that are served hot and those that are
served cold. These are again divided
into those that are dressed or garnished
and those that are not. The list in
cludeS such relishes and appetizers as
olives of all kinds. radishes, celery, to-
matoes, and cucumbers, sliced or
stuffed; cress, pickles, sausages salmon,
tuna fish, herrings, anchovies, sardines.
cheese Of all kinds and eggs, both
stuffed and plain. Strictly speaking.
the list includes the cocktails made of
shrimpS, clans, oysters, Holsters and
crabs; the canapes, hot and cold; vege-
table and fish salads, as well as more
elaborate dishes.
Not only may hors d'oeuvers be
served as a beginning course at a
formal luncheon or dinner, but they
may be used as the main dish for
luncheons or suppers They furnish
an excellent means Of utilizing small
quantities Of leftovers in attractive and
appetizing dishes The combination OF
hors d'oeuvers that may be used for
luncheons and suppers is almost end
less. They should combine one or more
fish, egg, cheese or meat dishes with
one or more vegetable salads or plain