Evening star., 1934-03-09
Fish in Lenten Dishes
Supplies Much Food Value for Moderate
Amount of Money-Boiling and Baking.

pepper Roll in fine crumbs or corn
meal. Dip in beaten egg mixture
made with one egg and a tablespoon
full of water, then in crumbs again.
Fry in deep hot fat until a golden
brown. Remove from the fat and
drain on soft paper. Serve with tar
tar sauce and broiled or scalloped to-
matoes. Garnish with parsley and
lemon slices.
Baked-Dip the flllets in milk,
then in fine crumbs. Place In a we'll
creased baking pan, dot each hllet
with butter and place strip OF bacon
on each. Bake in q hot oven 1or
about Is minutes, or until the flsh Is
brown. Serve with tomato sauce or
oyster sauce.
Creamed on toast-Have some wa
ter boiling, drop the fillets in 1t, then
cook slowly for II minutes. Remove
carefully to avoid breaking. Make q
cheese sauce. Serve each piece Of fish
on a round of toast and pour the
sauce over all. Sprinkle with pap
rika and serve piping hot. Excellent
for breakfast with hot corn or bran
mullins.
Haddock Fillets.-Chop two table
spoonfuls each of onion, pickle, pars-
ley and capers. Add to one efourth
cupful of creamed butter with two
egg yolks, two tablespoonfuls Of lemon
juice, one tablespoonful Of vinegar,
half a teaspoonful of salt and one
third teaspoonful of paprika. Spread
Gel, Lol y,,ir,
utes. Bake until brown.
Hors D'Oeuvres.
Fry some herring roes in q little
butter and place on small pieces Of
toast, or on small crackers spread with
anchovy paste; split, bone and skin
toast and serve hot; toast some small
oysters in little hot butter for a
few minutes, then place them on
small. fancy-shaped pieces of toast
that have been spread with chutney;
cut some small rounds of toast, spread
them with any kind of fish paste de-
sired, cover with a thin, firm slice of
tomato, put a dot of mayonnaise on
top and sprinkle with chopped pars-
ley; spread crackers or small fancy
pieces of toast with q mixture Of
chopped salmon and olives, moistened
with a little mayonnaise; stuff eggs
with chopped shrimps, and add q lit
tie cocktail sauce and parsley.
Salt Fish.
Chowder.-Cut one pound Of salt
Goldfish in squares and soak In cold
water for half an hour. Pare and cut
three mediums potatoes in cubes,
dice two slices Of salt pork and fry
to crisp brown. Arrange layer of
potatoes in the bottom Of a kettle
over bits of pork, place a layer of fish
next and sprinkle with the chopped
onion, salt, pepper and a pinch OF
thyme. Repeat the layers until all
the ingredients have been used. Pour
in one pint of water, cover the kettle
and leave to simmer gently for hall
an hour. Heat one cupful Of canned
or fresh tomatoes and add q quarter
Of a teaspoonful of baking soda To
them. When they have finished ef-
fervescing, add them to the crowder
heat a pint OF milk to the boiling
point and pour 1t into the kettle. Re-
move from the fire at once and serve
with hard crackers or water crackers
Don't overlook Goldfish as a break
fast or a supper possibility. You car
buy it faxed in cans, shredded OF
! dry-salted in boxes, or mixed with po-
atoes and scalloped in cans. ready to
be fried into crisp golden balls.
Other Fish Dishes
Sca1loped Fish-hIix a generous
cupful of faxed, cold, boiled fish with
three tablespoonfuls Of Scraped onion