Evening star., 1934-07-06

bland fish like hahbut, founder. or
pompano.
Egg Sauce.-Chop two hard-cooked
eggs and add to one cupful of rich,
medium thick sauce. Heat thoroughly.
If desired, this sauce may be varied
by adding chopped parsley, lemon
juice. or Worcestershire sauce. Very
nice with boiled goldfish
Tartar Sauce-Mix one cuptuI OF
maycnnaise with one tablespoonful
each Of chopped parsley, chopped
pickle, chopped capers, chopped
olives and one teaspoonruI OF onion
jmce. Chill thoroughly before using.
Serve with tired scaliops, f1lleLs,
smelts, or oysters.
GarnisheS.
Lemon is r-ood accompaniment
for FISH of all kinds, ana II makes a
garnlsh as well. IL may De cut IN
lengtnwlse sections, thick sllces OF
various Shapes. or be MADE into pas
ketS TO hold sauce. Slices sprlnKIeo
with paprika or minced parsley are
effective. Green garnisnes TO be used
in addition to, or IN place OF lemon,
INCLUDE parsley. watercress, lettuce
hearts, shredded lettuce, or green
pepper rings. Cucumber and tomato
slices. radlSh roses, raw Sllced car
rotS or carrot sticks, sliced cucumber
pickles, red peppers, picked Deets cut
in fancy shapes, green peas, parsley.
hard boiled eggs and olives, plain or
stuffed. are suitable ana er1ectlve.
Crisp bacon is a good garnish Tor
the kind of fish that lack tat.
Bread or pastry makes a garnish
as well as an accompaniment Tor
creamed fish mixtures. IL must be IN
the form of toast strips or points.
croustades, pastry shells, patty shells,
or timbale cases. Slices OF haru-
cooked egg. riced egg yolk, chopped
green pepper or plmento add a touch
of color to such mixtures.
Croustades.-Cut bread in pieces
two or three inches thick and then
in cubes, rectangular. circular, triangle
or diamond shapes. Cut out the CEN
ters, leaving walls about half an inch
thick. Brush with melted butter and
brown in a hot oven. Fill with any
creamed mixture.
Special Recipes.
Casserole OF Salmon.-Prepare a
white sauce, using two tablespoonfuls
OF shortening and two tablespoon1uIs
Of white flour, one teaspoontul OF
salt, little pepper and two cuptuls
of milk.
Cook two cupfuls of noodles until
tender in salted water. Drain. Pace
a layer of the noodles on the bottom
OF buttered baking dish. linen cover
with a layer OF salmon, plmento and
peas. Season with salt and pepper.
Repeat until you nave USED one large
can OF salmon, one-1ourth cuptul OF
chopped plmento and one ana one
half cupfuls of canned peas. Pour
over this the white sauce. Sprinkle
the top with buttered bread CRUMBS
and bake Tor one hour In a moderate
oven. Serve with a salad with
sharp dressing and with cornbread.
The better grades OF salmon are
desirable Tor salad because OF their
delicate flavor ana large pieces. But
lOI COOknlS IIlc dIc
perfectly satisfactory.
Lobster CroquetteS-Mske a white
sauce with two tablespoonfuls of
shortening, two tablespoonfuls of
white flour, some salt and pepper,
and one cupful milk. When thick
and smooth and cool, add to 1t two
cupfuls of chopped lobster meat,
which has been seasoned with half
a teaspoonful of salt, one teaspoonful
of chopped parsley, and one teaspoon
full of lemon juice. A dash of nut
meg may also be added Shape the
mixture into small croquettes. Egg
and crumb and fry in hot, deep fat
until brown. Drain on brown paper.
Serve with tartar sauce.
Grab and Shrimp in Ramekins.-
Make a cream sauce with two
tablespoonfuls of shortening, two
tablespoonfuls of flour, half cup
full each of milk and cream, half a
teaspoonful of salt, and a dash of
pepper. Stir constantly until thick
Add one cupful of faxed crab meat.
one cupful of shrimpS cut in small
pieces, and half a cupful of fresh
mushrooms which have been cut in
small pieces and sauted In one
tablespoonful of shortening for 5
minutes Put in ramekins, cover
the tops with bread crumbs, and
bake in hot oven until the crumbs
are brown. Serve with watercress,
either plain with salt or as water
cress salad.