Evening star., 1935-03-15
Good Fish Dis hes for Season

1t Is cooked without the cover and
topped only with buttered crumbs
it Is a scallop. Cold cooked salmon,
hadbut, or any fine fish, may be
used for scallop. Flake the fish
and see that all bones and bits of
skin are removed. Allow one cupful
OF light-textured cream sauce for
each two cupfuls Of fish. Put alter
nate layers of fish and sauce into a
deep baking dish, having the sauce
well seasoned. Cover the top with
fine crumbs, dot the top with butter
and bake in a moderate oven until
the sauce bubbles and the crumbs
are brown.
Fish Fillets.
Cut and trim leftover cooked fish
into pieces suitable for individual
servings. Season with salt and pep
per. Dip each piece in egg which
has been beaten slightly and diluted
with two tablspoonfuls of water.
Coat with bread crumbs. Place in
frying basket and fry in deep fat
at a temperature of 365 degrees F.
Arrange on rounds of toasted or fried
bread. Garnish 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 tar
tare.
Variation-Arrange the toast and
fish around the edge of the platter
and fill the center with boiled onions.
Serve with Hollandaise sauce.
Small bits of leftover fish may be
utilized in making savory pies, seal
lops, croquettes, cakes or salads.
Special Recipes.
Fish in Rolls.-Allow as many din
ner rolls as there are persons to
serve. Cut a slice from the top Of
each one and remove the centers,
reserving them for other uses. Fry
the rolls in deep fat at 365 degrees F.
Drain on paper and arrange on a
platter. Fill with creamed fish or
oysters.
Fish with Curry Sauce.-Melt two
tablespoonfuls Of fat, add one diced
onion and cook until a golden brown.
Add two teaspoonfuls Of curry pow
der and one cupful Of fish or meat
stock, and let simmer for IS minutes.
Add two cupfuls Of faxed and boned
cooked fish and allow to heat In the
sauce. Add salt If needed. Serve
IN border Of boiled rice or macaroni.
Grab Meat CroQuettes.-Flake one
cupful of crab meat and one cupful
of cooked white fish (halibut Is best)
and season with white pepper and q
little lemon juice. Make one cupful
of thick white sauce and do not sea-
son the sauce. Combine with the fish,
mix well and spread on q platter to
cool thoroughly. Shape into cro-
quettes. Dip each croquette In egg
beaten slightly, with a teaspoonful Of
water added to the egg. Roll in very
fine crumbs and fry in deep hot fat.
Serve with hght-textured cream
sauce.
Broiled Shad.-Clean the fish and
season with salt and pepper. Rub
well with melted fat. Place the shad
on Q rack with the skin side down.
Put close to the fire to scar the
surface as quickly as possible, re-
moving the rack to q lower position
as the fish cooks. When thoroughly
cooked, which can be determined by
the flesh parting from the bones
easily. remove from the rack and
place on q hot platter. Gernish
with slices Of lemon and some parsley
and serve at once.
Grilled Shad Roe.-Drain the roe
from the can. II you use fresh roe
soak it for half an hour in cold
salted water, then parboil for 10
minutes, plunge into ice water and
dry before using. Season the roe
with salt, pepper and q few drops
of lemon juice. Dredge lightly with
flour. Heat a little oil or bacon
fat In a skillet and fry the roe until
well Drowned. Add the juice of one
lemon to three tablespoonfuls of but
ter. Let 1t boil up once, froth with
a fork or whisk, and serve on the
roe. Cress goes well with roe, and so
do pickles.
Eggplant Stuffed With Shrimps.-
Boil one eggplant whole until tender,
Lllctl CuI IL III lldlV6S leuSIQWlSe.
Scoop out the center and cut the
pulp into small pieces. Remove the
membrane from a 5a4 -ounce can of
Shrimps and chop them. Add four
large white onions chopped, a chopped
sprig of parsley and half q pound
Of package cheese cut in small pieces.
Mix thoroughly and stuff the egg
plant halves with the mixture.
Sprinkle with bread crumbs, dot with
two tablespoonfuls of butter and bake
for 20 minutes in slow oven.
Frozen Lobster Entree.-Fold half
a cupful of mayonnaise into half a
cupful of cream whipped. Then fold
in one cupful Of lobster meat diced,
half cupful of small cooked peas
and q little salt. Blend thoroughly.
Freeze in the tray of an automatic
refrigerator for about two hours.
Unmold onto platter Of crisp let
tuce leaves. Garnish with additional
mayonnaise and tomato slices. This
mixture should not be frozen at too
low . temperature.