Show che Kitchen 1 I Cabinet C ca 1929 Western Newspaper Union When one grows up with mountains mountains moun moun- rather than mole hills hulls against which to measure ones one's self ones one's Importance becomes amusingly small Margaret Margaret Prescott Mon Mon- tague WAYS TO SERVE FISH Salting smoking and pickling are areso areso so well known wn that one only needs to be reminded that these methods will apply to fish as ns well as meat Vr It Is a very poor marJ malIet mar mal market J ket Iet that cannot furnish fish at least once a n an n week Fried boiled and baked fish are too well known to discuss yet these methods are the most often used while other more agreeable ways of ot serving are slight ed Here lore are a n few tew suggestions Scalloped Fish Take Take a well cooked fish preferably by boiling remove the skin and bones and flake finke Rub nib to a smooth paste two two tablespoonfuls of ot butter hutter the same of ot flour when well blended add one pint of ot milk and cook until the sauce Is smooth stirring until until un un- til til- til well cooked Add the fish season with salt pepper finely chopped parsley parsley parsley pars pars- ley and onion a little table sauce and place tn to a n baking dish cover with buttered crumbs and brown In the oven Or this dish may be served on buttered toast Fish Mousse Steam Steam fish until tent tender ten del about der about thirty minutes Prepare a arIch arich arich rich white sauce saure using a tablespoonful tablespoon ful each ench of butter and flour lour and a cupful of rich milk or thin cream cook until smooth and thickened Take two cupfuls of flaked fish add the sauce e the beaten heaten whites of ot two eggs a tablespoonful of melted butter minced parsley and onion salt snit and pepper to season Mix 1 all well and place In to a mold Chill Chili serve ed cd on a platter with any preferred sauce Creamed Smoked Take Take two cupfuls of ot rich milk mix with two tablespoonfuls of flour and cook cool until smooth and thick then add butter salt if it needed one cupful of ot smoked fish flaked Serve Sene hot on buttered toast Fish Take Take five or sIx sis even slices of any any firm fish season well and place In a n baking pan with three tablespoonfuls of butter two tablespoonfuls of olive oil two chopped onions or a clove of garlic gartle fried lightly in the butter Add five fie tomatoes or or the equivalent In canned tomatoes a n tablespoonful of ot minced parsley two tablespoonfuls of parboiled parboiled par par- boiled rice one pint of water with witha a cupful of any good fruit Juice Bring rIng to a boll and simmer on the back backof of ot the stove twenty minutes adding more fruit juice and water If It needed Smoked Fish Patties Take Take two cupfuls of ot smoked fish put through the food chopper two cupfuls of ot cracker crumbs one egg and one half halt cupful of cream or milk Make Into patties and fry fly In equal parts of ot butter butter butter but but- ter and lard until well browned Serve Serven on n a a. a hot bo platter garnished with pars pars- t ley I Seasonable Good Things Chicken Is always the favorite meat to serve when one desires a delicate meat it Is so adaptable to any luncheon or dini dinner dinner din din- ner nor menu Chicken a la Italy S Simmer I mer s slowly low I y one in I n nee c c e d green pepper half halt a cupful of mushrooms mush mush- rooms In three tablespoonfuls tablespoonfuls table- table spoonfuls of butter well covered ered foi fol five minutes Add one and one-fourth one cupfuls of ot minced chicken three- three fourths cupful of ot minced ham one one- half halt teaspoonful of ot paprika cook together three minutes Add three- three fourt fourths ls cupful of ot spaghetti one half a n pimento two cupfuls of ot cream and anda a teaspoonful of salt salu Cook four mInutes min mIn- utes Mix the yolks of ot three eggs with two tuo tablespoonfuls of ot cream and stir Into the mixture Take oft off the fire hc and serve at nt once S Sea a Food Salad Take Take one package of ot lemon flavored rIa gelatin add one cupful of boiling water to one half cupful of chill chili sauce e one tablespoonful tablespoon tablespoon- ful of ot vinegar two drops of tabasco sauce one teaspoonful of Worcestershire worcestershire worcestershire Worcester worcester- shire sauce two teaspoonfuls of grated grated grated grat grat- ed horseradish h h add enough cold water water wa wn- ter to make a cupful add to the gelatin gelatin gel gel- atin atm chill and when slightly thIckened thickened thickened thick thIck- ened fold told In two cupfuls of lobster meat shrimp or shredded crab Un- Un mold if In in individual molds or or cut Into squares or oblongs Garnish with sprigs of ot wu Wt r cress Serve with a spoonful of mayonnaise on lettuce or cress Tripe a la Creole Those Those who like tripe a are re usually very fond of ot It Here ere Is a good recipe which you will enjoy Cut three cupfuls of ot tripe into pieces s two Inches Indies long and one Inch wide Put Into n a pan and place In lip Inthe the oven men to draw out om the water Cook finely chopped onion In two tablespoonfuls tablespoonfuls table- table spoonfuls of butter one chopped mushroom one eighth of a green pep pep- pepper pepper per also chopped one tablespoonful of flour one half cupful of ot stock and one fourth cupful of drained tomato Cook until honing boiling then add the tripe and cook five minutes s. s |