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Show f WHAT TO EAT I I DURING LENT I I j I EGGS A L'lTALIEN. In the uppir I part of a chafing dish put one I cup of milk, and when hot add 3 I half a cupful of quartered mushrooms I and one tablespoonful of butter. Stfft- j I son with salt and pepper and cook two i I minutes, stirring constantly. Add three M eggs well beaten. Stir until the mix- 'jl ture begins to thicken, then add one il tablespoonful of chopped paroly and M serve. 'I Fish Salad. After removing the skin 'I and bones cut into shapely pieces the cold, boiled meat of any white fish. I Place the piece of fish upon a head of H lettuce surrounded with blanched an- SH chovlcs. Just before serving pour over mH them a mayonnaise dressing. To make H mayonnaise beat well the yolks of two raw eggs and add very slowly two ta- ;1iH blespoonfuls of salad oil. When the dressing Is of a smooth consistency H 3tlr In two tablespoonfuls of vinegar H and one of cream. H Halibut Steak. Halibut steak is very H good when boiled In a shallow pan with H enough stock to cover. Simmer the i H fish, with the pan closely covered, till H done. Remove the steak to a hot plate !H and garnish with balls of fried pota- H toes and slices of hard boiled ogg. H Serve with a melted butter sauce. H Stuffed Haddock. Clean a medium il sized haddock and remove the eyes, SH Make a forcemeat with two table- IIH spoonfuls of bread crumbs, half an 'JH ounce of butter and a very little chop- jJH ped parsley, pepper, salt and a little milk If necessary to moisten tho whole. , 'M Fill the fish with this, sew It up and ' j truss securely in S shape. Flour the ! ,H fish and brush It over with egg and H bread crumbs. Bake In a moderate ' 'H oven for a half hour. When ready to I H servo add a few drops of lemon julM ' : H and a tablespoonful of sherry to the H gravy and pour It around the fish. IH Stuffed Herrings. Split the' fish H down tho back, remove the head and bone and stuff each with chopped ba- con and parsley. Roll them up and place dots of butter over each and bake In a quick oven for a quarter of an hour. If the fish havo soft roes they should be taken out and curled round, .H cooked separately and placed on the top of the herring. |