| Show FISH ON OF 4 DINNER MENU CAN DE MADE ONE OF MOST DE OF DISHES skill in preparing it for the table Is the main thino thing many way ways in which thi this may do be done thoro there scorns to bo be a prejudice against fish that is in hrvol frequently and this too without apparent reason it ie its usually relished once a week why not oftener somo some housekeepers claim they buy flea fish on friday only because they fool feel sure of getting it fresh then but if it they would create a dally daily demand domand for it the o 0 fish would be mold to them fresh every day not that ft a dally daily diet of fish la Is to recommended but if tho the homo home mother can induce her family to cat aoa bea food three timea or ever twice a week eho she would find a IL decrease in her butchers and egg mans bills 11 of courso course if it one kind of tish fish Is frequently served in the same way tho the family Is suro sure to tiro tire of it but with auch such a variety to choose from and so many different waye ways of cooking there should bo be no euch such monotony tho the smoked kinds of fish flah could take the place 0 of egge eggs tor for breakfast finnan la to delicious cither either broiled or P steamed in milk and a fish weighing about two pounds can bo be bought in tho the market tor for a quarter every woman knows knous the possibilities 0 dried codi ehas a breakfast dish but a dinner dish of thia this cob ie la not as well inov it as it should bo you tako take a thick piece weighing from one to two pounds and soak ono one day and one night in cold water then put on in cold water and simmer for two tuo to three houra hours it must not boll next you fry two good sized jilted onions in butter until a light brown add a can of strained tomatoes and cook for ten minutes toko take tho the floh from the water and put in with the tomatoes place at tho the back of tho the stove tor for halt half an hour then servo serve fish dishes suitable for luncheon aro are curried scalloped and creamed cold it I 1 leftover lotto vor fish also oysters oro are cooked in various ways clam bouillon and salmon loaf A flah curry is delicious you fry try one tablespoonful of chopped onion in one tablespoonful of butter and add adu 1 one small teaspoonful of curry powder you pour over this a block stock mado made from fish flah bones about ono one cup and a half of milk or cream then you rub together a tablespoonful each of c f flour and butter and stir into the hot mixture when smooth you add to it about one pound of any cold naked baked fish gently simmer for a few minutes then serve young cooks must bear in mind the success of a fish dish depends quite good deal upon tho the way it is served tho sauce must be smooth tasty and creamy and the garnishing of para par lebi alerA and lemon arranged to tempt the palate |
