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Show DIFFERENT WAY8 WITH FISH. B B ts" The delightful fish pudding which I our Norwegian cooks mako Is n little I a tedious to prepare, but li I moat toothsome to cat. I Tako boned and flaked I ? Htfi haddock, put It Into a I g" H 'j bowl or wooden mortal I & i , f fl and pound It until it ii fl IP Ufl so fide that tho fiber li fl &Z- m jfl all broken, then sail fl BLI fl nnl whlto pepper Is fl flJ added, a llttlo finely fl ' grated onion nnd n dash I of miico. Then ndd butter, fish stock fl r nnd thin cream until It is of tho con- fl L slstcticy of thin batter. It Is then put fl to steam two and a half hours In a H woll buttered mold. Servo with drawn H butter snttco. fl ' Boiled Fish. Drop tho cleaned fish fl "WI1 Into boiling snltcd water with a table- fl TRW spoonful of vinegar, a few wholo blaci fl fTTA poppers nnd cover tho kettle tightly fl V.vA Do not cook until tho fish falls from ITY tho bones, but until tho end of the tall fl cracks cnBily when broken. Serve fl with drawn butter sauco. fl YEA Baked Salmon. Clcnn n four-pound fl "WA salmon nnd till with tho following droaslng: half n cupful of finely chopped npplo, a cupful of bread BUS crumbs, a llttlo chopped parsley, onion, mWn, salt and pepper nnd a beaten egg. H A0 Wrap In oiled papor and bnsto tho pa TO T per often whllo baking to keep II fl " moist. Servo with lemon nnd parsley Cod en Casserole. Prepare Inch- M RlQ thick slices of fish, wlpo dry with a soft cloth. Dot tho bottom of tho ca- sorolo with butter nnd Iny In the sllcci fpv-p of fish. Dust lightly with flour, salt LKjy and popper, dot with butter and re- peat as before When nil the fish li ; used pour ovor it hulf n cupful of a- ,. tor or fish stock, a third of n cupfu AiVJi lemon Juice nnd a bit of tho rind. Add Tjy flnoly chopped parsley and a lltt' onion Put on tho covnr and bake un -til tender. fl Fried Fish. Cut tho slices about thrce-qunrterB of nn Inch thick. wlP thorn dry with n cloth, sift a IIKH v nour ovor each slice, dust with pepP" (llovos and salt and fry In plenty of but W until n dollcnto brown. Serve " find tin brown drawn butter sauco. Hone- -radish, whipped cream, snlt nnd vino- gnr mnkes a good sauco to serve Hnv7 any IIbIi, 1 J.UI |