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Show FISH AND SHELL FISH F' ISH and shell fish are two of our most extensive sources of food, and in some form are found in almost all parts of our country Where It is pos sible to get the fresh fish, one may always feel sure of a delightful dish, and even canned fish and shell fish are to be prized. Deviled Clams. Take 25 fresh or canned clams. It fresh, chop the hard portions and coofe slowly for ten minutes In three table spoonfuls of butter and add one minced pepper and onion. Now add one-half pound of sliced mushrooms and cook three minutes. Add one-half one-half teaspoonful of salt, onp-fiun-th teaspoonful of celery seed and four tablespoonfuls of flour. Cook until smooth, adding two cupfuls of milk very gradually. Now add the sofi parts of the crabs or clams and pour into buttered ramekins. Cover with well-buttered crumbs and hake until brown. Baked Fish With Potato Stuffing. I'are and cook five medium sized po tatoes with one good-sized onion In boiling salted water until tender. When tender, remove the onion and mash, adding butter, cream or milk, and seasoning to taste. Prepare the fish and salt well on the Inside before putting in the stuffing. Sew up and rub the fish well with flour, cut diagonal diag-onal slashes on each side of the backbone back-bone and insert five narrow strips of salt pork. Dust with salt, pepper, and celery salt. Pour around the fish a nan of condensed tomato soup, one tablespoonful of Worcestershire sauce me tablespoonful of catsup and one third of a cupful of water. Bake until un-til tender, serve garnished with sliced cooked eggs and the tomato sauce mured over all. Any fresh fish stuffed and baked, if ousted with a snappy french dressing, i bit of garlic or onion juice several times during the cooking, will be very much finer flavored. . 1933. Western Newspaper Onion. |