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Show , H Dishes That Suit Epicure's Palate t - , j i IH How to Prepare Planked Shad or Whitefish -Varia- 'r'f jH tions of the Tasty Scandinavian Rosettes ijl ( Angel Parfait , T SHAD or whitefish aro those usually selected for planking, but haddock, had-dock, fresh or salt water bass, sea trout or similar fish may be cooked In this manner- Split tho fish down the front, clean and cut off head and taiL Press it flat, and if necessary to accomplish ac-complish this split again down tho backbone Bone the fish by taking a thin, sharp knife and running it under tho flesh closo to tho bono, loosening tho backbone carefully with a finger. It Is best to begin at the tall, and when tho flesh on ono sldo la loosened slip tho knife under the bono on the other side. Loosen all bones beoro attempting attempt-ing to pull from the flesh. Tack tho fl6h, skin side dotrn, to tho hot buttered plank, dust with .salt and popper and brush with melted butter. Place beforo very hot coals or under tho gas boiler and cook twenty minutes, min-utes, or It may bo cooked for a longer time in a very hot oven. Whon cooked : tho plank should bo slipped into ita frame and the flsh garnished. This may bo done In many ways, but In nearly all cases the main garniture Is mashed potatoes put through a pastry tube, as shown In tho following photograph whero Icing Is being put on a cake. The pastry bag and tube aro most 3. helpful accessories in tho artistic serving serv-ing and garnishing of many dishes. A tube should be selected having a somewhat some-what rounded end with slits at the sides. "WTien the material In tho bag) , ' ) IH Is forced through this, rosettcB or fluted 1 IH borders or different formB can be made t merely by twisting tho bag around bo x that tho materials falls right. Stuffed . . ' H tomatoes or cucumbers, fried potato H balls with the garniture of mashed po- H tatoes may all be used for garnlshlngs. , H Some prefer to broil the fish first In an ordinary broiler over hot coals, then H place It upon the hot buttered and sea- j jH coned plank. Pipe the potatoes around H it, garnish with small boiled onions and ' brush over the top of potatoes and jl onions with the beaten yolk of an egg mixed with milk. Pufln the oven to jH brown. Garnish with stuffed tomatoes or beets and cooked string beans, and serve with a green mousselino Baucc, l made as follows: H 'Melt two tablespoonfuls of butter, ll add two tablespoonfuls of flour, stir ' I S until smooth and cook slowly until flour 1 niH Is thoroughly well cooked, to avoid any 'll raw taste. This Is tho secret of mak- l lng a good cream sauce. Add one-half j tH cupful of whlto stock with one-half cupful of thin cream, and cook until I H the sauco thickens. Just before taking J from the fire add ono egg yolk beaten 'I H slightly. Stir it In quickly and removo t from fire at once to prevent too hard ' H cooking of the ese- To this sauce add I H two tablespoonfuls of cooked spinach I jH chopped, drained and pressed through jH a slove, and one-fourth cupful of thick H cream beaton stiff. The sauco should IH bo nearly as thick as mayonnaise, yet H light and fluffy and highly seasoned. "''' M Angel Parfait with Scandinavian vl Rosettes. H Bollpno cupful of sugar and one- . d -H third of a cupful of hot water to a. l H thread. Beat the whites of two eggs U H light and add the syrup In a fine VH stream, beating steadily until a me- rll rlngue Is formed. Let this cool. Fold j JH In two cupfuls of cream beaten solid, ( IH then turn into a mold previously wet I'JI with cold water. Cover carefully, pack H In lco and salt for two, three or four ifl hours. Serve on the rosettes garnlahe-l J slH with strawberries. j fl Scandinavian Wafers with Pineapples. - jM Use the samo recipe for tho wafers H as for the rosettes, but bako in a thin ' H wafer Iron as waffles aro baked. Placo H ono wafer on each plate and on each a I ?Hc(. of gocd canned pineapple, garnish with f rapped cream Into which has H been whipped the crushed or grated H pineapple and maraschino cherries oc 1 strawberries . H Battor for- Rosettes. I H Sift one cupful of pastry flour Into a fl bowL Add ono-haif of a teaspoonful IH of salt. Mix well. Beat the yolks of VU two eggs light. Add to tho flour; then. JH add cold water gradually, beating all IH tho while, until the batter is of the H consistency for pancakes. Beat -well, M then add ono tablespoonful of olive oil M and the whites of the eggs beaten to a M stiff, do' froth. Beat well and stand M aside- two hours before using. ( M |