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Show y Inexpensive Fish j 111 Dishes flltt Tno tastv ancl expensive foreign 111 n dishes one finds so enjoyable at the HI finest hotels are very often quite sim- II n pie, every-day dishes, mado new by a wfij splendid sauce. mi Ilk ' Tlie Italian cnoC makes this splendid II S sauce for the economical cod. Fish is afljS very cheap in Italy, and the least ex-ill ex-ill pensive of fish is cod. We Americans 911ft are fond of creamed codfish. This dish iHlu Is improved in flavor, and reduced in ii H . cost, if the -white sauce is made with 1 Lm 0ne Italian cnef cuts the salted cod Jll! mto mcn cubes, removing bones and IIIh5 skIn- Hc then freshens u by Puttine tt' cod over the fire covered with cold wa-411 wa-411 1 IT ter and allowing it to come to a boil. mm After draining he dredges fish with ml M- flour and sautes it In pure leaf lard Mm until a light brown. It is then ready Ills to add to th sauce. H I TOMATO SAUCE Brown a small ml Vm onion, lard; add four tablespoons of alii puro eaf lart; aQ four tablespoons of nllltt tomato puree, a shredded green pepper, 91 W an sJU-t nn( PePPer to taste. Add wall wa-ll w ter as the sauce thickens. Then add 91 lift chopped parsley and the codfish. Cover 91 m let simmer ten minutes. mm CHEESE FOR VARIETY Baked 91 Ik haddock is Improved In taste according 91 vm to Italian cookery by tho addition of 91 W grated cheese just beforo serving. Try 91 In itJ Ifc mav be ust the 1011011 yur Wllm family will like. Ml In USE THE LEFT-OVERS Some day 91 9 when the larder shows a left-over of 91 Iff cooked white fish and some cold boiled w rice, try combining it in this fashion: 9lw Free the fish from skin and bones and 91 IV flake it Put a tablespoon of butter in Jh a saucepan, when melted add the rice ml IX and then the fish. Pour over this a -II IBS white sauce containing chopped-up ,11 IK white- of two hard-boiled eggs. When HII K this is thoroughly heated sprinkle ov- M jf er it finely chopped pickled beets. Jl 1 Serve hot Mm FOR THE EPICURE Canned sal- Jm I X rnon when packed with a rich, red oil, m m is very in food value- Tbe Sock- 9 lis eye salmon s considered the best in 9 m flavor and highest in nutritive value, 9 112 This scarcely needs any "dressing up" Jfl H- and is delicious served just as it comes K- from the can with a garnish of sliced S IB lemon. The sauce given for cod may HB w be used with salmon for variety. All jjR K left-over bits may be used en casserole K with rice, macaroni or bread crumbs 5 tm- 1 uncneon or d'nner dish. |