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Show Delicious Dishes for Conservation Days j IflV ' rjrTrH "r'T a conservation day Is tv?v)f1 ."bird to the meatless days j?i Psa YjjjyTfl the housekeeper may won-2jStb5?3 won-2jStb5?3 der how she is going to SmLJi vary the monotony of her &Ss&&)EXa , jh m.- nus Here are several suggestions: Codish Croquettes, Tomato Sauce-Four Sauce-Four cupfuls of cold boiled fresh codfish, cod-fish, one cupful of thick cream sauce, one tablespoonfur of fincdy choped parsley, two tablespoonfuls of grated onion, one teaapoonfui of table sauce, one teaspoonful of salt. one-QUarter teaspoonful of paprika, one gg, bread crumbs. i kk the fish Into small pieces, add the sauce and seasonings, spread on a plate until cold and firm. Take up one table-spoonful table-spoonful In floured hands, mold Into cono shape, or oblong, and dip in egg w hich has been beaten with a tablespoonful of milk. Ho sure tho croquette is covered w ith the egg- ther. roll In bread crumbs or corn meal, and fry In very eot drlplngs. Fillets of Sole Caprice. One cucumber, four fllleta of flounder, salt, pepper, butter substitute and bread crumbs. Cut a long cucumber In halves crosswise nnd lengthwise and remove the skin. Season Sea-son with salt and pepper and lay in a gTeased steumcr. Wipe fillets of flounder, piinkls with salt and pepper and arrange a fillet on each piece of cucumber, turning under the ends to make It the right size. Steam until cucumbers arc tender and rc-naove rc-naove to serving dish Mix fine bread crumbs with oleomargarine oleomar-garine spread on fillets, pat surface smooth and criss-cross the surfnee. Brown under gas flame and serve with piquant sauce. Piquant Sauce. One tablespoonful chopped onion, one tablespoonful chopped green pepper, one tablespoonful oleomargarine, one table- hi V spoonful rye flour, three-quarters cupful fish Stock, one table spoonful any table sauce salt and pepper. Cook chopped onion and green pepper five minutes in oleomargarine. Add rye flour, and when blended add fish stock. Bring to boiling point, add any tab! I iuce and salt and pepper to taste. Skate, Italian Style. Skin and bone tho fish, divide it into fillets and put It Into a shallow saucepan with a bay leaf, four whole allspices and cloves, a clove of garlic or a little onion, two teaspoonfuls of salt and a few grains of red pepper; cover vlth boiling water and boll for fifteen minutes. Remove the fish with a skimmer and put it into a baking dish that has been brushed with oil; cover with the sauce and sprinkle with a little grated sharp cheese and bread crumbs Bake for fifteen minutes In a hot oven. Serve In the dish In which it was baked. The sauce Is made as follows Two cupfuls cup-fuls of cut onion, one cupful of onion toek, four tablespoonfuls of flour, four i1 tablespoonfuls of oil or butter substitute. one tea.snxnful of salt and pepper to taste. j 1 Boil the onion In very little water until tender, drain and raash It through a I strainer, add one cupful of onion stock; I mix the o or butter substitute and flour I until smooth and add to the boiling puree I of onion. Boll for five minutes: add salt I and pepper and pour over the fish ! Broiled Swordfish Clean, split and remove the book and fine bones from a swordfish. wipe the fish dry. brush it with cooking oil or with melted drippings rub the broiler with oil or fat nnd broil the fish slowly, turning It often. Sprinkle with salt nnd pepper and ISrVfl with B lemon. Fresh mackerel, blueflsh and shad nr broiled tbe same way It will take less time If the fish is cut Into pieces three or four Inches in size. H |