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Show I Choice Sea Foods I t - for the Home Table if? .... c -5?Eg3&gD RE sea foods will bo of-ff of-ff rMfsEflTflf fered to us with tho pass-ng pass-ng of the severest weather ifylljpffl H C. a partIcular,y severe And as fish begins to flood Into the market prices are bound to drop for tho consumer, and tho consumer should take advantage of them. Hero are a few recipes that should provo delicious: French Kippered Herring Omelet, Flako the fish and then toss in a little huttor Beat two eggs very Upht and add tho fish. Melt a little buttor substitute in a frying pan. pour it in tho mixture, and cook over tho fire evenly. 'When the bottom of tho omelet Is brown and thero Is still a certain amount of liquid egg on top fold ono half over the othor half and slip tho omelet out on a hot dish. Serve without loss of time. Smoked Fish Patties. Tako two cupfuls of ground fish, two zupfuls crackor crumbs, ono egg and onc-balf onc-balf cupful of milk or cream. Boat egg, ldd romalndcr of Ingredients and form nto patties. Put equal parts of butter and lard In skillet and fry to a golden brovrn. il J Serve on hot platter garnished vflUi IT, parsley. , ; i '4i Boiled Smoked Fish. , Boil sufficient finnan haddle, or other! . , fish similarly cured, for tho number olj j ' persons to bo served. When done remove: : V tho skin and bones. Mako sauce by heat-) j Ji ing milk thickened with a littlo flour, to ; "i which add buttor, salt and pepper " taste Servo with baked potatoes on the 1 side. i Broiled Smoked Fish. 'jjj Wrao ono average slzo fish In one or 1,v011k, thicknesses -f paper (preferably the'KrJ brown paper used by butchors). place In a pan, and put In a hot oven for one-hall Jjt hour. The fish is thus thoroughly iicaJtfMP without being dried out. Bofore serving remove paper wrapping and the skin of th fish. . |