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Show DISHES, SAVORY: AND SEASONABLE mm W fiS DAINTIES FOR THE SUMMER TABLE FRUITS AND SALADS And Daintily Prepared Dishes Whet the Heat-Worn Heat-Worn Appetite FISH FOR HOT WEATHER Its Inexpensifehess, Plentifulness, and Nutrition Make It Invaluable fish is of an oily variety such as blue-fish blue-fish and mackerel, for instanceit needs only to be sprinkled with salt and pepper; pep-per; if it is dry, the fish should be lightly spread With half melted butter before broiling.' The double wire broiler should be well greased to prevent the fish from sticking to the bars and breaking. Put the thickest edge of the fish nearest the middle of the broiler, broil the flesh-side end, Just right to set m the bottom of the dripping-pan put it in place ready to put the fish onto it If you have hot a sheet, you may take two strips of cotton-cloth, each about .a finger wide, and long enough to cross the pan width-wise width-wise and leave ends' to hold in taking out the fish. The object of the fish sheet, and its makeshift which I have described, de-scribed, is to get the fish out of the pan and on the platter without breaking it. Strawberry Pudding with Babayon 6auee Cut four ounces of stale sponge-cake into small pieces and fill a buttered pan with alternate layers of- the cake and cleaned strawberries; then pour over the whole acustard made by beating three eggs and the yolks of three eggs more. Add half a cupful of sugar, three pints of milk and half a level teaspoonful of salt. Beat all together thoroughly. Set the pan of cake on several thicknesses of cloth in a dripping-pan, which fill with boiling water and place in a moderate cheese and continue in this manner ut ingredients arc used. Add salt and p per to season well and pour over all pint of milk. Ict stand for five mini! and then bake in moderate oven twenty minutes. Run a knife aroi the sides of the pan. inverting or warm dish when ready to serve, tomato sauce is poured over the loaf fore sending it to the table. Lmon Cheese Cakes Boil the thin, jyllow rind of one la T 7ATURE is asserting herself, I and reminding her children I NM that their systems demand a -A- N lighter and more cooling auality of food than they did n the cold weather, when the object w-as to impart warmth as well as nourishment to the body. And so it is that we turn sway from the heavy meats, and long for fresh green vegetables, fish, eggs and the lighter meats, these last even in small quantities, for nerve and brain stirnula-lion stirnula-lion should be avoided in summer. elled-ware saucepan, add the dry cornstarch corn-starch or floury mix well together, taking tak-ing care that the mixture does not burn, or even brown, as it is important that the whiteness should be preserved. When the mixture is perfectly smooth add one-third of the milk or cream, which has been heating in the double boiler and should be at about the boiling boil-ing point; stir well as it boils and thickens, then add half the remaining milk; stir until it is smooth and wholly free from lumps, then add the remainder i . i . ' -t . W ... . :-. . . .t . I on it, through the middle of the fish where the stuffing would be if you used it, then on the top put also sliced onion and strips of pork. Dredge, put it in the oven and cook as you would the stuffed fish. Squares' of halibut or salmon sal-mon are particularly delicate baked by this rule. Serving Cold Cold fish may be made into a delicious luncheon dih or entree. The white fish, like cod, haddock and halibut, are particularly good for this purpose. Flake the fish, removing every particle of bone and skin, and put into a scallop dish. Sprinkle with salt and a bit of pepper and a teaspoonful of onion juice. Make a thick cream sauce, seasoned highly with paprika and lemon juice; pour over the fish, put buttered cracker-crumbs on the top and set in the oven to brown. If you haven't enough to fill a scallop dish, you may use two or three shells or individual dishes; set them on a pan in the oven to brown, and serve by setting the shell on a tiny plate which is covered cov-ered with a doily. At little expense you may cut the doilies out of crepe paper, then when lunch is over tuck them into the fire, and there's no question of laundering. laun-dering. Tomato Marmalade We arc so accustomed to look upon the humble little green tomato as fit only to play the part of "stipe" in the mixed pickle-pot, that it is hard to associate it with a toothsome marmalado, but this fruit for the tomato is a berry really shines as a marmalade ingredient. Pc-cl the tomatoes and cut in halves or quarters. quar-ters. Add the sugar, allowing about thirteen ounces for every pound of fruit, and stand away over night, 'In the morning add one lemon, sliced, to every three pounds of ingredient, and set to cook over a slow fire. Boil two hours or more, till the mass is thick and. transparent. trans-parent. The color will be an ugly greenish-brown; therefore the wise cook will add a little fruit coloring, as cochineal, cochi-neal, or some other of the dyes, to give it a more appetizing appearance. yi . 7".. i, .- W SALAD IN APPLE CUPS Drowinc Baked (Fish After the fih is stuffed, cut gashes two inches apiart on each side. Put narrow strip? of fat salt pork in the gashes, and laysomc on the fish sheet under the fish. Placc the fish upright in the pan by skWcririg the head one way and the tail another. Dredge with flour, and put mtcV a hot oven without any water in .the plan ; when the flour is brown baste 'often., with the pork fat. The fish is done vvhen the flesh separates sepa-rates easily from th.c bone. Remove it LEMON CHEESE, CAKES I STRAWBERRY v PUDDING WITH SABAYON SAUCE - .m : - ' &5 :MBM WxM . first until it is brown, lifting it up from the coals often that it may not burn. The other side should be broiled just enough to crisp the skin. The time the fish should cook will ary with its thickness. thick-ness. There should be a clear fire, the coals glowing and red. When the fish is cooked the -flesh will look white and firm,: and. .will 'flake easily, and separate sep-arate fronv the , bone almost as soon as touched, ever so. lightly, with a fork. After the fish is cooked, slip it on a hot platter season it with butter, salt and pepper, garnish;, it with; parsley and -sh'ces of lemon, and it is ready to scre. BaUn FIsh.V ' " The 'fish which are the oftcnest used for baking arc cod, haddock, blucfish, bass, shad that; arc too large to broil, and small salmon. The fish should be well cleaned indeed, that is a matter of course whatever way it is to be cooked wiped dry and rubbed with salt. Whether it-shall be stuffed or not depends upc one's own wishes and the taste of t: family. Personally I prefer pre-fer it without stuffing, but as you may not indeed, as a matter of fact. I think the larger number of persons like the stuffing I shall give you the two ways of preparing your fish, and we will begin, be-gin, if you please, with the stuffed fish. To make your stuffing and the proportions pro-portions I am giving you arc sufficient for a fish weighing from four to six pounds, the usual size for the average family use one cupful of cracker-crumbs, cracker-crumbs, one saltspoonful of salt, one-half. one-half. a saltspoonful of white pepper, a dash of paprika or cayenne, a table-spoonful table-spoonful of chopped onion, a teaspoonful teaspoon-ful of chopped parsley, a teaspoonful of capers, a teaspoonful of chopped cucumber cucum-ber pickles, and a quarter of a cup of melted butter. If you like your stuffing moist, soften the cracker-crumbs with hot water before be-fore adding the other ingredients, but if you like n dry and crumbly, omit the water and mix in the order given. Stuff the 'fish and sew the edges together. If you have a fish sheet which is simplv a smooth sheet of tin with-handles at the oven until the center of the pudding is firm. Then run a thin-bladed knife around the sides of the pan and invert the contents on a hot dish. Place some of the sauce on the pudding and place the rest in a boat to serve separately. Decorate the pudding " with halved berries. Eabayon Sauce Beat one whole egg and the yolks of two more with half a cupful of sugar, a pinch of salt and beat until the sugar is dissolved. Then add half a cupful of berry juice; set the dish over a kettle of boiling water and stir until the mixture is of the consistency of thick cream. Then remove the water and beat until the mixture is cold, when fold into it a half cupful of cream whipped to a dry froth. Salad In Apple Cups Select large firm apples and cut off the top about a fifth of the depth of the fruit. Hollow out the interior of cup and cap leaving the shell about a quarter of an inch thick. Put a pea of butter in a pan to melt Beat an egg slightly, season and add a teaspoonful of milk. Turn this into the melted butter and. stir until thick and creamy. Add a mixture of chopped apple, English walnuts, celery and pineapple, and when the entire mixture mix-ture is creamy pour into the cups and place them on ice. Before serving, add a little mayonnaise and salt and, pepper. Cheese Loaf Grate one-half pound soft American cheese. Mix one pint of coarse crumbed bread with one-half pint of boiled ham. removing the fat. Line a buttered bread pan with some of the mixture, sprinkling bottom with capers or minced olives; then place over crumbs some of the lemon until tender, drain off the w and run the rind through the n chopper, then press through sieve, one-quarter pound of unsalted bu three egg yolks, juice of the lemon, quarter pound of sugar and beat t oughly together. Line patty tins pastry, filling with the lemon cheese bake in moderate oven until cru-done. cru-done. When the cakes are cold, plac icing of meringue on top of each Grape Marmalade New England housewives used make a delicious marmalade of wi! frost grapes and sweet apples, housewife who is not in the way of ting wild grapes will find the Cli grape a very good substitute, for really a cultivated frost grape, bein its sweetest after the first frost. 1 four pounds of stemmed and pu grapes and heat until the seeds cai freed from the pulp. Have prep four pounds of sweet apples, pe sliced and steamed until tender. Pu grape pulpand apples into an cnan kettle. Stand it on an asbestos ma the back of the range and simmer two hours, then measure and add s in the proportion of three-quarters pound to one pint of pulp. Rctur the stove and cook until, when col will be stiff enough to cut like jelly course any kind of grapes can be i but the wild or the Clinton grape gi peculiarly spicy tang. LAMB HASH Melt one large tablespoonful of ter in a frying-pan; turn into it cupfuls of cold conked Iamb chr fine; add one cupful rich white stc cream. The Value of Fish In all the list of foods there is none more valuable than fish. It is easy of digestion, it is inexpensive, and it is plentiful. From the Atlantic to the Pacific, Pa-cific, through the chain of lakes, big and little, which make a waterway more than half across the continent, from the big rivers and the hidden mountain streams, this food is taken, and it is as varied as arc the places where it is found. It has not the amount of nutrition which meat possesses, but it has sufficient for the season when it is most in demand as , a food, and it has a large amount of phosphorus, which adds to its beneficial qualities. There are one or two important points to be remembered. Pish should be eaten while perfectly fresh, while the flesh is hard and firm, otherwise all its good qualities arc lost, and it becomes poisonous. poison-ous. Never buy fish when the llcsh is soft and flabby; if you have reason to suspect that it is not absolutely beyond suspicion, don't buy it. Tho Cream Sauce Before wc begin cooking the fish there is something I want to teach you to do, and that i to make a cream sauce. The ingredients for this sauce, and the proportions, are: One cupful of milk, scalded or better still, cream if you have it; half a tablespoonful of cornstarch, or a tablespoonful of flour, one-half a tablespoonful of butter, one-half one-half a teaspoonful of salt, a quarter of a saltspoonful of while pepper and a dash of paprika. Melt the butter in a granite or cnam- of the milk and the selected seasoning. This is the ''cream sauce" or "white sauce" that is used for so many purposes pur-poses in cooking: without the pepper it is the dip for cream toast. It is the sauce for creamed codfish and for creamed potatoes. Made a bit thicker, h is used to mix croquettes, to prepare "fish au gratin," to fricassee oysters, to pour over vegetables that you serve a la cremc, as it is called. Whenever you have a rule given you that says "make a white sauce," you may turn to the one just given you, and there you have it This sauce with egg boiled hard, chopped and added to it, is the 'VgT sauce" called for so often to be served with boiled and baked" fish; with capers added it is "caper sauce," with chopped parsley it is "parsley sauce"; you may flavor it in as many ways as you desire, according to the use to which you arc to put it. with lemon juice, cayenne cay-enne or onion juice. Broiling- and Frying: There are a variety of ways for cooking cook-ing fish, but broiling or baking is most general ; sometimes they are boiled and sometimes fried, but the first two ways are the most wholesome. 'The fish that arc broiled are mackerel, whitefish. small blucfish, trout, shad, small cod. or any other thin fish, also slices of halibut, salmon and other thick-fish. thick-fish. When the entire fish is to be broiled, it should be split down the back and the head and tail removed. It is a good plan to remove the backbone also, making the fish easier to serve, and also assuring its cooking more evenly. If the ' i " V CHEESE-LOAF ' carefully to a hot platter, (garnish with par'sley and lemon after (drawing out the strings and skewers arid serve with egg sauce. ,: , Without Creasing: J To bake fish without stufivng. prepare it as if it were to be stu(Tcd. place it in the pan. laying it on thin slices of fat salt pork. Put a layer of th'ynly sliced onion, each slice with a strip ot( salt pork Tutti-frutti marmalade is very good to serve with meat, and if wild plums arc procurable use them by all , means.. Tour boiling Water over the plums to remove the skins easily, and pack them in the prcsering kettle, in alternate layers, with sliced apples, sliced pears and sugar, having equal weights of sugar and fruit. Set the kettle on an asbestos asbes-tos mat on the back of the range and cook until thick and smooth. |