Show FISH IN HOT WEATHER v HEALTHIER THAN A CONSTANT DIET OF FRESH MEAT supply I 1 Is generally plentiful alii and should be freely used jellied dish for sunday night lunch eon con brook trout by LIDA AVES WILLIS 5 for the summer white fish A Is greatly used and the supply Is 7 quite equal to the demand true there are restrictions in eat ing fish as frequently as we do meats but these very restrictions add to its value most of us eat too much fresh meat especially in hot weather when it really should not be served oftener than three times per week jellied fish A nice relish for sun day night supper or for luncheon on a hot day may be made as follows fortio cupfuls of fish flakes use quarter of a package of soaked gelatin and a generous cupful of 0 hot fish or r N chicken broth cook the fish in we well seasoned and acidulated water and when flaked mix with finely minced capers a little sweet green pepper blanched and chopped or a pimento cut in small bits add the gelatin mix and mold brook trout a la Is cascade get good sized trout freshly caught it if possible remove the fins and have the fish drawn at the gills wash well in cold water cut in each fish several slanting gashes through the skin have a baking pan of agate or porcelain lined near and put in a little littie bacon dripping or butter then lay in the fish and over them spread a mixture of two tablespoonfuls of butter whipped to a cream with a teaspoonful of finely minced parsley tea spoonful spoon tul of lemon juice two or three dashes of pepper and salt to taste then mix a quarter of a teaspoonful teaspoon tul each of salt and pepper wit with two kitchen tablespoonfuls tablespoon of white wine and pour over the fish cover with heavy buttered paraffin paper and bake in a moderate oven about awen ty five minutes baste two or three times or often as necessary carefully remove the dish to a heated platter strain the sauce in the pan into a halt half pint of sauce hollandaise Holland alse heat beat thoroughly and pour over the fish and serve haddock au gratin with sauce mornay try this tor for your next fish day dinner when you have a special guest most of the work may be done in the cool of the morning or before the actual hurry burry of dinner getting carefully clean and wash a haddock weighing ing about three pounds do not remove the head or tall steam the fish in a plat pint of boiling water to epich you yon have added a small onion sliced sprig or two ol of parsley severi several whole cloves small email bay leaf quarter of a cupful of vinegar halt half a teaspoonful of salt and a few pepper corns cheh the fish is done remove and let it cool and strain the broth measure the flakes of fish for a pint and a halt half scant measure a pint ct cf sauce will be sufficient prepare a an follows to 41 f pint of fish broth allow three tablespoonfuls tablespoon of butter and a quarter cupful of flour stirred into melted butter then broth Is added season to taste with salt and pepper when sauce bolls add two ounces of parmesan cheese and stir rapidly until cheese melts take from the fire and nix mix in three tablespoonfuls 0 of butter chopped in bits have ready a quart of duchess potatoes plain mashed will do pipe an oblong au gratin dish or earthen baking dish with a potato border two inches high put in a layer of sauce on this spread some fish then sauce and fill dish up in this way with top layer of sauce the potato border of piping must be high enough to keep the sauce from running out cover the top with a layer of two tablespoonfuls tablespoon 0 of soft butter grated cheese and a large tablespoonful tablespoon tul of bread crumbs and place in oven to brown |