Evening Star Newspaper, November 25, 1921, Page 38

- WOMAN’S- PAGE: —™ THE EVENING STAR, WASHINGTON, D--O,-FRIDAY, NOVEMBER 25, 1921 = = —= E=========g} half a cup of thin cream, one table- | eplit and the backbone removed, then baking tin with a little E”d boutllon. | aliced, two bay leaves and two blades spoonful of butter, the beaten yolks|out ‘the Boll slowly until cooked through.|of mace. Cover and simmer gently of two e and pepper aud salt to ‘When done remove the fish and boil for hl.ll.ln hour. Set aside to cool. taste. Beat thorou until very ‘baki the broth down until it begins to When quite cold strain into the jar|Vvery slowly, stirring to prevent burn () 5 ng Ught, fold in the sti eaten whites|side, cut some bofled potatoes into|brown. > Rapldly stir {n a thin mix- 2 ln t e Home of three c¢ggs, cook in & frying pan about one-fourth of an inch|ture of nmu? -.ni water, cooking until | OVer tihe herrings, adding one tal l‘i ing, untll it snaps when tried in cold ll until brown on the bottom, then fold |thick, put.a layer of the sliced pota-|brown. It takes but' a’ minute' or|*PooRful each of h"hflll' Deppers- and|water; then add one teaspoon of I 111ke an omelet and serve immediately. | toes on the bottom of the dlsh, then|two. -Pour it over the sturgeon or|aispice and the'bay leaves ready | lemon or vaniila extract and one-haif == t Fish Balad~Take three pleces|follow with a layer of fish strips,|serve separately boat. over the § G e saupooit. of - bak . of fish cut two inches square. Split ' thus alternating potatoes and fish'garnish the fish with slices of hard e feady to|teasp of baking soda, stirring Carefully, break four eggs On toD. them in two. After soaking, drain until the dish is filled to within about bolled eggs, sliced lemon and water- ard, Take from the fire immedi season with salt, pepper and bits of and wipe dry. Baste each plece With - an inch of: the top, potatoes forming Cress or parsley. {ately and pour out on u Luttcred MAKE BEST USE OF SAL X TO B T U E F T butter. Bake until the eggs are set. a littie butter and broil. When cold | the last layer. Beat two or more _How to Pickle Herrings—Buy a When cool enough tc hardle G Individual ramekins may be used and tear them apart, cover with Frefich|eggs and add to about one-half pint dozen small imported herrings. Cut pull the candy rapidly, 5o as to muk AND SMOKED FISH AND MEATS an egg slipped on each. -, | salad drcssing, let tand for two|of rich milk. Pour this cream over off their heade and tails und soak :’tfll":’t lc«a’ur?[iék Crt with buttered § ; Salt Fish Souffe. ours. Half fill a salad bowl with|the contents of the dish, bake in an them ‘in cold water for two days,|apples and scoop out the pulp. Mix |&ci8sors into sticks or cushio:s. Boil some prepared fish for twenty risp lettuce leaves. Drain the fish,|oven until the egg is coagulated and changing the water several times |‘with the yolk of a ha:rd-cooked egg —_—— + drop them in cold water to prevent| minutes. D,p‘ » the ,f,h ound it 2dd it to the lettuce and add mayon-|a slight brownish crust is formed on during that period. Drain, wipe dry and season with salt, pepper, sugar| Housewives are becomins . The Star’'s Household them turning black. - Remove and|and run it rain the fish, pound 1% ngise. When in season slices of crisp | the top. Only & few minutes are ro- and place In a stone far. Put one|und grated onfon. ~Rub through a|wasteful judging from the rcjori: « € s ousenold [T (he yolks. For three eggs add | ehoppor Add 1ob! on OF meat cucumber may be added to the fish. | quired for this cooking. Serve hot. quart of white vinegar in a pan over|sieve, flll the wpple shells and gar-/numerous cities. which show that A R aaneer-o Sal ng—The herrink | “Smoked Sturgeon for Dinner.—Place .o ire, udd two ablespoonfuls of | nish with the shredded whites of the,garbage collections have fallen of e . two mashed sardines, one-fourth tea- | butter. the b e goae e He:ting Puddh 4 Expert Gives a Num'|woon o Rl a Tittie cavenna papper, | bLier: e beatel Yol of o e88 ate. or other fsh should be skinned and la plece of smoked sturgeon in a deep sugar, half cup of water, two onions eggs. Serve on lettuce leaves. from.10 to 25 per cent since ‘he war = a few drops of table sauce and| Beat up the whites of the eggs to a. enough vinegar to moisten. Add as 7 ightly t e her Of TeSted Rempes"much °},i"° oil as \'ihnazur‘ and lhfil ii'».“er"r'.'.’:’}‘.“fé"}n'E‘;?:',’a‘x‘.n ina"bme - as mucl more as the mixture will Vi 1 1 Dishes That Are Espe-)mm‘u without becoming oo soft to AUIK. GUIck SoventfoF Yabout ftwenty % nto the alves of the whites. 5 s e Salt Fish au_Gratin—Boll a pound cially Appetizing Dur-|§erve as luncheon dish or entree £0r | of“figh gently for two hours, putting it over the fire in tepid water. Let}. it get cold and then mince it fine. - WOMAN’S -PAGE, Golden Sirup Candy. Boil four pounds of golden siruy e Egg-Stuffed Apple Salad. | Slice the‘tops from some large redl several eggs for twenty minutes and dinner. Brolled Wh! he ing the Winter. This small, fat fish, weighlng about It you are saying to yourself, 3:;1: ndpo\m: elchr,, is :M(‘e“nntd;;.:;. v +g!der and makes a fine breakfas L. "Whnlwshll\ I have for tomorrow's! gt AnC HoKes & by belng placed dinner?” turn to the list of salt meats. in hot water, they should be broiled . and Aish. These appeal to the average | over a hot fire and served with a sea- eold-weather appetite and furnish a Soning of butter and pepper. Hot eclution for the question of supplying | g% WAL 47 10Ch. aCCOmPa b ent o the desired change, at the same time | Toast.—Use young, tender _smoked doing so economically. C herring. Place several Pleces of the - be ! fish on pleces of buttered toast; cover Dozens of appetizing dishes may be : {38, 08 PIECRR 07 DUtireq o hed with made from salt meats and dried fish, gslices of bacon ‘fried dry and “crisp. especially if you have to put up your Instead of serving the herring in this own vegetables in the summer, and|way for breakfast, heat it, place on can frequently add to the usual win-toast and mask it with sauce tartare ter carrots, turnips, cabbage and;for luncheon. onions a can of peas, corn. bean: Sardine Fritters—To half a cup| yourg beats, okra, squash or toma-'of milk and one egg beaten light add toes. This will give well-balanced half a cup of flour in which has been meals. Combine also with such foods siftea a level teaspoon of baking plenty of green vegetables and mild powder, a iittle salt und a teaspoon oked bacon and ham are of finely chopped peppers. Use one but not nearly as well unbroken sardine in each spoonful of known as they deserve to be are-bpatter and fry as usual. corned ham and spareribs. Smoked Salt Fish Cups.—Boil one cup of beefi provides the foundation for!prepared salt fish for twenty minutes, many breakfast and luncheon dishes drain and ‘set aside until cold. Add Take a cup of drawn butter made by cooking together a tablespoonful each of butter and flour and stirring them into a cup of boiling water until the sauce is thick and smooth. Stir the fish into this, pepper it to taste, mix it with two tablespoonfuls of grated cheese, turn it into a baking dish} strew with bread crumbs and a little butter and a little more grated cheese and brown in the oven. Salt Fish with Green Pepper and Tomato.—Pick fine a cup of fish and soak it in different waters until fresh enough for use. Fry a chopped onion in a tablespoonful of butter to a rich brpwn and add the drained fish with whter enough to cover it, a green | pepper -chopped fine and 2 cup of stewed tomatoes. Cover and stew slowly for an hour. This may be served with toast. Salt Fish Hash.—For four persons, take two cups of freshened salt fish, chop fine or run through a meat grinder, add an equal amount of cold boiled potatoes treated in the same way, mix and moisten with milk in which an_egg has been thoroughly whipped, fry some bacon or pork and ed very thin. Corned beef two cups of bread crumbs and two reasli] - s popularity. You will find « well-beaten emgs, season with sait|ise G fa Ior Br e e ey a fish packer’s catalogue interesting,, and pepper, mix well, then make Into|hrown., Now and then add sufficient which will suggest to you many new | balls, and with the fingers form into | fa¢ to keep the hash from burning kinds of fish to use. | cup-like shapes. Place the cups in a|pu not enough to make it too greasy. An Old-Fashioned Codfish Dinner.—| greased pan_and break an egg into|r; may be turned like an ofelet, Strip some salt codfish into conven-|each one. Put a little butter and|gerye hot on a piatter with strips of ient-sized pieces and soak in cold salt on top of each, bake slowly in)pacon or pork. water for an hour. Drain, cover ' the oven until the eggs are solid; 2 ~ again with cold water and bring to.garnish with lettuce leaves or parsley. Salt Fish Omelet. a boil. Drain again and repeat. Sim-, Scalloped Sait Fish.—Mix a cup and | Put one pint of sliced raw potatoes mer in the third water until the fish|a half of cold boiled rice with two[in a stewpan, add one pint of is tender. Do not boil fast, as that ' tablespoons of cream. Alternate the|shredded and fresnened fish, cover hardens it. Place on a platter, dress rice in a buttered baking dish with|with cold water and boil until the with melted butter, surround wlth'flsh finely flaked, finishing with rice. potatoes are cooked. Drain, add one- e e pork scraps, bolled potatoes, beets, - carrots and parsnips. Serve Dlpuzs’ ADVERTISEMENT ADVERTISEMENT Here’s the Happy Way to Rid Yourself of Gonstipation PERMANENTLY! Bran is the most wonderful health| Kellogg’s Bran is not & eathartio— food known! Nine-tenths of human | it is nature’s food that will not only ills would l:. eliminated if all ;l: de!ighl:lyolg palate but safeguard your people would eat bran regularly, healt] tart the children eating 9E Ao e e ‘;':,;l:g' cause bran corrects eonstipation!” Con-| Kellogg’s Bran. It builds strong chopped fine and a few bits of pi- ||| stipation can be blamed as the starting | bodies! Serve bran to your ily as ;‘n;n‘mu, orfls:e‘ql tgrea:“ cpengle:(.flbl;:a. point of 90% of the sickness! a cereal or on other cereals! 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