Evening Star Newspaper, June 12, 1931, Page 35

FOOD PAGE. MILADY BEAUTIFUL BY LOIS LEEDS, woman taking out her powder or rouge “Rouge Heads.” puff and rul the face so hard that SONNYSAYINGS of black- Serving Seasonable Fish May Need Additional Cleaning After Arrival o From Market — Directions for General Treatment—Sauces and Stuffing. VALTHOUO!! fish may have been cleaned and dressed at the mar- ket, they are likely to need additional cleaning before they are cooked. If the fish is to be split, remove the head and tail. Wash and scrape away all clotted blood and wipe the fish thor- oughly, inside as well as outside, with 8 wet cloth, then wipe with a clean dry cloth and keep on a plate in a cold place until ready to use. To skin a raw fish, remove the fins, eut off & strip of skin along the back- bone and cut the skin around the gills. Pull the skin off with the hand. If the flesh is soft, work slowly and closely follow the skin with the knife to avoid tearing the flesh. Fish that is going to be made into rissoles ples, or patties should be skinned while hot. It 1s more difficult to do this neatly if the fish has be- come cold, as a great deal of the flesh adheres to the skin. To make rissoles, breal: up eny left-over fish and mix it with some wheat flakes or shreds, bind with beaten egg, add pepper and salt and fry. To Broil Whole Fish. To broil a whole fish, split the fish down the back, dry thoroughly and sprinkle with salt, pepper and lemon Jjuice. Place the fish, flesh down, on a well greased wire broiler. Turn and broil on the skin side just enough to crisp the skin. Large fish should be cut into slices an inch thick and broiled on both sides evenly. Any fish that can be fried also can be panned. Clean, wash and dry the fish, then rub in some flour which has been seasoned with salt and pepper, or dip in egg and crumbs and saute in a saucepan in a small amount of fat. Serve with tartar sauce, anchovy sauce, or with sliced lemon. Fillets of Fish. To bone and fillet a fish, first clean end skin the fish, then insert a sharp knife close to the backbone at the tail end, and cut the flesh from the bone, working toward the head and keeping the knife as close as possible to the bone,. Small bones may be removed with the fingers. Large fish are easily boned. A fillet is just a plece of fish without skin and bones. Fillets shculd all be about the same size. Fillets of Sole—Roll up some small fillets of sole, season with salt and pepper, dip in beaten egg and fine crumbs, and fry in deep fat. For these @ fat thermcmeter should register about 390 degrees F', or 40 seconds, bread test. Drain and serve with a light cream sauce with your favorite flavoring, ac- companied by a cold, crisp salad. Fish Roe. ‘To prepare fish roe for use in any Tecipe, first parboil it in salted, acidu- lated water, that is, one tablespoonful of vinegar or lemon juice to one quart of water—and simmer for about 10 min- utes. Drain, cool ana glls’k out the pleces of membrane. To il, sprinkle ‘with salt and pepper, put onto a greased wire broiler, and broil for five minutes on each side. Serve with maitre d’hotel sauce, made as follows. ‘The Sauce.—Add one tablespoonful of lemon Juice and one tablespoonful of chopped parsley to two cupfuls of drawn butter sauce. Let cool slightly, then add two beaten egg yolks and season with salt and pepper. Do not let t-hfk sauce boll after adding the egg yolks. . ‘To make the drawn-butter sauce, combine four tablespconfuls of butter with four tablespoonfuls of flour. Grad- ually add one pint of boiling water, stir- ring constantly over hot water, until the sauce comes to the boiling point. Simmer until it is thick and smooth. ‘When ready to serve, add one-fourth teaspoonful of salt ana a little more butter, beating constantly. Fish Served Cold. Most fish is good eaten cold. All fried fish, especially filleted sole and herring, and big boiled fish like cod are better flavored when cold. They should be served cut up or flaked with mayonnaise added. On top may be sprinkled minced anchovy fillets or ca- pers. Flaked fish may be piled in the center of a dish, sprinkled with minced parsley and lemon juice and surrounded with cold rice. Fresh cucumber sauce is deliclous with cold salmon or cold fish mousse. To make, beat up half a cupful of cream until stiff, season with about one-fourth teaspoonful of salt, a dash of pepper. and add gradually two table- spoonfuls of vinegar. Then beat in one large cucumber which has been peeled, chopped fine, and drained well. Serve wvery cold. Deliclous Fish Salad—Egg and bread erumb some codfish, salmon or other fish steaks before grilling. When cold flake them, discarding all skin and bone. Mix with cold young peas and minced cold young carrots, either or both, then mix with a salad dressing made with two. parts. ofive oil and one MENU FOR A DAY. Stewed Prunes. ‘Whole Wheat_Cooked Cereal. Corned Beef Hash. Hot Corn Cake. CofTee. LUNCHEON. Cheese Souffle. Tomato Jelly Salad. Graham Muffins. Veal Chops. ‘Tomato Sauce. PFrench Fried Potatoes. Glazed Carrots. Tomato and Lettuce Salad. French Dressing. Rice Pudding. ‘Whipped Cream. Coffee. CORN CAKE. One cup flour, one-half cup cornmeal (white preferved), one- half cup sugar, one cup milk (sweet), two teaspoons cream of tartar, one teaspoon soda (dis- solved in milk), one egg, salt. Bake quickly. It should be as light as sponge cake. TOMATO SALAD. Soak one-half box gelatin in one-half cup cold water 15 min- utes. Stew one can tomatoes, one- half onion, 'one-half teaspoon mixed spices untll soft, strain, and if not enough for three cups, B e S et it & ‘mo] gegn with m:';nmlle on crisp lettuce leaves. RICE PUDDING. Make a custard of two cups milk, one-half cup sugar, a pinch of salt, four eggs blended, but not beaten too stiff, one-half teaspoon vanilla, one and one- half cups cooked rice and four tablespoons ~ grated chocolate. Bake in & pudding dish until firm, not hard. Serve with whipped cream. {Copyright, 1931.) part lemon juice, with a 1ittle French mustard. This is delicious. Sauces and Stuffing. Fish, like other neutrally flavored food, needs the right sauce, seasoning and garnishing. For seasoning, when cooking the fish and also when making sauces, simple seasoning agents may be used, such as prepared mustard, table sauce, catsup, chili, tabasco sauce, onjon and vegetable stock preparations, while orange and lemon, grapes, pi- mento cups and olives offer a variety of flavor possibilities that add greatly to any fish dish. Boiled fish needs a rich sauce, such as egg sauce, Holland- aise, Bechamel, or drawn butter sau or any other more or less highly sea- soned sauce. 4 Don't throw away any trimmings or bones of fish, but if you are \lllni fish that requires trimming and has e8 put them in a kettle with a little pep- percorn, & bit of onion and some salt and pepper. Cover with cold water and simmer until reduced to a good, strong stock. This will form the basis for many fish sauces, and especially the brown and savory sauce and the but- ter sauces used with many kinds of fish. Caper Sauce.—Add one tablespoonful of lemon juice and three tablespoonfuls of chopped capers to two cupfuls of drawn-butter sauce. Let it cool slightly, add two beaten egg yolks and season with salt and pepper. Do not allow the sauce to boil after adding the egg yolks. This is excellent to serve with fish. Anchovy Sauce.— Melt one-fourth cupful of fresh butter and stir in one teaspoonful of anchovy paste and a little cayenne pepper. Warm and stir thoroughly and serve with either boiled or fried fish. Cucumber Pickle Sauce.—Cut into dn{ cubs enough cucumber pickles to make half a cupful. Drain well. Add two cupfuls of drawn-butter sauce. Boil for a minute and serve with fish. Bread Stuffing.—Moisten one and one-half cupfuls of bread crumbs with one egg, slightly beaten, and one-fourth cupful of butter or other fat. Season with one teaspoonful of salt and a little pepper. Mix well. This makes a rich, moist dressing. Clam Bake Roast. The beach is & good place to have a clam bake, but you can have one at any place where there is a flat, open space. Mnnfliw pare for the meal. Make a circ] otmmw»m 4 feet in diameter, to the numberolpemmmnunrtywhe served, and on the circle build a hot fire of wood. Let this burn for about and over oll spread sallcloth, fastening edges with stones. Leave for two or three hours, remove the cloth and the layer of seaweed and rake out clams and other foods as needed. Serve the clams with plenty of melted butter. At clam bakes™the food is usually served from s long table, at which benches are placed for seating the guests. Each one helps himself from the table loaded with good things. Deviled Crabs. Przrare 12 hard-shell crabs, or two cupfuls of crab meat, for serving as deviled crabs. Wash six nfulls thoroughly. Heat one cupful of m&lk in s?oonml of chopped parsley, half a ta- blespoonful of lemon juice and a little nutmeg. Mix well, then put the mixture into the six crab shells. Sprinkle with soft bread crumbs with bits of butter on top. Cook on the grate in a hot oven until the crumbs are brown. Serve on a bed of parsley, garnishing with the claws. Crab Cakes. Dip six prepared soft-shell crabs in beaten egg, then in sifted bread crumbs seasoned with salt and pepper. Fry in deep fat for about five minutes, or saute them in a frying pan with just enough fat to keep them from scorch- ing. Turn so that both sides will be well cooked. Fried Scallops. Wash one pint of fresh scallops, drain them and dry thor- oughly. Season some with salt and pepper. Use for two minutes. If preferred, they m: be seasoned and rolled in flour and then fried. Serve with sauce. Pineapple With Meat. Pineapple is cool and refreshing to serve with cold meats. Well chilled, it is a perfect accompaniment for cold tongue, cold ham or cold chicken, Can- ned pineapple is good for the purpose. MODES OF THE MOMENT » » Better than Home-made With all the goodness-of lay- ers of beans and sugar-cured pork—flavored through with cups of brown sugar arid mo- lasses—the finest dish of the North Woods lumber camps is delicious '‘bean hole™ beans. Van Camp not only brings you the original “woods” recipe but adds the flavor of the “outdoors™ cooking. No wonder good cooks crisp these beans in {-_2Cup nf molass®> garl 2 cup of brown SUb% 4a] or’ Ayer of \ugar.curt“lPJ layer of bean® the oven and claim them as the best of home cooking. Of course the family wants them often. Your grocer can help you serve Bean Hole J Beans tonight. AT YOUR GROCER'S B P < VAN CAMP'S couvrse. - | hisself to death before the weddin' be- l ‘The prevention and cure heads and whiteheads has been dis- cussed frequently in this column, and now there is another kind of facial blemish which demands attention, and that is “rouge heads.” Many who use make-up have noticed that sometimes the pores become clogged with the rouge and even after a = ing one can see these tiny red blemishes, As it is far better as well as easier 10 avold heads than it is to cure them their causes will be considerzd first. Using the wrong methods of ap- ‘| plying make-up is perhaps the first rea- son for the appearance of these defects. If one .;;R_ue- rouge directly to the skin without first using a foundation cream the rouge is verfn apt to get into the res. Before using make-up at all it s always a good plan to go over the face with an astringent or skin tonic, which will close the pores. Then, as further protection, to apply a fcunda- tion cream so that there will be little danger of the make-up getting into the pores. But even if one is careful about these preliminary steps—first closing the pores and then protecting the skin with a foundation cream—there is still dan- ger of clogging the pores if one does not apply make-i &wrrwtly. 1t is no infrequent sight see some girl or ' BY FANNY Y. CORY. Lo ks Aunt Nancy's feller is goin’ to walk gins. He must hab got ready fer it too early, like me, an’ they telled him not to sit down an’ get his pants dirty. Mother’s Apple Pie. Fill the space between the crusts with sliced apples, rounding up the center to make a very full pie. Add two table- spoonfuls of water and bake in a hot oven to cook the crusts, then lower the heat to bake the apples. When the ple 18 cooked, with a sharp knife cut around the ple between the crusts and care- fully lift off the top. Dot the apples with pleces cut from one tables ful of butter, then spread over top half & cupful of sugar mixed with one- fourth teaspoonful of salt and half a Since men have learned to fly. ‘We'll have to sprout wings to follow Our masters by and by. you know o o o that Kellogg’s Corn Flakes have a special package that is different from al others? e o o a WAXTITE, inside bag perl'ec‘le'd‘ and patented by Kellogg? e o o a WAXTITE bag that is actually SEALED against odors, moisture and con- OVEN-FRESH and FLAVOR-PERFECT to your table? Just another reason why it pays to specify the name Kellogg’s when buying corn flakes, [One of the most economical and convenient of foods. Delicious with milk or cream for break- fast; extra welcome for lunch with fruits or honey; fine for children’s suppers or & late snack. Easy to digest. Always ready to serve. No trouble. No work. With a “wonder’’ flavor that can’t be equaled. Look for the red-and-green pnclmée at your grocer’s. It means genuine Kellogg’& —n the original Corn Flakes—the world’s most popular ready-to-eat cereal! the rouge is fairly ground into the skin. Both rouge and on the skin gently. The rouge should Bt et put it on ! : l::rle"é o nger tips and then ace where be blen it in such a way that ltw.mu mflf er should be put idea to over the part of the es. Then dust—not d the “rub”—on the powder and as a final Horseradish Sauce. Mix one teaspoonful of faustard with three tablespoonfuls of cream, one table- spoonful of vinegar, and a little salt. Add as much grated horseradish as needed to make it the desired thick- ness. 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