Evening Republican, Volume 19, Number 122, Rensselaer, Jasper County, 24 May 1915 — BETTER THAN HEAVY DISHES [ARTICLE]

BETTER THAN HEAVY DISHES

Aa Hot Weather Approaches Fish Should, to a Great Extent Take the °lace of Meat. Fish Hash.—Prepare the fish as for fish balls; chop fine cold potatoes and mix with fißh. Fry brown six good slices of salt pork; take out the pork and turn the hash Into the frying pan; add half a cupful of boiling water; let this heat slowly, stirring often; then spread smoothly and brown, being careful not to let it burn. When brown fold It as you would an omelet dish, and garnish the dish with the Blices of pork. When the pork is objected to butter can be used instead. Fish With Tomato Sauce.—One cupful tomatoes, one-half cupful water, one-half of an onion sliced. Cook tomatoes, water and onion twenty minutes. Melt one tablespoonful of butter and add one tablespoonful of flour, stir into hot mixture, add one-half teaspoonful pepper, cook until it thickens and strain. Put fish in a baking dißh and pour the tomato sauce around it Bake from fifteen to twenty minutes in a moderate oven. Fish Toast. —One cupful flaked cold fish, free from skin and bones. Heat in water sufficient to moisten; add butter, pepper and salt. When hot pour on slices of buttered toast; garnish with eggs poached In muffin rings. Scalloped Halibut.—Shred one cupful of cold boiled halibut; pour in the food pan one and one-half cupfuls milk and let come to a boil; add butter size of an egg, salt and pepper, then the crumbs of four crackers, add lastly the halibut; let it cook five minutes, then add two hard boiled eggs chopped fine, and serve on a hot platter with bits of buttered toast