Evening Republican, Volume 20, Number 118, Rensselaer, Jasper County, 17 May 1916 — SPECIAL FISH DISHES [ARTICLE]

SPECIAL FISH DISHES

THREE RECIPEB THAT ARE THE BEST OF THE KIND. Excellent Meal Whera Blueflsh of Mackerel Are Available —Pudding That Is Liked by Many—Fried Scallops a Delicacy. , Broiled Blueflsh or Mackerel.—-Blue-fish and mackerel are never better than when broiled. To do this as it should be done, grease a wire broiler. If there is a coal fire, use one of the double sort. The same sort of broiler can be slipped on the regular gas broiler and makes it far easier to handle fish in a gas stove. Grease the fish, after it has been cleaned and dried. Olive oil is good to grease both fish and broiler, and first cook the skin side —for about two . minutes. Turn and cook the side without skin until the fish is done. Loosen the fish from the broiler carefully with a sharpknife, and slip it on to a hot platter. Spread with maitre d’hotel butter or plain butter, and garnish with parsley and pieces of lemon. If the fish is broiled over a coal fire, turn it several times to begin with, but do most of the cooking on the side without skin.

Fish Pudding.— For this fish pudding, two pounds of fresh haddock, bass, or cod are required. Remove the bones from the fish raw, and chop it fine. Add a teaspoonful of salt, a shake or two of mace, a tablespoonful of flour, three of melted butter, a beaten egg and, gradually, a quart of very rich milk. Beat all together thoroughly and pour into buttered mold which has been lined with fine crumbs. Stand the mold in a pan of hot water In the oven and bake slowly for an hour. Serve with a rich white sauce, to which the yolk of one egg, beaten with a teaspoonful of lemon Juice, is added just before taking from the fire. Fried Scallops.—Wash a quart of scallops and drain them as dry as possible. Then plunge them into boiling water and boil until tender. Drain again. Mix a few tablespoonfuls of flour with salt and pepper. Wipe the scallops as dry as possible, dip them in the seasoned flour, then in a beaten egg and then in fine cracker crumbs, and drop into hot, deep fat to brown. When brown remove, drain for a minute on paper, and serve very hot with crisp broiled bacon and tartar sauce. Garnish with slices of lqmon and tiny springs of fresh parsley.