Kankakee Valley Post, Volume 2, Number 25, DeMotte, Jasper County, 12 January 1933 — FISH AND SHELL FISH [ARTICLE]

FISH AND SHELL FISH

FISH and' shell fish are two of our most extensive sources of food, and in some form are found in almost all parts of oijr country. Where it is possible to get the fresh fish, one may always feel sure of a delightful dish, and even canned fish and shell fish are to be prized. Deviled Clams. Take 25 fresh or canned clams. If fresh, chop the hard portions and cook slowly for ten minutes In three tablespoonfuls of butter and add one minced pepper and onion. Now add one-half poynd of sliced mushrooms and cook three minutes. Add onehalf teaspoonful of salt, one-fourth teaspoonful of celery seed and four tablespoonfuls of flour. Cook until smooth, adding two cupfuls of milk very gradually. Now add the soft parts of the crabs or clams and pour into buttered ramekins. Cover with well-buttered crumbs and bake until brown. Baked Fish With Potato Stuffing. Parte and cook five medium-sized potatoes with one good-sized onion in

boiling salted (water until tender. When tender, remove the onion and mash, adding butter, cream or milk, and seasoning to taste. Prepare the fish and salt well on the inside before putting in the stuffing. Sew up and rub the fish well with flour, cut diagonal slashes on each side of the back bone and insert live narrow strips of salt pork. Dust with salt, pepper, and celery salt. Pour around the fish a can of condensed tomato soup, one tablespoonful of Worcestershire sauce one tablespoonful of catsup and one third of a cupful of water. Bake until tender, serve garnished with sliced cooked eggs and the tomato sauce ooured over all. Any fresh fish stuffed and baked, if hasted with a snappy french dressing, a bit of garlic or onion juice several times during the cooking, will be very much finer flavored. ©. 1933. Western Newspaper Union.