Foods that will win the war

As the main course at a meal, fish may be served accompanied by vegetables or it may be prepared as a ‘‘one-meal dish’’ requiring only bread and butter and a simple dessert to complete a nutritious and well balanced diet. A lack of proper knowledge of selection of fish for the different methods of cooking, and the improper cooking of fish once it is acquired, are responsible to a large extent for the prejudice so frequently to be found against the use of fish. The kinds of fish obtainable in different markets vary somewhat, but the greatest difficulty for many housekeepers seems to be, to know what fish may best be selected for baking, broiling, etc., and the tests for fish when cooked. An invariable rule for cooking fish is to apply high heat at first, until the flesh is well seared so as to retain the juices; then a lower temperature until the flesh is cooked throughout. Fish is thoroughly cooked when the flesh flakes. For broiling or pan broiling, roll fish in flour or cornmeal, preferably the latter, which has been well seasoned with salt and cayenne. This causes the outside to be crisp and also gives added flavor. Leftover bits of baked or other fish may be combined with white sauce or tomato sauce, or variations of these sauces, and served as creamed fish, or placed in a greased baking dish, crumbs placed on top and browned and served as scalloped fish. Fish canapes, fish cocktail, fish soup or chowder; baked, steamed, broiled or pan broiled fish, entrees without number, and fish salad give opportunity to use it in endless variety. Combined with starchy foods such as rice, hominy, macaroni, spaghetti or potato, and accompanied by a green vegetable or fruit, the dish becomes a meal. Leftover bits may also be utilized for salad, either alone with cooked or mayonaise salad dressing, or combined with vegetables such as peas, carrots, cucumbers, etc. The addition of a small amount of chopped pickle to fish salad improves its flavor, or a plain or tomato gelatine foundation may be used as a basis for the salad. The appended lists of fish suitable for the various methods of cooking, and the variety in the recipes for the uses of fish, have been arranged to encourage a wider use of this excellent meat substitute, so largely eaten by European epicures, but too seldom included in American menus. During the period of the war, the larger use of fish is a patriotic measure in that it will save the beef, mutton and pork needed for our armies. FISH SHORTCAKE 2 cups cooked meat or fish 1 teaspoon salt 1 cup gravy or water 4 teaspoon cayenne | 1 teaspoon onion juice 2 cups rye flour 4 teaspoons baking powder 1 teaspoon salt 4 tablespoons fat 4 teaspoon cayenne 1 cup gravy, water or milk Place meat or fish and seasonings in greased dish. Make shortcake by sifting dry ingredients, cut in fat, and add liquid. Place on top of meat or fish mixture. Bake 30 minutes. CREOLE CODFISH 1 cup codfish, soaked over night 4 cup pimento and cooked until tender 2 cups breadcrumbs 2 cups cold boiled potatoes 1 cup tomato sauce Make sauce by melting 4 cup of fat, adding 2 tablespoons of whole wheat flour. 1 teaspoon salt 1 teaspoon onion juice, and, grad- + teaspoon pepper ually, 1 cup of tomato and juice Place the codfish, potatoes and pimento in a baking dish. Cover with the tomato sauce, then the breadcrumbs, to which have been added 2 tablespoons of drippings. Bake brown. CREAMED SHRIMPS AND PEAS 1 cup shrimps 1 teaspoon salt 1 cup peas 4 teaspoon cayenne 2 tablespoons fat 14 cups milk 2 tablespoons flour Melt fat, add dry ingredients, and gradually the liquid. Then add fish and peas. DRESSING FOR BAKED FISH 2 cups breadcrumbs 1 tablespoon parsley 4 teaspoon salt 1 tablespoon chopped pickle 4 teaspoon pepper (cayenne) + cup fat 1 teaspoon onion juice