Household science and arts

Put creamed flsh into a buttered baking dish and cover it with buttered cracker or bread crumbs. Cook it in the oven until the mixture is heated through and the crumbs are brown. SCALLOPED FISH. II Remove all skin and bones from the fish. Use equal parts of cooked fish, tomato sauce (No. 12), or mediimi white sauce (No. 25), and one half as much bread crumbs. Put the layers alternately into a buttered baking dish, with buttered crumbs on top. Bake the mixture until it is heated through and the crumbs are brown. FISH HASH Use equal parts of cold cooked fish and mashed potato, mix them well, and add seasoning to taste. Fry salt pork, remove the scraps, and cook the hash in a frjdng pan, according to No. 125. Fold it over and serve it on a hot platter. FISH CROQUETTES Mix the fish and white sauce and add seasoning. Spread the mixture on a plate to cool. When it is cool, shape it, roll it in crumbs, etc., according to No. 131. Fry the croquettes in deep fat and drain them. Serve them on a hot dish surrounded with white sauce, garnished with chopped parsley. FISH BALLS Shred the fish into half-inch pieces and wash it in cold water. Wash and pare the potatoes, and cut them into quarters. Cook the fish and potatoes together for about twenty-five minutes until the potatoes are tender. Drain and dry the mixture Digitized by Google thoroughly, mash it well, and add the butter, seasoning, and beaten egg. Beat it until it is light, form balls on a tablespoon, and drop them into smoking hot fat as directed on page 114. Fry until brown, then drain. Shellfish. — The principal shellfish used for food in this country are oysters, clams, lobsters, scallops, shrimps, crabs, and mussels. Oysters. — While oysters are not high in food value, they possess a delicate and peculiar flavor which make them prized raw. By many people oysters are easily digested except when fried. The soft part of the oyster is made up largely of the stomach and liver and may be cooked in a variety of ways, such as broiling, roasting, stewing, frying, etc. They are in season from September to May, but should be avoided in hot weather, because they are not so good then and are likely to be flabby and of poor flavor. Bliie Points are small oysters which take their name from Blue Point, Long Island, where they were originally found. Clams are similar to oysters in composition, and the same general rules are followed in cooking. There are two varieties, the soft-shell and the hard-shell clams. Soft-shell clams are used largely in New England. The small hard-shell clams, known as Little Neck clams, are often served raw. Cleaning Oysters or Clams. — Place a strainer over a bowl. Pour one half cup of water over one pint of oysters or clanas ; then take them out separately and remove any bits of shell. Put them into a strainer to drain. The liquor may be strained and used. Digitized by Google RECIPE ZS7. 1 pt. oysters J c. oyster liquor 1 c. cracker crumbs 6 tbs. melted butter i ts. salt i ts. pepper 2 c. milk 1 c. oyster liquor 2 c. oysters 1 tbs. butter J ts. white pepper Salt to taste RECIPE z6o. 2 c. oysters 2 c. milk SCALLOPED OYSTERS Clean the oysters and sprinkle them with salt and pepper. Pour the melted butter over the crumbs and stir them with a fork until the crumbs are well coated. Butter a baking dish, put in a thin layer of crumbs, then one half of the oysters, another thin layer of crumbs, then the remainder of the oysters with the oyster liquor; put the remaining crumbs on the top. Bake the mixture thirty minutes, or until juice bubbles up around the sides of the dish and the crumbs are brown.