Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college

Common to all warm seas. Tunny sometimes weighs a thousand pounds or more and is extensively caught in the Mediterranean. On the Atlantic coast of America it is called horse mackerel ; on the Pacific coast, where it is much sought for as a game fish, it is called tuna. Spanish Mackerel. Spanish The Spanish mackerel is a firm, oily fish of fine flavor. The cost is from 15c to 25c per pound. Usually broiled. Courtbouillon. 2 lbs. fish cut into pieces 2"x3", salted and fried 1 Tb. butter 1/4 T. white pepper 1 Tb. flour 1 red pepper 1 onion 1 bay leaf C. cooked tomatoes 2 sprigs thyme T. salt Put fried fish in sauce and simmer for ^2 hour, add 1 Tb. lemon juice. Redfish are usually used. Fish Roe Canape. 1 Tb. butter i/i T. pepper 1 Tb. grated onion i/o C. minced celery 1 Tb. lemon juice 1 can fish roe 1 T. salt Cook only long enough to be very hot. Serve on buttered toast, hot. Eg-g Croquettes. 6 eggs cooked hard and chopped 1 can mushrooms chopped and sautéd for 4 minutes 6 Tb. butter 1 T. salt 12 Tb. flour 1/2 T. white pepper 2 C. milk Make this stiff white sauce and add to it the eggs and mushrooms. Cool. Mix, mold, roll in crumbs, then egg, then crumbs. If possible, allow to dry several hours before frying in deep fat. Entrees. An entree is a side or subordinate dish and is usually served before the meat course. It is made of choice materials and accompanied by fine sauces, and is usually served in individual portions. "When two entrees are served one immediately after the other, the most delicate one should be served first. If one consists of solid pieces of meat or fish, the basis of the other should be of chopped ingredients. The same sauce should not appear twice. Variety of all details is desired. The greater number of entrees are prepared from protein substances : as eggs, fish of all kinds, fowl, lamb, veal, game and choice portions of beef, but choice fresh vegetables, as mushrooms, cauliflower, tomatoes and asparagus, are also used. Some fruits are used. Some of these dishes are often served as the main course at lunch. Rice Timbales. 1 C. rice 2 Tb. fat 2 C. broth 4 Tb. flour 1 T. salt 4 eggs 1 C. cooked giblets 6 drops tabasco Melt the meat drippings, add flour and cook until the flour is brown. Add the broth and stir until thickened. Then add the hard boiled eggs and giblets, which have been cut up. Take the rice which has been boiled with the thickened broth until soft and line the well-buttered timbale case. Fill the center with the giblet mixture and cover with rice. Put into the oven for a few minutes, until hot. Celery-Roe Timbales. 1/4 C. butter 1 Tb. lemon juice and onion 1 C. roe 1 C. celery, cut into i/2-inch 1 T. salt pieces Cook together ten minutes and serve in timbale cases. Swedish Timbales. % C. flour % C. milk 1/2 T. salt 1 egg 1 T. sugar 1 Tb. olive oil Mix dry ingredients, add milk gradually, and beaten eggs ; then add olive oil. Dip a hot timbale iron into the batter, fry in deep fat until crisp and brown, and invert on brown paper to drain.