The Twin-city housewife

Boiled Corned Blue Fish Salt a large bluefish and let it stand a day and night. Wash off salt, wrap in cheesecloth and let boil half an hour. Serve immediately with sliced hard boiled eggs and thick white sauce. The platter is very pretty garnished with mashed Irish potatoes put through a pastry bag and sprinkled with chopped parsley—Mrs. W. T. Old. Broiled Bluefish or Spanish Mackerel Split a three pound fish lengthwise, leaving all the bone on one side. Wipe dry and place in hot greased frying pan or under the flame of a gas stove, flesh side up. Let brown on one side and then on the other, seasoning with salt and pepper. Serve on hot platter with three tablespoons melted butter poured over it. Garnish with sliced lemon and potatoes Julienne—Mrs. W. T. Old. Scrambled Crab Meat Use one pint of fresh, or one can of crab meat. Beat until very light four eggs and scramble in hot pan. When eggs are half done stir in dry crab meat and season to taste with salt and pepper. Garnish platter with fried tomatoes and serve immediately.—Mrs. W. T. Old. Deviled Crabs Pick over crab meat very carefully. Add bread crumbs, eggs, prepared mustard, salt, black and cayenne pepper. A few canned peas may also be added. Mould and pack in crab shells. Bake in slow oven.—Mrs. A. A. Meyers. Baked Fish Into a baking pan put a few very thin slices of bacon and on them lay the fish which has been gashed crosswise almost through in three or four places. On top of it put two or three slices of the bacon, and over and around it put thinly-sliced Irish potatoes. Pour into the pan a little hot water, add one-half tablespoon finely minced onion, and bake in covered pan until well done. In serving heap the sliced potatoes around fish, and garnish with parsley and thin slices of lemon. THE TWIN-CITY HOUSEWIFE twenty-nine Boiled Fish Wash the fish well in cold water and wrap in a thin cloth (cheese cloth will do) and cover with water, to which salt has been added. Boil ten minutes to every pound of fish. Take from the water as soon as done, drain, remove cloth, put on dish and serve with Hollandaise sauce.—Mrs. C. D. Ogburn. Creamed Fish Take one pint of sweet milk and let it come to a boil, add cornstarch enough to make it a little thicker than cream, a piece of butter the size of a large walnut, salt and pepper. To this add two cups of boneless fish. Serve in green peppers. A little of the pepper may be chopped fine and put in the fish.—Mrs. R. B. Crawford. A Nice Way of Serving Fish Take two pieces of fish, size of hand, press together with dressing. Roll the whole in egg and crumbs and bake in a well-buttered pan, basting often with butter. The dressing is made the same as for baked shad, onion improving the flavor very much. Serve with a mayonnaise dressing and add small cucumber pickles chopped very fine.—Mrs. EB. G. Hester. Planked Fish Clean and split fish and place skin side down on an oak plank which has been brushed with oil or melted butter. Sprinkle fish with salt and pepper and brush with melted butter. Bake over dripping pan for half an hour in a hot oven. Serve on plank with garnish of parsley and lemon. If liked a little onion juice may be added to the butter with which fish is seasoned. If plank is not available, place fish in pan large enough for it to lie perfectly flat and place a weight on it for a few moments after putting in oven, and it will be almost as good. Fish a la Creme, No. 1 Mix one and three-fourth cups fish (either ‘left over’ or cooked for the purpose, in boiling salt water) with one cup white sauce and season with salt, pepper and a little minced parsley. Fill a small buttered baking dish or ramekins with the mixture, cover with buttered crumbs and bake until brown. Fish a la Creme, No. 2