IN THE KITCHEN

Southland Times, Issue 19294, 12 July 1924, Page 15

IN THE KITCHEN

FISH DISHES. SOME AMERICAN DISHES. Fish Hash with Bacon. —One-half pint of raw salt fish, 5 medium-sized potatoes, i pound bacon, i teaspoon of pepper. Shred the fish fine and pack solidly in the cup. Pare the potatoes and put them in a stewpan and spread the fish on top of them. Cover the potatoes and fish with boiling water. Place on the fire and cook just 30 minutes. While the fish and potatoes are cooking slice the bacon very thin. Fry over a moderately hot fire, turning constantly, and being careful not to let the bacon or fat get too brown. Take the crisp bacon from the pan and keep warm. Move the frying pan back where it will just keep warm. When the fish and potatoes have been cooking 30 minutes strain off the water and mash light and fine. Pour half the bacon fat over the hash, add the pepper and mix well. Spread this in the frying pan, in which you have left half the bacon fat. Cover the pan and place on a moderately hot part of the range. Cook slowly for half an hour, being careful not to burn. Fold and turn out on a hot dish. Garnish with the bacon and serve at once. Fish Curry.—For making fish curry 2 pounds of fish are required. The ingredients include two small onions, an ounce of butter and a few cloves, and after they have been stewed for several minutes a tablespoon of curry powder, a teaspoon of curry paste, and a pint of broth are beaten up, passed through a sieve and added to the mixture. At this juncture the fish (which is cut into pieces the size of a Brazil nut) is consigned to the pan. When it has stewed half an hour, it is ready for serving. Codfish Balls.—Mix 2 cupfuls of boiled or steamed potatoes which have been drained very dry and put through a potato ricer with 1 cupful of shredded codfish which has also been scalded and drained dry, with 1 tablespoonful of butter, | teaspoonful each of curry powder, minced onion and paprika. Let this cool and make into balls lightly, roll in beaten egg mixed with waler, then in very fine crumbs or cracker meal and place them in the refrigerator until morning. Then fry them quickly in hot fat. Baked Tripe.—Cut the trip into goodsized pieces and spread over them a little bread and onion stuffing. Roll them up and fasten with wooden toothpicks. Dredge with flour and spread on each a little soft butter. Bake in a hot oven for half an hour, basting frequently with butter and hot water. Garnish with lemon slices, and pass melted butter. Cream Salmon.—Take a tablespoon of flour and mix in a little sweet milk or cream. When smooth add i pint of milk and a little pepper, then boil two or three minutes and add 1 tin of salmon, from which the oil has been poured. Cook just long enough for salmon to heat, and serve on salted crackers.

Salmon Timbales.—Free 1 tin of salmon from skin and bones, add 2 cupful of bread crumbs, 1 tablespoonful of butter, 1 egg, 1 saltspoonful of mustard, a speck of cayenne and a teaspoonful of lemon juice. Turn into timbale molds or custard cups, and bake half an hour in moderate oven. A CARD INDEX. USEFUL FOR RECIPES. From time to time, it is pleasant to reorganise the kitchen arrangements. The writer found the introduction of a simple card index a great help toward the elimination of unnecessary work in hunting through cookery books for new dishes. A small card index outfit costing next to nothing was purchased. Good receipts previously collected were neatly pasted on the cards provided, and arranged in alphabetical order. At the end of each week it is an easy matter to run through the index and take out the cards needed for each day of the coming week. By this means a good deal of time can be saved and purchases made well ahead of time. The card index idea is very simple and may be introduced by the housewife in other ways than the one indicated. Names and addresses of advertisers to patronise for household requirements are conveniently referred to when thus arranged. TO CLEAN MARBLE FIGURES. First dust them well and then wash them with a weak solution of hydrochloric acid and cold water, finishing off with a washing of plain cold water. Never use soap for marble, as it spoils the colour. A HASH HINT. When preparing hash, if a slice of dry bread is ground through, following the meat and potatoes, not only will every morsel come from the grinder, but the flavour of