Savannah morning news. [volume] (Savannah) 1868-1887, 1886-04-10
rBE KINDS or FISH.


Nias Varto4 Taiis Row TO Cook the Tin
rg Hcaat!es-some Points on @hta.
Yesterday was lisa day at the cooking
school. Baked slad VITA ho'landa's Sc
sauce was a prominent dish. From the
momea. Miss Par.os picked up the i've
pound suad tae disiuterested looEer-on
feared tr0u IDLE was brewing.
Every community which has waters IN
when a saad viii condesceud ~ swim
thinks IFS own snad tue very best taat
suim-. Florida boasts of her shad, Sa-
yauuah considers hers uneXce led. East
ern .huramru swear by the shad OF the
Chesapeake. Jerseymeu declare tuat the
only shaj nc 20 eat are caught Ia the
Delaware. North river shad have g great
local reputation, and 1he people
of the Nutmeg Stale put the Gem
uectcut river shad at the head OF the List.
Miss Par.Oa made some remark which
t1e ladies of her class thought Was a re-
Election on the Georgia shsd and q dozen
ladies began defending the funy fay0rlte
simultaneously. The teacher thought
that the farther North the shad goes the
betterit gets, or AZ least the fisherman
gets better shad the farther North he
goes. That is true Of the cod fsh, Miss
Parloa said.
Maybe it is true Of the cod fish but
we have the finest shad, and the sayan-
nah snad always brings the highest price
in New York" exclaimed one lady, and
seventv-nve more expressed the same SEN
tlment 10y approving smiles. The discus
sion was a bit OF pleasantly, aud il a
vote had been taken on the question after
the laughing was over the result would
nave been SEVENTH We TO one.
Miss ParlOa has this general rule for
baking fish: "FOr a fish weighing about
pounds take large or small crackers
and roll them very nne. Take also Z.
pound Of salt pork. > spooutJls OF
-four, Of salt, = tablespoonful of chop
ped parsley and - Tablespoonful Of pep
per. After scratching the FISH free OF
scales rub into il / tablespoonful Of salt;
add to the crackers the parsley, table
spoonful OF chopped pork, half the pepper,
3 teaspO0nful Of salt and cold water to
mOlsten well. Put this into the body or
tue hsh aud fasten together with skew
er. Butter a tin sheet and put 10
into baking pan; cut gashes across the
fish hali an inch del and TWO inches long;
cut the remainder Of the pork into strips
and put these into tue gashes; then put
the fish INTO the baking pan and dredge
well with salt, pepper and -four; cover
the bottom Of the pan with not water and
put into rather hot oven. Bake one
hour, Blasting often with the gravy in the
pan and dredging each Tune with salt,
pepper aud flour Tue water in the pan
must often be renewed, as the bottom is
amply 10 be covered with II each time.
When done and placed in the dish on
which it is TO be served pour around it
HOllandaise sauce, tomato sauce or any
kind preferred. Garnlsh with parsley"
The HollandaIse sauce was made as
follows: y teacupful OF butter, the juice
Of half lemon, the yolks Of > eggs, "A
speck Of cayenne, q cupful Of boiling
water, Il teaspoonfuj Of salt. Beat the
butter to cream, then add the YOlks one
~ one, the lemon juice, pepper and salt.
Place the bowl in which these are mixed
IN a saucepan Of boiling water. Beat
with an egg beaten until the sauce begins
to thicken (about one minute) and add
the boiling water, heating all the time.
When it is like soft custard it is done.
The bowl il thin must be kept over the
fire only about five minutes, provided the
water hollis ali of the time.
Mondays lesson Will be on bread anu
rolls, tea, coffee and chocolate. The first
half of the course ended Yesterday.