West Virginia argus. [volume] (Kingwood, W. Va.) 1877-1946, 1888-07-05
HOUSEHOLD AFFAIRS.
rhe Art or FIsh Cookcrr.

whole secret of how IL should be done.
Wash your fish well, but quickly. Have
ready in shallow vessel some boiling
water, and TO each quart or so add an
ounce of salt, n tablespoonful of vinegar,
and half dozen peppcrcorns. Have
only Just enough water to cover the fish
too much robs il OF flavor. Cook it at
simmering point until done. then take il
up immediately, or Il will break and
soak mp the water; in word, it will be
spoiled.
Timc.-Here is a real difficulty; COM
mon sense and experience, aided by GER
tain tests, form the best time tables.
Just by way OF guide, we will say for
thin fiat fish, five TO ten minutes TO the
pound; thick flat fish, twelve to sixteen
or eighteen minutes, and for very thick
fish, twenty minutes TO the pound may
be allowed. All the oily kinds, namely,
salmon, eels, mackcrel, ETC., being solid,
are indieestible unless thoroughly
cooked; indeed, many people cannot par.
take of them in any form.
When the flesh Is the same color
throughout, and leaves the bone easily,
take up your fish; but il near the bone
the flesh Is red and raw looking, il is
underdone. IL must be carefully drained,
and should be neatly dished and gar
nished and IL no ish.kettle proper be
at hand, by tying the Ash in thin cloth,
or laying 1t on n meat trivet set in the
water, the risk Of breaking during the
taking up will be considerably reduced.
Frying. freshness, firmness and
dryness Of the fish have great deal 70
do with tho success of the undertaking,
and so has the size; thick fish should be
filleted. Cut the fish, if fiat, down the
centre on each side, then raise the flesh
with sharp knife keeping 10 close to
the bone. and giving sharp, not ''hag
Cling" cuts; this gives four fillots,
which, unless very small, should be di.
vided again or even twice; they look
nicer if cut in a rather slanting direc
ton; they may then be simply Toured.
or coated with thick batter, or, what II
still nicer, dipped into beaten egg, thon
into fine breadcrumbs. The rules foi
frying may be briefly summed up as
under
The fat used should be sufficient to
cover the fish, and il should be gradu.
ally heated. II should be quite hot. c.,
the bubbllng should be over, and the fai
quite still, when BLUSH smoke will be
seen TO rise from it. The smaller the fish
to be fried the hotter the fat must be.
Do not put too much in at once, or the
temperature Of the fat will be reduced
aud the fish will not brown properly.
Drain on kitchen paper or clean cloth.
aud serve on hot dish. Although we
have given the test for the right heat OF
the fat the novice may employ the
simpler one of putting in small piece OF
bread, and ii it brown at once the fat is
ready; this is safer, too, for in waiting
for the blue smoke one may wait toe
long, it will turn instantly from blue to
black, and the whole be burnt and good
for nothing.
Grilling and Broiling. These terms
are often u ed anonymously, though
there is difference; to grill is to cook
on gridiron over the fire; TO broil is 10
cook before fire, the article being sus.
pended from broilcr. The rule being
pretty much the same in both cases. we
will speak Of grilling. See that the bars
are perfectly clean, grease them a little,
lay on the fish, and turn il every
minute until done. Sprinkle with
salt and pepper, and serve on hot dish.
''Simple," you say. Yes, very If you
have n clear fire; this is an absolute
necessity. Many an invalid would enjoy
fshed cooked in this way, it has SO sweet
flavor, and is so free from grease. We
once heard an cd surgeon say. "There
is nothing like so much as a grilled
sole, but always have to go to my club
TO get it, "
Baked Fish. The oven should be Of
a good heat, to close the outer surface OF
the fish and keep in the juices; some fat
should be made quite hot in the baking
tin, and used, just the same as for meat,
at any rate for large ptces, or whole fish
OF medium size; small ones can be
cooked on fiat tn; a good way is to
coat them with q creased paper.
The lsh may be brushed over with
milk, and then Toured, or egged and
crumbed q few raspings sprinkled over
after taking it from the oven will i'm.
prove its appearance. a brown piquant
sauce is favorite and suitable accom-
paniment.
The modes Of stewing fsh are multitu-
dinous, so many variations can be made
in the added ingredients; as a rule, the
simpler ways will produce most enjoy.
able results, and just according to the
skill Of the cook stewed fish NAV be
either very delicious or an utter abomi.
nation.
AS We are mere dealing with principles,
space forbids our giving detailed recipes.
50 we will close by reminding our
readers that stewing and boiling are not
identical to stew is to cook at a much
lower temperature than boiling point.
hence longer time must be allowed and
a brown jar is n good receptacle, because
it is slow 10 receive heat, and slow 70
lose IL. IfnOt convenient 90 place 10 In
the oven, 1t can be set into a pan Of boil
ing water over the fire, 10 insure uni.
formiiy of temperature for the stew IL.
self a word on behalf Of the sick. Any
white fish, just covered with milk and
water, and sicwod until tender, is very
delicate; the liquor should be ihickenod
with little arrowroot, boiled up, and
poured round the fish. -- C0seiPs Afaga.
giH6.
Household Hints.
Al Ill.