Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1889-05-31
THE HOUSEHOLD.
4 cHAprER on fzSH
IT. Nutritive and Economic Vniue--
Wnvs Of aervinn.

NuyH OF serving
The Importance Of fish a. an article Of
food is hardly appreciated 10 is especially
beneficial for those who have great de
mands for nervous energy The value Of
fish e. the brain worker is urged by Sir
Henry Thompson on the ground that it
contains. IN smaller proportion than meat
those materials which taken abundauty
demand much physical labor for their com
pete consumption, and which. without this.
produce an unhealthy condition Of the body
more or less incompatible with the easy
and active exercise Of the functions of the
brain Thus it is seen that although fish
is less nutritious than meat, it is much more
easily digested While it is well for those
who are accustomed 10 great physical exer
ton and suffer from exposure TO cold. to eat
heartily of meat, it is obvious that those Of
sedentary habits should partake Of that
which. afiording sufficient nutriment, calls
for the least expenditure of nervous force
In this respect fish is an admirable food
containing more water and less solid matter
than meat As you ascend the animal scale
nutriment increases, oysters containing less
than fish fish than fowl, and fowl less than
the flesh of quadrupeds There can be no
doubt that IL would be better for the brain
and nervous system if fish oftener replaced
meat as an article of food Too stimulat.
ing and heating diet has been the cause of
several diseases Fish is one of the most
easily digested of foods a medical au-
thoritv states that trout is digested in one
hour and milk not till two hours The rea
son for the ease with which fish is digested
is the small amount of fat contained. Cod
and light-colored fish are more easily assim
Hated into the system than the darker
kinds, though not as nutritious Broiled
fish is most easily digested, and fried the
least Raw oysters are readily digested and
very nutritious Cooking sacrifices their
hest quality Clam and oyster water are
now being much used for invalids
Fish is not only very important and
wholesome food, but it is also less expen
sive than meat The use of fish affords
one of the easiest and cheapest ways 10y
which to have a variety. 1t should always
he served with farlnaceous or vegetable
food. as toast, potatoes rice, macaroni and
the like. Fish will reduce the cost Of table
fare if used wisely, and still satisfy the wig
orous appetite.
In serving fish be careful not TO break it.
divide in smooth. clear cuts. nicely shaped
combining nicely with dexterity Ii may
be garnished in many WAYS Often a
change Of sauce, and mode Of serving
does well as a change of fish Lemon is
the favorite garnish, as the acid counteracts
the oil of the fish, giving it a more agreea
bic flavor Sliced and quartered eggs and
the sifted yolk of eggs are also used. as i,
parsley and green of all kinds Also sliced
pickles lettuce decorated with Jelly cut
out with salt spoon beets cut with d
fancy vegetable cutter lobster coral fried
oysters, rice croquettes potatoes in vari
Gus forms, as Saratoga potatoes, potato Gro
quettes made pear shape with bit of pars.
ley for a stem: also small. round fried DO.
tato balls They should be boiled till about
half-done before cutting A prettiy gar
nished dish stimulates the appetite greatly