Martinsburg herald. [volume] (Martinsburg, W. Va.) 1881-1920, 1893-03-25

Whether fish furnishes pdosp lorus to
the brain or not, the fact remains tnati in
the spring of the year we all enjoy a fish
diet. Fishmoagers grow jocund and
their purses plethoric, and housewives
linger around cool marble slabs where
lie the speckled fnuy beauties. The in-
stinct, the relish, is right. Meat pro-
duces caloric, aud by spring we have
usually superabundancc OF this winter
necessity of which to rid our systems.
As hygienic measure, then, the fish diet
wherever fish can be procured fresh
is to be recommended. But whenever
kept on ice fish seems to lose its value
at least its relishing favor; also it very
soon spoils, and then becomes deadly.
Much care ought to be exercised in buy
ing. Having secured perfectly fresh,
sound fish, varying from bass to blue,
from salmon to shad, vary the serving.
The recipes here given are adaptable
wherever fish is used every one is good.
There are housewives who never by any
possibility vary the style Of serving; from
boiled to baked, aud then to fried, and
over again they go, Fish is better al
most in any way than fried, because it IS
then SO often greasy, which makes it
dyspeptic buIbear. II fish must be fried,
take il as soon as done from the fat,
which should have beel tieroely ho5
when it was put in, and lay it on piece
of brown paper. Nothing SO sPoils any
thing fried as to let it stand moment
in the pan after it is cooked. Fish is
much more delicious steamed.
To Steam Fish-HavIng it properly
scaled, dressed and well washed, securd
the tail of the fsa in its mouth; lay it Oh
a plate aud pour over it a cupful of vim
egar, into which you have stirred tea
spoonful Of salt; sprinkle with pepper
aud let it stand in the ice box an hour;
pour off the vinegar; pu, il in steamer
over boiling water, aud steam until the
flesh easily leaves the bone5-about
twenty minutes for a medium sized fish.
Drain well, and serve with the sauce
known as Maitre d'Hotel.
Baked Hahbut, A In Creole Take
two pounds Of halibut, cut as steak;
lay in a baking dish and sprlnGle it with
very finely chopped garlic. Cover it
with a layer oil tomatoes that have been
nicely stewed, then a layer OF dried and
sifted bread crumbs, some bits of butter
and pepper and salt, last of all another
layer of tomatoes. Bake twenty min
utes and serve very hot in the same dish
in which 1t was baked
c. L1;lIotr Cola - ln1toota Eel,
and it is simply barbarous to serve it
greasy and scorche1. Cut into tillets il
you can't is easy enough after little
practice wipe olean and let them lie for
an hour IN a mixture of lemon juice,
parsley, chopped onions, salt and pepper.
Drain them and dry on soft cloth. Sift
flour lightly over them and fry in boil
ing lard. Lay a folded napkin in the
centre OF a hot dish and serve the sagory
fillets upon it, with a bunch OF fried
parsley in tina centre. Tomato is the
most suitable sauce.
How to Prepare Pianked Shad-How
many take the trouble to prepare shad as
it should be2 II is better plauked than
any other way, but as it requires botl
an especial plank and an open fire few
have the chance % know anything of its
deicacy when thus served. Secure a
handsome, thick oak board, and have
some holes bored, with stout wooden
pegs to MT; spread the dressed fish open
on the board, securing it with the pegs.
Rest the end of the plank in 4 shallow
pan, aud set all before clear fire; put .
little salt aud water in the pan aud blsts
the fish often, adding when it is nearly
done a tablespoonful Of melted butter
and half as much walnut catsup. If thi
board is a handsome one serve the shad
on it, but it can be laid Oh hot dish,
aud the gravy, with a little walnut cat.
sup added, poured over. Serve with
picked walnuts. New YORK Press.