Fort Worth gazette. [volume] (Fort Worth, Tex.) 1891-1898, 1893-02-27
VARIOUS FISH FASHIONS.
Appointing Preparations for the Lenten
Meals.

Whether fish furnishes phosphorus 70
the brain or not; aud whether one be-
lieyes IN keeping Lent OF not the fact
remains that In the spring of the yeur,
we all enjoy FISH diet FishmOugers
grow iocund. and their purses pie
thQric, and housewives linger around
cool marble slabs where lie the specified
iinny beauties The instinct. the relish.
right Meat produces caloric. and 10y
spring we have usually superabuu-
ance Of this winter necessity of which
10 rid our systems. As q hygieuic
measure then the fish diet-whorcyer
fish can be procured fresh-is to bee
recommended.
But whenever kept on ice fish seems
To lose its value-0t least its rrlishing
flavor; also IL very soon spOils. and
then becomes deadly. Much care ought
60 BE- exercised in buying.
Having secured perfectly fresh, sound
fish, varying from bass 10 blue, from
salmon 20 shad, vary the serving.
FlSH-BRIiAl[l'ASTS SOUTH
In the far South. where the briny
waves Of the Mexican gulf and the
sunny blue waters of Lake Ponchnr-
train offer delicious pompanO, sheep
head, croalIers and red-snapper at your
very door hut an hour from their
depths. the favoritc mode of entertain
ing the stranger within your gates, all
the year around is the ish-brenkinst AT
the lake This IS usually partaken Of
by the gny crowd as a deicuner ia
fourchette. aud here one finds cooked
10 perfection the most delicious fish
knOwn-thc slender, sivery pomnnno,
which gourments pronounce the finest
favored in the world. There are
doubtless, however many equally as
fine, and the same styles of preparing
can be Carried out.
The recipes here given are adaptable
wherever fish is used; every one Is
good,
MONOTONY THE GREAT BANE OF
COOKERY
There are housewives who never by
any possibility vary the style of serv-
ing: from boiled 20 baked, and then 20
fried, and over again they go Fish Is
bottcr almost any wav thru fried be-
cause IL Is then SO often greasy, which
makes II a dyspcptic bughear. II fish
must be fried take Il as soon as
done from the fat which should have
been fercely hot when IL was put in
and lay ID ON a piece Of brown paper.
Nothing so spells anything fried as TO
let It stand moment In the pan after
Il Is cooked. Fish Is much more de-
iciOus steamed.
III NlIAM a FISH,
Having il properly scaled, dressed
and well-Vushed, securing the tail OF the
fish in It's mouth; lay IL on plate and
pour over i cup full OF vinegar INTO
which YOU have stirred a teaspoon
FIJI of salt; sprinkle with pepper and
LET Il stand In the Ice box an hour; pour
of the vinegar; put IL In steamer
over boiling water and steam until the
flesh easily leaves the bOnes-abOut 20
minutes for q melium-sized fish. Drain
well aud serve with the sauce known
as matrie a hotel, a receipt for which
is given further ON
BAKED HALIBUT, A La CREOLE
Take two pounds Of halibut cut Us a
steak: lay In a baking dish ana sprinkle
IL with very finely chopped garlic
Cover it with q layer OF tomatoes that
have been nicely stewed, then
layer of dried and sifted bread
crumbs. some bits Of butter and pep
DER and salt: last of all another layer
~ tomptOes Bake twenty minutes
and serve very hot in the same dish IN
which IL was baked.
SOLE FILLETS.
Sole is n delicate fish, aud II Is simply
harharous 10 serve II greasy anu
scorched. Cut into hllets II you can
IL IS easy enough after a little practice
wipe clean and let them lie for an
hour in n mixture of iemon Juice, pars-
lev. chopped onions, salt and pepper
Drain them and dry on soft cloth
Sift Aour lightly over them and fry IN
boiiinp lard Lay folded napkin ~
tbe centre Of a hot dish and serve the
snvorv hllets upon ID, with q bunch OF
fried parslcy In the centre. Tomato -
the most suitable sauce.
HOW 10 PREPARE PLANKED
SHAD.
How many take the trouble 70 prrepare
Sind ms ID should bcf 10 Is better
rionl,ad tbon any other way, but as II
rennires both mi especial plank aud an
omen fire few have the chance 10 Know
anything Of it's delicacy when mus
secure n handsome, thick oak board
md have some holes bored, with stout
wooden pegs to ht; spread the dressed
fish omen on the board, securing ~ WIN
the pegs Rest the end OF the pihhA III
n shallow pan, and SCI all before
clear ire: put q little san hld Wuigi "
the nan and haste the tish often ADDING
v-beb /, n nearly done. tablespoonful
~ melted butter ard half as mueh wal
nut catsup. If the board j nanosoiaf
one serve the shad 0n u, but d can pt
iaid on 4 hot dish. and the gravy VIII
"A Uttle walnut cutsup added, pWiiN"
over. Serve with picked walnuis
CREOLE sTEWED FISH
Jere Il recipe which has been
,iven scores Of times 20 friends nil
econeintances who enjoyed the pe
cnliar flavor 81 tho ish yct knew hel
hn,, Il ,ras ohtahoi The truth d iAal
fbe creole Delights IA olive OIL ~
coeidng medium. and Il certainly aess