The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1893-03-22
FrsH m VARIOUS FORMS.

Whether fish furnishes phosphorus to
the brain or not, the fact remains that II
the spring of the year we all enjoy . ash /,
diet. Fishmongers grow jocund aud
their purses plethoric, and housewives
linser around cool marble slabs where
lie the speckled finny beauties. The In
sEinct, the relish, is. right. Meat pro-
duces csloric, and by spring we .have
usually superaoundance Of this winter
necessity OF which to rid our systems.
Az hygienic measure, then, the fish diee
wherever fish can be procured fresh
ia to be recommended. But whenever
kent 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
.boaed to baked. aud then to fried, and
over again they 60. Fish Is better az
most In any way than fried, because It 70
then so often greasy, which makes 1t .
dyspeptic bugbear. II fish must be fried,
take il as soon as done from the fat,
which should have been fercely hot
when it was put In, aud Lay It on . pieos
Of brown paper. Nothing so spoils auy-
thing fried as to let It stand . momens
in the pan after it is cooked. Fish u
much more delicious steamed.
To Steam Fish-Hsving 1t properly
scaled, dressed and well washed, secure
the tail of the fish In It's mouth; lay it oe
a plate and pour over 1t cuptul OF vim
egar, into which you have stirred tea
spoonful of salt; sprinkle with peppes
and let it stand In the ice box an hour;
pour our of the vinegar; put it in steamer
tover boiling water, apd steam until tho
Iaesh easily leaves the bones-aboae
twenty minutes for a medium sized fish.
Drain we'll, and serve With the sauoo
known as Maitre dHote!.
Baked Halibus, A La Creole--Taks
two pounds of halibut, cut as atcaks
lay in a baking dish and sprinkle it with
verv finely chopped garlic. Cover Il
with a layer of tomatoes that have beee
nicely stewed, then layer Of dried and
sifted bread crumbs, some bits Of butter
and pepper and salt, last of all another
layer of tomatoes. Bake twenty MN
utes and serve very hot in the same dlsn
In which 1t was baked.
Sole Fillets-Sole is q delicate hsns
aad it is simply barbasous to serve u
greasy and scorchei. Cut into fllets IL
you can't is easy enough after lsst'e
practice-wipe clean and let them lie for
an hour IN a mixture OF lemon juice
parsley. chopped onions, salt and pepper.
Drain them aud dry on a soft cloth. Sits
flour lightly over them and Try in bolt
ing lard. Lay a folded napkin in tho
centre of a hot dish ana serve the savory
lillets upon it, with bunch OF 'r'eo
parsley in tina centre. Tomato Is tho
most suitable sauce.
How to Prepare Plauked Shad-How
many take the trouble to prepare shad as
it should bet It is better plauked than
any other way. but as it requires both
an especial plank aud an open fire few
have the chance 20 know anything Of its
deicacy when thus served. Secure o
handsome, thick oak board, and have
some holes bored, with stout wooden
pegs to DIT; spread the dressed fish open
On the board. securing it with the pegs.
Rest the end of the plank in shallow
pa,, aud set all before clear Gre; put .
lit:le salt aud water in the pan and basto
:he fish often, adding when it is nearly
lone tablespoonful OF melted butter
and half as much walnut cassup. If the
BOARD is hanGs nne one serve the shad
,u it, but it can be laid ou hot dish,
md the gravy, with little walnut cat
sup added. poured over. Serve with
,ickled walnuts.-NeH York Press.