The Providence news. (Providence [R.I.]) 1891-1906, 1898-05-16
Ny Dear Kate:

Ny Dear Kate:
1t is surprising to me how this great
war cry creeps into everything In life.
No matter how great or how small, no
matter how majestic or how simple, IL
is war. war war. we hear some pessi-
mist say that -four will go as high as II
did I'm the civil war, $2S a barrel: that
cotton cloth will not be purchasable for
less than 80 cents yard; that coal VIII
be sis ton, and scores of other things
which no one knows and only some
croaker guesses; but yesterday did run
against a queer circumstance. i went
to the fish market for my regular FRI
day fish, and was somewhat startled
when the dealer said: We'll, ma am,
we may not have fish much longer"
Was the man crazy, thought. He
continued: The fishermen will not go
out very much IL the Spanish boats come
along our coast for fear of capture
Now, wasn't that an important condi-
tion to face for lover OF the finny tribe,
especially one who needs all the brain
food, otherwise called phosphorus,
which fish is supposed TO yield. Well,
/ answered, Il shall not cross the bridge
until / reach 1t, so give me blueish for
this week, at least"
Now, there are several points about
the preparing and cooking Of fish which
should be given careful attention. In
the first place, fish, unlike beef, does not
improve with age, and the sooner Ii
reaches the fire after leaving the water
the more appetizing II will be. Another
rule to be strictly observed is that all
fish should be thoroughly cooked; an
underdone fish is indigestible. tasteless
and altogether undesirable. Mackerel
and bluelish need extra long cooking,
and these also require great care in
preparation, else they will be strong in
flavor. This strong taste comes largely
from the skin, which should be removed,
and an easy way to do this Is to place the
fish In a pan of hot water. and shortly
you will be able to scrape off all the black
scales with a common kitchen knife.
For chowders all the skin as well as the
scales should be taken off, but for baked
fish leave the white skin next the meat.
To tell IL fish be fresh or not. examine
the gills; IL they are red and bright, you
may be reasonably sure it is fresh, and
especially so If the flesh Is firm and elas-
tic. Never put fish into hot water to
boil: put in cold salted water. allowing
an ounce of salt to quart OF water. A
fish requires about ten minutes cooking
to the pound. A little vinegar added to
the boiling water keeps the flesh firm.
The best thing in which TO fry fish Is
pure olive oil, and butter is the least de-
sirable, lard being much better.
Among me best accompaniments for
fish and pickles, sliced lemons and GU
cumbers.
t.1 Z. od
bluefsh. cleaned IL by scraping off the
black scales, washed II thoroughly and
then scored, or slashed. the top and put
tiny bits of salt pork In the slashes, and
then seasoned Ii with salt and pepper
and dredged it with -four. Then i put
a little water in the agate pan. in which
was the fish, put few bits OF butter
in the fish, and basted 1t every few min
utes with the liquor thus formed. or
course, this was stuffed. for a bluefish
would not be good, to my thinking, IL 1t
did not have this appetizing addition.
When the bluefish was baked until the
flesh was firm and well done, removed
it to a platter. which had bed of white
lettuce leaves. and on this / placed
garnish OF sliced lemon and cucumber.
1t looked well and tasted better
Now, you know, there is a general
fancy for finnan haddies. or, properly.
Findleom haddock, so-called from a viii
lage in Scotland called Findleom, where
these fish are cured in great. great guam
titles. Place the fish on a wire broiler
which has been well brushed with but
ter and broil first on one side and then
on the other, until brown. Remove from
the broiler and put in enough hot water
to cover 1t; let 1t stand for ten minutes;
drain and place on platter. seasoning it
with butter and a little white pepper.
MARDI GRAS BOUILLON.
Fry fish steak. especially halibut, ir
} little butter and lard not quite done.
Remove from the pan, and add to the
gravy two tablespoonfuls of flour. one
OF table sauce, little ground cloves,
mace, half an onion and a bit of thyme.
In another pan stew four large tomatoes
until thoroughly done, strain through
a sieve and add to the gravy. blending
all smoothly: then pour over the fish;
let all stew together for three or four
minutes and serve hot.
A good way to use up bits Of cold fish
of any kind is termed
FISH SOUFFLE.
Mix equal quantities OF any cold
cooked fish with mashed potatoes. Stir
in half cup of milk, or cream, season
with salt and pepper, and add beaten
egg. Place In a hot oven in a buttered