The Providence news. (Providence [R.I.]) 1891-1906, 1898-03-21


Fish should always follow soup on the
bill of fare. IL you have an elaborate
dinner. and should be on your table at
least once each week IL your pretensions
are more modest.
A great many people say FISH is what
you make IL by its preparation, and the
saying has some force. since no food can
be so easily spoiled in cooking. Fish, To
be good. must be fresh-taks no other IL
you regard your health. 1t must also re-
tain all Of its natural taste or flavor To be
at its best. That that can be ea silly lost
Is proven every day by the ..steless fish
that is served on many a table. These
tasteless messes are usually the fault of
the cook. Fish. when alive, must be In
the water; FISH, when once out Of their
natural element, must be kept out.
Soak a fresh fish In water for an hour
and you have ruined IL. for it's flavor is
gone.
Now no matter how large or small
your fish, keep 1t out OF the water after
you get 1t home. Don't even wash IL to
clean il. but take a clean cloth and wipe
Ii thoroughly. You will be surprised
how nicely the cloth will do the work.
and more surprised at the increased
tastines. OF the fish as compared 10 the
old way Of washing the goodness out of
II.
One more general suggestion about
fish. No matter how you cook 1t, be
sure 1t is thoroughly done. Uncooked
or half cooked fish is never paiatable.
and a discredit TO the cook who allows it
to go TO the table in that condition.
You will cook fish in one of four ways
viz: Boil, broil. bake or fry.
AS probably three-fourths of the fish
served in private families is fried, or
panned, as IL is sometimes called,
word about that method OF treatment is
demanded. OF course, every good house
wife will say: 1T is not necessary to tell
us how to Try fish," but the fact remains
that few cook 1t in the best and most
approved manner. Most cooks who have
investigated the subject have discarded
the old method OF putting a little but
ter or drippings into pan. laying in the
fish and then covering the dish to allow
the fish Ito cook through" as they say.
in other words they fry the outside OF
the fish and steam the rest. You wouldn't
fry doughnuts that way. why fish? Try
this method: Get out your doughnut
kettle we'll filed with fat and heat il
until a piece OF bread when dropped in
Will soon brown, then drop in your FISH
just as you would doughnuts. and you
will have fried Ash beautiful to look at
and delicious to the taste.
You may prepare your fish In one OF
two ways: LIST, roll In cracker crumbs
or fine Indian meal, season with salt and
plenty OF pepper. and then fry, or, I'd.
roll In cracker crumbs then dip in a we'll
beaten egg. again roll In cracker crumbs,
ceason and fry. Trout. smelt and the
smaller pan FISH should be garnished
with parsley and served with tartar
sauce.
To broil flsh, a steady. moderate fire Is
required, for TO be nice. fish must be
broiled slowly. Lay the flsh in n dish,
sprinkle well with salt and pepper. and
rub over II a couple OF spoonfuls of olive
oil. so II will not stick to the broiler.
Watch II carefully 10 see x does not burn
and be sure Il is thoroughly cooked.
Garnish with chopped parsley.
when frying or broiling fish, do not be
afraid TO pepper thoroughly IL Is not
likely you VIII ever shake on enough to
spoil thc fish. as The cooking destroys
ttst i'itN Va 'ht I'HfNls ~ iiRAAN t'iuOn
Juice is always nice with smelt or any
broiled fish. and win not harm trout, IL
used sparingly.
Boiled or baked fish require sauces.
end those methods of cooking. n treat
them at all, must wait till another
time.
As bouquet. let me throw you q
breakfast dish that I picked up on the
Pacific coast For four people yet a
pound OF sausage meat and place IL I'm a
frying pan. over slow IRE. carefully
stirring until it is we'll broken up and
we'll done. INTO this break four eggs.
stirring until cooked. Serve hot and
you have what the California bohemian
calls a "Hargtown Feast"
Try this some mcrring and you will
pass a vote of confidence In the sugges-
lion OF
= xours. sincerely. LoLis ROLE.