Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1899-09-30
How TO Cook Fish.

| Maine housewives will be interested
| in the following recipes and cookery
| hints by Miss Ida NJ. Mitchell Of Ban
| eor. a student in domestic science at
| the Cooper Institute, in New York
! city.
| Fish il generally divided into two
| Classes: First, white blooded; second,
red blooded, In the white blooded FISH
the oil is chiefly in the liver and thus
| this class is easily digested, for ex-
ample. halibut, smelts, cod, trout and
| founder.
In the red blooded fish the oil is dis
| tributed throughout the body and 50
this class IL not easily digested, but is
on the other hand highly nutritious.
Salmon. blue fish, mackcrel, shad and
| GELS belong to this class.
In choosing fish see that the body r.
stiff, the eyes are clear and bright and
| the gills are red. Do not wash fish,
| but instead wipe both the inside and
outside with q damp cloth. The albu-
men Of the fish absorbs the water and
| the fish becomes soft. for this reason
also fish should never be kept directly
| on ice.
Fish may be boiled. steamed, broiled,
baked Or fried.
Boiled fish is not to be recommended,
as the albumcn ~ easily dissolved, ana
If plunged into boiling water ii win go
10 pieces. II, however. il IS boiled. add
9ne-half cup vinegar to water enough
10 cover a small fish. The vinegar will
coagulate the albumen and the juices
viii be kept in. As soon as the fish
separates easily from the bone it is
done.
Steamed fish is recommended as all
the juices are preserved. Wrap the
fish in cheese cloth ana tie securely to
keep IN shape Steam about ten min
utcs to the pound
Broiled fish is excellent and IS cooked
in the same manner as steak. exposing
it for Il few minutes to a very great
neat and then reducing the tenn
rerature.
Baked fish makes an exceedingly
pretty dish First stuff il and then
bake in an unright position in the
form Of the letter $. Put two or three
slices of bacon on it to prevent stick
irs to the pan.
Bake from % to 80 minutes and serve
with a slice Of lemon in its mouth and
garnish with parsley.
Fried fish is highly recommended.
Roll the fish in fine crumbs. then. in
egg well beaten. then again in crumbs
The egg forms coat of albumen and
keeps the juices in. Fry in deep fat.
Sauces FOR FISH.-Sauces served
with fish are az follows: With boiled
fish: Drawn butter; Hollandaise.
bechamcl. ana egg. Baked fish: To
mato and brown. Fried fish:Tartar.
Cucumbers and potatoes should be |
served with fish which is cooked in |
any way. Cucumber cups can be |
served with baked fish or a filIet of fish |
and are made as follows:
cut good sized cucumber into three !
pieces. Trim into a cylindrical shane. |
Scoop out the inside. leaving only d |
thin shell. Wash the outside we'll IN
vi the skin is shiny. Gut the inside |
into cubes and put into the cup. Pour
ever the top a cooked mayonnaise
dressing.
THE STCFFING.-Stuffn for fish
Is made as follows: One cup of fine
crumbs, one-fourth cup of melted but
ter one-fourth teaspoon salt. one
elShth teaspoon pepper. one-fourth cup
not water, one teaspoon parsley. one
teaspoon capers, one teaspoon pickles
chopped fine, and q Little onion Juice.
directions: Soak crumbs in hot
water. add the butter ana seasoning:
add parsley, capers and pickles.
ABOUT Observation-Disclosures Is in
season from March to November. Hen
lobster is the best kind the tail is
broader and more fan like. and the an
pendaSeS under the tail near the BODY
are softer than in other Holsters
OTHER RECIPES.-Baked fish in
peppers: Cut slice off the TOP of the
Pepper Scoop out the inside Put in
piece OF fish, little white sauce and
spread buttered crumbs on top. Bake
n q moderate oven for 20 minutes.
White sauce is made thus: one Gun
of milk. two tablespoons flour. two
tablespoons butter. one-half teaspoon
'alt and one-fourth teaspoon pepper.
Melt butter, add flour to a smooth
paste, add milk and seasoning and {
'ook until it thickens.