The Anaconda standard. [volume] (Anaconda, Mont.) 1889-1970, 1899-09-26
SEPTEMBER BRINGS FISH.
Some Rules to Guide the Housewife in
Piscatorial Selection.

P1scatorlal selection.
With September the fish season opens
and rules for the preparation CT the
dainties beloved by gentle Isaak wal
ton will not come unwelcomed to the
h ,usekeeper who likes abo ie All things
to he up with the times.
Remove the skin from founder or
bass IN this way: Cut off thin. mar
row strip around the edge, taking off
the fins. Slip the knife under and up
through the bony part Of the gills, and,
holding this bony part between the
thumb and finger, strip the skin off to-
ward the tail Keep the FISH in place
with the other hand and work care
fully, that no flesh may be tor1 off with
the skin. Then do the same with the
other side.
To remove the bone, begin at the tail
and run the knife in under the flesh
close to the bone and scrape the flesh
away from the bone, taking all of 1t,
and handling it with care not to break
the fakes.
When the flesh on one side is re-
moved slip the knife under the boEe at
the tail end, raise the bone and scrape
the flesh away along the entire length.
Pull out all the small bones left in
the flesh and then separate the two
halves of the flesh in the line which
runs along the middle of each, making
in all four long, thin strips or fillets,
free from skin and bone.
Wipe the fillets carefully and lap over
or press together any ragged edges, 81
they will hold together Then roll
them over and over, beginning at the
small end, and fasten with a wooden
pin. Soak them 10 minutes in strongly
sailed water, then remove into pan
with boiling sailed water and let them
simmer 10 or Is minutes, according TO
the size A tablespoon of lemon Juice
to keep the fish firm and white ana I'M
proves the flavor.
The soaking in the cold salt water is
for the purpose Of drawing out the
fishy flavor which is so Objectionable
to many people. but the fish Will De
more nutritious If the soaking Is omit
ted. =.
The fish must not boil rapidly or 1t
will break. When done drain carefully
and pour over them white sauce made
rich with the yoke of an egg ana gar
nish with parsley or cress.
Scalloped tomato-Scald and peel six
large tomatoes, cut in half-inch slices
and squeeze over them Few drops ~
onion Juice. Mix one teaspoon OF salt
one-fourth teaspoon of paprika, with
one-half cup of sugar. and moisten one
cup of cracker crumbs with one-nalt
cup of melted butted.
Butter deep baking dish and
sprinkle it with fine crumbs. Put In q
layer of tomatoes, seasoning ana
crumbs, an continue untll az tne ma
terials are used, having thick layer
of crumbs on the top. Bake until the
crumbs. and continue until all the ma
I'm on the edges. Serve as the entree
or for luncheon.
Frozen rice pudding-Wash one cup
rice and cook II in boiling sailed water
for IL minutes. Drain ana save .he
double boiler with one quart OF milk
one cup of sugar and one-fourth teas
ponnful of salt. =.
Let ii cook till very soft, then rub 1t
through a sieve. Scald one pint OF
cream and mix with it the beaten yoiks
of four eggs. Cook about two minutes
ar till the eggs are scalding hot, stirring
constantly: then stir the custard into
the rice. Add one and one-half table
snoonfuls of vanilla and more sugar IL
needed Freeze it as usual ana tnen
pack it firmly in the freezer can at'er
removing the beaten, and then ne, !.
ripen for an hour or more. When nrn,
turn out into the large round aisn anu
ornament the top with fruit. Strawoer
RES raspberries and other small iruit
NAV be piled in a pyramid. using the
largest for this, and making syrup Oh
the Juices from the smaller berries, WIN
sugar to taste to serve as sauce ior
this pudding. u.,o,
Lemon ginger sherbet-The properties
for this delicious ice are eight lemons;
four cups of sugar, one-fourtn pouno
candied ginger, two quarts OF ooilns
water and the white of one egg. WIPE
the lemons with a clean lamp cioth anu
from two of them shave off very thin
hits of the yellow peel being careful TO
take none of the white. Cut them IN
halves, pick out the seeds and press out
the Juice, Put in a porcelain or granite
sauce pan and boil until clear. R as
move the scum as it forms, then aod
the lemon juice and strain It through
ons, heaten light and foamy, but not
stiff, and pour the strained syrup into
n Mix II we'll, turn 1t into the freezer
nact with three parts ice and one part
rock salt and turn the crank till the
te ctiff