The Topeka state journal., 1900-12-05

ciouz but are seldom found in the north
ern markets, although a cold weather
in the interior are the Lake Superior
trout and whitefsh- Coming from the
ter is the most delicate. has fewer bones
but closely resembles shad- These fresh
sent TO the coast markets and salmon
fresh cod and other choice varieties from
interior The long distance makes these
high in price. however.
SELECTING FISH
The first point in selecting is. of course,
to choose the kinds giving the largest
amount OF nourlshnent, compared bulk
Tor bulk with other meats. particularly
when fish is TO substitute these meats in
IN nsh varies according to the habits of
the animal Those having more muscular
power possess more OF the muscle-ma king
element the mtraIes; While the most ac-
tive fish have more phosphateS; the food
for brain and nerves
me Hesh OF Iresn nsh should De nrm
and hard and elactic when pressed with
the finger, the eyes bright and full, the
scales or skin 1resh-lOOking and gillS pale.
Fish in the great lakes are caught in
large nets laid down miles apart, several
days being occupied in laying them and
are smothered and have been dead for
some time when they reach the market
These are unfit for food, and the meat is
soft and water-soaked- Unless fish is
as it viii become soft. Clean and wash
thoroughly, dry AND keep in cold place,
but not directly on ice
Inquiries Answered.
Mrs. K. C. NJ writes: Please give your
rule for celery and apple salad. I read
your columns with great interest and pro-
CELERY AND APPLE SALAD.
FnIs Is salad that Is usually served
with game but can be served as salad
and crisp white celery Take equal parts
and chop fnes sprinkle with little lemon
mix with nayonnaise or boiled dressing.
Serve with crisp lettuce. Do not let the
apples stand after pairing and chopping, or
SWEET POTATOES. SOUTHERN
Mrs. NJ. E. B. writes: Am interested In
your articles Have received many valu-
able hints from them In one Of your
menus, a short time ago, you mentioned
sweet potatoes. southern style Would
YOU kindly. give recipe for the same,
through the paper2 Also recipe for po-
Pare mediun-sized sweet potatoes and
parboI them ten minutes; cut in halves,
lengthwise, and lay in a we'll Il-buttered
baking pan. Butter them well and baste
with a syrup OF sugar and water Place
IN a hot oven. and, as they brown. haste
frequently with the syrup Cook until ten
der and well Drowned They should be
almost transparent or candied- This is
Ihe faxor1te way Of cooking them in
is sweeter and deeper Yellow in color
POTATO SALAD.
Take five or six mediun-Sized potatoes
the Waxy kind are preferred. as they do
not crumble and break, but are not as di-
gestibIe- Scrub them well and boil in their
jackets until one can pierce them with
fork Drain and at once remove their
skins and cut into small cubes Have a
small onion grated and a. tablespoonful of
nnely-minCed parsley If onion isn't liked
rub the salad bowl with a cut onion, and
do not put it in the salad. Now put a
layer OF potato in the bowl then season
with salt and white pepper, the parsley
and onion; add another layer of potato,
then seasoning. onion and parsley. and |
continue until all is used Sprinkle a little |
olive oil and vinegar over the warm 20.
tatoas, and let stand Is minutes to blend. !
(You can leave this dressing out: but il |
greatly improves the salad.) When ready |
10 serve, mix with mayonnaise or boiled /!
dressing. A potato salad is the only salad |
that should be mixed and served while !
warm If potatoes are first allowed to get !
COLD the salad has raw. crude taste. /
some use chopped ham or boiled bacon /
lnSIeaC Of the oil t-infe-lr-