Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1900-01-25
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A SALT FISH DINNER.
BY Louis Role.

by Louis ftOles
Did you ever eat a salt fish dinnerE
n not you have missed one Of the good
things Of life and should neglect your
opportunity no longer than is necessary
to have one prepared for the family ia
bic. Before we talk Of its cooking, how
ever. let as dispose Of some Of the pre-
liminaries.
In the FIRST place we must have salt
Goldfish, not several sections Of so-eailed
homeless cod that may be pollock, but
nice. plump whole Goldfish that has been
well and properly cured. Insist on that
kind Of a basis for your dinner aaa ac-
eept no other A salt fish dinner Is
cheap one. and we may well insist on
the best ingredients to aid in its prepara-
ton.
Having got your whole fish put i 70
soak in cold water over night; II the
morning wash it clean and cut on the
fms and tail. We want TO cook the hsh
whole. and II you have not got hsh
kettle place 1t in large milk pan, part
~ filed with water. Cover the pan
closely and set over kettle Of hot wa
ter. 1t will cook very slowly IN this way,
say five or six hours, according 70 the size
Of the fish, but It viii be done properly
when ready for the table.
As we cooked the FISH whole so We
should serve IT, placing it on a hot plat
ter. Indeed. one OF the essentials OF q
/ good salt fish dinner is TO have every
thing hot, not only the FISH and vegeta-
/ bles but plates and dishes as well. The
/ dish on which your fish is served must
/ be an ample one, and around the hsh
/ you will place garnish OF nicely sileeu
! beets and carrots.
/ With the fish you will serve pork
scraps and egg sauce and boiled pota-
/ toes. The pork should be cut INTO olce
and fried a rich brown
To make the egg sauce take two eggs
that have been boiled ten minutes, re-
move the shell and cut into little pieces,
placing them IN the sauce dish. Blend
a niece Of butter the size of an egg with
a tablespoonful Of -four and when the
fish is ready to serve pour over coffee
cup Of boiling water, stir and pour into
the sauce dish with the egg and STIR
again. II the sauce is too thick add still
more boiling water.
If YOU follow the above directions
carefully and bring everything to tn,
table steaming hot you will have am
ner fit for a king.
The fish that is left from dinner should
never be thrown away, as 1t Is Just wha
You need to make fishballs or fish hasl
for the nsxt mornings breakfast In
deed. salt fish when cooked and bone'
viii keep for a week, and may be use'
whenever il suits your fancy.
When you have not time TO COOK a sal
FISH for dinner and desire an emergenc!
dish try salt fish in cream prepared a.
follows: Shred a cupful of salt cod, o
: If YOU prefer use the prepared article
, place 1t in a stewpan over the fire IN coll
water to cover, and let ii come to Dol
! FOR a couple Of minutes; pour on IN
, water add to the fish one pint Of swee
I milk and when this boils thicken wit
, hour wet with milk, let it boil four 0
) i've minutes. being careful II does nc
scorch. and serve In hot deep dlsf
| Serve picked beets with this dish an
boiled potatoes. 1 have often relisesd
breakfast from bit of broiled salt coo
Select a cut from the thick part Of IN
esh remove the skin, broil carefully o
7 both sides. plunge into boiling waite
q then place on hot plate, pour over som
= drawn butter and serve quickly. Try
b some morning with creamed potato'
i and corn bread,
A nice way TO dispose Of some OF III
FISH left from your salt fish dinner wi
be in salt hsh croquttes. They are ni'
made as follows: Chop fine eupful I
= the fish and add TO IT twice the quantit
NJ boiled potato, we'll mashed and sea
soned. and one well beaten egg. Nal
into croauettes, dip in egg, roll in cracl
IT err crumbs and fry a golden brown
10 deep fat The more butter and crea
r YOU use in your mashed potato the rich
"a the croquettes viii be