The Greenville times. [volume] (Greenville, Miss.) 1868-1917, 1900-04-21
THE COOKING OF FISH.
Some Points which May BE of Serv-
Ice to the Careful House
wife.

That fish is almost invaluable as a
food is well known; although its
actual proportion of fesh-forming
material is low compared with beef
or other meats, it contains a large
proportion of phosphorus, which is
necessary for the nourishment of the
BRAIN and even in this particular fish
differ as to their nutritive value. The
white varieties-such as cod, haddock,
halibut, sole and fiounder-contain
but a small per cent of solid nutritive
matter, and for this reason are usual
| ly served with butter sauce. Other
fish, such as mackerel, salmon and
herring are richer in fat, and contain
more nutritive matter. but because
of their fat are somewhat difficult to
| digest. OF the shell fish whose nutri-
| tive value is on a par with white va
rieties of fish, oysters are most di-
gestible, scallops, shrimps, Holsters
and crabs following in the order
| named.
In selecting fish it is well to remem-
Der that it cannot be too fresh; then
that the flesh of a fresh fish is firm
and elastic, leaving little or no de-
preston if pressed with the fingers,
and also that the eyes of fresh fish
are bright, not CLASSY.
In cooking it is best to boil or bake
a large fish. When boiled they should
be served quite plain with potatoes
steamed and peeled and buttered
sauce favored with more tasty fish,
such as lobster or oysters or herbs.
Most fish admit of boiling; it is usual
to prepare them for this process by
washing them in strong vinegar; they
should not be allowed to soak in it,
however.
All large fish with the skins whole
should be put in cold water, first care
fully wrapped in cloth, but the
smaller varieties of fish in slices re-
quire more rapid cooking. and should
therefore be plunged into boiling wa
ter at once. By this way the cut
surfaces are hardened and closed and
the juices of the fish prevented from
boiling ont. No more water than will
lust cover the fish should be used, or
the skin will crack and the juices es-
cape. AS fast as as scum rises on the
water it should be taken away, and
after it has come to boil table
spoonful of salt added for each quart
of water is advisable The fish is said
to be done when the flesh begins to
leave the bone, but if fish has been
cooked steadily by simmering instead
of fast boiling. the skin may remain
quite sound and yet the flesh be suffi-
GENTLY cooked. The best method of
learning whether it be entirely cooked
is by pushing wooden skewer
through the thickest part; if it goes
in easily it is done
AS soon as the fish is cooked lift
it out and let it drain thoroughly;
then unite the cloth and transfer the
cooked fish to heated dish. The wa
ter the fish is boiled in will make a
sauce. or may be used as stock for
fish soup.
For frying. fish requires the same
preparation as for boiling, being aft
erward dipped in butter or egg and
bread crums. The pan should be half
full of boiling fat and the fish let
down on a wire strainer or basket
previously heated.
For broiling. fish should be washed
and carefully dried. rubbed over with
a lemon and then Toured. The bars
of the gridiron should be hot and |
we'll buttered before the fish is placed |
on them.
The foregoing general instructions
are sufficient for most purposes and
those usually practiced. = American
Queen.