Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1900-12-06
FISH 4 VALUABLE FOOD.

FISH 4 VALUABLE FOOD.
well-authenticated tables show that the
relative value OF fish, as compared 70 me
meat of other animals, varies niue tn "a
that in amount Of nourishment TO be
gained without an undue proportion OF
meat.
Another strong point of recommends
ing than other meat. This. coupled with
the knowledge that most nsn Is NOR more
IL a diet better suited for brain workers,
children, those of nervous temperament
and persons of weak digestion
Two Varieties.
All fish, whether fresh water or salt,
may be broadly divided into two classes,
the red-fieshed fish of which the salmon
therefore not so digestible; and the wnite-
fieshed fish. All fish in which the 1atLy
muscular fibers and found in considerable
quantity under the skin are much rlcher
in flavor. but should be avoided by nose
Mackerel, herring and cells have a great
deal of fat mixed with their flesh. Fresh
cod and haddock are not very dlseSuole;
the former often being rather hard ana
tough. When cod is in season it is rich
in albumen. This is noticeable when the
tish is boiled, being found between the
flakes in the form of white, curdy mat
ter Salt cod is easily digested and is
poses. Preventative dyspepsia, acidity OF
the stomach and rheumatic tendencies
Fish Must he Fresh.
Fish, like eggs and table linen, must be
above suspicion. To be wholesome 1t
must be perfectly fresh With very few
after catching; for. unlike other meat.
the flesh and flavor is not generally i'm
nearly all fish is always tender, and,
while cold storage preserves them for
cent flavor of the more delicate varieties
is lost. though the food value may not be
destroyed. Fish. having so many advan-
tageS over other meat. should substitute
ii more frequently and more generally;
Fish, when compared in price with the
expensive cuts OF butchers meats. Is a
cheap food; and. considering the waste
even in so-called cheaper parts, it is
question whether fish is not still the least
expensive. In other animal food we have
a stimulating quality allied to the pro-
teids which wise nature may possibly
have furnished as a promoter in assisting
the meat eater to dispose of the heavier,
less digestible material, just as a whip
complIshing his task. Upon the individ-
ual enjoying robust nerves and strong
the delicate eater needs no such stimu-
liant If they are careful to select foods
teds of fish e are wac iacking in this ne stimG
lating quality, they being a heterogeneous
food that is strictly nourishing.
Combined with Starchy Food.
On account of the highly heterogeneous
character of this class of food it should
be accompanied by an abundance of
StdrCnE substances IN order that q proper
proportion of the heat-giving elements are
consumed with the flesh formers. Here
again nature seems to point to suitable
combination, and we select the white po-
tato as our most agreeable and valuable
type of starch food: and fish without po-
tatoes would seem like man without
shadow.
Fish az Brain Food.
The popular belief that fish is an intel
Iectual or brain food has much more than
quote Louis Agassiz, ''fish is a food re-
intellectual labor: but its use cannot turn
an idiot into a wise or witty man; never
theless a fish diet cannot be otherwise
than favorable TO brain Development"
Phosphorus, which abounds in fish, and
sue, Is also found in other meat: often in
greater degree Consequently il is not so
much due to the presence of this element
in fish as to the absence of the waste
products found in other meats, that over
tax the powers and clog the system of
those who exercise their mental powers
only. Muscular exercise and plenty of
oxygen are required by the consumer of
and loss of mental activity so distressing
to the man whose brains are his capital.
Always n Variety TO BE Found.
1t is impossible to name the many va
rieties to be found in all the markets of
large cities at any season. Each locality
has has its fayorites; In the south, we find
ercl crevalle and pompano r9igning IA
voriteS. The two latter are very deli
cious but are seldom found in the north
ern markets, although a cold weather
t1sh. The best of freSh-water fish caught
in the interior are the Lake Superior
trout and whitefsh. Coming from the
cold waters. they keep well. and the lat
ter is the most delicate. has fewer bones,
but closely resembles shad. These fresh
fish FROM the waters of the lakes are
sent to the coast markets. and salmon
fresh cod and other choice varieties from
the east ana west are transported to the
high in price. however.
Selecting Fish.
The first point in selecting is of course
to choose the kinds giving the largest
amount Of nourishment. compared bulk
for bulk with other meats. particularly
when fish is to substitute these meats in
in fish varies according to the habits of
the animal. Those having more muscular
power possess more of the muscle-makIng
element. the nitrates: while the most acc
tive fish have more phosphates: the food
for brain and nerves
and hard and elastic when pressed with
the finger. the eyes bright and full. the
Fish in the great lakes are caught in
large nets laid down miles apart. several
in haulin-: IN. Often FISH in the first net
are sr1othered and have been dead for
These are unfit for food, and the meat is
soft and water-soaked. Unless FISH is
a. It will become soft Clean and wash
thoroughly. dry and keep in a cold place
but no directly on ice.
Readers OF this paper may secure COPY
of Ida Ames Willis Booklet Of Christmas
Dinners by sending 10C TO cover hostage and
printing to her address. 719 Chamber of
Commerce Bldg. Chicago. The recipe for
fashioned Plum Pudding contained in
this booklet is alone well worth ten times
the cost. The recipes are of great merit
and thoughtful women will preserve them
with other precious things.
MENUS FOR EVERY DAY IN THE
WEEK.
SUNDAY.
BREAKFAST.
Fresh Fruit