The Negro world., 1900-04-28
THE COOKING OF FISH.
some point. which May ne of serv-
fee TO the Careful HoU=e~
wife.

That fish is almost invaluable as q
food Is well known; although its
actual proportion of fesh-forming
material is low compared with beef
or other meats, it contains large
proportion of phosphorus, which is
necessary for the nourishment of the
brain, and even in this particular fish
differ as to their nutritiye value. The
white yarieties-such as cod, haddock,
halibut, sole and founder-contain
but small per cent. Of solid nutritiYe
matter, and for this reason are usual-
ly served with butter sauce. Other
fish. such ns 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. scalIops shrimps, Holsters
and crabs following IN the order
named.
In selecting fish II is well to remem-
Der that IL cannot be too freshs then
and elastic, leaving little or no de-
preston II pressed with the fingers,
and also that the eyes of fresh fish
are bright, not CLASSY.
In cooking 1t Is best to boil or bake
a large fish. When boiled they should
be served quite plain with potatoes
steamed and peeled, and n buttered
sauce favored with a more tasty fish,
such as lobster or oysters or herbs.
Most fish admit OF boiling; ii is usual
to prepare them for Iris 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 out. No more water than will
just 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 IL should be taken away, and
after II has come 10 n boil n table
spoonful of salt added for each quart
of water is advisable, The fish is said
10 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 he sufii-
GENTLY cooked The best method Of
learning whether 1t 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
u out and let IL 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 a
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 wire strainer or basket
previously heated
For broiling, fish should be washed
and carefully dried. rubbed over with
lemon and then Toured. The bars
of the gridiron should be hot and
well buttered before the fish is placed
on them.
The foregoing general instructions
are sufficient for most purposes and
those usually practieed. 49, American
Queen