Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1901-03-24
THE HOUSEHOLD
why FISH SHOULD BE EATEN DUR
ING LENT AND THE DIFFERENT
WAYS OF COOKING THEM.
HOW TO COOK GREEN
VEGETABLES.

Mistress-Now that you have finish
ed the course at the cooking school,
/ presume you are ready to go to
work"
dattar-Day Domestic-"I don't
know, mum. The teac-er said II you
was goin' to use a gasoline stove, I'd
better lake a course O. scientific lee
lures at tn Harvard Annex"
With earliest spring and the season
of Lent, fish comes into prominence
as an especially timely article OF diet.
This is indeed its true season, not
from custom merely, but for good
reasons, based on sound principles OF
common sense. With a change in out
ward conditions there is a change in
the physical system. This change Of
ten manifests itself in the loss Of appe-
tite, which plainly indicates less
strength in the digestive organs, and
a change of diet becomes desirable if
not imperative.
Less of hearty meat dishes and more
of fish, eggs and dairy products, with
fruit and vegetables as freely used
as possible-these make up not merely
the conventional lenten fare, but the
most sensible and useful diet for these
early spring months.
From its ease of digestion, as we'll
as from its supplying important ele-
ments, fish is considered an especially
valuable food for b~rain-workers of
every degree; in fact, for the seden-
tary and the active alike, it has an i'm
portant place. But few general arti-
r1oc os faA1 c,,ffor MONO f.or~ 1onlr ne
knowledge in preparation, or gain
more by skillful cooking. A little
special effort in this direction will
make the fish breakfast or dinner far
more popular than it is now on many
tables.
Canned salmon makes many appeti-
zing dishes, including excellent fish
bslls. For this purpose, boil and mash
finely potatoes to make a generous
pint. Remove the salmon from a can,
and after draining, free it from all
skin and bone, and with a silver fork,
rub it into small flakes.
Add the yelk of an egg, we'll beaten,
and season with salt and cayenne
rather highly. Mix with the hot pota-
to, beating thoroughly. Shape into
f1attened balls fry in deep fat to a gol-
denIbrown.
Arranged in a baking-dish in alter
nate layers with fine bread crumbs
and well moistenedwith cream sauce,
crumbled over and Drowned nicely in
the oven, you have salmon a la creme.
For this dish, leave the fish in some
what solid bits. Curled parsley and
slices of lemon are the appropriate
decorations.
Baked.-A fine fish, well baked and
served with a good sauce, is most ap-
propriate for the main dish of a lenten
dinner. A single s%tuffing of strips Of
bread well-buttered and seasoned with
salt and pepper may be placed in the
opening. Some thin shavings of salt
pork laid over the fish in the pan are
better than rubbing with salt. A fish
Sheet of perforated tin which lifts the
fish above the liquid in the pan is an
advantage, though not indispensable.
A hot oven and frequent basting are
the main points, and a little rich milk
may be used for basting. Some cooks
add broth. The fish is done when the
flesh parts readily from the bone, and
before taking up, the pork should be
plipPCu I'll LII IL COp SIT z
Another method which helps to
heighten the character of a rather
tasteless fish, is to place in the pan,
with an inch or so of water, two table
spoonfuls of vinegar, a teaspoonful of
scraped onion, a bay-leaf, a little
bunch of pot herbs, a few pepper corns
and a pint of canned tomato. Basic
faithfully with this mixture. When
the fish is taken up, strain and add
to a second pint of tomato, previously
stewed and slightly thickened with
cracker-dust. Stewed or baked toma-
toes are a good accompaniment to fish.
Fish Sauces.-A few of the best fish
sauces, simply and easily made with
care, add greatly to u in
serving fish. Hollandaise is a very
soft, eustard-like mixture, made care
fully in a double boiler, of say half a
cupful of butter, the yelks of two eggs
and half a cupful of boiling water.
For seasoning, salt, a little cayenne,
and a tablespoonful of lemon juice.
Melt a part of the butter first, and add
gradually the water and the we'll
beaten yelks of the eggs, stirring con-
stantly until smoothly thickened.
sauce CdTIdIt NeACcllcuI Will oulClCS,
and with boiled fish generality is a
mayonnaise dressing, with chopped
parsley, cucumber pickles, olives and
capers Ca little of either or alb added
as a thickening. Egg sauce calls for
two or three hard-boiled eggs which
must be finely chopped, or the yelks
may be put through a sitter and the
whites cut in thinnest rings. Make a
white sauce in the usual way, by rub
bling together two tablespoonfuls of
butter and two of flour over the fire,
add gradually a scant pint of milk,
and when perfectly smooth and we'll
cooked, season with salt and pepper,
and mix in the eggs.
Use only one egg and a little chop
ped parsley and you have a parsley
sauce.
All winter long l have a nice, pun
gent bit of green salad growing In
the kitchen window, writes a house
wife. l take a shallow cigar box, and
fill it with rich dirt, over which l put
a layer of sand. Then / SOW some
mustard seed, water it and set it in a
warm place. Before a week is over
there is a fine bed of delicate green
shoots. In ten days the mustard Is
big enough to cut and eat. ! general
ly have two boxes on hand, n grow
ing, the other ready to cut. | raise a