The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-03-01
DOMESTIC SCIENCE.

Small fish will require only five or ten
minutes. Larger ones from fifteen to twenty.
When the flesh separates from the bones, open
the broilcr and slide on to a hot platter,
leaving the inside OF the fish uppermost.
Spread with butter, salt and pepper, sur
round with quartcrcd lemons or water crcss,
or serve with maitre dhotcl butter tartarc
or any fish sauce preferred.
Cream of fish mounds make nice fish
course for luncheon or dinner. Halibut or
haddock are specially good for this DISH
Remove skin and bone from one pound OF
uncooked fish, and chop fine. Season with
salt, paprika, lttlc-vcry lttlc-onion
juice and some fine minced parsley. To one
pound OF the chopped fish add the unbeaten
white OF an egg and mix thoroughly. Then
add one Cupful trick cream, stirring all
through the mixture. Butter tmbale moulds
fill with the fish, set in a steamer and cook
fftcer minutes. Turn the fish on a hot dish
and pour cream sauce about the Inoulds
Frequently the sauce is coored pink with a
little pounded lobster coral or a few drops
of cochincll and a sprig of parsley stuck in
the tou uf each mound
Whenever a fish is dressed at home, save
the head, skin, fins and in the case of had
foundation of the sauce intended to accom-.
pany the fish when served. Boil them in a
little water, and an excellent fish stock will
be the result
fitting prelude to a black bass, shad,
small salmon, 'cuss or bluefsh stuffed and
baked after the manner Of the Rice kitchen
at the Pn-American would be this hint en-
table etiquette addressed "to baked fish,
Preserve respectable demeanor when you are
brought into The room;
Don't stare at the guests while they're eating,
no matter how much they consume.
And this is the way this irresistible fish was
prepared! Wash and wipe thoroughly dry.
Rub well inside and out with salt, pepper
and butter. Make Il stufing of boiled rice
and two dozen drained oysters seasoned with
salt, pepper and little chopped bay Leaf
and onion. Fill the fish with this dressing
and sew up, winding with a cord TO keep in
form. Place on triver or perforated tin
sheet, dredge with salt, pepper and -four, and
over the top lay thin slices OF fat salt pork.
Cover the bottom of the pan with hot water,
put in mdcrate oven and bake slowly for
the first hour. After this increase the heat
until the oven is very hot. Basic every fl.
teen minutes with the drppngs in the pan,
and after each basting dredge again with a
little salt, pepper and -four The water in
the pan will need renewing a little at a
time, as not much matter should be allowed
in the pan at once.
A goodsized stuffed fish will bake in one
hour and half or two hours. Fifteen min.
utcs is usually allowed to pound, Take up
on a hot platter, remove the strings, garnish
with lemon, and serve with a sauce made
from the drppngS or any fish sauce preferred,
Broilcd Spanish mackerel is appetizing
served cold with the following sauce Split
open, pare and remove the bones Of eight
or nine anchoyies. Wipe dry and pound to
paste in small mortar, Add two egg yolks,
beat in slowly and carefully ono cupful olive
oil, then two tablcSpoonfus lemon juice or
vinegar Lastly add grating OF nutmeg,
pepper and chopped parsley. Mix well and
serve very cold, -,
Before leaving the subject Of fish, word
about ptomaines and fish bones. The forma,
tion OF ptomaincs nearly always accompanies
decomposition; therefore great care should be
taken TO cut fish only when in perfectly good
condition, Fish which has been frozen, then
thawed and kept some time before cooking,
should have a skull and crossbones printed
ON it, Finn, fresh fish is ordinarily above
suspicion.
When a fish bone lodges in the throat, have
the head thrown back in such position as
TO cause the chin to project as little as pos,
siblc beyond the 'Adams apple" then make
an effort TO reach and catch hold OF the in.
truder with the fingers or forceps. Ii the .
bone has passed on into the gIllet, it can .
usually be got rid OF by swallowing a good
mouthiul Of bread.
EMMA PADDOCK TELFoRD.