The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-11-01
DOMESTIC SCIENCE,

( mon and nauSeous food during eact
month. no one appreciated them at thei,
| true value.
| Today. terrapin. recognized as the
greatest delicacy of the epicure, costs
about 81 apiece. and is scarce at that
while in spite of its label. and the fact
of it's importation in foreign cans, nearly
all the higli-priced caviar that we get is
made from the roe of sturgeon, taken
from our own shores, and fishermen are
lamenting the decreasing supply.
So 1t may he with our own Goldfish. once
held typical of the prosperity of A1assl-
chusetts, as evidenced by the golden cod
that for century hung on the speaker S
desk in the old han of representatives.
In England it is deemed one of the
choicest of all the fish. while one OF our
own bon vivants is quoted as saying: II
tell YOU the cod is the best fish that
swimS; and if he We're not so common
he would be priced as one of the great
est gastronomic lu%ul!es we have. ] defy
any one to name any other living crea-
ture which can be put to 50 many edible
purposes. When you have exhausted the
cod in his fish state you can fly to him
in his salted condition and begin n new
round of dclicacics. There is hardly any
thing yoli cannot do with him.
Among all the different ways of pre-
pairing the dried fish there is none better,
easier or more quickly than by cream
ing. In the dearth of coal or wood, it
can be cooked in ten minutes, simply
using brown wrapping paper or old news
paper. twisted into sticks. for fuel. If
you burn gas it can be prepared in even
less time. Formerly it was considered
cheaper and better to get the whole fish
and pick it apart as needed. Today
there is such excellent shredded fish in
the market that it is a great saving of
time and labor to get 1t already prepared
Put your saucepan over the fire. and in
it melt two tablcspoonfus of butter. AS
soon as it begins to bubble, add two scant
tablespOonfrls of flour and Il dash of
pepper. Pour on gradually, stirring all
the time. one pint of warm milk. If heat
ed so much the better. Stir until the
cream sauce is smooth and velvety. then
add one cupful shredded fish. which has
been soaked moment in cold water.
If you have picked up the fish YOUR
self it will need longer soaking in luke
warm water before adding to the sauce.
When this is we'll heated through, add
one tcaspoonful of chopped parsley, and
if desired one or two wei-beaten eggs.
Cook one moment and serve with baked
potatoes. This preparation may be var
led from time to time. You may omit
the eggs entirely. or instead of the raw
eggs, have two hard boiled eggs, sliced
and laid on the platter of fish. Or take
the yolks from two hard-boiled eggs and
run through the ricer or an ordinary
sieve over the fish, then cut the whites
in rings and lay about tho edge of the
platter as IL border. Still another vail
alton is a border of tiny slices of cucunl-
Der pickle.
1t is not so generally known that cod
fish makes an excellent scallop, especi-
ally in combination with cheese Prepare
the fish as for creaming. Butter n pud-
ding dish and place in the bottom a layer
OF the fish. Crate over this slight COW
ering OF cheese. Repeat until the dish is
filed. Scatter a few fine breadcrumbs
over the top of the fish ana bake from
twenty TO thirty minutes in hot oven.
There are flshballs of all orders, but no