The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1902-02-05
JOUR- DAILY BREAD|
Oatuabte Suggestions for the
Kitchen and Dining.Room.
BY KATHERINE KURTZ
BY RATHER
Fish and Allied Products.

Fish and Allied Products
Fish is one OF the most delicious adjuncts
TO the dinner table 1t is cheap food when
it is obtained direct from the native element;
but does not keep well in transporting it in
uncooked state. It is very necessary that it
be fresh and untainted otherwise it is not a
wholesome food. In most families and for
ordinary occasions, fish will suffice for a
good dinner without other meats
Requires Careful Dressing.
Fish is not appetizing unless very nicely
and carefully dressed and we'll done without
being broken to pieces. When the fish is
opened, whether in the market or at home,
care should be taken to remove all the blood,
etc.. on the backbone, as this will spoil the
enjoyment of the dish.
There Is no better medium for frying fish
than the pure vegetable fats and oils. These
do the work quickly, leave the meat firm,
sweet and free from grease, while they give
evenHess of color in browning that other fats
fail to impart
= z5.s. Cooking Fish.
For boiling, always wash and rub carefully
with a little vinegar before putting the fish
in the water; unless you are cooking salmon
b or trout. Put fish in cold water, to which
you have added a generous quantity of salt
four ounces, to a gallon of water. Coarse salt
is Ethe best. 49,. a-.
Ten minutes to each pound of fish is the
usual time allowed; but when the fish is
quite large, allow six minutes to the pound
ten-pound fish may be dressed in an hour
To be quite sure that it is done, pass mar
roW-bladed, sharp pointed knife next to the
bone. II the meat parts easily from it, the
fish is done; but If 1t adheres at all to the
bone, it requires more cooking. The moment
the fish is done remove it from the water or
1t will become 'woolly." If it is done before
you are ready to dress and serve it., remove
it from the water, let it remain on the
drainer, which should be. set across the kettle
Lay a folded towel over the fish and in this
way keep it hot and moist.
If you do not possess fish kettle, you may
still manage to boil a large fish successfully.
The fish can be placed a meat platter or,
If your kettles are round, on large round
dinner plate, in circle. Tie the dish in a
large napkin or cloth and put it in large
kettle: When the fish is done, take it up by
the cloth and let all the water drain off.
Unite the cloth and slide the fish onto a
neatly folded white napkin. Garnish with
parsley, slices of lemon, hard boiled eggs and
boiled potato. balls. Serve rich sauce with
boiled fish, as it requires dash of piquancy.
Egg sauce, drawn butter, sauce Hollandaise
or. Bechamel are all suitable and most COM
monty used.
Other Hints About Fish.
Fresh-water fish often has a disagreeable,
muddy taste and smell that is disgusting to
dainty taste. This can be removed by soak
ing the fish in strong salt and water before
they are cooked.
Soak salt fish in water according to length
OF time it has been in salt or cured. When
hard and dry it will require thirty-six hours,
and the water should be changed three or four
times. Twenty -four hours, or over night,
is sufficient time for fish not very salt OF dry.
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