The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-03-11
FISH FOR LENT.


Fish. especially when obtainable fresh
from their natural sources. seem so close
| ly allied TO the lighter, more aesthetic
dietary OF the season of lassitude which
follows closely the lenten period. there
can really be little self-denial, on the part
of lovers of fish, in abstaining from in
diligence OF other kinds of animal food
at this particular season. Therefore the
| merit lies in the change OF meats more
| than in the observance Of the custom
Fish does not possess any very special
qualities superior TO the flesh OF other
animals The most noteworthy points 20
| be considered being the comparatively
large amount Of water contained in the
| flesh OF leaner variety OF fish compared
to lean butchers meat. and a proportion
| ate increase in the amount of important
salts. Fish is poorer in heterogeneous con-
| stituents which differ from those of meat.
| the fish containing more gelatine-yielding
! substance and less extractives.
However in reckoning the value OF fish
| as a source of energy and in the light OF
actual building material. We must take
into consideration the different kinds Of
| fish. and at the same time the fact that
! fish ranks among the most completely alb
sorbed of foods.
Salmon may be compared to moder-
ately fat meat in amount of nutritive
value obtained; while the absence of fat
and greater proportion OF water reduces
the food value of cod or other white FISH
very considerably lower than that OF
/ lean meat.
| The white fish, with the exception of
cod is generally easy of digestion. this
owing no doubt 10 their freedom from
fat. which interfsres some what with
| most perfect digestion. and seriously re-
tards or arrests natural secretion OF gas
| trio juice when digestion is already i'm
paired; especially If the fat becomes ran
cid. as It is apt to do. The explanation
of the exception that must beallowed the
cod. which is regarded as the most in
digestible of fish is its coarse fiber,
which is made still more difficult of So
| luton by the hardening process of salt
! ing. OCner white fish have shorter fiber
an for this reason should more readily
dissolve in the stomach. In harmony
with this superstition We have the expert
ence derived from the use of the whiting
or chicken of the sea- which is recon-
mended above all other fish for the dys
peptic and convalescent
Fish, being less stimula ting than meat
makes ii available as good substitute
for meat in dietary for nervous diseases.
and for this reason is also recommended
I
and for a hot weather food. Fresh fish
cannot be universally and at all times
substituted for meats First, because its
fiess. undergoes rapid decomposition and
is injurious if ever so slightly tainted
Unless eaten fresh its flavor is soon dis
sipated, even though frozen Immediately
ey are caught. Then their poverty in
extracuves causes loss Of flavor when
cooked and this makes a protracted fish
1ia, 4 nn- ID IF
exclusive FISH diet is said to produce
scorbutic state of the system. But this
latter drawback is not one likely to af
feet the people of this country. as few.
of our people, IL any, are Obliged 10 con-
fine themselves too closely TO this class
of food. 1t shows. however. that where
there is a possible tendency to disease of
the skin a frequent indulgence in fish,
particularly of the least digestble kind.
may be responsible for certain discom-
fort and eruptions of the skin.
The Economic Value.
The market price OF fish is no indca-
ton of the true economic value. Tho
price of one kind may far exceed that Of
another. and yet they may be practically
Of ,..e same nutritive value. This holds
good in regard to many Of the white
fish. On the other hand. compared
weight for weight. salmon contains three
comparison may be carried further and
applied to fresh caught or canned fish
in the latter form almost all the bulk
paid for is in edible form while much Of
the bulk Of the fresh fish is waste. pure
and simple.
In choosing the method Of cooking we
must remember that fish has less flavor
than other flesh to begin with and its
greater richness in gelatin causes it to
To-
meat. therefore boiling fish is not a meth
cd TO be employed unless very carefully
performed. In fact steaming or cooking
by water vapor IS much more suitable
and satisfactory. Frying in deep Eat Is
the best method Of cooking some kindse
Of fish. those that do not require a pro-
tracted length of time. The ordinary
process of frying practiced by the ordin
airy cook is sort % roasting as only
enough fat is employed 10 prevent the
fish from sticking and burning TO the
surface Of the shallow nan used. The
best method IS that which applies 70
very high temperature OF heat suddenly
TO the surface Of the fish in such manner
as TO instantly coagulate the proteids on
the surface and at the same time form a
slightly charred crust that will prevent
the escape Of the soluble substances;
this is done BY boiling. frying or roast
ing.
Goldfish a la Mode.
Soak ore pound of Goldfish over night
in the morning pour of the water. cover
again with cold water. place over the fire.
allow il 70 come 10 a boil. repeat this.
then cook gently until tender. Pick 70
pieces. removing all bones and skin.
with this mix tko cupfuls II mashed po-
tatoes three eggs we'll beaten. one pint
q milk one-quarter OF cup ~ butter.
Z .~r1 - fr fserf
tered granite dish and bake IN the oven
for twenty-five minutes
Baked Fish EspanoIe.
Clean carefully one good sized white
fish wipe DRY and fn with the following
stuffinc: one cup = bread crumbs mixed
with one-Quarter cup Of milk one egg.
one Tablespoonful melted butter. one ia
hlespooaful chopped parsley one tea
spoonful chopped onion. and salt and
pepper to taste. After SLING with ;his
mixture sew up carefully Make small
iucisions in The tor u the FISH from head
70 tail. and place in them Strips n lard
ing or salt pork Then place n n pan
with one good sized onion sliced. ore c-Ir-
ful - tomato. salt and peTper ~ taste
Drcdge the nsh with salt pepper and
ii;tle -Four. place 10 hot oven about one
half hour. has-inz frequently. Serve vtth
the sauce around u.
Boiled Salmon.
TAKE ore good sized slice 4 salTlor-
wrap in piece % cheeEecloth nd place
IN 4 kettle q boiling salfod water 81
about twenty minutes E@nerc from
cloth pIace r. fish platter and Ee~re
with the foiio~ing ssuce-
Egg SAUCE.
BoE four eggs un-l bard. fher sta-d i-
ccid water uutu ready @ ~. &eit o7o
2 > s-r -