Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-03-13
Table
and
Kitchen.

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Conducted by Ida Ames Willis
Marquette Building, Chicago. All
rights reserved by Banning Co., Chi
Cago).
FISH FOR LENT.
Fish, especially when obtainable
fresh from their natural sources, seem
SO closely allied to the lighter, more
aesthetic dietary of the season of Iassi-
tude which follows closely the lenten
period, there can really be little self
denial, on the part of lovers of fish, in
abstalning from indulgence of other
KINDS of animal food at this particular
season. Therefore the merit lies in the
change of meats more than in the OBJ
serVance of the custom.
Fish does not possess any very spe-
cal qualities superior to the flesh of
other animals. The most noteworthy
points to be considered being the COM
paratively large amount of water con-
tanned in the flesh of leaner variety of
1lsh compared to lean butchers meat
and proportionate increase in amount
OF important salts. Fish is poorer in
heterogeneous constituents which differ
ioil tiOSc VI llltdt the IlSn cOlltalnlng
more gelatin yielding substance and
less eXtractiVeS.
However, in reckoning the value of
hsh as source of energy and in the
light of actual building material. we
must take into consideration the differ
ent kinds of fish, and at the same time
the fact that fish ranks among the
most completely absorbed 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 re-
duces 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 to their freedom from
fat, which interferes somewhat with
most perfect digestion, and seriously
retardS or arrests natural secretion of
gastric juice when digestion is al
ready impaired; especially if the fat
becomes rancid, as it is apt to do.
The explanation of the exception that
must be allowed the cod, which is re-
garded as the most indigestible of fish
is it's coarse fiber, which is made still
more difficult of solution by the hard
enlng process of sailing. Other white
fish have shorter fiber than beef, and
for this reason should more readily dis
solve in the stomach. Ia harmony with
this SuppOSition we have the expert
ence derived from the use of the whit
ing or chicken of the sea-" which is |
recommended above all other fish for |
the dySpeptic and convalescent
In choosing the method of cooking |
we must remember that fish has less
flavor than other flesh to begin with |
md its greater richness in gelatin |
causes it to lose more when cooked in |
water than meat, therefore boiling fish |
is not a method to be employed unless |
very carefully performed. In fact |
steaming or cooking by water vapor is
much more suitable and satisfactory.
Frying in deep fat is the best method |
Of cooking some kinds of fish, those
that do not require a protracted length |
IF time. The ordinary process of fry 4
ing practiced by the average cook is
sort of roasting, as only enough fat is
employed to prevent the fish from II
sticking and burning to the surface of
he shallow pan used. The best meth
nigh temperature of heat suddenly to II
he surface of the fish in such man.
Ter as to instantly coagulate the pro-
eds on the surface and at the same II
line form a slightly charred crust that
Will prevent the escape of the soluble II
this is done by boiling,
rying or roasting. 80
Goldfish a la Mode.
Soak one pound of Goldfish over night,
n the morning pour off the water, COW
II again with cold water, place over
he fire, allow it to come to Il boil, re-
,eat this then cook gently until tender.
tick to pieces, removing all bones and
kin. With this mix two cupfuls of
mashed potatoes, three eggs we'll
beaten, one pint of milk, one -quarter
If a cup of butter and seasoning to
h,,t4 4 4.