Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1903-05-16
WEIAE III ENE the Kitchen and Dlu'
" AAAAe ing Room

less Objectionable article Of diet than
meat and recommended as a food Of mr..
ucuiti value IN many diseases such as
bilghts disease, govt and In all eases
Whero III effects may result from uric
ACID tendencies aggravated hy meat diet.
TINS subslantiatcs the theory that fish
s a much more suitable food for brain
workers than meat but not on the ground
that us amount OF phosphorus tends to
increase mcutal Development. hut be-
cause ordinarily those whose WORK de-
mands excessive mental activity usually
lead sedentary. or az least nerve weary.
ing, lives conducive TO diseases mentioned
and ordinary meat diet increases the
gravity OF the conditions,
Boiled Paddock. Egg Sauce.
Procure a large sized paddock scale.
S9lt OF the inns, cleanse and wash we'll
ilaee n large parsnip or carrot inside the
,isn 70 give u roundness and also enable
you 70 serve II on the platter in upright
position as though swimming. Truss Inc
mead 10 the body with a cord or strln
or muslin TO keep from losing shane and
let the strings OF strips 20 around the
hsh rack 70 hold the FISH In posiuon.
snpplhg a large carrot OF parsnip along
either side OF the fish 10 support il. II
the flsh is too large for your Kettle ID
may be trussed with tail In the mouth
or In shape Of letter 5, or even cut IN Sec
lions, tied In cheesecloth and when
cooked carefully laid together on The disk
and garlands OF cress placed over the cuts
70 hide the divisions, Place In the boiler
IN sailed. calculated water an inch over
the fish, cover and let simmer for half
IN hour-or Is minutes n the aFh is small.
Drain and slide out on a heated dish COW
cred with folded napkin, Garnlsh with
cut lemon and parsley,
Egg Sauce.
Put three ounces OF butter In a sauce
pam two ounces OF Hour, half teaspoon
tul salt dash OF white pepper aud grat-
Ing OF nutmeg. Mex without melting the
butter then add two cups Of boiling wa
ter and STIR until the sauce Ia smooth;
boil Q minute, add the beaten yolks ~
two eggs. a little lemon juice and two
tableapoonfuls Of butter. add two hard
boiled eggs chopped rather fine and serve.
stuffed Paddock. Baked.
Have slx-pound paddock carefully
scaled. cleaned and washed. removing the
blood-vein inside the fish along the back
bone. remove the head and cut the tail
short. Make the stuliing as follows. Take
six ounces Of stale bread crumbs ans
soak IN cold water 20 mosten, then pu,
in ap iece OF cheese cloth and press our
all the water Add two teaspoonfuls OF
onion juice one OF parsley, two or three
egg yolks. two ounces butter melted salt
pepper ana grated nutmeg to taste. Eli
the fish, but not too cOmpactly or the
stuiting will be soggy. Sew up the OPEN
ing and truss with skewers or bind with
strips OF muslin 80 the FISH will III In an
oval baking dish or pan that IL well but
tered, put chopped onion parsley and
small bits Of butter on top. Molsten with
a pint Of broth or half broth and half
white wine. cover with buttered paper
and bake IN a moderate oven for 20 min
utes bastng frequently with gravy In the
pan When done drain out the hsh and
reduce the gravy with pint Of thick vel
cute sauce Pour this over the FISH sprin-
kle with fresh bread crumbs. dot with
small bits Of butter and return TO oven
10 bake 20 minutes longer Squeeze the
Juice OF lemon over II and serve In the
baking dish, wrapping the dish In folded
napkin,
Haddock Fillets, Baked.
Take six fllels from the fresh haddook
and marlnate them for an hour In one
tablespoonful each OF salt. paprlca and
onion juice. Then drain, egg and crumb
the fliets and fry In deep hot Fat until
a light brown, Do not have the fat smok-
Ing hot or the hlets will brown before
the FISH is cooked through Serve with
sauce tartare.