The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1905-04-05
Good Fish Well Cooked IS q
Problem for KII COOKS
March Is Usually the Month for an Abundance of
Excellent Fish, and the Housekeeper Finds
Various Ways Of Serving Them.

cooked fish with dry, mealy potatoes
and good bread constitutes almost
perfect meal As an accompaniment,
lemon Juice or mild vinegar may be US
ed and are generally much relished. The
white heShed fish are the most easily
digested, as they contain the least oil,
and for this reason also some or the
whittier varieties are best fried if the
frying be done carefully, or served with
butter sauce. But of all the various
methods recommended for the cooking
of fish, steamfng is the one best ealcu-
lated to suit persons Of weak digestion.
1t is best. adapted to the thorough soft
enins of the muscular fiber, which boil
Ing does not always accomplish sat
isfactorily.
There is a right and wrong way to
boil fish. The rule ''have the water
boiling requires to be modified to suit
the several varieties of fish, If the fish
has thick, tough skin. it can be plung-
ed into water that is boiling fast. but.if
the skin be delicate, water that is hot
but not bubbling will be found, best, as
the skin Will not be broken, and besides
the fish will cook more evenly. And at
ter the cooking has commenced II should
be done gently, as by this means the fish
Will be rendered more tender and deli
cate. Salt is usually added TO the water
IN which fish Is to be boiled. and putting
in few tablespoons of vinegar. which
is called calculating" the water, helps
to keep the flesh white and firm.
Brolled fish is also delicate and appe-
tizing, but the process requires great
care and attention to details. To broil
fish over a smoky fire is to totally spoil
it, and the flavor of scorched fish is
equally dfsagreeable. The fire should be
moderate, the Goals clear and bright, and
the broiler placed not too close to them.
! skin burns easily. then turn and brown
| on the other side. A hot platter must be
| in readiness to receive the fish the mo-
| ment 1T is done.
March Good Month for Fish.
! In March there is usually an abund
aa1ce of excellent fish. Haddock, salmon.
whitefish. halibut, cod. smelts. perch.
! trout. pike. and several other kinds are
| In prime condition. The housekeeper
needs to be careful, however. in buying
| i1sh, 10 see that she selects that which
sne is certain is in season. Cold storage
| fish may be offered her that looks fairly
good and ii may not, 1t is true be actual
| ~ poisonous. but it is not to be compared
either IN nourishing qualities or flavor to
| fish that is fresh caught See to IL that
the hsh you purchase have bright gills.
| fun fins. and the eyes should be clear
and not dull and flmy. The flesh also
should be firm and sprngy to the touch
Keep the fish cool after 1t comes into the
house, and until you are ready to cook il,
! but never let il touch the ice. as that
| impafrs the delicate flavor. which ~
| lost, cannot be restored. And never
| .iiiie !iyiiib 70 Improve uSh that IS
tainted: IT is wholly unfit for food no
matter what process it goes through.
Planked Shad.
Clean the fish thoroughly. split II
down the back and lay it on an oak
plank, which should first be well heat
ed. Place the skin side down. and sea
| son the flesh side generously with but
ter. pepper, and salt If the fish be
tackled loosely TO the plank II will keen
Its shape better. A hot oven vii! be
required. If YOU think it is cooking too
| fast, reduce the heat and place a pan
| over the fish When done remove the
| tacks, but let the fish remain on the
board when sent to the table. Garnish
with parsley and lemon.
Salmon With Mushrooms.
Put into a stewpan a good slice Of
salmon. weighing at least two pounds:
add one cupful of mushrooms. one tea
spoon of parsley. one cupful Of broth.
ard wine glass of rcd wine Stew
| gently until nearly cone, when add
salt. pepper, and a thickening Of butter
rolled in -four. This makes an appe-
! tiZing dish.
Salmon With Caper Sauce.
Marinade sons moderately thick slices
of salmon with a little OIL roll then In
a mixture of chopped parsley. shalots
| and chiyes. seasoned with salt and pep
per. Wrap each slice in white buttered
paper, broil over clear fire, and serve
with caper sauce.
Brook Trout, Fried.
These fish should be kept as cool and
moist as possible until wanted. A good
quality OF olive oil is the best fat TO