New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1906-01-01
DELICIOUS FISH DISHES.
Bone HGddock to Bake It-Nutra-
tious Soup from Bones.

The good to be got from 1shs head and bones
was illustrated in Miss Anna Barrows's recent les
son on Fish at Teachers College. The haddock
provided for demonstration weighed three pounds
and three-qiarters. The head found to
weigh three-quarters Of pound. and the skeleton,
when she had removed it. much more. This
made a pound and a half of waste had the fish
been baked with the head, for the head is dried
in baking that it is UNBEATABLE. and IL it is removed
from the fish before baking 1t is usually thrown
away Miss Barrows covered the bones and head
with cold water and let them boil thoroughly.
This gave her about a quart of fish stock.
This is not highly nutrtive substance" said
she. but still there is good in it. Combined
with greater or less proportion Of milk, accord
ing to the strength Of the stock. and served with
waters croutons, it makes a nourishing fish soup
You see, as L raise the backbone and head con-
siderable solid matter in the way of flakes of fish
is clinging to them. About cupful of these fish
flakes could be scraped off if one wished 10 take
the time. and used for croquettes fshbaIls. II
not, they be added to the soup, making Il
richer. This fish stock is also the foundation for
white sauce, and we will make white sauce Of 1t
later for our baked fish.
The wife of every poor who knows how to
make this fish soup make two dinners instead
OF one out Of a three-pound fish. If she has no
refrigerator she cannot keep the raw fish or fish
bones for a day. but the fish stock. especially If
saltec will keep without ice for twentyfour hours
sTUFFTNG FOR BAKED FISH
For her baked fish Miss Barrows took the two
long strips Of haddock left after it had been boned
and beheaded. For them she made a stuf1ne, COM
posed Of three-fourths of cup of bread crumbs
two tablespoons of melted butter the white Of one
egg, little lemon juice and salt and enough water
to moisteR the whole sufficiently This she spread
on one half OF each slice of fish, and folded the
other half over It, Then she put one top of
with bread crumbs and let it bake fifteen or twenty
minutes Miss Barrows had clever device for the
is to stick to the breaking point nt 30 'ne'
ter and f Stfip or eheesec9th IN melted but
fish is done the cheesecloh serves to haul it frorn
slipped and R sg how Tne away s We then pr Be
pared for the oven the fish showed small, OBJ
poun a or 3f g ossf beside eb5 s5 three
Barr9ws and it is going to look smaller stu. as it
While nearly haf the baked ah w69d nave b 5f
f etI upon our plates syeTy atom Of this IS solid
Of bread crumbs Which, cost 70 9g n ' Cent the G9P
baking win practically be transformed into had
remember that person who is used to seeing the
table does not like the looks of this little of
IT looks small and mean to, him. You may say
that that is an unedpcated idea, but it is line
be Thsh on man ose RG9p are
erous sauce poured around a little fish roast of
this * kind is great addition to its looks well
GOOD SAUCE
For the sauce Miss Barrows took four level ia
blespoonfuls each of flour and butter. which she
SIRED over the fire together. When they dubbed
up well, she let them cool a moment, then stirred
in pint of the fish stock over the fire, and when
it boiled up, poured it over the baked fish, which
was delicious. You put almost anything in fish
stufing" said the demonstration You can season
it with paprika. lemon juice, onion juice; you
can put in oysters mushrooms forcemeat GRO
QHette mixtures You can stuff almost any fish in
this way, except shad, which is full of bones
Two other baked fish dishes went in at the same
time Miss Barrows approves of baked fish, as also
of broiled and, in somewhat less degree, of fried.
Boiled fish she pronounces wasteful. For the |
demon stration she had provided the paddock the
smelts as a type of small FISH, and a slice Of |
the backbones out of the little smelts with her |
finger stuffed their tiny bodies and closed them.
the little fish into the absurd position of swallow
ing themselves These be dipped in egg and |