The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1906-10-07
Some Novel Fish Recipes.
By E. Knell Askew.

By E. Knell Askew.
Fish, of course, comprising such an
important item in the bill of fare, the
following methods of preparing this
wholesome food offer a pleasing variety
from the ordinary ways which will
prevent its frequent appearance from
becoming unpleasantly monotonous.
Fish Broth a la Lucullus.-Slice three
medium sized onions, and fry in a
little butter until pale yellow. Take
three and a half pounds of any firm
feshed fish. such as bass. trout, pike,
ETC., cut into pieces, adding to it two
sliced carrots. four stalks of parsley,
one of thyme, a Glove of garlic, six
pepper corns, one Glove, salt to taste,
and a bay leaf, if procurable together
with the fried onions. Cover the whole
with cold water and cook gently over
a good but not hot fire for two hours
Serve with thin slices of dry toast. A
toast of sherry added at the last mo
ment is an improvement liked by many.
Bisque of Crabs.-Pound together in
a mortar the meat of a dozen hard
shelled crabs. and half a cup of boiled
rice. Add this pulp to a quart of rich
milk; let it come to a boil, then SIM
mer for five minutes, stirring it mean
while. Remove from the fire and press
through a PURGE sieve; add one table
spoonful of butter, salt and pepper,
then place upon the fire, allowing it to
come to boil before adding a cupful
of whipped cream. Serve Immediately.
Dreamed Soft Shelled Crabs.-Bring
to the boiling point about four dozen
softshelled crabs. in sufficient water to
half cover. Remove the hard portion
of the crabs, and taking care not to
break the soft part, drain and lay on
one side. Place over the fire in a broad
shallow pan a good tablespoonful of
A3gAsSAsss ~ ses AsssgAss e A;sg.ss2e@ g4ss
WHY WE SALT AND PEPPER
FOOD.
Twill you be so good, doctor. as to
tell us why we use salt on our meat
and other foods? Is it merely a mat
ter of taste?' .
The person addressed was one of the
citys most prominent physicians, says
the Washington Times. After study
ing the question for a moments he re-
piled:
well. to begin with, there are two
principal salts in our flesh and blood,
and the supply has to be kept up. These
are potassium salts and sodium salts
There is sufficient of the former in the
food we consume, but of the latter
there is not full supply. 1t is, there
fore. necessary that we should add to
the sodium salts quantity OF ordinary
table salt, or chloride of sodium
IAN additional reason for eating Or
binary table salt is that the stomach
requires certain quantity of hydro
chloric acid in order that the diges-
ton may be aided, and also in order
that many of the microbes we swallow
may be killed
1.-The acid is manufactured in the
stomach by the combination of the
chlorine of the salt and the hydro
gen..
Very. good" responded his compan-
ion, we have learned something bene-
fetal at any rate. Now pray inform US
why we use pepper, mustard, and other
Spices"
I'VE use those condiments because
they have a tendency to arouse the
glands of the stomach to their work.
In this way they are made to produce
an abundant supply of digestive juices.
Pepper, mustard, and other like spices
stir up the liver, when is very nee
essary function for people who. of nee
essity or otherwise, lead sedentary
lives. The less craving one has for
spices the stronger are the digestive
organs. When a person advances in
years. however. it is always well to
call in the aid of spices in the food
eaten, whether or not they are craved
by the stomach.
MANY persons use milk in their tea,
but few of them know that it preserves
the ste mach. and prevents that organ
from being converted into leather OF
course, it is an exaggeratfon to sup
pose that the stomach could by any
means actually be transformed into
leather.
Whenever fannie acid and albumen
meet they fall desperately in love with
each other are welded without bans;
and live together forever after as tan
nate of albumen, or leather. Now
there is any quantity of fannie acid in
tea. and the lining of the stomach is
one huge mass of albumen. The tan
ME acid absorbs as much of this as is
allowed by the laws of chemistry; but
it kills it in the process, and to this ex-
tent Injuries the stomach. Milk also
contains albumen and therefore, when
milk is taken into the stomach, the
molecules of fannie acid select their al
bumen partners from 1t, and the albu-
men of the stomach remains single. and
so the lining is uninjured.'
rs there anything more You can
tell us regarding condiments?" asked
another gentleman. Suppose you tell
us about the effects of vinegar
Raw vegetables are easily enough
digested by cows and horses" resumed
the doctor lint the human stomach