The Marion daily mirror. (Marion, Ohio) 1892-1912, 1908-08-11
Fish roa THE INVALID.

IL Is less satisfying and less stimu-
lating than meat. and for these rea-
sons is often ordered for invalids
before they are strong enough to
take butcher meat.
Fish contains valuable minerals,
such as phosphate of lime, potash and
soda, which are all very necessary in
our diet, as helping to form and sol
idify bone.
In buying fish choose those which
are really in season and most plen-
tiful, as they are then in best condi-
tion.
Be most particular to choose per-
fectly fresh fish. The eyes should be
bright and prominent, the gills red,
the flesh firm and we'll covered with
scales. There should be little or no
smell, and that not disagreeable.
Haddock plaice and sole as we'll as
Writings are perhaps the most suit
able for Eel invalid, but often locality
hampers choice and soles are not
easily got and are more expensive
fish.
Halibut and turbot are also good
fish, and easy Of digestion, but the
fiber of them is firmer, and they are
better cooked in larger pieces.
Cod is much less digestible than
other white fish. When tough and
woolly in fiber It should be avoided.
Oysters are said to be very digest
ible. and are frequently given to in
valids, but there are differences of
opinion regarding their value. They
are certainly nutritious
Herring, mackerel and salmon are
not food for invalids
Fish must never be underdone, but
always well cooked.
Boiled or steamed fish is the most
easy of digestion. Broiled or grilled
comes next. Fried fish is the least
suitable.
When the digestion is weak, fish
is better served with a sauce of any
kind. A little cold butter may be
allowed.
Steamed Fish-one filleted had
a. lis
a pinch of white pepper, a teaspoon
level full of butter, squeeze Of lem
on juice. Fillet the fish, unless
bought already prepared; wipe II
with slightly damp cloth. Then cut
1t into neat sized pieces; grease a
soup plate or muffin dish with lit
tie butter and place the pieces of fish
on this. Sprinkle with a little salt
and white pepper, If 1t is allowed, and
squeeze over some lemon Juice, which
helps TO keep the fish white and firm,
and also aids digestion. BE careful
to let none of the lemon seeds drop.
Cover the fish with piece of creased
white paper and then with a lid or
BASIN Place this over pan half
full OF boiling water, seeing that the
plate Ats well on the pan. Let the
water underneath boil quickly, so
that there may be plenty Of steam,
and cook :rom twenty to thirty min
utes, until the fish loses its clear,
transparent appearance and looks
quite white. II the pieces are thick
ing cooking. The liquid that is on
the plate when the fish Is cooked is
the juice from the fish and should
be served with it. If a nice dish is
chosen to cook the fish. 1t may be
served up on the same. Dry the
plate or dish underneath, remove the
paper and wipe around the edges.
This is the lightest and simplest mode
of cooking for an invalid. Some
times white sauce is made and
poured over II. The liquid in this case
should be added TO the sauce, With
sauce II is richer and not so digest
ible, If no sauce IS used, serve the
fish with little plain cold butter
and piece of plain bread.
stewed Fish-Wipe one hlleted fish
with damp cloth and cut it into
small, neat pieces. Take a clean,
lined saucepan, rinse II out with wa
ter TO prevent the fish sticking to It,
and place the pieces of fish In the
bottom. Sprinkle over them little
salt and white pepper, pour on one
Sill VI Hlllh anu OHe-Idll gil OF WIZ
ter; put the lid on the pan and let
the fish cook slowly by the side of
the fire until it is ready, which will
be from ten to fifteen minutes DO
not overlook or II will be hard. Lift
out the pieces of fish onto the plate
on which they have to be served, and
keep them hot. Add one tablespoon
ful of bread crumbs and one-half
ounce OF butter to the water and
milk in the pan, stir over the fire
for a few minutes until the bread
crumbs swell and thicken the sauce.
Sprinkle in one teaspoonful of chop
ped parsley and then pour this sauce
over the fish. Wipe the dish around
the edge before serving.
White sauce for Fish-One-quar
ter ounce of butter, one-Quarter
ounce OF -four, squeeze of lemon
juice, a gill OF milk or fish stock, a
pinch of salt. Take a small lined
saucepan, rince It out first with cold
water to prevent the sauce sticking
TO the bottom of IL; melt in II the
butter over the fire, being careful 1t