The Salt Lake herald-Republican. [volume] (Salt Lake City, Utah) 1909-1918, 1909-08-22
FISH FOR HOT WEA Their
Its InexPensvenes

T-ATURE is asserting herself
NM and reminding her children
UH NH that their systems demand
IHEN lighter and more cooling
Y4\ vi quality of food than they
- did in the cold weather
When the object was to impart warmth
Is Wen as nOurishment to the body
ana so IL is that we turn away from
the heavy meats, and long for frest
green vegetables, fish, eggs and thg
hghter meats, these last even in small
quantities, for nerve and brain stimu-
Iation should be avoided in summer.
The Value of Fish.
In all the list of foods there is none
more valuable than fish. It is easy of
digestion, it is inexpensive, and it is
glentltul. From the Atlantic to the
Pacitic, through the chain of lakes,
big and little, which make a waterway
more than half across the continent,
from the big rivers and the hidden
mountain streams, this food is taken.
where II is found. It has not the
amount Of nutrition which meat pos
sesses, but IL has sufficient for the sea-
son when IL is most in demand as a
food and it has large amount of
phosphorus, which adds to its bene-
ncial qualities.
There are one or two important
points to be remembered. Fish should
be eaten while perfectly fresh, while
the flesh is hard and firm, otherwise
all its good qualities are lost and il
becomes poisonous. Never buy fish
when the flesh is soft and fabby; If you
have reason to suspect that it is not
absolutely beyond suspicion, don't
buy It.
The Cream Sauce.
Before we begin cooking the FISH
there is something ] want to teach you
to do, and that is to make a cream
sauce. The ingredients for this sauce,
and the proportions, are One cupful
If you have 1t; half a tablespoonful Of
OF milk, scalded-Or better still, cream
COrnstarch, or a tablespoonful of corn
starch, or a tablespoonful of -four. one
half a tablespoonful Of butter, One-half
a teaspOOnful of salt, a quarter Of
saltspoonful of white pepper and
dash of paprika.
Melt the butter in granite or en-
amelled-ware saucepan, add the dry
cOrn-starch or -four; mix well together.
taking care that the mixtures does not
burn, or even brown, as it is impOr-
tant that the whiteness should be pre-
served. When the mixture is perfect
~ smooth add One-third of the milk or
cream, which has been heating in the
double boiler and should be at
about the boiling point; stir well as IT
boils ana thickens. then add half the
remaining milk; stir until it is smooth
and wholly free from Jumps, then add
the remainder of the milk and the Sc
1ected seasoning.
This is the cream sauce" or white
sauce that is used for so many puT-
poses in cooking; without the pepper
1t is the dip for cream toast 1t is the
sauce for creamed Goldfish and for
creamed potatoes. Made a bit thicker
II is used to mix CrOquettes to pre-
pare fish au gratin," to fricassee Oys-
ters, to pour over vegetables that you
serve a Ia creme, as it is called.
Whenever you have rule given you
that says make a white sauce" you
may turn TO the one Just given you, and
there you have IT. This sauce with egg
boiled hard chODDad and added tc if is
the egg sauce" called for so often to
be served with boiled and baked fish;