Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1909-03-19


the gas flame. Place on n hot platter
and dress with Il quarter cupfu each
melted III butter and hot milk. and keen
III the oven until ready to serve. Others
prefer their broiled haddie served with
sauce tartare In this event it is sDread
with lemon juice and bdtter or olive OIL
before broiling, then mashed with sauce
tartare, made by seasoning mayonnaise
with chopped pickles and minced red and
green peppers. Still others like their
hnnan haddie baked in equal parts milk
and water for twenty miuures then
drained and spread with butter. while
others think that no way IS SO good after
ali as the haddie parboiled for fifteen
minutes IN hot water, then faxed and
served au gratin with equal quantities of
white. sauce or individual ramekins. COW
ef WIN the sauce, top with buttered
crumbs and brown in quick oven
Goldfish crOquettes are simply Goldfish
oahS egSed. erumbled and fried in deep
not tat. At Il popular hotel restaurant
they are served with slices of crisped bal
con, which supplies the richness goldfish
lacks
Herring is another fish whose con-
sumption during Lent has always been
enormous. Of all modern nations the
Dutch have special reason for regarding
the herring with favor, as it has been
the source of the public wealth.
Inc method of preparing Yarmouth
. 1
1859 hsh curer, Bishop by name dis
covered after his workpeople had gone
nome small quantity of prime herring
that had been overlooked and might
spoil before they would be attended to
IN the regular way. Unwilling to lose
them, he sprinkled them lightly with
salt, spltted them and hung them up
overnight in smokehouse in which an
oak log was burning. The next morning
he found himself famous in the annals
OF the herring industry as the discoverer
of the Yarmouth bloater
n near approach to the Yarmouth
bloaters may be achieved by following
| these instructions: Wipe and clean fresh
herrings and lay in equal parts salt and
sugar with a little saltpeter added for
twenty-four hours. Then hang on a
stick passing through the eyes. Put oak
sawdust in cask and place in the cask
an iron heated red hot. Put a stick
across the cask, letting the behring's
hang within. Cover with thick cloth
and let hang twenty-four hours. Other
fish NAV be smoked in much the same
way. Where fish are smoked much less
salt is required for their curing. The
smoke OF every kind of wood is not eff
! fectual for this purpose and coal does
not answer. Oak and beech are prefer
able to other woods, and slow smoking
is better than rapid Turf is peculiarly
well adapted to the smoking of fish,
but turf in this country is not easily
attainable.
As soon as taken from the sea cut
open and remove everything but the milt
! and roes. Wash in fresh water and
| leave in tub of strong brine for twelve
OF fifteen hours. Drain and pack in
casks or barrels in rows with layers of
! salt between each row and on ton and
bottom. There are many kinds of small
fresh water fish that can be prepared in
| the same way.
Remove head. tail and fms Slit in
| half all the way through, put into u
saucepan full of cold water and cook
! Just five minutes after the water comes
| to a boil. Lift out carefully and most
of the bones will come to the surface so
! that they can be readily picked out
| Have ready a hot sauce prepared as fol
| lows: Melt in a saucepan a tablespoon
full butter, add a tablespoonful flour, and
| as soon as melted and hubby pour in,
little by little, cupful rich milk or
cream. AS soon as thickened, remove
| and pour over the fish on hot platter.
Genuine whitehall is the small fry of
| the herring and a great delieaey. Un-
scrupulous dealers often substitute an
inferior fish for this tidbit, so that it
behoOves one who wishes to be sure of
obtaining the genuine article to seek q
| trustworthy dealer. Wash with great
care and cry by rolling in a napkin.
Toss in sieve with flour that has been
| DlgllN S6dSOUeu WIFI SAT- ana pepper,
! taking pains to see that they are COM
Dletely covered with the flour. Place in
n hne wire frying basket and immerse
in smoking hot fat for a moment or Just
long enough to give them light amber
color. The fish are so small it takes
but moment to cook. them and there IS
danger of their burning if left i'll the
fat too long They should be crisp and
dry They should be Toured just before
going into the fat and not allowed TO
stand. Turn on paper and keep IN a
warm oven until all are cooked. They
cool rapidly and should not be cooked
until just in time to serve. GarnlSh
with quarters of lemon and serve with
a dash of cayenne pepper and wafer
like slices of lightly buttered brown
bread.
Smells skewered in rings, using a
wooden toothpick to hold heads and tails
together dipped in milk, well houred
and fried in deep fat, make an attrac-
tive fish course. The skewer can be re
moved before serving, as the fish VIII
usually keep its shape. Garnish the
plate on which the fish are served with
cress and slices of lemon rolled in finely
minced parsley II the smelts are to
furnish the main part of the meal, pile
them in the center of a hot platter and
surround with border of mashed po-
tatoeS or mound the potatoes and circle
with the fish for a border
can of salmon is one OF the most
reliable emergency helps that house,
keeper can have in stock. 1t can be
served as a bisque, diluted with a thin
white sauce and strained; may serve as
a salad picking the solid meat apart
and arranging it on shredded lettuce or
lettuce hearts, dressed with mayonnaise
and garnished with olives or hard boiled
eggs. or may serve as the substantial
part of a meal in loaf or scalop.
Mince one can of salmon, removing all
bits of bone. Add to it a cupfui fine,
stale bread crumbs, two beaten eggs a
half cupful milk and salt pepper. pars-
lev and lemon juice to season. Put i'll a
/. mold and bake or steam for half an
hour. Turn out and serve hot with a
white or Holandaise sauce.
Put a layer of soft grated bread
crumbs in the bottom of a baking dish
that has been well buttered. Sprinkle
hutter Cover with a layer of faxed
salmon. seasoning with salt and pepper
and pouring in some of the oil and liquor