Evening star. [volume] (Washington, D.C.) 1854-1972, 1912-02-18

wv even among families which
have no special churchly
| obligations, as far as diet
| goes. in mind Fortunately. late Feb
ruary and March bring the largest va
| riety OF fish into the markets Of any
time OF the year-the frozen fish that
have been kept in cold storage since last
fall still holding over, and fresh catches
coming In from waters near and distant
1t goes without saying that fresh fish,
| even of an inferior variety are greatly
| to be preferred to any aristocrat of the
finny tribe that has been for months ou.
Of its native element. The test OF a fresh
| fish is full eye and firm, hard flesh.
If the eyes are dull and sunken, the
| gffis pale and the flesh fiabby, the fish
! Is not fresh.
Frozen fish should be thawed in cold
| water.
Fresh water fish. like bullheads, that
have naturally an earthly odor and flavor,
are improved by soaking for little while
| in salt and water before cooking.
While some, kinds of fish are considered
| equally good cooked in several ways
fried, broiled, baked-the larger number
have one special way In which they ap-
pear to the best advantage. The dark
| meated. oily fish are seldom fried. The
lS y,
are often best when fried. Broilng is the
| ideal way of cooking Ash. If the meat is
| rather dry. brush over with olive oil IA
| tablespoonful is quite enough for a large
| over a clear coal fire. Large fish are
usually best baked. with or without stuff
| fing. Boiling Is the most wasteful of all
ways of cooking fish, the juices being
| drawn out In the process. IL a drawn
butter sauce. made from the water In
which the fish Is cooked. is made. as in
| the case of cod, then there is no waste.
| Salmon, on account of its superior rich
ness, is really the only fish that does not
suffer in the process of boiling.
Broadly tabulated, here Is a list of tire
various fish now in market, with the
ways in which they are commonly cookea.
r 1t would be a good thing to cut II out
paste ON q piece of cardboard, passe-paf-
| tout IL IL you wish to preserve II ana
hand in the kitchen for ready reference.
Fish to Bake.
| Bass. bluefish, cod cusk. paddock. hall
but. lake trout. live lobster, mackerel.
oysters 0arge). shad, small salmon and
whitefsh.
Fish to Boil.
| Cod. paddock. halibut. red snapper.
salmon, sturgeon and swordfish.
Fish to Broil.
| BIuefish, bonito mackerel, chicken hall
but, cells uarge one split, lobster. mack
| erel (Spanish), mackerel (fresh), salmon
(fresh), shad. sea trout. trout. weakiish
| and whitefiesh.
Fish to Fry. :.
Bass (fllets). bullheads. butterfish,' carp.
ciscoes, cod steak. crabs, cells, fillet OF
founder, fillet of halibut and paddock.
ioEn Pal
porgies, roe of shad, paddock, etc, seal
Iops shad and smelts.
Planked Fish.
Black bass, butterfish, bluefish, herring.
mackerel. pompano. shad. salmon. trout
and whitefish.
Fish for Stewing.
| Clans lobster, oysters, shrimps and
scallops.
Fish for Chowder.
Clans. cod cells, paddock and halibut.
To Broil.
Rub carefully all over with olive oil
or butter, season with salt and pepper,
| lay in a well-greased broiler flesh side
down. and broil until brown; then turn
and brown the skin side: slip on to a
hot platter and garnish with lemon and
parsley.
To Fry Fish.
frying basket, or in a spider; olive o..
or pork drinpings are the best frying
mediums for hsh.
To Bake Fish.
In baking fish. use a special dripping
pan. Place three or four thin slices of
salt pork or bacon i'm the bottom of The
pan. lay the fish on top with without
dressing, cut eashes across the fish at
inch intervals. and put into these tiny
strips of fat pork dust with salt and
pepper and flour; lay thin slices of pork
or bacon on to the fish or simply brusu
with pork drippings. olive oil or butte;
pour in cupful Of boiling water. eo.tr
closely and bake n hot oven. basImS
often; allow about fifteen minutes to each
pound Of fish, when done, lift carefully
on to hot platter garnish with th.I
slices of lemon and parsley and serve
with Hollandaise or sauce tartare
Fried Oysters.
The method of frying oysters varies
according to section and tradition. Tne
|Philadelphians think they hold the palm
for the preparation of this dish. and
New Workers seldom dispute their claim.
They still have the old-fashioned
saddle rock. large and firm. For fifty
OF these oysters they make a batter
consisting of three well beaten eggs
mixed with cup of oyster juice, a
pinch OF cayenne, tablespoonful OF
pepper, level tablespoonful of salt and
a scaht teaspoonful of English mustard.
After this is worked to a batter. a gill
Of olive oil is added gradually. A bak-
ing board is now covered with thick
layer of cracker crumbs and the drained
oysters are placed upon the layer and
left little time to let the crumbs
absorb the moisture. Cover with adj
ditional crumbs sifted on top. Have
ready a dish with grated stale bread
crumbs and a kettle of smoking hot
fat, pork fat. oil or butter. Take up
one oyster at time from the crumbs,
dip in the batter. then. i'm the bread
crumbs then back in the batter and
once more in the crumbs and fry. The
oysters should be lifted with the fingers.
as they require delicate manipulation.
and plenty of room should be accorded
them while frying.
Fried Oysters, Virginia Style.
The old black cooks in Virginia pat
their oyster dry on a cloth. roll them in
the sweet white corn meal. then drop
in a. skillet half full of hot lard, and
the result Is certainly toothsome
morsel.