The Washington herald., 1913-01-21
BY LIDA AMES WILLIS.

The housewife who does not serve meat
on Friday has little difficulty in arrang-
ing varied and attractive menus If she
lives in a section of the country conven-
lent to markets for fresh fish. But eN
periences some difficulty and perpleXity
when her only possible supply is from
cold storage. and limited in kinds at
that Perhaps several members of her
family, if not all Of them. must have
one hearty meal OH Friday. What is
there except fish to give nourishment
equivalent TO animal meats? She will
know If she is versed, as she should be,
in the rudiments of the science of cook
cry, which, to quote one of our most
beautiful characters in literature, means
knowledge of all things-fruits, herbs,
balms, and spices. and all that is healing
and sweet in groves and ssvOry in
meats Carefulness inVentiveness,
watchfulness Willingness, and readiness
of appliances. 1t means the economy
of our great-grandmothers and the
science of modern chemistry; II means
no wasting English thOrOuEhness com
bined with French art and American
I hospitality. 1t means, in fine. that you
are to be perfectly and always, ladies
Qoaf givers), and that you are to see
that every to-day has something nice
and good to eat. Thus wrote John Rus
kin. who could express the most prac-
tical ideas and facts with words as
beautiful as poem; whose pen was as
skillful as the brush of Landseer. The
man who could write Ethics of the
Dust" could see nothing menial or de-
meaning in being n good cook.
Fish Divided Into Two Classes.
To return to our fish. if not our NUT
ton The two general classes of fish
are the Vertebra and shell fish. The
vertebra are of two classes-the red
and white The salmon is the richest
in oil and is, therefore, the least di-
gestible-or to give a better understand
ing of the term. is not SO easily diSested
as the cod especially salt. dry cod. For
example by those who do not readily
assimilate animal fats White-meated
fish Of fine fiber. either fresh or salt' are
better diet for many business people as
well as those of weak digestion.
Baked Goldfish.
Take half a pint of Goldfish picked up
fine and let stew gently in warm water
while you mix two cups Of cold mashed
potatoes with cup of sweet milk, two
ounces of butter. pepper to taste. and
a little salt if needed. Mix in the cod
fish and turn into a buttered dish and
smooth over the top. Make a custaro
with two well-beaten eggs, a cup Of
milk, quarter tablespoonful salt, dash OF
pepper. and level tablespoonful corn
starch moistened with A little of the cold
milk. Bake about half an hour in a
moderate oven or until the custard is
firm on top. Serve at once from baking
dish. The egg and milk may be mixed
with the fish. and the cornstarch omitted
II a little cheese is melted and ADDED
TO the custard part it will increase the
food value of the dish and add TO It's
favor.
Boiled salt Salmon.
Put a pound of salt salmon to soak
overnight In the morning put 1t in
saucepan or skillet with enough fresh
water 10 cover Boil fifteen minutes.
Drain and lay in a hot platter and dot
with bits of butter and black pepper.
Boiled Salt MackercI.
A we'll freshened. nice, fat, salt mack
ereI. boiled of broiled. is very appeuzinS
Soak overnight in cold water. taking care
that the skin side lies uppermost. so the
salt can he extracted from the fish. In
the morning dry il Carefully> without
breaking the flakes. If to he broiled, lay
il in a fine wire broiler. well buttered.
and broil over a clear fire until light
brown. Then lay it on a heated platter
melt a tablespoonful of butter, add to-
II a teaspoonful lemon juice or vinegar
a tablespoonful hot water, a pinch of
black pepper, and a small cucumber
pickle chopped fine and poured over the
mackerel.
MackcrcI and Onions.
Clean a nackereI and let il soak from
morning until supper time in warm wa
ter. flesh side down. Add half a dozen
mediuin-sized onions. Chop the mackerel
and onions up fine. Add a teaspoOnful
sugar. little pepper and salt, and half
a cup of vinegar. or less if very sour
Fry and bake. Two tablespoonfuls of
s-k
Fish Richapne.
Fish that is left over from a previous
meal, or canned salmon may he served
most appetiZingly in the following man
ner: Remove the skin. bones, and fat
from the fish and put theft axes in a
frying pan with a little butter and hot
water TO heat without browning Mean
while prepare the dressing. To a pound
of fish allow one and half cupfuls of
tomato (canned), with level teaspOonful
salt and quarter teaspoonful pepper
Stew the tomatoes soft and rub through
coarse sieve to remove the seeds, then
return to stewpan with salt and pepper
Beat an egg with two tablespoonfuls
warm water. When the tomatoes are
boiling hot set the pas over hot water
End add the egg yolks, stirring well. Do
not let Il boil after adding egg when
the egg is first cooked and the sauce
the consistency of thick cream. Lay
the fish on a platter, keeping It as whole
as possible.
FiIlets Of Founder, Cheese Sauce.
Skin and bone two large founders and
make eight fiIlets of each. With the juice
or a small lemon moisten each fillet, then
scrape a little onion and pulp over each
portion, also a little grated horseradish.
salt and pepper, Brush well with beaten
egg, and cover with buttered bread
crumbs and lay in a buttered pan to bake
in a good hot oven for about twenty min
Utes. Serve with the sauce poured
around.
Make a cream sauce, and when it is
ready to serve add enough soft, yellow,