Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1913-03-12
PAPER BAG
COOKING
Great System Perfected by M.
S0yer, Famous London Chef.
TASTY FISH DISHES.
By Martha MccuIIoch Williams.

BY Martha McCuIIoch Williams.
Now that paper bag cooking has
robbed fish of their harmful odor, the
tang that hung to the house through
days and days, Friday has lost ter
ror and gained a charm.
A baked fish CT any sort is the bet
ter for stufing. Buy your fish with
regard to the size of paper bags. If
you need very big fellow, make up
your mind that it must be cut in
fillets. Two medium fish, stuffed and
baked, are much better than the same
weight in one. Have the head and
tail cut off and the scales very well
removed. Wash quickly, wipe dry
with damp cloth and keep very
cold until ready to cook, but do not
salt-it draws out the juices.
Fish stuffng needs to be rich and
tasteful Make it of breadcrumbs
well seasoned with butter or chopped
suet; of mashed potato, seasoned with
onions and tomato catsup, or of corn
meal, beaten up with an egg and milk,
and fried brown in hot bacon fat.
Wipe the fish afresh inside, salt light
ly, dust Nth black pepper and lay
in a little lump of butter or suet. Stuff
and tie firmly, then season outside,
grease we'll all over and pop into a
well creased bag. Cook twenty to
thirty-fve minutes in a hot oven, re-
duced after while. Sliced tomatoes
and onions or tomato catsup in the
bag with the fish increase the flavor
admirably.
If you like fillets we'll Drowned, sea-
son them after wiping clean, dip in
sweet milk quickly, roll lightly in
flour and put into thickly creased
bag with lump of butter proportion
ed to the number. pound of fillets
requires large spoonful of butter
Cook in hot oven ten to twenty min
utes, shifting from the high shelf to
the low, or vice versa, after ten min
utes.
Stew fish with vegetables after this
fashion: Cut up in neat pieces any
good white fish that is firm and
fresh. Free the pieces from skin and
bone. wipe well, season lightly, dip
in melted butter and lay together
while you pare and cut in thin slices
onions, turnips, carrots, potatoes, as
many as you like. Lay a thick mass
of the sliced vegetables in the bottom
of well creased bag, sprinkle lightly
with salt and pepper, then imbed in
the mass as many fish strips as it will
hold without danger of crowding the
bag. Put on more vegetables, stick
in more fish. When all are used, put
in scant cupful of slightly sailed wa
ter and a lump of butter rolled in
-four. Seal bag, lay it on trivet, TAX
ing care that the corners are very
fast. Set upon the gridshelf in a hot
oven for five minutes, then reduce
heat at least third and cook for half
an hour to forty minutes according
to the weight of the bag.
Rich fish, as salmon, are delicious
cooked in wine.
Any good, firm-grained fish of deli
cate flavor can be creamed in a paper
bag. Cut it in thick slices, wipe
clean, season, roll in flour, and lay in
a thickly buttered bag. Add lump
of butter the size of walnut for
each half-pound of fish, and half a
pint of thick cream. Seal bag tight,
set on trivet, cook forty minutes in
moderate oven, the heat of which is
reduced as above directed. Haddock,
sole, founder, or white fish can be
made very excellent in this fashion.
Serve with hot brown bread, very
sour pickle, and baked apples dress
ed with sugar and rum, or very sour
salad.