The Washington herald., 1913-03-01
Topics of Interest to Every Woman
y
Interesting Features About
Fish and Its PrepQratiOns
By Ida AMEs WILLIS.

By Ida AMEs WILLIS.
| Fish is always an acceptable contribu.
| tion to our diet on account of the chem
| ical salts which they contain. And II
is especially useful in the arrangement
of diet that is regulated for particular
purposes.
Fish occupies a middle ground between
the animal and vegetable foods. Fish
differ entirely from Illuminating animals
and birds in this particular feature; the
absence of blood, and of juice of the
flesh. On account of this lack, in the
flesh, of juice. fish is entirely wanting
in the stimulating properties which char
acterize beef. And for this reason. most
kinds of fish. when properly cooked are
more suitable as a diet for invalids, or
for a special diet for those who wish
to reduce their weight to the lowest
figure. 1t is employed when the digestive
powers lack the power to assfEulate
stronger kinds of aliment, or in cases
where IT is desirable or necessary TO
avoid the stimulation which is impaired
from red meats. In families Of mixed
ages fish is a most suitable kind of food
to use with dishes Of more stimulating
nature. While it Is a very proper diet
for persons whose occupations are en-
tirely sedentary. 1t must be understood
that it cannot he made a constant sub
stitute for butchers meat, or the strong
kinds of aliment, without considerably
impairing the muscular, and perhaps the
mental force for those whose duties are
strenuous and exciting: neither is il well
adapted to sustain heavy. muscular ex-
ertion.
The supposition that many kinds of
fish particularly oysters are rich in
PHOSPHORUS has not been substantiated
by most careful analyses. no important
amount being detected. But the ability
Of fish to satisfy hunger is made more
effective when II is served with compile
mentary foods. The chief objection TO
fish a constant substitute to meat is
based, partly. on the same grounds for
cOndemning a complete vegetarian diet.
In order to derive as much strength
from fish or vegetable diet as from beef
or mutton. too great a bulk must he
consumed for any but the most hardy,
active open-air laborer to digest with
comfort and benefit. Three pounds of
fish are required TO give as much
strength as may be obtained from two
pounds of animal flesh, which furnishes
less waste than either fish or vegetable.
But from the earliest times fish has
furnished man with a considerable part
of his sustenance. and. fresh or cured.
holds an important place among nutri-
ents.
To select Fish.
There should be little difficulty in this,
as the marks of distinction between fresh
and stale fish are so pronounced there
is little danger of deception. Stale fish
of any kind emits a stale and unpleasant
odor. If il has been dead too long the
eyes are sunken, blurred and contracted;
the fins are stiff: the scales dry. hard
and often yellow; and the color of the
gils faded. though the latter test can
not be much relied upon for the reason
that the gtlls are apt to be removed or
freshed in color with blood from red
meats. The favor once lost, cannot he
restored: or is il possible to disguise the
flavor of stale fish. Small fish, such as
mountain trout. perch. pike. and catfish.
must not he allowed to lie in water. nor
should they be allowed to absorb water
in washing them. Their flavor is very
and ethericaI and easily lost.
even though their nutritive value is not
much impaired.
Frying the Smaller Fish.
French cooks excel in frying these fish. |
They use olive or sweet vegetable oil
for the process, and thus produce the
ielicately favored and perfectly cooked |
dish that eNcites our wonder and ad- |
When you cannot obtain a |
suitable oil you can use salt pork first
soaking it over night in cold water TO
extract the salt. The fish are rolled in
Indian meal or -four and placed in the
fat when it is hot enough to begin to |
fry at once but not scorch the fat or
the fish. For small fish, from four to
five minutes for each side will be suf- |
fcient turning them and then reducing |
the heat. When nicely fried they are
an inviting, crisp brown, and the flakes |
part easily from the bone. Never let |
them stand in the fat when done. The |
finest fish is often utterly ruined by |
in fat, especially if it has been |
allowed to scorch. |
Remove Strong Taste from Mackerel |
A very good way to remove the strong |
taste from salt mackeral that even two
days soaking in fresh water will not al |
ways remove. is to lay the soaked fish !
in a shallow dish or pan, and just before |
cooking it cover with hot milk. Take it |
put of the milk, pour cold water over |
L to- hinse and wipe dry II you intend |
to, broil it. An otherwise rather strong
mackeral may be made very palatable |
in this manner.
Fried Sole q In Tartare.
The creole cook considers the founder. |
pr American sole. the finest fish found |
in the waters OF the Mexican Gulf |
lean and trim the fish. Beat two or
three eggs until well mixed. Put enough |
vegetable oil or fat in an iron frying
1an to fry the fish nicely, eight or ten
will do. Let get hot. Dip
he fish into the beaten egg, roll we'll /
and place in hot fat. Let fry about
i've minutes on one side then turn and |
,ook five minutes on the other side.
Drain and lay on a hot platter. Garnish
With fried parsnips. parsley, and sliced
emon, and serve with sauce tartare.
Sauce Tartare.
Make a mayonnaise with the yolk Of
me egg; half cup of olive oil; the juice
# half a lemon, or the same quantity
# vinegar. When finished season to
aste with salt and pepper, and beat
Until thoroughly mixed. Put into a bowl
lalf a dozen shallots. greens and all. and
hop fine: add small bunch of parsley, II
minced fine; a little minced Glove; and
whole pickle well chopped. Mix all
osether and put into a piece of cheese
10th, and strain out the juice by pressing
lard. Add this juice to the mayonnaise
With teaspoonful of mustard, salt, black
'epper and cayenne to suit the taste II