Evening star., 1914-03-15

- ~ ness OF taste-if II Is properly
! cooked. 1t must be fresh TO be-
| gin with. But who hasn't tasted broiled
halibut-thick, fresh halibut steak-that
was ruined and dried in the cooking?
1t is not very difficult for the expert
enced cook to distinguish fresh from stale
fish, for the characteristics OF the two
are obvious Fresh fish is hrm to the
touch, has a clean odor--'fishy" to be
sure, but not disagreeable-has clear.
shining eyes and firm scales On the
other hand. fish that is OLD or in bad
condition is fiabby If It Is pressed with
the finger the flesh remains indented
The scales are loose and the eyes are
dim and cloudy. And the odor is warn
ingly unpleasant
In one Of the farmers bulletins issued
by the United States government It rec
ommends laying fish in water to deter
mine their fitness as food. If the fish
sinks, 1t is wholesome. II 1t floats, de-
composition has set in. And as decom-
position Is sometimes an evidence OF the
presence of ptomaines, It is the most
dangerous warning.
u
Broiled fish is considered the most ap-
PClA1iAi6 Soit VI iiSl ny iIiduy lovers OF
this food. Cne secret of good broiled
fish is a good broiling fire. A gas broiler
is satisfactory. A clear coal fire is also
good. And any one who has tasted
camp-broiled fish will agree with the
statement that fish never tastes better
| than when 1t is broiled over wood EN-
bers.
The fish to be broiled should be thor
oughly rubbed with olive oil Then It
should be laid on oiled broiler, skin
side away from the fire. and broiled un-
| I'll 1t Is practically cooked through. 1t
should then be broiled on the skin side
| just long enough to cook the skin-not
more than four or five minutes A fish
| broiled in this way lis easy to slip from
| the broiler skin side down to hot plat
| ter. for the unbroken skin holds the fish
| together. The oil with which it is rub
bed before il is cooked helps to keep it
moist while cooking
| Deviled broiIed bluefish is a variation
OF plain broiled bluefiSh that is desirable
| Broil the fish in the usual way and when
\ 1t is nearly done, but before II has in
any way cooked to pieces. remove 1t
from the broiler. Cover 1t with English
mustard, Worcestershire sauce and olive
| oil and then with bread crumbs Finish
broiling 1t in the usual way.
Curried whitefish croquettes are trouble
some to prepare. but delicious. To make
them. melt tablespoonful and a han
of butter In saucepan. Add two table,
spoonfuls of finely chopped onion and fry
golden brown. Then add half a teaspoon
ful of flour and three small teaspoonfuls
OF curry powder. Gradually add a cup
| ful of veal or chicken stock or fish stock
or water and stir and simmer until n
smooth sauce is the result Remove the
bones and skin from a pound of white
| hsh and flake it. Add to the curry sauce
with teaspoonful of lemon Juice. some
salt and a few gratings of nutmeg. Sim
mer over a low fire for ten minutes Add
beaten egg, stir 1t into the mixture,
ana remove 1t from the fire. Turn 1t out
On platter to cool. When 1t is cool
shape the mixture into small croquettes
| and dip them in beaten eggs and fine
crumbs and fry brown.
COO steak In savory sauce is pre-
pared In this way: Put two tablespoon
| fuis or butter In dripping pan and add
| q chopped sha1lot. Put in this a piece OF
| tnick cod steak. three or four inches
enick. Four over it a wineglassful OF
| white wine and q cupful of fish stock
Cover and bake basting from time to
time When the fish is tender add q few
tablespoonfuls OF cream to the pan
thicken with little flour rolled In butter
and season with chopped parsley and
| pepper and salt
|
| Fish stock, SO useful in preparing deh
dishes. is made from the bones and trim
mlnss and heads Of fish. well cleaned and
| put In q saucepan. To them is added a
| staIk OF celery, a little tomato, a bay Leaf
and some parsley, some chopped onion.
| carrot and turnip-about a tablespoonfuI
| OF each Cover these ingredients with
water, simmer for an hour or two. eeasou
WIN saft and pepper. strain and use 10
p. ISIS ana naVor nsb This stock can be
Kept on ice for several days
various pan fishes can be used for
varietys sake. One OF these is the cat
nsn. which is one of the most delicious
Of all pan fishes
To cook 1t to perfection soak the nshee
IN colo water for an hour. Then dry
them and roll them In fne cornmeaI
naked In equal amount with flour. Fry
tn olive oil until crisp and brown.