The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1914-06-25
The Summer Salmon
ny JAM: EDDING'rOS.

famous cook and epicure gives
the sane advice that ono should rvoid
un'ri"d effects when serving guests.
The writer on cookery knows that
many people very likely do try such
effects. since they apply at tho last
minute FOR advice or recipes for cook
Ing something outside their experience
This is very hazardous. IL is best not
20 have dishes For company that are
too expensive TO have now and then
for tho family. so that their prepare
iion Tor special occasions will not he
wholly AN experiment. ANY ono who
is going TO cook salmon for n Fourth
Of July dinner might try cooking some
- week earlier.
There Is another side to this question.
sometimes AN amateur cook will sue
coed tho first time with a nice dish
better than for several times after
wards, because she follows directions,
10 the letter then, but ~ she has tho
type OF mind that cannot do this. and
is ono who can only get things by
doing thcm herself. she ought for her
own sake 10 get letter perfect by prac-
ticc IN making dish before she tries
IL on others.
1t would seem as though any ono
could hroii n salmon steak. but not
every one can. The FIRE must he hot
enough TO scar the surface and heat
II through rather quickly, but not hot
enough TO curl It up and scorch IT.
only six minutes to n side Will be
needed FOR a steak Weighing three
quarters OF a pound. and a thinner
steak may not require more than four.
The thicker steak has more OF the
juices or tho fish.
TO prepare salmon steak-Put In a
deep plate u tablespoonful of oil, a
little bit OF salt. some pepper and
pnprika, the juice or half n lemon or
some very good vinegar II liked, a
sliced onion may also bc added or
some very young onions chopped Inc.
Turn the steaks In this before broiling
them, or, better yet, leave them In Il
for an hour TO marinatc, turning from
time TO time. Rub tho gridiron with
salt and then with oil or butter.
Serve, when broiled. with cold butter
into which n considerable quantity or
chopped parsley has been rubbed.
iIollandaise sauce is fine. but not SO
wholesome as the butter. which may
be seasoned with anchovy.
Shrimps. archovy. and other such
sea- foods are combined with salmon,
but the preference for such comhina-
tons seems "a little perverted. Boiled
salmon In particular is hest served as
plainly as possible. Few families use
whole salmon or have the Kettle for
boiling IL. but one who really wants
TO know how moist and delicious sal
man can be when boiled, the cooking
stopping a I just the right minute, needs
To have u piece from a fish cook ed
whole
TO boil salmoR-The whole fish, first
well cleaned. Is put on tho drainer OF
the fish Kettle. covered with cold water
and lightly sailed. il Is brought to n
boil the liquid Is SKINNED, and then
the whole Is allowed to cook till done
below the boiling temperature. If
plunged into boiling water tho albu-
men which holds the flesh together
would contract, thus causing Il shrink
Ing which would cause the fish to
break or burst. On the other hand, In
boiling slices OF salmon 1t Is desirable
that this alhumen should contract in
order that as little as possible OF the
juices of the fish be lost. Therefore,
slices of salmon are plunged into
sailed boiling water which lowers It's
temperature. and It should be cooked
TIL done below the boiling point.
The slices OF salmon are in many
coakbooks called "darnes." Darne OF
salmon means no more than salmon
cooked In slices. The most wholesome
sauces for salmon arc those made from
tho seasoned liquid in which 1t Is
boiled And this is true of other flsh
Milk is put Into the water In boiling
those with white flesh.