The Washington times., 1915-03-01
PROPER WAY
OFCOOKING
FISH
Finny Dainties Take Place of
Meat For the Next
Few Weeks. !

~ ISH Is the meat equivalent with
- all its sinfulness omitted.
which We turn to a. q food
staple in Lenten days. Either
fresh. smoked, or in some Of the
various canned or dried forms, Il
Will be the basis Of our meals for
several weeks to come. It IL there
fore worth while knowing more about
hsh. its nature. tho best methods
Of cooking It. and serving 1t on the
family table.
There are. broadly. two classes Of
nsh, Tst the % %red-blooded, in which the.
mesh. making 1t all soft and oily;
ths. other. the white-biooded ash, 80.
called. which are dry because thu fat
is collected In one special place. Each
OF these groups requires q different
mon. oa'n Susfssb msshod xb,ts,t Fst 'h ike sal;
therefore not be fried or cooked in
such a manner as to add more fat,
On the other hand. the light or dry
nsh. like founder. mackerel. weak
nsh, haltbut, etc. are best prepared
with the addition Of fat or an oily
sse tSe 2t tho %.tsoa s p.s,X staSs de-
Large fish lend themselves best to
baking, while small or pan fish are
peter prepared by the quicker broil-
Ing or frying method. "FIs hstesks''
Of t;c,,;o cod a. and halibut tboth dry jar
deed, the secret Of good fish di,hes
lies In the sauce. No other one food
needs tone both in sauce and
garnish. Since fish Is un ifornliy
gray-brown when cooked. in serving
It needs to be made more attractive
hV hfRhIv rnInHod mi
rings of lemon, tomato sauce, emer-
aid parsley, or a yellow mayonnaise.
The poorest method Of all IN cook
ing fish is the wasteful one Of boil
ing. as by it the valuable salts and
extracts Of the fish are lost in the
such fish as haddock. cod. and the
juice or liquor should not be thrown
away. but saved and utilized. Only
the Japanese and a few other foreign
people can make fish soup which
Is not 9 mess. and the American
housewife has less skill in fish
cookery than any other. This is GER
especially on our seaboard. with its
abundance Of quantity and variety
Of the finny tribe Hotels univer-
sally cook fish better than it Is
cooked in the home. This is only
because chefs understand the nature
OF nsh. the right methods FOR par
ticular varieties. and the dexterous
handling OF sauces and garnishes
Unless one Is really a fish lover,
there Is nothing more tasteless, in
sipid, and unappetizing than a plat
ter Of indiferently prepared fish.
perhaps cold with no piquant
sauce. no contrasting garnish.
Fish must be eaten ION the fin"
It must be served hot on a hot plat
ter. Qualities Of freshness, fir1nness.
etc. go without saying. and stale
gerous. The many varieties Of dried.
dessicated. and canned fish can be
used in innumerable ways. chief OF
them the cream or scalloped method
As a breakfast dainty. or a sub
stantial luncheon dish. fish with a
cream sauce on toast. or scalloped
In some Of the attractive earthen-
ware dishes Is always in season.
II any housekeeper doubts that
fish is nourishing. let her consult
Government bulletin. showing the
percentages Of nutriment Of Ash and
meat. Fish-eating folk, like the
Scandinavians. the laps. our own
"herring chokers' in New England.
are famously hardy people. Fish
offers the same nutriment as meat
without so many Of the latter's dan
gerous toxic qualities. The house
keeper deserves to treat 1t with
more consideration.
(Copyrghted. 1915. Mrs. Christine
Frederick)