The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1915-02-28
LEN7EN FISH RECIPES

The markets make u brave showing of
fish at this seasom-fresh water. salt, and
shetland the housewife. II not strict
observer of Lent from religious motives.
should embrace ting opportunity 10 have
iisn often upon her table for reasons both
dictic and economic.
Like meat. the food value and diges-
tioil!ty of fish varies. some are exceed;
inGiy rich in carbohydrates or fats. and
while rich i'll fuel or energy giving Nalue.
are NOR" difficult of digestion. such are
the salmon. caViare. and mackerel. As a
rule. white iieshcd fish are easier Of di-
gestion in that the fat is held in the liver:
while in the dark fish it is dispersed
through the entire flesh.
In selecting fish. look him square in the
eye. If that organ is sunken and dun
pass him by: so also if his flesh is fiabby.
The gillS should be red and the scales
bright In selecting shell fish. scallops
should be rather small. firm. and yellow
in color. Crabs SHOULD not only he alive.
but Vcr!- much SO. Those Of medium size
have the sweetest meat. hut they should
he heavy. Ii light. they ar" waterN. Tn"
joints should he firm and the ewes bright
and firmly set
LobsterS also should nc heavy. though
preferably small. Freshly boiled ones
th"s.. which have been kept on ice until
most of their sweetness has been lost.
turm til" cr"atur" on its back and
StraiSAt"m out its tail H. when the tail
NAL curl. YOU may b" sure it is fresh.
Wh.i. fish comes from the market. do
not leave il in the hot Kitchen until a
more convenient season. but cleanse at
once and put where il is cold. Even
though the fish man MAY have gone
through = process OF cleansing it always
needs revision.
Fresh wate~ fish are apt to have 4
taste of mother earth about them. and
should be laid in salt water for awhile
before cooking. CLAIMS or oysters in the
shell should be thoroughly scrubbed and
TinSed.
Salt fish usually requires considerable
liking i'm fresh water before it is used.
Tuc time Of soaking depends upon the
saitin"ss Of the fish. If hard and dry. it
sometimes requires much thirty
siN hours: tine water being changed sew
cral times during tn" interim.
Eroilcd SarIiTes.--Draiu the oil from
large. Sardincs. place in :: fine wire. br"il-
~ and hold over = clear. hot tire long
enough to hecom. thoroughly heated
through. bur not dried. Have i'll r"adi-
ness finger pieces Of hot toast lay a
~a-d.u. on each. moist"m with some of
tn. oil that has been heated and plac"
on each fish a t..aSpoonful Of saucc tar
tIre. This makes an excellent relish for
a Sunda\ night SUPPER. or the Savoury
bout which tn" English use to proceed"
tn. dessert. Herring or herring roe may
u" used on toast IN tn" sam" way.
r-,-s come from shad bur those from
!!:Iidock. pckercl carp. and macL<erel
:tr,. all 10 ne desired. The preliminary
treatment of all roes is the same Pa
boil ten OF fifteen minutes in boiling salt
ed water to which a tablespoonful of vim
-gar has been added. then let them cool
in the liquor in which they We're cooked.
This lessons the tendency of rOcS to plOp
and sgIutter in the fac" of the cook.
When ready /" cook. wipe dry. brush
ever with melted butter or olive oil, sea-
>nn with salt and pepper. and h-Oil over
u clear fire. Or. split dip in -four. and
f..-- in not pork fat. and serve with lemon
crc:s. sauce tartarc. or mayonnaisc.
Talked Roes.--After pdrhoiIinr and cool
in. wipe dry. brush, with butter or olive
uiI-prefera tho latter-SeaSon with
salt and pepper. and lay on a well but
tired plate. DredEe with flour. place
the plate in the oven. and bake
twenty minutes. bastiuG frequently with
equal parts OF melted butter and hot
water. sea -onnd with salt and pepper.
s,rvc very hot with maitrc d'hotel but
q and potatoes Pcrsilladc.
WhIt"bait. w hitcbait. - popular on
English tables Is not rs well known hero
IS il deserves to he. one reason may be
that the American whitehall is not quite