The Bridgeport evening farmer., 1916-02-04
AUNT LANES ADVICE TO HOUSEWIVES ON
 SERVING SEA FOODS

The recent scarcity of fresh ground fish proved something. It shows that of the whole list of groundfish-had- dock. cod, haIibut, pollock, hake and cusk-cusk alone did not increase greatly in price.
 The reason for this easy to find. Even the lowIy hake enjoys a more widepsread acquaintance than the for- gotten cusk, or perhaps we should say the unheard of cusk. for. few peo- pie indeed know that such a fish ex- ists.N Here. is a chance for the house. wife. Give the cusk a chance.
 Cusk ranges in size about the same as haddock. Because it's worth is not so generally recognized, it is usually cheaper in price It is an oily fish, and consequently, avery rich one. If you have never tried it, do so now. It's worth while. It affords a fine change in your fish diet.
 It is caught on the same grounds that is to say, along the Atlantic coast from Newfoundland to Cape Cod, and quantities of it. are landed daily at the Boston Fish Pier. South Boston. Of late years the sale of this variety has increased in leaps and bounds. while it's price has remained practical 1y, stationary.
 Because of the fact that it is an oily fish, it is best broiIed or baked It makes an excellent breakfast dish broiled!
 So, if household expenses burden your mind, and the rising prices of other sea. foods, due to bad weather, bother you, give the cusk chance.
 ssWhen Pm going to bron cusk, said Aunt Jane, 1T select a large fish, and have the fshman split it through the back and remove the head and tail. Then I grease my double wire broiIer, dust the fish with salt and pepper, and lay it hesh-side down on theb roller When the fish is most done. turn it over and broil the skin side to a brown. This fish will take from 15 to 20 minutes over a brisk fire.
 .-The greatest danger in broiling is of burning the fish, If you turn a dripping pan over the broiler, the fish fish is done, spread some butter over it, and place on a hot platter It IS then ready to serve.
 tsSteaming is another good way of cooking eusk,'' remarked Aunt Jane. You have your fish dealer clean the fish we'll but leave the head and fins right on Rub the fish, inside and out, with salt, pepper and lemon juice, and if you wish, lay a couple of slices of lemon inside the fish. Lay the fish on a buttered paper and steam until the flesh comes away from the bones GaS1ly.
 Make a white sauce by melting tablespoonful of butter in a saucepan. add a tablespoonful of flour and a cup of hot water Let this come to a boil and then cook five minutes. Season to taste and add a, half cup of cream. Serve this with the steamed dish.''
 ITO make another tasty dish," con- tinued Aunt Jane, take what steamed cusk you have left over and break it into flakes. Make a sauce of pint Of the cream sauce you have left. and a cup of cracker crumbs moistened with melted butter. Put a layer of fish into a small baking dish, season well with salt, pepper, red pepper and celery sault, also a little finely, chop ped parsey. Pour in part of the cream sauce Put in another layer of fish, following with another layer of seasoning and sauce, until your sup ply is all used, ending with a, layer of sauce. Sprinkle buttered crumbs over the top and bake in a quick oven until it bofls up in the middle and the crumbs are browned."
 .eTake a medium sized cusk.'' Aunt Jane went on, t'and cut it into individ- ual portions, removing the skin and bones. Spread thick coating of but ter over the bottom of the stewpan. Put in the fish, seasoning it we'll with salt and pepper, pour in enough boi1- ing water to more than cover it, add a tablespoonful of vinegar, and let it simmer 20 minutes. or until the fish