Norwich bulletin., 1917-02-24
TO SERVE FISH IN LENTEN SEA-
 SON.

Dear Social Corner Folks: As Lent IS with us once more. am sending you a word on fish as a dish for Lent. There are various ways of preparing it so as to produce many toothsome dishes that. the family. will welcome with pleasure.
 demand for fish. Many a household halls the change with pleasure, but many housewife complains because of the slight variety in the preparing and serving of this food.
 When selecting fish be sure what you choose is firm, not habby, the fins stiff, the gilIs red and the eyes bright; if the eyes are dull or clouded it is positive sign the fish is not fresh. Large fish, like haIibut and salmon have the head usually absent, then judgment must be made by the firm ness of the flesh.
 Always wash fish in clean, cold wa ter then dry with a clean cloth. If it Is not to be used as soon as taken home sprinkle the inside with salt, wrap in paper or cloth, then put on ice. Never use fish that has a dis agreeable .odor about it, for stale fish | Is poison. Often fresh water fish has a muddy taste that can be removed by soaking in salt water before using 1t.
 Serve boiled fish with drawn butter, plain or with the addition of hard boiled eggs: or one may prefer lemon | ian or tomato sauce.
 | Fish to be boiled are cod. halibut, bass, founder. blueish, mackerel and whiting, the large ones in thick | sauce, the smaller ones whole. Ten minutes to the pound is a fair allow | ance after the water boils.
 l Drawn butter is made by creaming | a cup of butter with tablespoon of | flour, putting it in a saucepan and | pouring a half cup of boiling water I nT7 l for two or three minutes, then salt to | taste; if hard boiled eggs are to be | used slice them carefully so as not to | break them. The eggs will not slice 1 smoothly if not boiled twenty minutes; 1 then cooled in the same water, in which they are boiled.
 | A nice stuffing for baked fish is made of cup of stale bread crumbs, 3
 heaping tablespoon of butter. a tea | spoon of chopped salt pork, a chopped onion, little salt and pepper. A wei l beaten egg added to the above will give a much richer and moister stuff | ing Fill the fish with this and either | tie or sew 1t together to keep the f1ll- | ing from coming out; lay three or four | slices of salt pork in baking pan and lay your fish in this. adding two | tablespoons water: from three quar- | ters to an hour will bake good sized
 fish which must. be pasted from time | to time with this pan liquid. | To boil fish have the backbone re- moved as a whole thick fish viii not | boil like a thin one. Mackerel, espec- ially of the Spanish type, blucfish and weakfish, are better broiled than any other way. The gridiron should be vel
 rubbed with salt pork and the fsf put on it flesh side downward. Abou l twenty minutes will be long enougf for this if there is a good bed of coals | When ready to take from the broilel slip the point of a knife gently along the bars to loosen it from the iron:
 Small fish, such as smelts, butter fish, perch and trout are fried withou splitting, the entrails being drawn ou at the giIls, then the inside well rinseC and dried
 Larger fish are split or cut in fil
 lets, then dipped in corn meal, houret Tor coated first with egg, then dipped in cracker crumbs. Batter may b' used if preferred to crumbs. Away: fry fish slowly in deep fat, or in sal
 pork fat, but do not have 1t so ho that the fish will burn before it il cooked
 1 A good way to test the heat of tht fat is to drop piece of bread in thu skillet and if it browns while yoi
 count 30 the temperature is abou right.
 For HoIIandaise sauce beat half cuI
 butter with a fork until 1t Is hk' cream. then beat in slowly the yolks O. two eggs and put in double boiler
 with three tablespoons of boiling wa ter, cooking until it is like custard then remove from the fire and beat 1T a pinch of salt, a little cayenne and z
 tablespoon of lemon juice.
 | For Italian or tomato sauce, whicl is delicious with baked fish, strain suf- ficient juice from fresh cooked or can ned tomato to half fill cup, add hal a cup mixed capers. chopped cucum
 Der pickles. olives and onions (ther'
 should be half a cup altogether) alst
 two teaspoons of vinegar, a teaspoon
 of sugar, one of mustard. rubbed to {
 paste with a little boiling water ana
 a shake of cayenne. Mix well heat tt boiling and either pour over the fsl or serve in sauce boat. Some may
 prefer little grated Parmesan chees' added to this sauce.
 CRIMSON RAMBLER. A NARROW sERVfcEABLE GRO
 CHEF EDGE.