The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1917-04-09
Fish Food That Saves.

The best food for the human being
is that which supplies the most nutri-
ment at the lowest cost. Fish is
richer than meat in body-growing
materials and contains about the same
amount of fats. That seafood of all
kinds has hitherto been so neglected
in the United States furnishes an ex-
ample of the great waste of natural
resources in America thru failure to
utilize them properly.
One of the best known fish in con-
slant use is the salmon, which is put
up in cans without losing much. if
any, of its valuable nutritious quail
tiles. A good dish of baked salmon is
just as digestible as the best sirloin
steak, and it has no waste.
Then there is the favored blue
fish, the cheaper weakfish, the popu
lar halibut and the less known gray
fish and tilef1sh, each of which is
highly recommended by the govern
ment experts. The tilefish in album
dance lay off our coast, unwanted
and unconsidered, until expert investi
cation brought out its wonderful
value in nutritive properties. Then it
imm ediately became popular, and now
it is safe to say the tilefish provides
people with more square meals per
annum than has heretofore been sup
piled by the bluefish, the mackerel,
the whitefish or lake trout, and at a
much lower cost.
Founder Sole a la Bohemia-Cut a
sole of founder into four pieces
Cfilet). Roll each one up, stuffing it
with a mixture of green onions. bread,
salt, parsley, chervil and pepper. Roll
around each piece a thin slice of pork
and fasten with a string Cor wooden
toothpick). Put a small piece of but
ter on each and stand it on end. cover
each with thin slice of lemon and
bake until brown.
Grayfish Loaf-One can grayfish,
one cup cracker crumbs, one egg, two
thirds cup of milk, paprika and salt
Flake the grayfish.. mix with the
cracker crumbs and the egg, well
beaten, and season to taste. Bake
for fifteen minutes in a buttered dish.
Escalloped Salmon - One pound
can of salmon. one-half cup of fine
dry bread crumbs, one tablespoonful
butter, one heaping tablespoonful
flour, one pint good rich milk; salt.
pepper and paprika- Melt butter in
until melted and mixed, but not
Drowned. Remove from the fire and
slowly add milk until smooth. Then
return to fire to thicken like cream.
Add a little salt. pepper and paprika
to suit taste. Remove salmon from
the can, remove any bits of bone and
skin, and separate the flakes of sal
mon with a fork. Now butter pud-
crumbs then a layer of salmon, and
cover with the dressing. Lastly COW
er top with crumbs and bits of butter
and place in the oven about twenty
minutes to heat thoroly and brown
on top. The size of the baking dish
will regulate the number of layers of
sa lmon.
Baked TilefiSh-Place the fish in a
baking dish. season well. and bake in
the oven about twelve to fifteen min
utes; then pour over it an Italienne
sauce made by frying chopped onion
with a dozen chopped mushrooms.
one-half glass white wine and a cup of
brown sauce. Sprinkle fresh bread
crumbs over, add little melted butter. /
and put back in the oven for about
six to seven minutes, or until it is well
Drowned on top. Serve in same dish.
Baked Red Snapper-Clean and sea
son fish an hour before cooking. Pour
one tablespoonful vinegar over fish to
make firm. Lay in baking pan with !
a little water. some parsley and bits |
of butter. Bake in hot oven until /
done. Lay in platter ard pour tomato
sauce over.
Baked Bluefish-Clean. scrape and I
split the fish and to ke up the back
bone. Cash the flesh and insert a
thin slice of salt pork under the skin. 7
Make a stuffing of one cupfuI of bread /
crumbs, two tablespoons of chopped /
salt pork, and salt, minced parsley |
chopped onion. red pepper, kitchen
bouquet and tomato catsup to season. I
Add one egg, well beaten. Fill the
fish and sew up. Lay on thin slices /
of salt pork and bake, .basting fire. /
quently with the fat GarnIsh with !
cress ana lemon
Baked Codfish-Stuff the fish with
seasoned crumbs and season with pep
per and salt. Pour over two table,
spoonfuls of vinegar and a tablespoon
full of mushroom catsup- Add two |
cupfuls of stock. cover with buttered |