New-York tribune., 1918-05-12
By MARGARET HAMELIN
NHERE are three ways of cooking fish
Plain and unadorned, cleverly mas

III MERE are three ways of cooking fish
Plain and unadorned, 'cleverly mas
queraded with sauces, and, to be thor
oughly up-to-date, camoufaged. The latter is
the economical way of using leftovers and un-
appreciated portions of the fish, which, when
converted into made" dishes, make or mar a
cooks reputation.
The popular filet is our first consideration.
The wholesale fshman says that out of one
hundred pounds of large founders (lemon
soles, soles, plaice, gulf founder, dab, eelback,
starry, pale founder craig fuke are the
names IN various localities) sixty pounds of
solid meat ilets are sold; the other fortv
pounds are waste. 1t is all right for the wealthy
buyer to purchase fish in this way, paying for
solld meat; but the woman who has acquired
the thrift stamp habit should flet her own sole.
In so doing she saves the wasted trimmings
Tor future use, few pennies for stamps on
each purchase and wins a soup.
large fish cuts into four hlets These. or
dlnarlly, are broied or fried. But they NAV
be spread with savory stuffing, rolled and
pinned with little wooden pins, busted with
seasoned crumbs, fried or baked en- casserole.
then blanketed with we'll seasoned sauce The
foundation OF the sauce is made from fish
stock, which, in turn, is made of the formerly
wasted trimmings
Fish head soup is Japanese favorite The
heads SKINS, bones and trimmings Of fish give
the foundation Add one quart of water, one
shced onion, one whole carrot, spray of pars-
ley' stalk OF celery, pepper and pinch Of salt.
BOIL Tor half an hour, then add half pound of
solld, boneless fish; cook ten minutes until the
hsh Is done. Strain the soup, flake the fish into
1t, add the carrot thinly sliced, with a cup of
smooth tomato sauce cup of milk in which
little cornstarch has been blended.
The plain stock made from the trimmings
can be boiled down, strained and used for fish
sauces. Or, after straining, grated onion
may be added to it with one chopped cucumber
and thinly sliced tomato. Season we'll, then
turn the mixture into wet mould to jell to
be used for salad Twelve boiled shrimp,
broken up, or half cup of crab meat may be
added to the jelly.
Shad is Of Importance at this season. The
roe shad, if caught quickly as she leaves the
salt water to enter the fresh for spawning, is
in good condition and the roe firm. If, on the
other hand, the catch is delayed until she has
been in fresh water several days the flesh is
iabby and the roe, developing rapidly is soft.
The buck shad is the best 'buy," for the roes
may be purchased separately and neglected
delicacy is the milt of the buck
The milt is appreciated only by fishermen
and the initiated layman, and it sells at Is
cents pair in market, with but few takers.
Many think it superior to roe which costs
about 81 pair. The milt has the texture
when cooked, of milk liver; it may be fried.
broiled, Dreaded and served with lemon cream
sauce; or, after boiling, it may be chopped and
blended with little cream cheese worked to
a spreading paste with heavy, we'll seasoned
French dressing for in sandwiches. The
paste may also be made into balls, dipped in
mayonnaise, and dropped into chicory and
pineapple salad.