Iron County news. [volume] (Hurley, Wis.) 1913-1950, 1918-04-27
To the Women of Iron County.
USE MORE FISH
Miss Dora Rude, Member Food Com.

Miss Dora Rude, Member Food Com.
The value of food is usually indg-
ed by several different standards.
Thus it must be digestible and palat-
able, furnish the nutrients needed by
the system in proper amounts, and be
reasonably cheap.
Fish is next to meat in Importance
as an animal food, and similar to meat
in composition, structure and nutri-
| tive value in that they are protein
foods. Fish takes the place of meat
in any meal, and since fish is like
meat in nutritive value >and equal to
beef as a source of energy, it may
therefore be substituted for it in the
diet. 1t produces the same sensation
of safety and this persists for as long
time.
1t is not, however, so satisfying and
stimulating as meat largely because
il contains less extractiye material
and more gelatin yielding material,
but IT has been found that fish causes
the excretion of smaller amount Of
uric acid in the system than meat
does, hence it's value in the diet to
people troubled with rheumatism.
Fish in general is easily digested
varying with the amount of fat and
coarse fibre present. White fleshed
fish, excepting cod, is more easily di-
gested, but less stimulating than oily
fish. Freshness is the all important
quality in fish.
There are several ways by which
you may Judge whether or not a fish
is fresh. The next time you have Oc-
casion to buy fish at the market no.
tice that fresh fish has: gills that
are bright red and clear; eyes that
are bright and bulglng; flesh that is
finn and elastic especially along the
backb0n the tail not dropping; no
disagreeable oder and that the scales
do not come off easily. Laying fish
in water has been recommended as
means of judging their condition.
Those which sink may be considered
undercompOsed and wholesome, while
those which are decomposing will
float. Broiling and baking are the
best methods of cooking fish. They
may also be fried or boiled. Boiling
is rather a wasteful way of cooking
fish, for care must be taken or the
connective tissue will be dissolved
and the muscle fibre will fall apart.
White fish may be fried, but oily fish
rarely. A large fish is suitable for
baking whole, the stuffing and sauce
served with it supplying the food ele-
ments that the fish lacks. Oily fish
and those that are of small size are
usually broiled.
Using Left-overs-
Cooked fish left-Overs may be brOk-
Ell up into small pieces and used with
cream sauce, or scalloped or made in
to hash. crOquetts or tish-balls.
Fish and Macaroni-
Pieces of leftover fish may be com
bined with boiled macaroni and white
sauce seasoned TO taste. This may be
served as luncheon dish.
Dreamed Goldfish
One-h half cup salt Goldfish, cups of
milk, teaspoons butter, table
spoons of flour. pepper. Wash. pick
the Goldfish into small pieces and soak
it few hours in luke-warm water
until soft, drain, add to it white
sauce made from butter, flour, sea
souing and milk. The beaten yolk of
an egg may be added just before serv-
ing. Serve on or with hot, buttered
toast.
Fish Balls
Pieces of leftover fish may be uti-
liZed by combining with mashed pO-
tatOes, hot or cold, and seasoned to
taste. Form into balls, dip into slight
ly beaten eggs, dip in bread crumbs
and saute until a golden brown on
both sides. Serve hot.