The twice-a-week Twin Falls times. (Twin Falls, Idaho) 1916-1918, 1918-03-21
PURE FOOD AND MARKET

1t is well to bear in mind that the
flesh of the fish is largely composed
of the same ingredients as meat, but
in different proportions. Too much
heat or too prolonged cooking make
it tough and unpalatable. Fish re-
quire much the same methods in the
preparation as meat, but the flavor
of fish is often destroyed by unskill-
ed methods in cooking.
To braise fresh fish that is sold in
slices, such as salmon, halibut, cod,
etc, is much the better method of
cooking; it conserves the nutriment
and improves the flavor, and with
certain accompaniment and season.
ing is tasty method of serving To
braise fish slices, surround them in
a shallow casserole or saucepan, with
little sliced or canned tomato, slic-
ed onion, green or red pepper, with
sprinkle of bread crumbs, salt and
pepper. Finish if desired with a few
slices of bacon laid over the top.
Time required for preparation about
30 minutes.
For family service would advise
frying fish in a shallow fat in skill
let requiring only a few tablespoons
rather than in the kettle of deep fat
or OIL
Fish slices and all skinned fish,
such as channel cat, should all he
dipped in beaten egg or batter, then
III bread crumbs or flour When the
fish is brown on both sides, cover, re-
duce the heat and finish thecooking
ing slowly. Season while cooking.
The fresh water fish, such as lake
trout and those belonging to the white
fish family, are the choice fish to
select for frying. However, these al
SO are delicious when broiled. Broil-
ing is favorite method of cooking
fish Prepare the broiler, having it
heated for three to five minutes be-
fore placing the fish on it. Do not
have the heat as great as for meat.
When Drowned on both sides, reduce
the heat and finish slowly. Season
while cooking.
Baking fish requires the same prep
aration, except that the fins are not
generally removed, but the incisions
are made enabling less difficult SER
vice
Stuffing for baked fish ordinarily
is a combination of bread crumbs,
mashed potatoes, with a seasoning of
onion and green pepper. The bread
crumbs may be moistened with few
spoonfuls of tomato juice instead of
water.
After the housewife has once mas
tered the planking of a fish it will be
found a more agreeable method than
frying, as it requires less attention
just when there are so many details
of the dinner calling for immediate
attention.
Fish for planking are usually shad,
white fish, blue fish, pike and the
larger of the catfish family To pre-
pare for planking, split the fish and
remove all the bones, after having
prepared according to instructions
for frying. The catfish may be pre-
pared as previously instructed. For
family use the heavy white ironstone
china platter may be used instead of
| the plank.
The fish plank is an oval-shaped
board about one inch thick, made
from seasoned birch or other suitable
wood. deep groove follows the
edge. Cover the plank with salt and
heat without scorching. The fish,
laid open, is placed skin side down.
If the fish under preparation is not a
/ lat fish, haste with a little melted
butter, sprinkle with salt and pep
per. Place under the broiler fire or
on the top shelf of a coal range oven
After the surface is slightly brown
ed, reduce the heat. A four-pound
fish requires about 80 minutes.
For most efficient method of
planking the writer recommends the
heavy platter of ironstone china or
white enameled ware, as it furnishes
the dish on which to serve the fish,
keeping it and the accompanying DO
tatoes warm throughout the dinner.
To plank fish on a platter, pro-
coed as with a plank of wood. Heat
the platter quite hot, placing the fish
skin down. Grated cheese makes a
nice garnish for planked fish if
sprinkled over the fish about five
minutes before removing from the
fire.
Baked salmon is considered one OF
the most elegant of dinner fish. and
is rich enough in itself to furnish
the heavy course.
I Care must be exercised to serve
appropriate dishes with it, such as
entrees, sauces, vegetables and des-
serts, to make the dinner complete.
Contrary to a heavy meat dinner,
a rich dessert is desirable with fish
dinner.
Certain vegetables associate them
selves with fish course.
A baked salmon brought to the
table with one-half of the platter
banked with fresh, crisp watercress
is a feast for the epicurean eye as
well as for the palate. The cress not
only garnishes the dish, but sprigs OF
it should be served with the fish.
Watercress, lending a zest to many
dishes, is particularly appropriate
. with salmon.