Newark post., 1919-07-02
For The
Homemaker's Eve

Many housekeepers who are
capital judges Of cuts of meat fail
when it comes to selecting worth
while fish. Boiled cod, and per-
'haps shad in the spring, repre-
sent their only inspiration as to
this important article Of food.
Our best known fresh water fish
is the perch, and there are two
varieties distinguishable by their
color, one being a silvery white and
the other a golden yellow.
The white perch has delicate sill
very white scales that radiate all
the tints of the opal and are mark
ed with bars Of deep green. The
yellow perch has scales of shiny
golden color, also marked with the
dark green bars. ..
The white perch is little more
delicate of texture and flavor. The
yellow perch is a trifle coarser, not
so delicate of flavor and has thick
skin, which furnishes a valuable
by-product wherever yellow perch
are taken in large quantities. Glue
is manufactured from boiling the
skins.
The perch never grows very
large, and for that reason may be
marketed very profitably. So delic-
ate in flavor is this fish that it is
recommended highly for the sick.
A favorite European way Of
cooking perch is in a sour sauce,
which may be made of plain or
fruit vinegar, or of plain grape or
orange juice. The perch are put
on to stew only in liquid that is
one-quarter water and three-quar-
ters vinegar or fruit juice. When
they are done, which should be in
about fifteen minutes, they are re-
moved from the fire, seasoned with
salt and pepper and served with
the liquor poured over them. This
sauce may be made more elaborate
by the addition of butter in pro-
portion of one rounded tablespoon
full to cupful Of liquid. Mix with
the butter slight tablespoonful Of
-four, as it is desirable that the
sauce be not too thick.
A favorite way of cooking perch
on the shores of the beautiful Lake
Maggiore in Italy, which literally
swarms with them, is to split them
with all scales on, basting all the
time with the sour liquid made of
one part water and three parts
vinegar or fruit juice.
Perch en- casserole with curry
sauce is a dish to grace any table
or any occasion. Take three or four
perch and split them through the
middle and cut them in sizes to fl
the casserole; then lay them neatly
in and sprinkle with salt and curry
powder and dot with small pieces
of butter. In using curry powder
the novice must be careful not tC
use too much, or the dish will b,
too hot. (Use no pepper when us
ing curry, unless you are partic
ularly fond Of high seasoning.
When the dish has been filled, poul
in enough cold water to come W
halfway and cover the top with
thin slices of bread buttered OF
both sides. Place the cover on tn,
casserole and cook the mixture il
a medium oven for twenty minutes
Then remove the cover and set tn,
dish under the broiler until tht
bread is a delicate brown.
In cooking perch do not lost
sight Of its delicate texture, anC
for that reason never cook it toe
rapidly, for the application of in
tense heat tends to destroy its
delicacy.
SOME HOMELY HINTS
when replacing papers in draw
ers to keep them firm, put a small
sticker half on the paper and the
other half on the drawer.
When setting dishes on ice, use
old can rubbers to keep them from
slipping.
A little sand in a small top