South Bend news-times. (South Bend, Ind.) 1913-1938, 1920-04-11
Kitchen Economies
HERE ARE SOME HINTS ON TIL
PREP ARATION OF FISH.

Fish is so plentiful. and-com-
pared to meat which Il equals IN
food value-so cheap. that il is
pity that In so many families fish
should not be cooked with especial
care. nor served dainuly. These
families regard fish as sort OF
makeshift 10 be resorted 10 only
once a week or even less frequently
Fish has many things in its favor
In addition 10 its being a first aid IN
cutting down food costs. II can DE
prepared more quickly than meat.
there is less waste per pound, and
it can be served in more ways. Fish
can be cooked. baked, broiled. stun
ed and can be served cold as A salad
either by itself or in combination
with other vegeta bles.
Above all things fish must be
fresh, and should be dressed as soon
after removal from water as pos
sible. Wash the fish and rub the
inside with salt il the fish IS froz-
en-. place il in cold water for a few
minutes. Salt fish should be soaked
in cold water TO which a little vine
gar has been added. Vinegar poured
over fresh fish will help TO make
the scales come off more easily, and
if the fish is 10 be boiled One-naf
cupful Of vinegar added TO the water
i'm which il is cooked will greatly
improve the flavor
To prepare "A fish f.. broiling. cut
off the head and tail and split down
the back. Remove the backbone.
scrape the inside Of the fish and
wipe with a damp cloth. Grease e.
double broiler, place the fish on II
with the flesh side down, and plac-
over "a clear fire. BrOii until both
sides are brown. Place on a hot
dish. sprinkle with salt and pepper.
spread with butter and serve garn-
ished with parsley or thin slices Of
lemon. Halibut. salmon. mackeral
broil well, but fish containing less
fat are not suitable for brOiling, as
they dry too much.
To bake fish secure those that
weigh not more than three or four
mounds apiece Cover with two
sliced onions and a sprinkle OF lem
on Juice. then cover and set aside
for one hour Pour ! tablespoonful
Of melted butter over the fish, place
some thin slices of pork on the bot
tom of the pan and few on top or
the fish. and bake for A. minutes.
Serve Carnished with parsley.
Fish may be lightly sauted In the
irving pan. or lIlt0 IN OtFp LAT llAt
crouuettes or crullers The quick
est wav. however is 20 heat a frying
pan. place fat in il. and when the
fat is hot 20 boiling point. cook the
slices of fish i'm tiff il is a large
fish sliced, or if a small fish, like
smeIts or founder. IL can be fried
whole. They should first be dipped
in flour lightly and seasoned with
salt and Lcpper. then placed in the
hot frying pan and Drowned on both
/ sides.
To boil fish, place the cleaned
fish in cheese cloth bag. and place
in boiling salted water. There should
be enough water 20 keep the fish
lust covered. and II a large fish is
used tablespoonfuls Of vinegar
may be added 10 the water. Keep
the water at boiling point and allow
about minutes for each pound OF
fish. When ready. serve with hot
melted butter 10 which a few drops
OF lemon juice have been added. and
garnish with slices OF hard-boiled
egg.
If fish is cooked frequently IL will
nav 10 purchase one Of the fish boil
ers that are on the market, as this
will make il easier 20 handle the
! cooked fish. and with less chance
Of breaking it while removing for
serving.