South Bend news-times. (South Bend, Ind.) 1913-1938, 1921-02-19
Kitchen Economics
SOLVING SOME CANNED FISH
PROBLEMS ECONOMICALLY

>OilNtNG SOhE CANNED FISH
PROBLEMS ECONOMICALLY.
Some Of US catch our fish with a
can opener, others with a hook and
line. But the preparation Of the
catch does not differ seriously IN fix
ing II for the so-cailed made dishes
which are general favoriteS. The
cOsmo politan cod has an enviable
reputation for excellence no matter
where he is found. and IL used more
widely than any other Fish. Canned
In Goldfish balls TAXED or shredded,
stretched and dried whole. or GU:
up and saited in 'steaks". IL Is full
OF possibilities.
The Goldfish balls. canned. are
ready for frying. The dried fish
must be soaked several hours. chang
ing the water "a often as convenient
then Il must De seaided. bOned and
faxed before IL IL ready to use. The
steaks after soaking may be broiled
and welt buttered or can be stewed
in tomato or cream sauce. Or 70 may
be baked, after being we'll buttered.
covered until done. then uncovered
and lightly Drowned.
Goldfish Balls.
In making Goldfish balls from the
salt or dry cod. prepare "a directed.
Allow one cupful OF the faxed fish
10 two cupfuis OF carefully mashed
/ potato. n generous lump OF butter.
/ pepper. a beaten egg and a quarter
cupful Of cream. Mix well. shape
/ into cakes. dust with flour, and fry
IN hot fat
Tie and Tuna Fish.
/ Tile and tuna fish have won a
place for themselves on our menus.
I The tile. large and gold spotted. is
good baked. II the stufing Is rich
and II Is basted often with a little
/ butter-for II r. rather coarse
grained and dry fish. II boiled it
for II II stands II grows "woolly" and
| IS not good.
Fresh tuna In delicious baked
broiled or fried. Canned tuna makes
excellent salad. dreaming or scallop-
| Ing material. and IS invalua Die on the
/ emergency shelf.
Ffnnan Haddlc.
! Finnan HadAie. the haddock OF
I Biblical history. Is another smoked
fish suitable OF use In many ways
I Soaked in hot water 90 minutes Il
Is ready 10 butter and broil. Scalded
the same way as cod. Il car be AalSed
20 cream. devil OF suallop In rame-
I kins A short, thick fish Is the bes;
70 select. and the average weight is
three 20 four pounds. This fish is
also faxed and canned. In glass.
Fish F1lct.
II is an excellent idea TO learn how
to filet FISH at home IL IL is used
in this style often. For then ne
head, skin. bones and trimmings may
| be put into a saucepan with a sliced
onion. a pint OF water. bunch OF
/ herbs. celery and parsley and a cup
\ ful Of tomato Juice, 20 stew for a
I haif-hour. and when strained. cooled
and the grease removed, u makes a
sauce foundation called fumette-or
] a fish stock for a fish or sheiifish
soup.
The founder Is a cheap and valu-
able fish. not canned. The filets may
be rolled and pinned with a wooden
/ toothpick left flat 10 fry. Again
/ the filets nay be spread with any
/ kind OF thin stufTing-fish paste or
steamed and chopped clams-before
I frying II generally appears on the
table With a good fish sauce or a tar
\ tar sauce.
; Smoked salmon or halibut can be
1 faxed for Dreaming, salad. sand
wich or deviled uses. or Il may also
be broiled.
Salt mackerel. after freshening
may be brOiled. baked or fried, and
is a favOrite breakfast dish. This
fish IL also soused. canned in mus
| tard sauce or spicec.
Copyright. 1921