Great Falls tribune. [volume] (Great Falls, Mont.) 1921-current, 1922-03-19
HOME
KITCHEN
BIZ JEANETTE
YOUNG NORTON
authority on Home Cookin3
Copyright 1881. By Newspaper Fsa.urss. Ina
HERE ARE SEVEN DELICIOUS
SALT.FlSH RECIPES.
4 athoritv on Home Cookin3
cep,.4sht 1881. By Nswspaps. Features. Ina.

Lovers Of salt fish are people, usu-
ally. who live near the sea, though in
these modern days of careful shipment
Of fish products the different varieties
are nearly as popular inland as by the
sea. Perhaps the best known Of the
sailed fishes is the cosmopolitan cod,
for it inhabits the waters of SO many
countries. It also lends itself to the
making of the greatest number of good
dishes. The finnan haddie and the salt
mackerel are the next general favor
ties.
Picked-Up Goldfish
Soak piece Of salt Goldfish about the
size Of your two hands for several
two or three times. Put the fish on
in cold water and let it come to the
scalding point. then throw off the water
add boiling water, and simmer for 10
minutes. Lift, remove skin and bones,
and flake fine. Blend tablespoonful
of flour with a cupful of milk, add
tablespoonful of butter and little
pepper. cook until thickened. then add
the fish and teaspoonful of chopped
parsley. Serve on toast. If used for
breakfast. some cooks place poached
egg on top of each portion.
Broiled Finnan HaddIe
Select short, thick haddie and soak
in warm water for a half hour. after
trimming off the fins and dried skin,
including the tail. Lay on buttered
broiler, skin side down. dot the fish
with little Jumps of butter, dust with
little pepper and broil until deli
cate brown. Remove to a hot dish
and sprinkle over it tablespoonful of
sweet cream, which will blend with the
h,,tf 1ot, ,f
watercress.
Brolled Salt MackereI
Wash the mackerel in several wa
tiers. scrape the black skin off the back,
and put the fish to soak in cold water
Let stand overnight. In the morn
ing wash the fish and dry it off, rub
over inside and out with melted butter,
dust with little pepper. then lay on
broiler and broil carefully. Place on
hot platter and garnish with parsley.
BroiIed Salt Salmon
Wash the fish, then. soak in cold wa
ter for "a hours, changing the water
as frequently as possible Drain and
wipe dry, rub over with soft butter or
oil, and broil carefully. Place on
hot dish. dust with pepper and garnish
with lemon quarters and parsley.
smoked naQuOCk ana WuIteI1SH are pre-"
pared the same way.
Escalloped Salt Goldfish
Prepare the fish the same as for the
picked up fish, sauce and all, then add
to it the juice of an onion. Put layer
OF the fish in the bottom Of buttered
baking dish. Dust with crumbs. dot
with a little butter. and dust over with
grated cheese. Then add another layer
of fish and proceed in this way until
the fish is all used. Pour in cupful
Of rich milk in which an egg is beaten
and bake until delicate brown, or
from 20 minutes to a half hour.
Finnan HaddIe la Diplomat
After soaking, flake enough finnan
haddie to make two cupfuls. Make a
rich cream sauce. slice into it hard
boiled egg. and add tablespoonful Of
well-washed capers and the fish. Cook
10 minutes, carefully stirring, and
serve on a hot dish garnished with
toast sippets.