Perth Amboy evening news., 1923-08-10
Fish is Excellent
Summer Meat
Sister Mary Says

Fish is an excellent summer meat
and lucky indeed is the housekeep-
er who can include 1t in her menu
two or three times a week.
In composition fish and meat are
similar, the strength giving proper
ties being much the same. It Is less
nutritious, pound for pound, than
meat, and less stimulating, but much
more easily digested.
Remember that fish IL largely
proteid and must be carefully cooked
to preserve this element. 1t should
be subjected to Intense heat at the
first instant of d9oking, then sim
mered slowly at n reduced tempera-
ture. This seals the outside OF the
protein cells, preventing the escape
of the valuable juices and the slow
cooking jeilies, the cells making
them easily digestibie and tender
and keeps tn whole fish from cook
ing ito pieces"
Always serve a fruit dessert with
fish.
Fish steaks r especially nice to
serve as thSS contain no small
bones. Herring Is a cheap small FISH
that can be boned. Whitelsh con-
tains no small bones and there are
an infinite number of small fish with
few bones unattached to the back
bone that have a delicious flavor and
are Inexpensive.
HaIibut Steak Baked With Milk
Two pounds halibut cut an inch
thick, 3-4 cup milk, l teaspoon salt,
Ia teaspoon paprika, 1 lemon, 1
hardboiled egg, Ia cup breadcrumbs
l tablespoon grated cheese (option-
all, l tablespoon butter.
Dip the edges of the steak in boil
ing water and scrape skin. Season
with salt and put in baking dish.
| Pour around milk. Bake until nsh
separates from bone. This will take
about half an hour. Basic often with
milk. Remove bone and fill cavity
with bread crumbs moistened with
milk from the pan.
Dot with bits of butter, crumbs
and fish broth. Sprinkle cheese oyer
| crumbs and return to the oven TO
melt the cheese and brown the
| crumbs. Qarnish fish with slices Of
hard-boiled egg, sprinkle with pap
rika, garnish platter with slices OF
lemon ad serve.
Salmon Steak
OIL broiler we'll with olive oil. The
fish may be broiled under the gas
/ flame or over a bed Of red, live Goals.
If broiled under the fame broil and
| brown first on one side and then on
| the other. If broiled over Goals turn
often. Scar one side and turn and
scar the other. This prevents the
escape of Juices. On the hot Goals
they would smudge and smoke the
fish.
When cooked through serve on q
hot platter. Season with salt and
| pepper and rub with butter prepared
in the following way. This will be
enough for two steaks:
Lemon Butter
Two tablespoons butter, Q tea
spoons lemon juice, IL teaspoon
powdered sugar, 1-S teaspoon pap
rika.
Work butter with q fork till
creamy. Beat in sugar and paprika
| and slowly add lemon juice. beating
constantly. Beat until the butter
and lemon Juice combine smoothly.
| This Is a delicious dressing for any
fish and q little goes a long way.
Whitefish Is delicious planked.
| The fish is carefully cleaned and
| split to lay fiat on a well oiled plank.
The plank should be heated. Put
fish, skin side down, on plank.
Bake in a hot wen rs or 80 minutes.
| Basic often with n or two table.
spoons of the following:
Th~ree-fourths cup boiling water. l
teaspoon salt, Ia teaspoon paprika,
1 tablespoon lemon juice, l table,
| spoon butter.
As whitefish is a fat fish more
butter makes 1t too rich. Garnish
| plank with sprigs of parsley and
quarters of lemon.
Copyright, 1928, NEA Service, Inc.