Evening star. [volume] (Washington, D.C.) 1854-1972, 1923-05-18
ECONOMY IN PREPARING FOOD
WHILE GIVING BETTER MEALS
Cereals Important in Arranging for Well
Balanced Menus, But Variety Is
Required. for Table. ::

cooking, and Is greatly improved If
lemon juice. IL used in the seasoning;
white fish. halibut and porsy. and
that containing less than 2 per cent
OF fat, such as bluefsh, paddock and
cod, needs more fat in cooking and
less acid to accompany IT.
II fish il to be boiled, bay leaf
or, two. a dash of vinegar or lemon
juice for oily fish and a little mixed
pickle spice will give an excellent
flavor. II the fish is to be steamed.
the spices may be placed upon 1t
whole, and the acid, II needed, may
be sprinkled over 1t.
Fish should be boiled in a COM
paratfvely small amount of water
and the water should be used as the
basis for sauce or fish soup. All
fish should be served with a sauce Of
some kind, as 1t is more dry and con-
tains less fat than roast beef. pork
or fowl a white sauce is best for
Halibut, salmon and mackerel broil
we'll, but fish containing less fat is
not suitable for broiling. as. it dries
too much.
To bake fish. secure those that
weigh not mora than four pounds
each. cover with two sliced onions
and a sprinkling of lemon juice, then
cover and set aside for one hour.
Pour one tablespoonful of melted
butter over. the fish, place some thin
slices Of pork on the bottom of the
pan and few on top of the fish and
bake for forty Ave minutes. Garnish
with parsley.
To boil fish. place the cleaned fish
In cheescloth bag and then place
the bag in boiling sailed water.
| There should be enough water to keep
the fish Just covered and vinegar
added to the water. Keep the water
at the boiling point and allow about
six minutes for each pound of fish.
When ready. serve with hot melted
butter to which a few drops Of lemon
juice have been added and garnish
with slices of hard boiled eggs.
Salt Goldfish should be soaked sew
changed at least once In order to
get out as much Of the salt as posi-
BILE before cooking. When cooking
goldfish. or any other kind of salt
fish, 1t should never be boiled or SIM
mered1 as this renders it tough. 1t
should be cooked several hours in
hot water in a closed stewpan or pot
on the back Of the stove. with the
temperature of the water between 140
and 100 degrees. II impossible to
test the temperature. be sure at least
that the water does not bubble.
How to-Avoid Waste.
All vegetables are mineral foods.
but most methods OF preparation and
cooking have robbed them. Of their
mineral value. A good illustration of
this is the pared. boiled potato. from
which the cooking. water has been
discarded. along with the valuable
minerals Of the potato and all OF it's
protein. Most of the minerals in the
rooty vegetables lie Immediately I'M
der the skin. SO that the same fate
attends the pairing and boiling Of
them all unless the liquid in which
they are cooked acts as a sauce or
foundation for soup, and unless
the parings from the. well scrubbed
vegetables are put in the stock pot,
we discard the parings from most
fruits. They can usually be used at
least as basis for fruit sauces. gela-
tines, jellies. cornstarch- fruit pud-
dtngs and fruit cups.
The substances contained in all pro-
tein FOODS. such as eggs. fish. meat,
milk or cheese, are very much alike
so that there are few general rules
governing the cooking of all Of these
They should never be subjected to a
minutes; for instance, in the case Of
meat or fish. as this tends to harden
their substances and make them in
digestible. Eggs should be cooked
either-very hard or very soft. Milk
should not be brought above the
similar desserts and cheese should be
cooked over boiling water. To broil,
fry. roast or bake meat, the cooking
must be begun at a high Temperature
In order to seal the pores and keep
in the juices OF the meat. The heat
should be reduced as soon as the
meat Is crusted over, SO that it will
penetrate gradually to the center
without making a hard outer coat.
When meat Is to be boiled, it should
be plunged into boiling water allow
ed to boil rapidly for five minutes,
then finished at a simmering point.
Salt should always be added after
the sealing process has taken place
on meat or fish. II these points are
observed you will have tender meats,
no matter what cuts are used, and
delicious fish. .-. =.
There is a right way to fry food.
The best method is DIN deep fat, which
should be brought to the point where,
for croquettes, for instance, it will
brown bit of bread in forty seconds;
doughnuts and uncooked dough mix
lures in a minute; small fish and
oysters In minute; French fried DO
tatoes and other raw vegetables, cut
In like size pieces, one and one-half
mtnutes: and for outlets and other
forms Of raw meats and fish, cut a
similar thickness, the bread should
brown In. two minutes.