Evening star., 1930-04-04
Fish and Meat Specialties
Any Food Which Has as Much to Contribute tc
the Diet as Fish Should Be More
General Favorite
General Favorite.

Fish furnishes protein Of the best
quality in an economical and easily pre-
pared form, and minerals, calcium and
iodine in abundance. It also contributes
some fat, depending upon the fish
chosen, the season Of the year and other
factors.
Never buy fish whose eyes are cloudy
and have lost their sheen. The eyes OF
fresh fish are bright and shining. Do
not buJ fish whose skins are wrinkled.
Do not buy fish whose scales are dry or
can be loosened easily with the fingers.
Do not buy fish when the blubber shows
Do not buy fish whose gills are pale
red. Fresh fish have bright red gills.
Do not buy soft fish. IT, after pressing
q fish, the prints of your fingers remain,
refuse absolutely to buy that fish.
Cooking Different Kinds.
Some fish lend themselves best to
boiling and chowder, others to baking
and still others to broiling. Almost all
fish can be fried, either Dreaded and
fried in deep fat or fried quickly in a
little fat. With fish, as with meat, the
leftover portions may be made into
croquettes, salads, or may be creamed.
Black bass and sea bass are best
fried, the larger ones being baked with
bacon or with creole or tomato sauce.
boiled, but it is best broiled or baked.
Butterfish are strictly pan fish.
Very small catfish may be Dreaded
and fried in deep hot fat, medium sized
ones may be panned, and the larger
ones trimmed from the bone and made
into filters, Dreaded, then fried In deep
fat. The large ones may also be used
in chowders. soup and deviled dishes.
Fresh Goldfish is best boiled and served
I.,,k ~ he hNan nG
fried, deviled or made into chowder.
Halibut is especially good for boiling
and frying, for creamed dish and for
use in salads.
Haddock is good for boiling, in chow
ders, deviling and in salads.
Fresh mackerel is good broiled, baked
or fried.
Perch are best fried. or the larger
ones may be split and broiled.
Pike is used in the same way as perch
and pickerel.
Salmon may be broiled, baked, deviled,
scalloped or made into salad.
Shad is best when baked or broied.
Shad roe may be used plain or in salads
or croquettes.
Smeits may be Dreaded and fried In
deep fat or fried like other small tlsh.
Large sea trout, sometimes called
weakfish, are good for baking, broiling,
boiling, frying, deviiing and chowders.
J Small trout or brook trout may be
broiled, but are at their best when
fried.
Broiled Haddock Fillets with Mush-
rooms.-Arran nge the flletS, either whole
or in individual portions, on a creased
broiling rack, sprinkle with salt and
pepper and dot with butter. Place IN a
broiling oven and cook until Drowned or
for about Is minutes. Select two or
three large mushroom caps for each
serving, cut off the stems and place on
the broiler rack, skin side up, seven or
eight minutes before the fish Is done.
Turn after three minutes, sprinkle with
salt and pepper, put bit OF butter In
each cap and finish cooking. Arrange
the fish and mushrooms together on a
hot platter and garnish with parsley
and lemon.
Jellied Fish.-Mix one and one-half
cupfuls of any well-seasoned cold faxed
and freshly cooked fish with two table,
SpoonfulS of chopped green peppers, add
a little onion juice if desired, little
salt and a dash Of mace. Soak one
tablespoonful of gelatin in one-fourth
cupful of cold water for 10 minutes, dis
solve in one cupful of boiling water and
add two tablespoonfulS of lemon juice.
Put some slices of hard boiled eggs in
the bottom of a dish or mold and add
the fish and jelly Chill and remove to
a platter and garnish with watercress
or lettuce. Use any kind Of salad dress
ing or sauce tartare.
Fish Omelet.-Mix one cupful of
shredded Goldfish with two cupfuls of
mashed potatoes, half teaspoonful Of
butter, one egg and little red pepper,
onion and parsley. Spread on frying
pan and roll over as you would an
omelet.
Scrambled Egg and Finnan Haddie.-
Melt six tablespoonfuls Of butter in
frying pan. Beat eight eggs slightly,
then add to three -fourths cupful of
milk, pour into the hot pan and cook
slowly, stirring constantly While the
mixture is still quite soft add one cup
full of canned faxed finnan haddie and
continue cooking until thick. Add
little pepper and serve on toast with
we'll seasoned tomato sauce.
Nodded Fish Salad.-Season some
baked or boiled fish with salt and pep
per, and sprinkle with lemon juice and
q few drops of onion juice. Let stand
until very cold, then mix with mayon-
naise dressing and turn into individual
dishes. China dishes shaped like a
fish are very appropriate. Mask a part