Evening star., 1934-03-09

"RESH, frosted, picked. canned
l. or smoked fish supply a lot OF
food value for very little money.
i Then there are all the ways
of cooking fish, including bak-
ing, boiling, frying, scalloping, IN
chowdeI in fish balls, creamed, q la
Newburg, in salad. and in sand
wiches, and finally, there are enough
choice sauces to make the fish
entirely different whenever you want
q change.
To Boil.
Either a steamer, a fish kettle with
a strainer or large kettle with a
wire frying basket is needed for boil
ing a large fish whole. A plate held
in a fish cloth Ca piece of coarse mus
lin or cheesecloth kept for this pur-
pose) may be used for fish cut into
small pieces. Clean the fish, rub a
little salt over it, wrap it in cloth,
and place it in the steamer. The fish
must not be put in cold water, as
that would extract the flavor, nor
into boiling water either, as that
would break the skin. 1t should be
put in hot water, which may then
be quickly brought to the boiling
point After the water boils, draw
the kettle to the side Of the stove,
where it will simmer. Cover the fish
with water and add teaspoonful OF
salt and tablespoonful of vinegar or
lemon Juice to every two quarts OF
the water. After the water begins
to simmer. allow 10 minutes to the
xrbif 70 c1 voir11taS
the pound for medium fat fish and
20 minutes to the pound for very fat
fish. When steaming, place the fish
on a plate in the upper part Of the
steamer, allowing the same time as
for boiling.
Dust the inside of the fish with
salt and fill 1t with stuffing. Bring
the cut edges of the body together,
slipping steel skeWers through both
edges at intervals of 1l2 inches. Put
the center of long piece of cord
around the head. crossing it under
meath. Then lace the cord around
the skewers and fasten it. Place
slices of salt pork around the tail
and back fins and across the back.
Lay the fish in a shallow roasting
pan or on a fish cloth covered with
thin slices Of salt pork. Do not add
water. Bake for As minutes "a fish
weighing to 4 pounds) in a hot
oven.
Other Ways to Prepare.
In addition to the usual baked,
broiled and fried ways, think of these
ways, too, when you make out your
menus. Old-faShioned Goldfish cakes
with tomato sauce, peas and creamed
Goldfish in baked potato nests, cod
fish with tomato in casserole, turbans
OF founder stuffed with bread crumbs
and corn, salmon and tuna timbales,
creamed oysters and peas In patty
shells, chopped oyster and liver loaf.
oysters and mushrooms in ramekins,
finnan haddie with horseradish and
tomato, creamed hnnan haddie, hall
but au gratin, Creamed salmon on
waf1es, with peas: salmon, tuna or
crab souff1e; creamed oysters and
diced lobster on toast; sardines with
cheese sauce on toast (you can buy
sardines canned in oil or in tomato
or mustard sauce), casserole of cod
fish with vegetables, Goldfish puff,
utna fish patties, creamed shrimps or
oysters with cooked celery on hot bis
cults, minced clam fritters; fasten
three or four shrimps together with
toothpicks, wrap in bacon and broil !;
creamed haddock on toast, scalloped
tuna fish and cauliflower, baked to-
matoes, peppers, potatoes, or crusty
rolls with fish filling; lobster, crab,
oyster or clam bisque; herring roe
soup, curried shrimp soup, or clam
or fish chowder.
Fish Fillets.
Fried-Wipe the fillets with a damp
ploth and sprinkle them with salt and