The Daily Alaska empire., 1943-05-20

milk.
 Poached Fish: Pieces of fish cut in suitable sizes for serving may be poached in a tomato sauce or milk, at simmering temperature. Cook 5 minutes then turn and cook other side minutes Thicken the juice to serve as sauce.
 Steamed Fish: Salt both sides of the fish and let stand about 10 minutes. Place one layer deep on the greased steamer. Steam for 20 minutes.
 Fish Chowder: Cook three diced potatoes and one onion in water to cover until tender Add ? cups flaked boned fish, one can of milk and season to taste. Garnish with cubed crisp bacon.
 Oven Cooked Fish
 The Spencer Hot-Oven Method. Skin the fish and cut into uniform servings of steaks or fillets. Ar range materials for breading in the following order: fish to the left, next the bowl of milk to which is added l tablespoon salt, bowl of bread crumbs, a greased baking sheet, the melted fat or oil Dip the piece of fish in the milk with tho left hand and toss it into the crumbs. Sprinkle crumbs over the top with the right hand, and place it in the baking pan. Keep the right hand dry for the crumbs. When all pieces are breaded brush with melted fat and bake in very hot oven (525o) for 10 minutes This method keeps odor out of the kitchen, uses less fat eliminates standing over a hot frying pan and gives a juicy tender nicely Drowned product. Corn meal or cracker crumbs will not brown uniformly. This is a good method for serving large group. This method may also be used for baking larger pieces of fish, allowing about 8 minutes per inch of thickness. It is also nice for croquettes.
 Stuffed Fish
 A 4-pound fish will serve 6 people.
 Scale the fish, remove the fins and entrails, head and tail may be left on, or removed Wipe inside and out with damp cloth. Sprinkle inside and out with salt and leave it ten minutes for the salt to be absorbed.
 Stuffing: Cook si cup diced eel cry and 3 tablespoons minced onion in fat for 5 minutes. Mix with quart of bread crumbs, seasoned with l teaspoon thyme or savory salt, 3l teaspoon salt, IS teaspoon pepper.
 Stuff the fish and sew it with string to retain the stuffing
 Preheat the oven to 500 F. and bake fish on a greased rack ten minutes. Then lower temperature to 400 degrees and cook 20 to 30 minutes longer
 Broiled Fish
 Use steaks or boned fillets. Sea- son with salt, dip in oil and roll in rice crispies and place in shallow pan skin side down. Place under flame in preheated broiler min utes without turning for thin slices. Thicker slices broil Is to 20 minutes at 375 F
 : Pan Fried Fish
 Fish is cut into suitable pieces for serving. Salt both sides and allow to stand 10 minutes to ab- sorb salt. Dip pieces in beaten egg, or milk or water and cover with dry cereal-corn meal, flour, crack CT, bread crumbs or rice crispies, or wheat germ. A mixture of F cup sifted bread crumbs and F cup flour is good.
 To brown evenly the frying pan must be a heavy cast-metal skill. let with lt inch of hot but not smoking fat. Place fish in the pan, cover tightly and cook at moderate heat. Turn when brown and cook the other side Before serving small, whole fish, the back bone may be removed by sitting in from the back side and lifting out the bone. For deep-fat frying. heat enough fat to cover the fish to $50 de- grees Ca piece of bread browns in 40 seconds. Cook 5 to 10 minutes to golden brown.
 Fishburgers
 Grind 3 pounds of boned fish, add 2 small onions ground, tea spoon salt. Mix well and shape into cakes. Pan fry in fat or dip in oil and bread crumbs and oven bake 500 F. for 10 minutes. Norwegian Fish Balls
 Run pounds of fish through the. meat grinder several times. Add 2 teaspoons salt, E teaspoon pepper, 2 teaspoons onion juice, l table spoon flour or potato starch. Beat with an electric beater, adding