The globe-independent. (Hagerstown, Md.) 1943-19??, 1946-01-10
The Homernaker's
Corner
By MARY DOUGLAS

all edible varieties of fish in the
United States, it is possible to serve
a different kind every day for five
and one third months without re-
peating a single dish Of course we
known that not all these varieties
are available on our local markets,
but we can vary the method of cook
ing until the same fish is hardly
recognized by our families.
Many centuries ago a Chinese
sage said: IF you would govern
country wisely, do it gently as you
would cook a small fish To-day eX-
perts tell us to cook all fish gently
- large or small and they caution
us to cook them until they are
tender only (nO longer), in order to
preserve their delicate flavor. Fish
is done when it can be separated
easily from the bone. Test it with
a toothpick. With these two admoni-
tons we are ready to proceed, or
at least nearly so. First we have to
determine which is the best way to
cook the particular kind of fish we
have selected.
If it is a rather dry fish, it is best
to boil or steam it. If it is large
juicy fish, it is best to bake it whole,
or to cut into pieces and saute,
broil or fry it. If it is a small fish,
it is best to saute it or cook it in
parchment paper. Frozen fish may
be thawed before it is cooked, or
it may be put on the fire while
still frozen. But it spoils readily aft
er it is thaWed, so use it as soon
as possible after it is no longer
frozen. If it is cooked while frozen
it will require a longer period for
cooking than the time usually given
in recipes. Boiling is one of the
methods of cooking fish that is not
used very often. Here is a good
recipe:
Boiled Fish
Thoroughly wash and clean a two
pound fish, either Mackeral, Cod,
Trout, Shad, Sturgeon, SalmonS or
whatever you are able to find To
facilitate the handling, the fish may
be tied in a cloth. Place in a kettle
sufficient water to cover the fish.
Add
l tablespoon of vinegar or lemon
juice
l small onion sliced
Y cup of celery (chopped) with
the leaves
l teaspoon of salt.
When the water boils immerse
the fish. Reduce the heat and sim
mer the fish covered until tender
az minutes to the pound). Do not
permit the water to boil as that robs
the fish of its delicate flavor. Drain
the fish and place on a platter
garnished with slices of lemon
which have been dipped in chopped
parsley. Serve with melted butter
Cor substitute) or a sauce as follows
Onion Sauce
Cover cups of sliced onions with
boiling water and cook for five
minutes: Drain them. Cover again
with cup of boiling water and
boil them until soft. Rub them
through a sieve. Add to the onions
and their juice enough water to
make one and one half cupfuls. Now
add one bouillion cube Melt table
spoons of butter and blend in 3
tablespoons of flour Stir in the
onion PURGE and season with salt and
paprika. Stir the sauce until it boils
to the right thickness. This sauce is
also good served with vegetables and
meats.
If you have served a large baked
fish and have some left over, here
are two ways that you can use up
these portions.
Fish Cakes
l cup faxed cooked fish
l teaspoon minced onion
l teaspoon lemon juice
"a teaspoon salt
Pepper
l egg, slightly beaten
l cup cold mashed potatoes
2 tablespoons flour
IA cup fat
Combine fish, onion, lemon Juice,
seasonings, egg and potatoes. Form
into cakes, coat with flour and saute
in hot fat. Serves 4.
Peppers With Fish
Parboil green peppers, after re-
moving stem end and seeds. Pre-
pare flaked fish with a little minced
onion, chopped parsley and celery
Mix with one-third the amount OF
bread crumbs. Add enough melted
butter or substitute to moisten ano
fill Dpnner shells with fho ,,oiv+,,ra