Milford chronicle., 1958-01-10
Kent Home DOings
From: RUTH ADAMS
Kent County Home Demonstration
Agent
General Cooking Methods for
Frozen Fish

General Cooking Methods for
Frozen Fish
Today I'd like to talk about gen.
eraI cooking methods for frozen fish.
l shall cover broiling, baking, deep
fat frying, pan frying, poaching and
sauteing.
recommendation are:
Br0iling-Dust fillets or steaks
with flour, dot with butter and
sprinkle with salt, pepper and pap
rika. Broil fillets on one side only
for 20 to Is minutes. Broil fish
steaks on both sides for slightly
longer period. Baste with butter
once or twice during broiling.
Baking-Place fiilets or steaks
in a creased baking pan. Add salt,
pepper and paprika, and dot with
butter. Bake in oven preheated to
40 degrees F., basting with butter
or white wine, if desired. Requires
about 20 to 40 minutes, depending
on fish. For more polish, mari
nate fish before baking in French
dressing or your own concoction
of herbs and liquids.
Deep-Fat Frying-This is an ex-
cellent treatment for fillets. Heat
fat only to the smoking point"
Blot fillets between paper towels.
Dip in milk, then in cracker
crumbs, or use prepared batter
mix. Fry five to seven minutes be-
fore draining on paper towels.
Pan FRI ing-Blot fillets or steaks
between paper towels, and dredge
both sides lightly with -four. Heat
to smoking point, enough fat to
cover bottom of frying pan. Fry
over medium heat 10 to Is minutes,
depending on fish, turning pieces
gently with broad turner when first
side is done.
POaching-This style produces a
tender fish bursting with moisture
and demanding distinctive sauce.
Use a deep pot with a tight lid, and
basket or rack to hold the fish.
Boil water below the level of the
rack. Wrap fillets or steaks in
parchment or cheesecloth and place
in rack. Cover pot and consult
cookbook for required poaching
time, generally about Is minutes
for a pound package.
Sauteing-This process is a Con-
tinental favorite, involving SIM
mering fillets or steaks in butter,
herbs and wine or fish stock, and
serving them in the liquid. You will
develop your own saute styles af-
ter few tries.
For That Easy Glamour Touch
Chocolate Leayes-Select Is to
20 substantial leaves such as ivy
laurel, or philolendron. Wash thor
oughly and dry. Melt four squares
of unsweetened chocolate over hot
water until partly melted. Re-
move from the heat and stir rapidly
until entirely melted.
Spread on undersides of leaves
in a smooth thick coat. (Spread
just to edge but not over the edge.)
Chill until firm. Then insert point
of small knife at tip of leaf and
gently remove the chocolate leaf
from the real leaf. Chill each as
removed.
Shadow Fr0sting1First frost the
cake with fluffy frosting and let
frosting set. Then melt two squares
of unsweetened chocolate and two
teaspoons butter: blend. Cool
slightly and pour over cake letting
chocolate run down sides.
Chocolate Curls-Use small knife
or vegetable peeler and shave thin
curls of unsweetened chocolate with
long slanted strokes. For decorat-
ing cakes, pies. puddings, parfaits
sundaes and other desserts.
Can Remove Cranberry Stains
On Rugs
Are you wondering how to re-
move cranberry stains from your
rug or carpet?
You can do it using this treat
ment:
Use a spatula TO remove excess,
and sponge the spot with a clean
white cloth dampened in lukewarm
water. Then mix one teaspoon of
soapless detergent in one-half pint
of lukewarm water. Put this on the
stain with an eye dropper. Sponge
the stain with clean white cloth,
working from the outer edge to
the center.
Sponge the area again with clean
lukewarm water, placing toweling
or a one-half inch thickness of
cleansing tissues on the spot.
Weight the tissues to keep them in
constant touch with the rug. Leave
the tissues on the spot until it is
drU