SERVING FISH

Many men who carve poultry per- fectly do not know just how to carve fish, and "mess it all up" after all our efforts to serve it attractively, so I'm giving directions today.

To Serve Pish Properly.

Boiled and baked fish are carved in the same manner. Use always a sil- ver knife and fork, as steel spoils the flavor of the fish. Garnish with pars- ley and quarters of lemon. To carve, first cut off the head just behind the gills, then run the knife through the fish lengthwise as near to the back- bone as possible. Cut the upper half into slices or pieces cut crosswise of the fish, as wide as you desire to serve. After serving all the upper portion, loosen the backbone and turn it to the back of the plate. Cut and serve the underside the same way you did the upper. Planked or boiled fish are cut crosswise double through the backbone, but be very careful to strike the joints between the verte- brae, breaking them quickly open, or the flesh of the fish will be mashed, and both flavor and appearance spoiled. (Have your knife very sharp).

Standard Rales for Serving Fish.

With planked fish serve potato puff and cucumbers with French dressing.

With broiled fish, creamed potatoes and cucumbers with French dressing.

With baked fish, fried potato balls and cucumbers as before.

With boiled fish, sauce Hollandaise (see yesterday's recipe), boiled pota- to balls with parsley sauce, and cu- cumbers as before.

With small fish fried, sauce tartare and light crisp bread.

With fish croquettes and cutlets for luncheon or supper, warm crisp rolls and potato roses.

With fried halibut steaks for lunch, cucumbers as before, graham bread and coffee.

With creamed or deviled fish, cu- cumber sauce and crisp bread.

With salt cod, boiled potatoes, pars- nips and sour milk biscuit or brown bread.

With creamed cod for lunch or sup- per, serve plain boiled potatoes.

With salt mackerel, fried mush or corn bread.

With fish timbales with cream, lob- ster, shrimp or oyster, crab sauce and a garnish of tiny potato balls.

Sweets should not be served with or after a fish dinner, supper or luncheon.

However, plain people will continue to use fish cooked in any plain and economical way to which they are ac- customed, or which they learn in our kitchen. And with fish as the meat

of the meal we will serve potatoes and other vegetables as usual. How- ever, we can get an idea of the food that balances fish in a complete ra- tion from this table, and all of us can serve brown bread, cucumbers with French dressing and use chopped parsley as a garnish.

Ways of Cooking Fish.

Here are the best ways of cooking fish condensed and adapted to our needs, from well known authorities:

To Cook Fish in Boiling Water — Small cod, haddock, etc., are cooked whole in enough boiling water to cover them, to which is added salt for flavor and lemon juice or vinegar to keep the fish white. It is better to boil the fish on a rack of some kind in a large kettle or pan, or coiled up in a wire basket in a deep kettle, but it can be wrapped in a cloth and boiled that way if you have neither of these. Large fish are cut in thick pieces and tied in pieces of cheese- cloth to boil. Remove the skin, or scald it and scrape to remove the col- oring. The fish is cooked when the flesh leaves the bone and not before.

To Broil Fish — Cod, haddock, mack- erel, etc., are split down the back and broiled whole. Salmon, chicken hali- but and other large fish are cut in inch slices for broiling. Smelt and other small fish are broiled whole, without splitting. Clean and wipe fish as dry as possible, sprinkle with salt and pepper and place in well greased wire double broiler. Slices of fish should be turned often while broiling; whole split fish should be first well broiled on the flesh side, then turned and broiled on the skin side just long enough to make skin crisp and brown. Loosen one side of the broiler, then the other, or fish will cling to it and tear.

To Bake Fish — Clean and place on strips of cotton cloth under the fish in the well greased dripping pan. Lift out by these strips of cloth and re- move them.

To Fry Fish — Clean fish and wipe as dry as possible. Sprinkle with salt, dip in flour or crumbs, egg and crumbs, etc., and fry as described yes- terday.

To Saute Fish — Prepare as for fry- ing and cook in frying pan with small amount of fat, or, if preferred, dip in granulated corn meal. Cod steak and smelts are often cooked in this way. Fish Stuffing — No. 1. Copt

!*> c cracker crumbs $0.01fi0

V2 c stale bread crumbs 0075

H c melted butter 0R25

K t salt 0001

i/£t t pepper 0010

% t onion juice 0001

% c hot water 0000

Cost $0.0872