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Zurich Herald, 1951-02-15, Page 7-9 14 dare Arvitiews.. if yOn Cat ofit'l1 ill 1•estalhrltlits ()1' hotels, you must have noticed how many of the patrons----espeteially the men - order fish of sonic• sort. Yet go into the homes of those nine People, and you'll find that fish is • sten comparatively rarely. The principal reason for this is, of course, that far loo small a per- centage of us know how to prepare and cook fish so that it will be as tempting and palatable as the kind the "professionals" dish up, So f thought that at this season it might he a worth -while idea --Winstead of giving you any specific recipes -to pass along some general flints along this line. Learn to broil fish, fry thein, bake them, steam thein and poach them. It's knowledge really worth acquiring, because when you have fish often your food costs will take a decided dip. SK' •�" FRYING .Dried fish isn't as popular with the cook as it is with her family, Maybe it's because the fat sputters, You can reduce this if you use a large deep skillet and slow to me- dium heat .4Yheii fish is done, wipe pan with paper towel or crumpled newspaper ' and soak pan in hot water. Fresh or quick-frozen fillets, steaks or small whole fish may be pan-fried, Good varieties to use are perch, rockfish, catfish, cod, had- dock,butterfish, flounder, sole, sun- fish, bream, porgies, trout, mullet and smelts. To Pan -Fry Fish 1. Wipe fish with a damp cloth or paper towel, Thaw frozen fish just before using. 2. Cut fillets or steaks in serving pieces. Leave small fish whole. Dip fish in undiluted evaporated milk. 3. Roll in mixture of equal parts of flour and corn meal, well -sea- soned with salt and pepper. 1. Heat enough fat in skillet to cover bottom and fry fish for 3 to 5 minutes on each side, turning carefully with fork or flat turner. Add more fat as needed-, Do not overcook. 5. Serve very hot on :hot plates with tartar sauce, lemon or parsley butter, chili sauce or catsup. * e, DEEP FRYING Deep frying won't smoke up the whole house if you keep the fat from smoking. For deep frying, do not use butter, margarine or other fats that smoke at low tempera- tures A deep -fat thermometer is a good investment if you deep-fry often. Best fish for deep frying are fresh or quick-frozen fillets such as sole, flounder, cod, haddock, whitefish, ocean perch and whiting. To Deep -Fry Fish 1. Wipe fish with a damp cloth or paper towel. Thaw frozen fish just before using. 2. Cut fillets or steaks in serving pieces. Leave small fish whole, 3. Roll in seasoned flour and dip in mixture of slightly beaten egg and water, allowing 2 tablespoons cold water to each egg. 4. Roll in dry bread crumbs or cracker meal, (For a thicker crust, coat twice with egg and crumbs.) 5. Arrange a few pieces of fish in frying basket just to cover the bottom. Do not overlap pieces. 6. Fry in hot deep fat (370°F. on a frying thermometer) until golden brown. Drain and serve very hot. BAKING .1 whole baked fish ria he a5 fes.ive on the table as a roast of lucat or poultry, Fresh or quick- frozen steaks and fillets are good baked. too -with or without stuff- ing. Avoid high heat and a burned pan. Don't use a rack. You may like to experiment with the 'French method of baking tate fish in au envelope. Use brown paper, w••cll- gre•ased, or ine:al foil and trick in ends, Some good varieties or fish to bake whole are red snapper, bass, haddock, shad, bluefish, weakfish, and salmon, To Stuff and Bake Whole Fish 1, Have whole fish cleaned and dressed but not split. Head and tail may be left en. Wash fish and wipe dry, 2. Stuff fish lightly with well - seasoned bread stuffing, close open- ing with toothpicks or needle and thread. 3. Cut 3 or 4 gashes about 34 inch deep in skin and insert thin slices of salt pork or bacon. 4. Place a pinch of thyme or mar- joram, 1 minced onion, 3 table- spoons :Winced parsley and 2 table- spoons fat in pan. Or add chopped tomatoes. 5. Put fish in pan and bake in mod- erate oven, 350°F., until fish flakes easily with a fork. Allow 15 min- utes per pound, depening on thick - nest of fish. u . STEAMING You don't have to owls an elab- orate steamer for this method. Use a trivet or rack or 'even a small colander in a covered pan. Don't let the water touch the fish. Large chunks of fresh or quick-frozen, nanoily fish are usually steamed but steaks, fillets or whole small fish may also be cooked this way. Common types for steaming are cod, blue fists, bass, scrod, red snap- per, carp and flounder. To Steam Fish 1. Wipe fish with a damp cloth or paper towel, Thaw frozen fish just before using. 2. Place on a greased small rack in a large saucepan. (Steaks or fillets may be sprinkled with salt and pepper. Seasoning does not penetrate larger chunks with skin.) Large chunks of fish may be tied in a piece of cheese -cloth for easy handling. 3. Add just enough boiling water to come up to top of rack. Cover tightly. 4. Bring to boil, reduce heat and steam about 10 minutes to the pound, depending on thickness of piece. Fish is done when it flakes easily from bone with a fork. Do not overcook. 5. Remove skin and serve fish hot with melted butter or cheese sauce, curry satice, or creole sauce. BROILING :1'he most popular fish in a• res- taurant is broiled. It's not hard to bro:1 fish at Home if you don't try to hurry the cooking. Baste the fish to keep it moist. If you've al- ways hated washing the broiler pan, line it wiar one of the new metal foils. Many varieties of fresh or quick-frozen fish are suitable for broiling. Soxne of them are split whole mackedel, wltiteiisli, sea and brook trout: fillets such as sole, flounder and whiting: steaks of sa1inora; tuna, cod, haddock, hali- but and swordfish. To Broil Fish 1. Wash split whole fish quickly in cold water. Wipe fillets or steaks with a damp cloth or paper towel. I Thaw frozen fish just before using. 2. Place on greased broiler rack and brush with melted fat. Sprinkle with salt and pepper. 3. Broil split fish or fillets on one side only, placing fish about 3 inches from unit and avoiding too High heat. (Steaks may be turned once.) 4, Broil about 8 to 12 minutes, or until fish flakes easily with a forts. Brush again with fat during broil- ing. 5. Serve very hot on hot plates. Good plain or with lemon butter, parsley butter or other sauce. POACHING l his me:lincl is the clici's favor- ite, for poached fish is the basis of many exciting variations. It's a quick and easy ~,vay to cook fish for CR S 'WQ1"tD PUZZLE ACROSS 53. 'top of a 71,.01111- 1. Competent 5. Pronouns DOW N 2. Minute open • 1 1. ootio:m In animal 12. Bucket 2, Large boodle 13. 'Writing Wrote. 'tient 14. God of war 15. Oil (ootrb. form ) 10. Southern .constellation 17. Body of words on a printed Pare 13. Contemntib'.e 21. Compass Point 22. Woony 2"a. "Clipping 10 ane slots 29. Decided 10 Gaul at game!' et 0ammo 11 Mat away. S9 Tato 34. coop All lift (vat'.) 16. Put into type, again 23. Gazes S9 Angry ab Conspicuoir- ness 43. Abnormal breathing sound 40. Aotlon at is 16, Xot far . Bender ae. eesaible fit. Male lace 82, Xind of plow St Covering to foot and leg 31, Pirtne:t taro peal: `f s. Felselloocls 4, nuns n.way secretly 8. Roofs 6, ti rile of Zeus IR 15 18 173 39 7. Mutle pos. sf61e I. Clover li rent grant 2. (trade ln0tarl 10. :King' (hat.) 11, Adjective sttfri g 19, Whole nu'ober 20, Cathedral church of .Rome 21, l'Anao,s 24. Distant (pr,'.1 25, prepare for publication 26, Overcomes with wonder and fear 37, l$rrapnd tinct, 32, Peruvian chieftain 29. Turf 0:'. T'1'ecluctltetl places 314. Old French land measure 37. Blissful i.aoldng-e'ear- ness 41. Solid food 43. Rohan em- peror 43, first mur- derer 44. (hells 43. Steal 46, 'Philippine mountain 47. ('oustellatioh f.'�.' R •y1,i.M1 17 Atlswer ,lsev,The 'e On This Pagt salads, casserole' dishes, iish cakes or for creamed fish or chowder. Thick fresh or quick-frozen fish steaks or large chunks of fish are ideal for poaching, although fillets may also be used. Common varie- ties are halibut, cod, carp, haddock, red snapper, salmon, pickerel, trout, pike and soul. 1. Pour about 2 cups water into large skillet. Thaw frozen fish just before using. 2. Add 1%; teaspoons salt, 1 slice lemon or 1 tablespoon vinegar, 1 slice onion separated into rings, few sprigs of parsley or celery leaves, 1/4 teaspoon pepper -corns and - bay leaf, Boil 5 minutes, reduce heat. 3. Add fish, cover and simmer gently about 10 minutes, or just until fish flakes easily with a fork. If fish is very thick, turn once dur- ing cooking. Do not overcook, 4. Serve hot immediately with drawn butter sauce, shrimp or lob- ster, sauce, wine sauce or other preferred sauce, using the fish stock. 5. Or cool in broth, chill and serve with anayonnaise, Thousand island dressing or lemon juice. Too Much Striving For Sensation We haven't worked this out iu final` form, but the case of Carolyn Purcell convinces us that the press associations, the newspapers, and the radio need to straighten them- selves out in handling news of in- curable diseases. Carolyn Purcell, you will remem- ber, is the 4 -year-old Georgia girl whose parents refused to pernrit removal of her eyes despite the verdict of 'specialists" that they were cancerous and if not removed would inevitably cause her death. That is the story which was told to the nation by the newspapers and radio news broadcasts in dra- uiatic'detail. Now it turns out that Mayo Clinic eye specialists have cicterniined that Carolyn's eyes are not cancerous, but only inflamed and that this inflammation should yield to treatment. For a long time,. we have been dubious about how far the news- papers should go in reporting such cases as Carolyn Purcell's. Even when the diagnosis is correct, we hare felt that sensational news stories created an unnecessary amount of anxiety and distress, and tended to magnify rare tragedies out of all proportion to their actual news values. But, as illustrated in this in- stance, the newspapers labour under handicaps which should 'Hake them wary. They have no competence to determine who are qualified "spe- cialists" with an Inferring expert- ness in diagnosis and prognosis. Who, for example, were the "spe- cialists" who examined Carolyn Purcell and who, in effect, led the newspapers and radio to hold her parents up to popular judgment for their refusal to have a life-saving, but sight -destroying surgical opera- tion performed upon her? , . . The effect of this publicity will be to make all parents suspicious when they are advised that their children must leave radical surgical operations. -Morgantown Post. GARDEN SEEDS circ:'W, rPRbYep � �,: •-k,, L'AR/Fi(3; New Hybrid cucumbers, hybrid onions, new early maturing hybrid torn, hybrid and seedless watermelons, and sew tarty maturing tomatoes, illustrated and described with valuable growing information in our 1951 catalogue. 1951 Catalogue -VALUE 5C1 gents [FREE on request Write for it today. r AKEzP Vic. LIVER BILE - Without Calomel - And You'll Jump OM el Bed in the Morning Ravin' to Go The liver should pour out about 2 pint_ 04 bile juice into your digestive tract every day. If this bile is not flowing freely, your food may not digest. It may just decay in the digestive tract, 'then gas bloats up your stomach. T'on got constipated, You feel sow. sunk and the world looks punk, 11takes those mild, gentle Carter's Little Liver Pilin to get these 2 pints of bile flow• ung freely to make you feel "up and up." Get a package today. Effective in making, bile flow freely. Ask for Carter's 'Little Live: Pills, 05e at env drugstore. Upsidedown to Prevent Peeking s e Cu(an f; owei ntcG 4 ♦ f ..... • i�>,o��.•'i Tribute from Calvert to Canadians of Czechoslovakian Descent CANADIANS Ail.: A people of inany racial origins who have interwoven themselves into a pattern of democracy. Much of Canada's strength and vitality steins from the cultural heritages that each racial group has contributed.. In 1619, Calvert was Secretary of State to King '(aims L That year Jaines' daughter Elizabeth became Queen of Bohemia -- as Czechoslovakia was then known. Her son Prince Rupert, after whom''Western. Canada was first named Rupert's (rand, was the first Governor c tv k!. of the Hudson's Bay Company. Thus our ties with Czechoslovakia reach back over 300 years, '.l'he original. Czech and Slovak settlers carne to the Canadian -West in the 1880's, Since then litany more thousands have chosen Canada as their home. '�^Hein ioil:sosigs and needlework have contributed to Canada's culture,, while their industry, honesty -and thrift have made them honoured membero of the great Canadian Fa;xail'f. DISTILLERS (Canada) ILiiinihtta i Calvert, hula of the fa snows Calvert 'family, fouandea'l ono of Canada's 19rst colonies in Newfoundland in h522. The Ca hart ideals of freedom and tolerance helped sat Ile pcttern of the democracy we now enjoy.