VICTORIA UNIVERSITY COLLEGE.

Horowhenua Chronicle, 7 April 1936, Page 2

VICTORIA UNIVERSITY COLLEGE.

S.A.R. ARTICLE. FISH RECIPES. Following our article last week—“Goitre Preventing Dishes'’ —I propose to give you some recipes for using lish. You may remember that we said that iodine, which is so necessary to prevent goitre, is found in sea-fish. So if we include fish in our diet at least once in the week, it will help towards meeting the daily iodine requirement. . Speaking generally, fish is less satisfying and less stimulating than meat, largeely because it contains less extractives. The digestibility of fish depends on the amount of fat and coarse fibre present. White fleshed fish, excepting the cod, is more easily digested than oily fish. Fis’h is often divided into two classes: 1. That in which the fat is diffused through the flesh, e.g. salmon, eels, herring, and 2, the white, dryfleshed fish in which the fat is largely confined to the liver, e.g., cod, trout, flounder. Cod-liver oil, so often given to children, is therefore a good source of iodine as well as Vitamin D. Another classification of fish is according to their living habits, i.e., salt-water fish and fresh-water fish, of which the former are most valuable for their iodine content.

Fish may be used in place of meat to give variety and flavour to food combinations. It is usually improved by the addition of some acid sauce, or with slices of lemon as a garnish. Buttered Crayfish Two well-beaten egg yolks, 2 tablespoons melted butler or cream, 1 teaspoon anchovy sauce, pinch of nutmeg, .1 dessertspoon of vinegar or lemon juice, .1 tablespoon of stock-, pepper to taste, meat from two medium crayfish. Method: Mince meat, place in stewpan, add vinegar, nutmeg, pepper. Make hot through, then add butter, anchovy and stock. Thicken with egg yolks and when well mixed and quite hot, turn into the shells. Dust w;th cayenne and garnish with lemon. (Must not boil.) Salmon Winter Dish. One tin salmon, 1 tablespoon melted butter, 2 beaten eggs, 1 cupful breadcrumbs, .1 teaspoon lemon juice, pepper, salt, cayenne, a pinch. Method: Drain salmon, chop finely, and mix with breadcrumbs and beaten egg and seasonings. Grease pudding basin, dredge with brown crumbs. Put in the salmon mixture and cover with greased paper. Steam It hours. Turn on to hot dish. Boil salmon liquor with a little butter and vinegar or lemon juice, pour over salmon and serve hot. Oyster Stew. Two cups scalded milk, 2 cups oysters, 1 cup oyster liquor, 1 tablespoon butter, 1-8 teaspoon white pepper, salt to taste. Method: Pick over the oysters, wash in a strainer set in bowl of water, removing any adhering pieces of shell. Heat the oyster liquor; then add the oysters and cook until the edges curl, which requires only a few minutes. Add the hot milk, butter and seasonings, and serve at once. Oysters become tough if not served immediately or if overcooked.

Fish Souffle. Three ounces butter, 2 ozs. flourj 1. pint milk, 3 eggs, 11b fish (cooked and boned). Method: Melt the butter, stir in flour, add the milk carefully, boil a few minutes, take off the fire and stir in the fish and yolks of three eggs, and lastly the whites beaten stiff. Bake half hour and serve very hot. Salmon in Jelly. One small tin salmon, 2 dessertspoons gelatine, 2 cups hot water, juice of one lemon, I hard boiled egg, salt and pepper to taste. Method: Break the salmon up finely. Dissolve gelatin in water, adding the salt, pepper and lemon juice. Mix all well together. Wet the mould, decorate with slices of egg, then pour in the mixture and allow to set. Garnish with lettuce, tomatoes, lemon. Angels on Horseback Large oysters, salt, paprika, lemon juice, thin slices of bacon, strips of buttered toast, parsley and cut lemon. Method: Allow six oysters for each serving. Drain them and dry in a cloth. 1 Season with salt, paprika, and lemon juice, then roll each oyster in a very thin slice of bacon. Fasten with a toothpick and saute (i.e. fry in shallow fat) until crisp. Serve on strips of hot ■buttered toast, garnishing with parsley and cut lemon.

Sardine Savoury. Puff of flaky pastry, dash salt and pepper, 1 chopped hard boiled egg, 1 tin sardines, 1 tablespoon vinegar or lemon juice. Method; Roll pastry thinly, divide in two, spread mixture on half, cover, cut into lingers. Brush with yolk of egg and bake in hot oven for 20 minutes. Cucumber Sauce. Two largo cucumbers, 1 tablespoon lemon juice, 4 teaspoon salt, 1-8 teaspoon paprika. Method: Peel the cucumbers, remove the seeds, grate the cucumber, drain thoroughly, and season with lemon juice, salt and paprika. Mock Hoiiandaise aause.

Three tablespoon butter, 2 tablespoons flour, 1 cup boiling water, 2 egg yolks, 2 tablespoons lemon juice, -} teaspoon salt, 1-8 teaspoon paprika. Method: Melt the butter, add the flour and blond the two without browning. Add the boiling water, cook for five minutes, then remove from the heat, beat in the yolks of eggs, lemon juice, salt and paprika.