Notes For Women

Wairarapa Daily Times, 14 October 1933, Page 6

Notes For Women

Fashions, Reeipes and Hints.

CONCERNING FISH. As a general rule housewives are not particularly fond of serving fish for the family meals. It is, of course, usually more difficult to buy conveniently, which I think is the principal reason why it is not used more frequently on the daily menu. It is such an excellent food, so nourishing, and so easily digested, and can be made into so many appetising dishes that it would be well worth while for housewives to create a big demand for fish, and then it would probably be more plentiful and cheaper.

Fish which has been kept some time on the ice is, of course, lacking in the flavour which makes freshly caught fish such a delicious food. Unfortunately, so much of the fish we use in the city is not freshly caught. If we could only copy the example of the French and the Germans who have their fish delivered to the kitchen doors in large water tanks, what a wonderful difference it would make to the flavour of our fish! All over Germany fish breeding in ponds is an important industry. There are hundreds of thousands of acres of these ponds all over the country, and the fish in them is fattened and sold fresh to the housekeeper. Seafisli is also sold alive in small tanks in Denmark. Fish offered for sale there in any other way would be indignantly refused.

Fish is too often just fish, with most cooks, but fish, plus a' little imagination, makes all the difference to an epicure, and will also be much appreciated by one’s family.

For the assistance of the young housewife, who really desires to become an expert in fish cookery, I will briefly describe a few basic methods of preparing fish. The first point to be attended to is to see that it is perfectly fresh; the eyes must be clear and full, the flesh silvery and healthy looking, and the gills a bright red. It must be thoroughly and quickly cleansed under running water, but never allowed to stand in water for any period, however brief, as the essential goodness of the fish will soon escape into the water. Boiling fish may be boiled in salted water or in a court bouillion, which, of course, needs a little preparation, but will be well worth the trouble, because it gives the fish just that fillip which distinguishes it from the fish which anyone can cook. This is the way to make the court bouillon: —1 quart of water, 1 tablespoon of vinegar, salt, 2 carrots, minced, 2 onions, 1 eschalot, bay leaf, pinch thyme and parsley, cook these ingredients together for f of an hour, adding a few peppercorns at the end of half an hour. Strain carefully. If boiling the fish 1 in water, in each quart of water add 2 teaspoons of salt and 2 teaspoons of vinegar or lemonjuice; the salt makes the fish firmer, so that it is in less danger of breaking, and the vinegar makes it beautifully white. Have the water or bouillon boiling, and put in the fish and allow it to simmer very gently; if allowed to cook quickly it will break. It depends on the size and kind of fish how long it will take to cook. For instance, a medium filet of flathead will take about 10 minutes. If you wish to have the fish whole a good plan is to put it in a thin piece of muslin, so that it can be lifted out carefully without breaking, or else cook it in a shallow pan and lift it out with a slice. Be sure to drain all the water from it before sending it to the table and a good plan is to lay the fish on a paper or damask doyley in order to absorb anv water left in it.

This is a French method of braising fish, which is delicious. Put in the bottom of a baking-pan or a deep fry-ing-pan some butter and a “bed” of minced carrots, onions, eschalots, with

a few herbs. (This V bed ’’ is used frequently in French cooking). Saiite these slightly, that is, gently fry and constantly shake about in the pan. Place the fish on this bed, moisten with white wine or wine and water, about half covering the fish. Plain water may be used, cook slowly, keeping the pan covered, and baste frequently; remove the cover towards the end, and allow the sauce to thicken; remove the fish, reducing the sauce if it is still too thin. The sauce may be strained or not, according to taste. Grilling.—This is a particularly delightful way to cook whiting, sole, or trout. Roll in flour and oil, or butter it profusely, so that the delicious crisp skin will not be left in the griller. Have the griller hot, and place the fish inside; brown on one side, and then turn and brown on the other side, adding more butter or oil if necessary. Serve with melted butter, and if you want it to be a very special dish, sauce kavigote may be served with it, made in this way: Put 1 tablespoon of tarragon vinegar and 1 of plain vinegar in a small saucepan, and reduce to half by boiling. Add 1 cup of beclianeele sauce, 1 teaspoonful of chopped chervie, parsley, and eschalots, beat together, remove from stove, and bind together with a little butter. One method of frying is to drop the fish in milk, then roll it in flour. Put in a frying-pan with some hot butter and a pinch of salt; turn when brown on one side, and complete cooking. Remove the fish, add more butter and brown it slightly. Pour over the fish and sprinkle over it a few drops of lemon juice and garnish it with parsley and lemon.

The fish may also be rolled first in flour, then beaten egg, and fine breadcrumbs, and fried in hot olive oil or boiling fat. When it is browned well lift it on to some kitchen paper and drain it well. Serve with tartare sauce; make a mayonaise in the usual way, by having the olive oil cold and adding it, drop by drop, gradually to the yolks of two eggs, until you have thoroughly mixed in about two tablespoons of oil; then add the juice of half a lemon, and last of all some chopped parsley. This is a man’s idea of a perfect fish dish, and should be well worth trying. He told me it was the Turkish style of baking fish. You take a perch or some other fish, and stuff it with steamed onions, to which has been added a well-beaten egg, two tomatoes cut into pieces, some breadcrumbs, some chopped celery, salt and pepper. Put into a piedish and bake in the oven till well browned.

TARNISHED SILVER. If you have sterling silver which is badly tarnished boil it in a solution of baking soda in a pan which is aluminium. The metal won’t be injured, but the tarnish will disappear. FOR THE HANDS. Mix equal quantities of vinegar and water and rub into the hands after doing housework. It will help keep the hands soft and white.