HOME MAKERS CORNER

White Ribbon, Volume 19, Issue 7, 1 August 1947, Page 8

HOME MAKERS CORNER

By “LYNETTE

FISH MEALS When 1 v\U!» studying for examinations at school, I used to feel duty bourn! to rat fish fish vs as described a> a

“brain-building” food. 1 imagined that just as honey could give the athlete an immediate supply of energy, so fish could givt me an immediate >up|»ly of intellect in time for my examinations. Though this is, of course, not so, fish is a good source of phospltorous, which is utilised in the formation of muscle, nerve and brain tissue. Among the other minerals supplied by fish perhaps the most im|K>rtant is iodine, t ?c goitre preventative. New Zealand soils tend to lie lacking in iodine, blit we can coml*ensate »or this in the fish which abounds in our waters.

Fish is more easily cooked than meat localise it has less of the tough connective tissues, and for this reason, too, it is more easily digested. It can lie cooked in many ways, but usuually requires some accompaniment in the way of lemon garnish or a tasty sauce to give more flavour, colour, or richness. One of the most tasty ways to cook fish as a n am dish for dinner is to hake it whole with a stuffing similar to a poultry stuffing I ish Stuffing: 1 cup stale breadcrumbs, * teaspoon 1 table spoon chopped parsley, 1 tablespoon dripping, pepper, 1 small onion chopped, a little water to moisten. >

It is a good plan to place the fish on strips of bacon or old sheeting as this makes it easier to lift it out when rooked Rashers of bacon laid on the fish to baste it are an improvement. The time required for baking is only thirty to forty-five minutes. Here is a recipe for fish chowder which is a dish half-wav between a soup and a stew. Ftsh Chowdrr: 1 lb schnapi*er, 3 cups cold water, 2 rashers bacon. 1 small onion, H cups diced carrot. 2 cups milk, 2 teaspoons salt. Remove the bones and cook them in the cold water 20 minutes. Cut bacon into small pieces and fry with the chopped onion, then add the liquor from the bones, and the carrot. Cook 20 minutes. Add the flaked fish and simmer for 15 minutes, then adding the milk when all ingredients are cooked.