A manual of home-making

(5) plare the fish, flesh side down on a well-ja:re4ksefJ tiroiler; ((i) ccKjk it for from 10 to 20 minutes according to the thickness of the fish, luminff it nften; (7) if the fish is thick, place the dripping pan under the hroiler, and bastx? the fiah with butter oneti or twice during the cooking and finish the cooking in the oven ; (8) carefully separate the fish from the liroiler, and slide it on to a hot platter; (9) spread it v^ith mattre dlidtel butter. To br&U slices of Jbih: (1) Cut thf^ fish into slie(?i* 1 inch thick; (2) wipe it dry; (3) season itj and proceed as in the caae of broiled whole Esb. TABLE XXXVIL — ^Fise that may be Broiled, w^ith Sauceb, Car- NlftHES, AND VeQZTABIMB BtTITABLE FOR EACH Fish Sau€€ Garniah Vegetuhiejf Cuak Blueash........ Horse mackerel. Trout Lenum French fried po- tatoes Cod Melted butter Parsley, lemon Boiled potatoes, Tomato carrots, green peas, beans, beets, spinach Halibut Butter Parsley Peaa^ beans, beets, spinach Tile fah Mackerel Maitrc d'hotd Lemon, cucumber Mashed potato Scrcxl Shiui Mattre d'botel Radishes, paisley Duchess potato Smelts B^^hamel J Swonl fish , , 1 Cueymber, hor84vra^iLsh Shad roe Mattre d'hot<H Lemon quarters J Pompano . . . Fricafisee of 1 clams Potato ^ Smdiflfij(k. TomHiifu%h akaka: (1) Clean r he .steaks; (2) wiiM» them dry; (3) season them with j>t:'pt>fT nnd stdt; (4) dip tbetn in granulat^xl eormneal; (ii) try out slioes of salt pork; (0) remove tht* senilis of pork; (7) saut^ the steiiks in the fat, until they are a delicate brown on both sides* 532 .1 MANUAL OF HOME-MAKING Fried fi^. To fry wmaH wMt fiMh afid filUU ofJUh: (1) dcAii the fish; (2) WMh H; (3| dry it; (4) shuoo it with pe^jpej- nod ealt; (5) roU tt tn flour; (6) mfl it in egg; (7j roll it in brniuicrumlis; (8) put in a fiyiog basket; (9) dip if in deep hot fat (175" C), and cook it for &) seconds or imtH tlie Mi is a dHic^t^ lirown color; (10) drain it; (11) remove it to soft paper for liirtlier draimng; (12) serve it on a folded napkin. CNlUl Cannrtg JUh To carve a baked or t)oiled fifih, a silver knife and fork should' Ik* u«ofl. The head of the fLsh should first t)e removal and then the length of the back cut down as close as passible to the bonat the nearer half of the fish being cut in thick slices. When aU the flesli 18 removed from one side, the platter or the fish shotild be turned and the flesh removed from the other side, OT8TERS Oy»ters arc among the most commonly used of the sheD fifth. The hivalvcft^ including oysters, mussels, clams, and scal- lops, liave white flesh and are easily digested* The cnistaceaafly inehifliti^ lolisters, crabs, and shrimps, have re<l flesh and are uion* difiieylt to digest than are the fi.sh of white flesh. Oysters are in season from September to Ms^y. They ait! wholesome Init not so palatalile during the other months. AV* thoygli (lysters are not ver>^ nxitritious, they have a place in the diet since they serve as appetizers. The tough muscle and gilla are not iis easily digested as the remainder of the Ixnly. When these are removed, as they often are before cookings the oyster is said to l)e l>ear€led.