A text-book of cooking

Mix the ingredients in the order given. (See Crumbs for Scalloped Dishes, p. 63.) Fish Baked in . Paper Bags. — Paper bag cookery has no more satisfactory application, perhaps, than in the baking of fish. Cleaning an odorous fish kettle is invariably disagreeable to a housekeeper. A pleasing flavor and an absence of odor in the kitchen also result from this method of cooking. A small fish may be prepared and stuffed as directed above, using about one fourth of the quantity of stuffing given. Oil the inside of the bag with butter, oleomargarine, drippings, or vegetable fat. Place the fish in the bag. Then fold the open end of the bag several times, and fasten it securely with wire clips or gummed labels. Place the bag, seam side up, on a wire rack so that the heat may reach the fish evenly on all sides. Finally, put the wire utensil on a pan as a precaution in case the bag breaks. (See Fig. 47.) Place in a moderate oven to bake for the length of time given above, — 15 minutes to the pound. The time of cooking is only approximate. Insert a knitting pish 155 needle through the bag into the fish to find if it is sufficiently cooked. In order to have the fish browned, the bag must be charred. The following method has been found satisfactory for removing a fish from the bag : Lift the wire utensil and bag on to a platter. Slit the bag open ; lift up the fish, Fig- 47. — Fish in paper bag. ready for Ihe oven. using a pancake turner; quickly remove the wire rack and bag, and place the fish on the platter. Fish Steaks Baked in Paper Bags. — Wash the steaks ; put butter in bits over the top of the fish, or spread with melted butter. Then add salt, pepper, and lemon juice. Place in an oiled paper bag, seal, and bake in a hot oven for 15 minutes as directed above. One or two slices of fresh tomatoes or some tomato pulp may be placed on top of each steak instead of lemon juice. SAUCE FOR PISH ) cupful butter 1| cupfuls hot water J cupful flour J cupful vinegar or 1 teaspoonful salt 1 large lemon, — juice Cayenne 1 tablespoonful chopped parsley Prepare the first five ingredients as in White Sauce. (See White Sauce for Vegetables, p. 63.) Then add vinegar or lemon juice and chopped parsley. Serve hot over fish. Hard-cooked eggs make a pleasing addition to this sauce. Chop the whole eggs or slice the whites and mash the yolks with a fork ; then add to the sauce. Why should fish not be left uncovered in the refrigerator ? Why should fish be cleaned by wiping with a cloth, rather than by placing in a pan of water ? (See Experiment 58, p. 160.) What is the purpose of placing fish on a baking sheet or placing strips of muslin underneath for baking ? (See Experiment 59, p. 150.) How is fish tested for sufficient cooking? How can the odor be removed from utensils in which fish has been cooked ? Mention several foods which may be cooked satisfactorily in a paper bag. Mention several foods which cannot be cooked satisfactorily in a paper bag. Explain your answer. What is the price of paper bags per dozen ? What kind of baking pan or utensil could be used in order to obtain practically the same results as are obtained by the use of a paper bag ? LESSON L Fish (III) PLANKED (BROILED) FISH An oak plank, — oue inch in thickness and as long and wide as a large platter, — is a satisfactory device for broiling fish. For planking or broiling, fish steaks or thin, flat fish, such as mackerel or bluefish, should be selected. Clean the fish, then place it, skin side down, on the plank. Sprinkle with salt and pepper, and spread with softened or melted butter. Place in the broiling oven and broil until done, usually 15 or 20 minutes. FISH 157