Good Housekeeping summer cookery book

- erumbs 1 tesponful chopped _ I teaspoonful dried herbs parsley 1 oz. shredded suet Pepper and salt Wash the heart and ox kidney in salt water. Cut _ these and the bacon into convenient sized pieces. Divide the mutton cutlets. Fry the bacon in casserole, and brown the heart, kidney and mutton in hot fat. Slice the onions and fry them, brown the flour and gradually add the stock. Boil and skim, add the mutton, heart, and kidney and bake ina moderate oven of 350°. F. for | Make forcemeat balls by mixing the breadcrumbs, a foccdded suet, herbs, pepper and salt with egg, and add @ to the casserole 4 an hour before serving, ) THE KING OF FISH Canadian and other imported salmon are most delicious and bring this otherwise expensive fish © within the reach of the average purse. | The bright silvery scales of fresh salmon are an indication of its freshness; the imported salmon, on the other hand, has a dull appearance, and the flesh feels flabby instead of firm or stiff. Naturally the size of the family determines the quantity in which salmon is bought, but like all fish it is cheaper per pound when the whole fish is purchased. Imported salmon bought — in this way averages from Is. 2d. to Is. 4d. per pound, whereas the price of fresh salmon varies with the season. When choosing a whole fish, one having a small head and thick middle should be selected as the flavour is superior. It is advisable to cook all salmon, but particularly — imported, immediately after purchasing, especially if ice is not available. Like other perishable goods, | Hence salmon is undeniably the choicest, but cooked salmon can be kept with safety for a longer a period than raw. Owing to its high nutritive value salmon is not such _ an expensive food as appears at first sight. The per- — centage of protein present is 22 and of fat 12°8. This as compared with 17°2 per cent. protein and 03 per cent. fat in haddock shows that smaller amounts of salmon should be taken than of fish which is deficient — in fat. It is stated in fact that salmon has the same . _ nutritive value as fairly lean meat, which it can replace in a meal. Ignoring this, some people take it in too large quantities with the result, of course, that they find it indigestible. 4 Boiling or steaming is one of the most appreciated methods of cooking salmon, the fish being served either IO ‘ —— hot or cold with the appropriate accompaniments. Steaming is to be preferred as the flavour is retained fully and there is less chance of the fish breaking. A 1½-lb. salmon requires 14 hours steaming, but it is impossible to give a definite time for large fish as the thickness varies. To prepare salmon for boiling or steaming, remove the eyes and trim the tail. Cut off the fins and gills, using a pair of kitchen scissors. Scrape the fish from tail to head to remove the scales. Slit the body from the gills towards the tail and remove the internal organs. Wash thoroughly, dry and weigh. Cleanse the cavity with salt and fold it over neatly. For cooking allow IO minutes to every pound and 10 minutes over. Wrap in muslin and lay on the drainer of the fish kettle. If preferred, the fish may be skewered or threaded with string to form an “S” shape. Have ready a fish kettle, or pan of boiling water, and either steam the fish or plunge into boiling water and simmer gently for the required time. When cooked, remove the muslin, lift on to a dish, garnish down the centre with overlapping slices of cucumber or thinly cut lemon. If served hot, it should be accompanied by thinly sliced cucumber and Hollandaise Sauce. If cold, by thinly sliced cucumber and Mayonnaise or Tartare Sauce. HOLLANDAISE SAUCE 2 tablespoonfuls white 6 peppercorns vinegar | Salt and pepper 2 tablespoonfuls water 2-3 yolks of egg 2 oz. butter