ITCHEN lore has it that fish is good brain food. This is probably owing to the fact that fish contains all the elements of meat in an easily digested form, and is, therefore, more easily assimilated by the system and consequently especially good for people doing brain work or following other sedentary occupations. As a matter of fact, good fish properly prepared is always wholesome food for old and young, and particularly so in spring, after a season of "heavy" eating, as is usual in win- ter. The observance of Lent is therefore to be recom- mended, even to those who do not consider it a religious duty. The following recipes offer a nice variety in the way of fish food. To Can Fish Clean, scrape and wash fish thoroughly in plenty fresh water. Cut into pieces of convenient size, but do not remove large bones or skin — only fins, head, tail, etc. Have in readiness glass fruit jars perfectly clean and dry, with new rubbers and covers to fit air tight, put a little salt in the Dottom of the jars, dry the pieces of fish with a clean towel, then pack in a layer of fish, fill the crevices with salt, put in more fish and salt, and so continue until the jar is full, using no water. Pack down as solidly as possible. Screw the lids on lightly, then put the cans in a boiler the same as for canning fruit (see rules for canning), pour in cold water to within an inch of the tops of the cans, cover the boiler, bring the water slowly to a boil, and let boil steadily 3 or 4 hours. Do not let the water stop boiling, and do not let any steam escape. When done lift out one can at a time, screw the covers down as tightly as possible, and after all the covers are screwed down tight, return the cans to the boiler, pour in more boiling water, so as to fully cover the cans, then cover the boiler, and set it away to get cold. When cold take out each can carefully and turn each oue on its head. Leave them standing thus about an hour, and if there is no leakage, brush melted paraf- fine around the edge of the lids, and set away in a cold, dry and dark place. I also can meat this way, removing the bones • 143 144 FARM AND HOME COOK BOOK and adding spices to suit. Be sure to boil long enougli, and be sure the cans are air tight. Last year I canned 70 qt jars of beef in two days, and did not lose a can. By simply heating it up, I can have fresh meat or fish any time. — [Mrs. A. A.^ Wash. To Salt and Smoke Fish Cut off the heads, tails and fins, but do not scale the fish. Split them along the backbone, and scrape them clean inside, but do not use water. Pack the fish solidly, using plenty of salt, in a good clean keg, or a large glass jar, put a clean cloth on top, an inverted plate and a weight✪ To Salt and Smoke Fish, and set away in a cool place for 3 or 4 days. Then remove from the brine, wipe each piece of fish clean, and pack in another clean keg or jar with more salt, and cover and weight as before. The fish should always be well under brine.

AI-modernized reading of the original text

ITCHEN lore has it that fish is good brain food. This is probably owing to the fact that fish contains all the elements of meat in an easily digested form, and is, therefore, more easily assimilated by the system and consequently especially good for people doing brain work or following other sedentary occupations. As a matter of fact, good fish properly prepared is always wholesome food for old and young, and particularly so in spring, after a season of "heavy" eating, as is usual in winter. The observance of Lent is therefore to be recommended, even to those who do not consider it a religious duty. The following recipes offer a nice variety in the way of fish food. To Can Fish Clean, scrape and wash fish thoroughly in plenty fresh water. Cut into pieces of convenient size, but do not remove large bones or skin — only fins, head, tail, etc. Have in readiness glass fruit jars perfectly clean and dry, with new rubbers and covers to fit air tight, put a little salt in the bottom of the jars, dry the pieces of fish with a clean towel, then pack in a layer of fish, fill the crevices with salt, put in more fish and salt, and so continue until the jar is full, using no water. Pack down as solidly as possible. Screw the lids on lightly, then put the cans in a boiler the same as for canning fruit (see rules for canning), pour in cold water to within an inch of the tops of the cans, cover the boiler, bring the water slowly to a boil, and let boil steadily 3 or 4 hours. Do not let the water stop boiling, and do not let any steam escape. When done lift out one can at a time, screw the covers down as tightly as possible, and after all the covers are screwed down tight, return the cans to the boiler, pour in more boiling water, so as to fully cover the cans, then cover the boiler, and set it away to get cold. When cold take out each can carefully and turn each one on its head. Leave them standing thus about an hour, and if there is no leakage, brush melted paraffine around the edge of the lids, and set away in a cold, dry and dark place. I also can meat this way, removing the bones • 143 and adding spices to suit. Be sure to boil long enough, and be sure the cans are air tight. Last year I canned 70 qt jars of beef in two days, and did not lose a can. By simply heating it up, I can have fresh meat or fish any time. — [Mrs. A. A., Wash. To Salt and Smoke Fish Cut off the heads, tails and fins, but do not scale the fish. Split them along the backbone, and scrape them clean inside, but do not use water. Pack the fish solidly, using plenty of salt, in a good clean keg, or a large glass jar, put a clean cloth on top, an inverted plate and a weight, and set away in a cool place for 3 or 4 days. Then remove from the brine, wipe each piece of fish clean, and pack in another clean keg or jar with more salt, and cover and weight as before. The fish should always be well under brine.

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