Snowdrift secrets

The flesh of all fish should be firm and entirely free from odor; stale fish is dangerous. Small fish are best fried ; large fish, planked, broiled, boiled or baked. White fleshed fish, like cod, haddock and halibut, may be kept in a cold place for a day or two after they come from the market, but the dark and pink fleshed fish lose their flavor soon after leaving the water. BOILED FISH Wash and clean a white fleshed fish; wipe it carefully with a soft cloth, dust it with salt and black pepper, and squeeze over it the juice of half a lemon or lime. Wrap it in a piece of cheese cloth, place it in a deep pan of boiling water; add to the water a tablespoonful of vinegar, a teaspoonful of salt and a dash of cayenne. Cover the pan and simmer gently ten minutes to each pound of fish. The moment the fish is done, lift the cheese cloth with the fish, draining it carefully; turn it on a heated platter, garnish with lemon and parsley and send to the table with Sauce Hollandaise or plain drawn butter. TO FRY FISH Perch, brook trout, cat fish, smelts, sun fish and flying fish are more palatable fried than cooked in any other way. Clean them, wash well in cold water, and immediately dry them with a soft cloth. Sprinkle with salt and black pepper. Beat an egg and add to it a tablespoonful of water. Dip the fish first into the egg, roll them in cracker or bread crumbs, and fry them in deep hot Snowdrift. If you are without a thermometer, watch the Snowdrift while heating, and every now and then throw in a bit of bread. If it browns in twenty seconds, it is sufficiently hot to use. As soon as the fish are fried, drain them on brown paper, and send to the table, plain or with Sauce Tartare. SNOWDRIFT is endorsed by physicians FRIED HALIBUT Cut halibut steaks into pieces two inches square. Beat an egg and add to it a tablespoonful of water. Season the halibut with salt and black pepper, dip it first in the egg, then cover it with bread crumbs and fry in deep hot Snowdrift. FILLETS OF FISH Clean and dry one good sized fish. Place your hand on the top of the fish and with a sharp knife remove the flesh from the bones, leaving the flesh whole. Turn the fish and remove the flesh from the other side of the bones. Cut this into strips crosswise, roll each strip and fasten with a wooden toothpick. Dip them in egg, dust with cracker crumbs and fry in deep hot Snowdrift. COD FISH BALLS 1 Pound Salt Cod 4 Good Sized Potatoes 2 Tablespoonfuls Milk 1 Egg 1 Saltspoonf ul Black Pepper Soak the fish over night. The next morning, pick it apart, cover it with boiling water and let it stand fifteen minutes. Boil and mash the potatoes, add them to the fish; mix thoroughly and add the yolk of the egg and the seasoning. Form into balls a little larger than an English walnut. Beat the white of the egg slightly in a tablespoonful of water; roll the balls in this, then in bread or cracker crumbs and fry in deep hot Snowdrift Serve plain or with Tomato Sauce. SALT COD, WEST INDIAN FASHION 1 Pound Salt Cod 2 Tablespoonf uls Snowdrift 1 Sweet Pepper 1 Onion 1 Tablespoonful Chopped Parsley 2 Good Sized Tomatoes or ^ Pint Canned Tomatoes Dash Cayenne