These are not available all during the year and the price is forced up during the seasons when it is available. BUYING OF FISH. 1. Find the varieties recommended by the United States Government and ask for them. Insist that your dealer carry them. Look up their food value and the best methods for their preparation. 2. In winter, use frozen fish. Thaw out slowly either in refrigerator or in cold water. 3. Use fish all the week, so that the demand will be extended and it will be possible to get it on an- other day than Friday. WARCOOKBOOK 37 4. A large niimber of perfectly good fish are being wasted each year because there is no demand for them. We are too conservative and cling to the use of certain well-known varieties, while others equally good are not used. 5. If possible, buy local fish, to avoid shipping. This rule does not hold in winter, when it is almost impossible to get river fish. NEW KINDS OF FISH ESPECIALLY EE COM- MENDED BY BUREAU OF FISHERIES. BOWFIN. A lover of sluggish waters — Great Lakes, Missis- sippi Valley from Minnesota to the Gulf, and in the East from New York to Florida. Can be speared — in some cases are so close together that two may be speared at one thrust. When guarding the young may be caught with the hand. Fresh, the flesh is soft; is most desirable smoked. BURBOT. Fresh-water cousin to the cod. From Arctic Circle to Ohio and Missouri, especially in the Great Lakes and the larger waters of New England, New York, Canada and Alaska. Is sold skinned, dressed and de- capitated. May be obtained salted. POINTS TO BE REMEMBERED IN THE PREPARATION OF FISH. 1. It is tender; therefore, long cooking for tenderness is not necessary. 2. Flavor should be retained and added. 38 WARCOOKBOOK 3. Most fish lack fat ; therefore, the addition of it is desirable from the standpoint of food value as well as flavor. 4. Small pieces of the thin portion of fish which are ordinarily cut off as trimmings, and are sold cheaper than the regular cuts, may be used very acceptably in chowder. It is also a good way to use left-over fish. The fish may be minced and the bones boiled for the stock. Methods commonly used are: Frying, Broiling, Baking, Boiling, Steaming. SAUCES FOE FISH. MAITRE D 'HOTEL BUTTER. yi cup butter substitute ^ teaspoon salt 1-3 teaspoon pepper 54 tablespoon finely chopped parsley yi tablespoon lemon juice✪ Maitre d'Hotel Butter Cream butter in a bowl and with small wooden spoon work until creamy. Add salt, pepper and pars- ley, then lemon juice very slowly. HOLLANDAISE SAUCE, 3^ cup butter substitute 2 eggs (yolks only) 1 tablespoonful lemon juice J4 teaspoon salt A few grains cayenne pepper 1-3 cup boiling water✪ Hollandaise Sauce Put one-third butter in a sauce-pan with the yolks of the eggs and lemon juice. Place over hot water and WARCOOKBOOK 39 stir constantly until the butter is melted. Then add one-third more of the butter and, as it thickens, the last of the butter. Add the water and cook one min- ute. Season with salt and cayenne. SPANISH MACKEREL. Cream and wash well, bone. Fill with a stuffing prepared from the following ingredients : 2 cups bread crumbs y^. cup oil small onion, sliced ^ teaspoon sage chopped celery and parsley✪ Spanish Mackerel Lay in pan, cover with strips of salt pork and bake 20 or 30 minutes. Any other fish may be prepared in the same way. SMOKED, SALTED OR DRIED FISH. SALT FISH.

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These are not available all during the year and the price is forced up during the seasons when it is available. BUYING OF FISH. 1. Find the varieties recommended by the United States Government and ask for them. Insist that your dealer carry them. Look up their food value and the best methods for their preparation. 2. In winter, use frozen fish. Thaw out slowly either in refrigerator or in cold water. 3. Use fish all the week, so that the demand will be extended and it will be possible to get it on an- other day than Friday. WARCOOKBOOK 37 4. A large niimber of perfectly good fish are being wasted each year because there is no demand for them. We are too conservative and cling to the use of certain well-known varieties, while others equally good are not used. 5. If possible, buy local fish, to avoid shipping. This rule does not hold in winter, when it is almost impossible to get river fish. NEW KINDS OF FISH ESPECIALLY EE COM- MENDED BY BUREAU OF FISHERIES. BOWFIN. A lover of sluggish waters — Great Lakes, Missis- sippi Valley from Minnesota to the Gulf, and in the East from New York to Florida. Can be speared — in some cases are so close together that two may be speared at one thrust. When guarding the young may be caught with the hand. Fresh, the flesh is soft; is most desirable smoked. BURBOT. Fresh-water cousin to the cod. From Arctic Circle to Ohio and Missouri, especially in the Great Lakes and the larger waters of New England, New York, Canada and Alaska. Is sold skinned, dressed and de- capitated. May be obtained salted. POINTS TO BE REMEMBERED IN THE PREPARATION OF FISH. 1. It is tender; therefore, long cooking for tenderness is not necessary. 2. Flavor should be retained and added. 38 WARCOOKBOOK 3. Most fish lack fat ; therefore, the addition of it is desirable from the standpoint of food value as well as flavor. 4. Small pieces of the thin portion of fish which are ordinarily cut off as trimmings, and are sold cheaper than the regular cuts, may be used very acceptably in chowder. It is also a good way to use left-over fish. The fish may be minced and the bones boiled for the stock. Methods commonly used are: Frying, Broiling, Baking, Boiling, Steaming. SAUCES FOE FISH. MAITRE D 'HOTEL BUTTER. yi cup butter substitute ^ teaspoon salt 1-3 teaspoon pepper 54 tablespoon finely chopped parsley yi tablespoon lemon juice Cream butter in a bowl and with small wooden spoon work until creamy. Add salt, pepper and pars- ley, then lemon juice very slowly. HOLLANDAISE SAUCE, 3^ cup butter substitute 2 eggs (yolks only) 1 tablespoonful lemon juice J4 teaspoon salt A few grains cayenne pepper 1-3 cup boiling water Put one-third butter in a sauce-pan with the yolks of the eggs and lemon juice. Place over hot water and WARCOOKBOOK 39 stir constantly until the butter is melted. Then add one-third more of the butter and, as it thickens, the last of the butter. Add the water and cook one min- ute. Season with salt and cayenne. SPANISH MACKEREL. Cream and wash well, bone. Fill with a stuffing prepared from the following ingredients : 2 cups bread crumbs y^. cup oil small onion, sliced ^ teaspoon sage chopped celery and parsley Lay in pan, cover with strips of salt pork and bake 20 or 30 minutes. Any other fish may be prepared in the same way. SMOKED, SALTED OR DRIED FISH. SALT FISH.

War cook book