STEAMED FISH.
The preparation of fish by steaming is practically the same as that by boiling, and produces a dish similar to boiled fish. The only difference is that steamed fish is suspended over the water and is cooked by the steam that rises instead of being cooked directly in the water. Because the fish is not surrounded by water, it does not lose its nutriment and flavor so readily as does boiled fish.
If fish is to be cooked by steaming, first clean it thoroughly. Wrap in a strip of gauze or cheesecloth and place in a steamer. Steam until tender, and then remove the cloth and place the fish on a platter. As steaming does not add flavor, it is usually necessary to supply flavor to fish cooked in this way by adding a sauce of some kind.
SARDINE SALAD
1/2 tin Sardines
2 Eggs
1 Lettuce
Salad Dressings
Split the sardines open and remove the bone. Break some of the lettuce into a bowl, lay on this the sardines. Chop up one of the eggs and sprinkle over them, pour on the dressing. Cover with the rest of the lettuce, and garnish with the other egg cut in slices, and a little watercress or beetroot.
SMOKED SALMON.
Cut the fish up the back; clean, and scale it, and take out the roe, but do not wash it. Take the bone neatly out. Rub it well inside and out with a mixture of salt and fine Havanna sugar, in equal quantities, and a small portion of saltpetre. Cover the fish with a board on which weights are placed to press it down, and let it lie thus for two days and two nights. Drain it from the salt, wipe it dry, stretch it open, and fasten it so with pieces of stick. Then hang it up and smoke it over a wood fire. It will be smoked sufficiently in five or six days. When you wish to eat it, cut off slices, soak them awhile in lukewarm water, and broil them for breakfast.
SALMON MOLD.
A change from the usual way of serving salmon can be had by making a salmon mold. Besides being a delicious dish and providing variety in the diet, salmon mold is very attractive.
2 c. salmon
2 Tb. vinegar
1/2 tsp. salt
1/8 tsp. pepper
1 Tb. gelatin
1-1/2 c. boiling water
Remove all skin and bones from the salmon when it is taken from the can, and mince it thoroughly with a fork. Add the vinegar, salt, and pepper. Prepare the gelatin by dissolving it in the boiling water. Add the seasoned salmon to the prepared gelatin. With cold water, wet a ring-shaped mold having an open space in the center. Pour the salmon-and-gelatin mixture into this mold, and allow it to stand until it solidifies. Arrange a bed of lettuce leaves on a chop plate, turn the mold out on this, and fill the center with dressing. Serve at once. Sufficient to Serve Six.
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