Evening Republican, Volume 18, Number 3, Rensselaer, Jasper County, 3 January 1914 — SERVING FISH DINNER [ARTICLE]

SERVING FISH DINNER

MAKEUP OF MENU A MATTER OF IMPORTANCE. a. • May Be Made the Important Olah of the Meal or an Accompaniment of Other Foods, According to One's Desire. When planning a fish dinner decide first what other sods are to be served and how the fish are to be cooked. A large fish baked with an oyster stuffing is a rich, satisfying dinner in Itself and little else will be needed, writes Henrietta D. Grauel in the Chicago Journal. Small fish, however, are sweeter in flavor and make an excellent course between the soup and the entrees. For the last a half-pound fish should be allowed for each diner, and you will , need a slice of bacon for each: fish for garnishing. After the fish, that are to be fried, are scaled and cleaned, it is necessary to rub them well with a soft, clean cloth if you expect the cracker dust to adhere to them. Rolling the fish in flour and then dipping them Insures a good coating, but one too hard apd thick to be enjoyed by the majority. There are persons who like a coating of cornmeal, but this is always granular and pebbly and not to be compared to the cracker dust. To fry small fish have plenty of frying fat very hot, but not smoking. Roll the fish in sifted, seasoned cracker'dust and immerse at once in the fat. Do not put too many fish m at first; it reduces the heat of the fat and ruins the process. If the fish are to be pan fried use a mixture of bacon dripping and butter and have it very hot when the fish go in, cook slowly until one side Is well browned. Turn and finish the under side. Everyone does not like a sauce served with fish, and, except sauce, there is nothing more desirable than parsley nicely fried and the bit of bacon I spoke of' above. Have the bacon sliced thin and broil it in Its own fat. It should' be golden brown in two minutes. Remove it and turn, in the parsley minced finely, lift the pan from the fire, as too much heat takes the bright green color out. Toss it about until it is crisp and sprinkle on the fish and bacon.