Fish
Fish is one of our best, and at the same time, one of our most economical foods. As the housewives of America learn to prepare it in greater variety, it will certainly be used more frequently during the week, than on the "usual Friday." There are a few staple ways of cooking fish, but in order to vary the monotony, different sauces may be served.
Plain broiled, pan or oven broiled, or fried fish, are served often for breakfast or luncheon, with or without sliced lemon; while fish cooked in these ways, accompanied by a savory sauce, is used often for luncheon, dinner or supper. Baked stuffed fish, or boiled or steamed fish, with a sauce, is well adapted to luncheon or dinner service, while such made dishes as escalloped fish, or creamed fish, are used for luncheon or supper.
Snowdrift is needed for all these sauces, as it supplies in the cookery the fat which is lacking in so many kinds of fish. It may be used instead of butter on broiled fish, and is an unparalleled frying medium, whether the fish is sauted or cooked in deep fat.
All Measurements are Level