THE VANCOUVER BRIDE _ 99
HINTS ON FRYING FISH

There are three ways of preparing fish for frying, viz. firstly, dipping it
in milk and flour; secondly, coating it with prepared batter; and thirdly, egg-
ing and crumbing. The last is considered the nicest, but is also the most ex-
pensive.

The pan used for frying should contain sufficient fat to thoroughly cover
the fish. Dripping, lard, or oil can be used for frying purposes.

The fat must be quite hot—in fact, be smoking—before the fish is put in,
so as to harden the outside, thus preventing the fat from entering into the
fish, which would spoil the flavour and make it indigestible.

Only a small quantity of fish should be fried at a time, and the fat should
be allowed to get thoroughly hot before the next lot is put in.

As soon as the fish is brown on both sides, drain it on paper or a cloth, so
to absorb all the fat. It should then be dished up on a folded paper and placed
on a hot dish.

When the frying is ended, allow the fat to cool a little, strain it to remove
any loose crumbs or bits of batter, and the fat will then be quite fit for future
use.

HINTS ON BOILING FISH

Clean and wash in plenty of cold water the fish intended for boiling. Add
a little salt to the water; this will help to clean it, and keep the fish firm.

Cod, etc., are best suited for boiling.

The fins should be cut off and the eyes taken out, if a small fish such as
haddock or mackerel.

Put the fish into warm water; add sufficient salt and vinegar to taste.
Vinegar helps to keep the fish firm and white.

Allow about ten minutes for each pound of fish, and fifteen minutes over,
if large. A moderate-sized fish usually takes from fifteen to twenty minutes
to cook. Fish must not be allowed to boil fast; the slower it boils the better.
When cooked, it should have a creamy appearance, and come easily from the
bones. When done, lift it out carefully, let it drain, and place it on a hot dish.
Serve with melted butter, parsley, caper, eggs, or anchovy sauce. Boiled fish,
when once cooked, should be served promptly.

The water in which fish is boiled should not be thrown away, for it can
be used as stock for soups and fish sauces and stews.

Canadian fishermen annually bring to land large quantities of the two
classes previously mentioned—salmon and cod.

FURTHER HINTS

In buying fish see that the eyes are bright and prominent and the flesh
firm—not flabby.

Plain boiled or mashed potatoes should always be served with fish.
Squash and green peas also go well with it.

The remains of boiled fish can be warmed up with a little butter, pepper,
salt and water, making an excellent stew.

Canned fish should never be allowed to remain in the can after opening.
It should be used at once.

While cold-storage facilities enable fresh fish, in prime condition, to be
available during all months of the year, it should not be forgotten that most