Show 1 THE HE POSSIBILITIES OF SALT FISH B By CAROLINE COE Salt alt hr hl s Wary many possibilities both bolh a as I to flavor and t as all food Milne s Co mackerel tUh and I are arc tho the rout most t u used eJ U and 1111 they are ure not lot Imported consequently consequently con on they have not u In la price price- Beside heln being cheap these thue foods require labor In preparation Salt Sail fish needs to be r carefully freshened B By Dr this I 1 mean plenty plent of oC wa water t 1 must be kept on un them an and J I the water changed often orten Hotter Bettel If It pos poe p possible sible put the 1 N h In run running ln water rho rhe time u usually required to II flesh etch cod COlI or or ur mackerel 1 Is ts from five o to eight hours urs Place fish with skin sl side c up I If It possible i ral raise c lisp from bottor botto of ot vessel to allow allow- I salt lIlt to settle nettle Uc If the tl fish h Is to be bo fried tried or boiled It will ned to stand eland In water longer than If It it Is Isto isto to 10 be cook cooked cd with milk I Out Oui Yankee grandmothers used codfish as LIS we wo do du beef C And we arc are indebted to toI r I them hem fa for 11 nourishing dl dishes he made front rom It An n I old d fashioned d codfish dinner will furnish fuel for a haul hard days das labor and is within the reach of DC most pocket- pocket pocketbook books book Select thick white portions of ot The ru rusted lcd piece are not not-as pleasing pleas picas lug ing to the eye eya although w we are assured b by the dialer dealer d they are ure Just JUHt as good Strip the Hh fish in c even cn small pieces or flakes akes and put In saucepan with plenty of or cold colli water atel Allow to lo stand ISland an hour Drain and nd cover cr again with cold wat water r pIa place co on stow stove and allow aHa to como come to boiling point Turn Tun off ore salt Mil water cover again aln with cold water sot not on lire tiro and allow to boll three boll oll three minutes Drain Pram and felIn fenn fel fennIn In In ha rich cream sauce M with Ith plain boiled potato This Jibs served with a u. relish and a lI light dessert is n a well balanced ant and appetizing meal I |