Search America's historic newspaper pages from 1789-1922 or use the U.S. Newspaper Directory to find information about American newspapers published between 1690-present. Chronicling America is sponsored jointly by the
National Endowment for the Humanities and the Library of Congress. external link Learn more
Image provided by: University of Illinois at Urbana-Champaign Library, Urbana, IL
Newspaper Page Text
IT'S A GOOD IDEA TO EASE
It will do no harm for the
hearty meat eater, whether he be
lieves in the religious observance
of Lent or not, to refrain from
eating meat during Lent except
on Sundays and holidays.
All through the winter the
average man has been eating
more meat than is good for him,
and if he wishes to sidestep that
"spring fever" which comes with
the first warm days he had better
begin to change his food, so that
the poisons that remain from
overeating may be eliminated be
fore that time.
Fish has been an important ar
ticle of food in all countries and
in all ages. Although having less
nutrition than meat, it has much
nutritive value. It is abundant
and cheap in most countries and
should be used freely, especially
during the spring months when it
is in season.
Firmness and good odor are
the great tests for fish. When
boiled the meat should be white.
If there is a bluish tinge or trans
parency after boiling, the fish is
either not fresh or out of season.
White-fleshed fish, as white
fish, trout and shad, are the most
delicate and easily digested, and
the more oily varieties, like mack
erel, salmon and eels, are the
most difficult to digest, but the
Fish has little heat-giving
properties and requires the abun
dant use of starchy food with it
to supply fuel. This is why the
scientific cook always serves po
tatoes in some form with fish.
OFF ON MEAT FOR A WHILE
One cup of salt, fish picked in
pieces and freed from bones.
Two cups of potatoes, peeled
and cut in small pieces.
Put in a pan together and cover
with boiling water and boil 25
minutes. Drain and mash and
beat until very light, adding one
teaspoon of butter, and when
cooled a little one well-beaten
egg. Shape into balls with a
tablespoon very lightly. Fry, like
doughnuts, in smoking hot fat
about one minute. These are de
licious. Cream Fish
Use remnants of any fish left
from dinner, pick it to pieces and
remove all bones, make a cream
sauce by heating two tablespoons
of butter and two tablespoons of
flour until they bubble, then add
two cups of milk and season with
salt and pepper to taste.
Butter a pudding dish and put
in a layer of the fish and a layer
of the sauce alternately until dish
is filled. Spread bread crumbs on
top, add bits of butter and bake
twenty minutes in a hot oven.
Sardines on Toast.
Take three eggs, three sardines
and three slices of buttered toast.
Bone sardines and run them
through the meat grinder with a
little paprika, spread this on the
hot buttered toast... Heat one-half
pint of cream and when hot add'
the eggs well beaten with a '
Dover beater, stir well until al
most boiling, then pour away the
sardines and toastand send to the