The Boston Cooking School magazine of culinary science and domestic economics . hat they will always pre-sent as clean an appearance as facilities for keeping the fish landedat the pier in excellent condition areunequaled anywhere. Ice, made inthe great cold storage plant at the headof the pier, will be delivored, crushed,to the stores each morning and an effortwill be made to see that all the fishlanded is iced as soon as weighed. The reaction in favor of better hand-ling of fresh sea-foods has not stoppedwith the dealers, but its influence hasbeen felt by the fishermen. They hav
The Boston Cooking School magazine of culinary science and domestic economics . hat they will always pre-sent as clean an appearance as facilities for keeping the fish landedat the pier in excellent condition areunequaled anywhere. Ice, made inthe great cold storage plant at the headof the pier, will be delivored, crushed,to the stores each morning and an effortwill be made to see that all the fishlanded is iced as soon as weighed. The reaction in favor of better hand-ling of fresh sea-foods has not stoppedwith the dealers, but its influence hasbeen felt by the fishermen. They havehad impressed upon them the fact thatto get the best prices for their catchthey must bring it to port and deliverit to the dealers in an A-1 wholesale dealers believe that thismovement for marketing better fishwill extend before long to the retail deal-ers and expect that radical changes willbe made in the handling of sea-foodsby the last named. The fish dealers believe that the highprice of meats and other food-stufTs isconstantly calling the attention of the. THE STREET BETWEEN THE LONG BUILDINGS OPENING OF NEW FISH PIER 749 housewife to the vast possibihties offish and feel that, when these possibilitiesare realized by the women of thiscountry, the extent of their business willrapidly increase. Fish men at T wharfclaim that in the past a large percentageof the fish has been spoiled either byimproper handling or cooking. Theaverage housewife, they say, knowsbut one or two ways of preparing fishand these but imperfectly. A shorttime ago a cook-book prepared by theNew England Fish Exchange was puton the market just to prove that themanner of preparing fish for the tablecan be varied indefinitely. Expert cookshave claimed any variety of fish canbe prepared for the table so that itwill be extremely palatable even forthose who have a natural aversion forsea-foods. The United States govern-ment has set its cookery experts towork on the problem and there is rea-son to
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
