The Boston Cooking School magazine of culinary science and domestic economics . ousewife 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
The Boston Cooking School magazine of culinary science and domestic economics . ousewife 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 believe that before long the gov-ernment presses will be turning outexpert advice for the housewives on thesubject of preparing fish for the THE MODERN FISHING SCHOONER The average housewife, it is said,knows but half a dozen varieties offish: cod, haddock, halibut, mackerel,salmon and swordfish. They frequentlybuy what is known as Boston bluefish, in reality, pollock. This, the fishdealers say, is a strong argument infavor of giving more euphonious namesto the salt water finny tribe which areused as food. It is a fact that thesalt cod fish, which the housewife
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
