FISH IS GOOD FOR CHILDREN

Sun (Auckland), Volume IV, Issue 1004, 21 June 1930, Page 25

FISH IS GOOD FOR CHILDREN

MAKE IT APPETISING Fish is not the general favourite with children that, by reason of its digestibility and nourishing qualities, it deserves to be. Perhaps this is due to the manner in which it is served. The nursery people will often I devour fried fish with gusto when nothing would induce them to make a meal of plain boiled white fish and mashed potatoes. But little individual dishes, made attractive with a touch of colour and a varied “tastiness,” are bound to appeal to youthful palates. And. since it is eaten with relish, instead of being swallowed unwillingly, fish served thus is doubly beneficial. With a little imagination and a definite break from routine, these dishes are pleasingly simple to compose, and the way in which they are cleared up proves how worth while they are. Even a baby of sixteen months appreciates dainty food. See how a filleted whiting, simply steamed with an

ounce of water and a piece of butter, is appreciated when it comes to the tiny’s table in its individual dish and be can watch the lemon juice being squeezed over it. A few shrimps or a little diced beetroot added to the white sauce may be sufficient to make steamed fish appreciated; and there is no law against serving a green vegetable with fish. By the way eyebrows are . raised at a request for various vege-1 ( tables and salads to be served with hot fish in some restaurants, you might imagine they were poison. MAKE FISH SOUPS AND GARXISIIIXGS Au amazing amount of waste goes j on in the average kitchen because we are not particularly interested in fish ! soups, or in jellies and garnishings i prepared from fish stock. Small children, especially the delicate and ! convalescent ones, would benefit considerably by taking good fish soup, or j creamed potato attractively served with dice or lemon-flavoured fish jelly. When any quantity of fish is handled in the kitchen, it is quite worth while to boil up all skin, bones and trimmings, with a small onion, some herbs and lemon rind, and egg-shells to clear the liquid. Strain after simmering for two hours. If required for jelly, continue to boil until the stock will set, strain through a jelly bag j and stand aside. A small cup of this j strong stock, served hot with a beaten ■ j egg yoke and a dash of lemon juice j makes a splendid cordial