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Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
| Black Bass. |
This noble fish can be classed for its
game qualities among such other
fresh-water fish as the salmon,
muskalonge and trout. There are a
number of species, but the best
known and most popular are the
Oswego, or large mouth, and the
small mouth, both of which are
found largely in the interior and
northern fresh-water lakes and
their tributaries.
These
fish are very powerful in their
movement and quick in action,
and, when hooked, will try the
skill and nerve of the angler, as
well as the strength and quality
of the tackle. When once they
make up their minds to
"jump," they do so with
almost as much force and speed as
a salmon, coming clear out of the
water and shaking themselves in a
vicious manner to try and
"throw the hook." Then
is the time that the angler
thinks that "life is worth
living," and that his cup of
joy and excitement is filled.
They are taken with a fly,
trolling spoon and live bait,
according to the season of the
year or caprice of Mr. Bass.
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BAKED BASS.--The fish, after being
washed clean and dried, is put in
a pan with a spoonful of flour
and a little water. Baste the
fish with the sauce occasionally
while cooking. The fish will take
ten minutes to cook in a hot
oven. Serve cut into four pieces,
and pour over it a little melted
butter, and trim with parsley.
Bass baked in cream is very nice.
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| BOILED BASS.--Clean and prepare by
wiping dry in the insides, and if
the fish has roes put them inside
and tie up. Put fish in kettle
with cold water, with some
parsley, little vinegar, and a
sliced onion, or more if flavor
is liked; salt well. Boil until
the eyes protrude. It is well to
have a fish strainer in the
bottom of kettle, in order to
remove fish without breaking.
Drain well. Dish, pour over a
good cream sauce, decorate with
parsley and hard-boiled eggs.
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