94 PRACTICAL, CAKP CULTURE. 



spawning season, or perchance taken from some mudbole, where the 

 wonder is they continued to live, and from which nothing healthy or 

 toothsome could come. Then it is to be rer. erabered that cooking has 

 much to do with the taste of any food, and t at poor cooking will spoil 

 the best of food. Those critics whose judgin- it was not affected by any 

 of these causes, simply differ in their taste 1 oin the great majority of 

 mankind. 



The larger the fish the firmer the flesh, is a principle that holds good 

 with all kinds of fish. Carp from a weight of two pounds and upward 

 are best for table use. Many, however, weighing from one-half pound 

 upwards have been fried, and pronounced excellent. 



The larger the pond, and the more vegetation there is in it, the clearer 

 will be the water, and the better the fish. 



Large fish are best adapted to baking and boiling, smaller ones to 

 frying. 



Upon taking the carp from the water kill it immediately, and let it 

 bleed freely ; scale it and remove the intestines. It is then 



BEADY FOB THE COOK, 



with whom the responsibility of a savory dish will rest. 



Many elaborate methods of boiling, baking, frying and pickling and 

 otherwise preparing the carp for the table, have come to us from the 

 centuries of experience with this fish in Europe. While experience is 

 not to be discarded, we do not feel like setting forth those methods here. 

 In some receipes the many condiments, pickles, jellies, etc., used seem 

 designed to cover up the very excellent taste of the carp. 



Cook a carp the same as you would any other fish of the same size, 

 and if you like the other fish thus prepared, you will be more than satis- 

 fied with the carp. 



