XVill 
AMERICAN HOMES AND GARDENS 
June, 1912 
[208 ra) FISH ECONOMY, DELICACIES AND 
Baking DayInThe Biggest Pottery 3 |“ “evan 
bial a By PHEBE. WESTCOTT HUMPHREYS 
iy Every day is “Baking Day” in the Homer Laughlin pottery. HE housewife with a Summer cot- 
4® We have 110 kilns. The process of packing kilns and removing | tage by the sea, or a bungalow 
ie : hi ; ti mes near a famous fishing stream, will learn 
ie finished china 1s continuous. #% | many lessons in economy in the handling 
apd Baking is an important process in china making. A dish & | of large fish, that will prove helpful in 
Ra baked too hard will crack. If baked too soft it will chip. If the 
“  giaze is not properly baked it will craze; that is, innumerable tiny 
cracks will appear, making the dish unsightly and unsanitary. 
Forty years experience has taught us how to make beau- 
tiful, durable china—china ‘‘as good as it looks.’’ See that 
the Homer Laughlin trade-mark is on every piece. ~ga*i-, 
_(—e Send for “The China Book”, a beautiful Le 
_ brochure on china making. 
The Homer Laughlin 
China Company, 
ss Newell, West Virginia | 
Bete, 
Women and Children First! 
HIS IS THE RULE OF THE SEA. So that on the Titanic, 
with courageous self-sacrifice, the men stood aside while the 
women and children filled the life boats and were pulled 
away from the sinking ship. 
On this ship were many men who had insured their lives in the 
TRAVELERS, against just such disasters, for more than a millon 
dollars. This is a great sum for any insurance company to have at 
risk in one disaster, but the TRAVELERS will meet it promptly, taking 
pride in the fact that in protecting the widows and orphans of such men 
it is doing the work it was put in the world to do. 
In times of sudden disaster men rise to these supreme demands of life. 
But may we not call attention at this time to those everyday acts of 
self-sacrifice by which many of these men who went down, built up 
the legacies which now belong to those they have left behind. May 
we not think that after seeing the women and children safe, the 
minds of some of these men dwelt with satisfaction upon the help that 
would come to their families from their policies. And may we not think 
that the little hardships of meeting premium payments helped to build 
the kind of character which was able to meet this supreme test of courage ? 
The TRAVELERS INSURANCE COMPANY as the pioneer acci- 
dent insurance company of America, speaks at this time about the value 
of accident and life insurance with no feeling of impropriety. It believes 
that it is doing a good work in lessening the hardships which follow in 
the wake of any disaster, great or small and in paying losses unparalleled 
in the history of accident insurance, the TRAVELERS feels that it is 
its duty to remind men everywhere, that at all times it is “Women and 
Children First,” and that men respond to that call when heeding the familiar 
MORAL: Insure in the TRAVELERS 
Travelers Insurance Company, Hartford, Conn. 
Assets, $79,900,000. Liabilities, $67,900,000. Surplus, $12,000,000. 
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The Travelers Insurance Company, Hartford, Conn. Teas 
Send me particulars about Travelers Insurance. My name, business address, age and occupation are written below. 
making fish purchases after returning to 
her Winter home. One ‘who’ has _al- 
ways bought her fresh cod and_had- 
dock, etc., in steak form, with the slices 
cut in the right proportion for broiling, 
or covering with bread crumbs and fry- 
ing, may be startled when called upon to 
utilize a mammoth haddock fresh from 
the water. There will seem to be con 
siderable waste in the big head and the 
unmanageable back bone. It will not be 
an easy matter for the epee ue fem. 
inine-fisherman to cut her steaks directly 
through the huge vertebra, but after slight 
experience in cutting up the fish and mas- 
tering the “simple principles of know- 
how” in utilizing all parts, she will find 
that not a single inch of this huge fish 
will be wasted. 
Fresh fish chowder may be made one 
of the most delicious of Summer appetiz- 
ers; but probably not one in a hundred (of 
the camp and bungalow cooks) knows 
how to prepare it to the best advantage— 
to secure the best flavors with the least 
waste. When it is a whole large fresh 
cod or haddock that is being considered, 
first clean the fish thoroughly, wipe dry, 
and cut off the head. Then, instead of 
attempting to cut steaks through the back- 
bone—as usually found in the markets— 
cut the flesh evenly from the backbone 
in two long strips. This may then be 
cut into square steaks, and will be of 
convenient thickness for either broiling 
or frying. 
Not a particle of the steak portion will 
be required for the chowder, and none of 
the apparent “waste” need be discarded. 
The very best of the fish gelatine, that 
makes deliciously flavored stock for 
chowder, will be found in the head; and 
the meat clinging to the backbone—even 
when most economically removed—will 
be sufficient to form a generous escalop. 
Wash the head, remove the eyes; and, 
breaking the backbone into two or three 
inch pieces, put the head and the bones 
over the fire in cold water; and after 
bringing to a boil, simmer gently for half 
an hour, or until the bones of the head 
fall apart. When strained, this stock will 
form a richly flavored chowder by adding 
to each cupful of stock one small onion 
finely minced or grated, one small potato 
cut in tiny cubes, adding just before serv- 
ing a little sweet milk and thickening in 
the proportion of half a teaspoonful of 
flour and a quarter of a cupful of milk, 
to each cup of chowder; have the flour 
stirred smoothly into the milk, add after 
the onions and potatoes are thoroughly 
cooked, then flake into the chowder some 
of the particles of white fish from the 
boiled bones. 
This will form a clear white chowder. 
For those who prefer the flavor of bacon, 
and a rich yellow chowder, brown very 
thin slices of bacon in a frying pan, add 
the minced onion and the flour, and brown 
slightly before adding the fish stock and 
the potatoes. Season with pepper and 
salt; and just before serving add a dash: 
of horseradish. 
What a famous camp cook designates 
as “escaloped sea food,” is a combination 
of fish and oysters with sometimes a few 
finely chopped clams; mixed with cracker. 
