A text-book of cooking

A border of potato puff mixture makes a pleasing addition to the fish. (See Potato Puff, p. 268.) A few minutes before the fish is done, remove it from the oven and arrange the potato mixture around it. (A pastry bag and tube may be used for this purpose.) Brush the potato with egg diluted with water (1 tablespoonful of water to 1 egg). Return the plank to the oven to finish broiling the fish and to brown the potatoes. Serve the fish and potatoes on the plank. FRIED OR SAUTED FISH Clean fish and season with salt and pepper. Mix equal parts of cornmeal and flour. Dip the fish in this mixture. Fry in deep fat or saute. Drain and serve with a sauce. Dried bread or cracker crumbs, and egg may be used for dipping instead of the cornmeal-and-flour mixture. (See Fried Oysters, p. 80.) TOMATO SAUCE I can tomatoes 2 sprays of parsley 1 cupful water 3 tablespoonfuls fat 2 cloves 2 slices onion 3 allspice berries \ cupful flour 3 peppercorns 1 teaspoonful salt Allow tomatoes, water, spices, and herbs to simmer 15 to 20 minutes. Brown the onion in the fat, add flour and salt, then the tomato mixture. Follow the usual method of making sauce. Strain and serve. State the advantages of using a plank for broiling fish. Why select fish steaks or thin, flat fish for broiling ? What is the purpose of brushing the potato mixture with egg ? Give two reasons for using highly seasoned sauces and stuffing with fish. (See Comparison of Beef with Fish, p. 150.) In preparing Tomato Sauce, what is the purpose of cooking the tomatoes and spices together for 15 or 20 minutes ? Why are the tomatoes strained after thickening rather than before ? LESSON LI Body-Building Vegetables (I) Legumes. — Most protein foods belong to the animal kingdom. There is, however, one class of plants — the legumes — which contains much protein. The legumes include peas, beans, lentils, and peanuts. These plants bear pods containing seeds ; the seeds — green or ripened — and the pods of some of the plants are commonly used as foods. Some of the dried legumes contain more protein than certain cuts of meat. They do not, however, rank equal in food value, for vegetable protein is not as completely assimilated as animal protein. The protein in legumes is called legumin. General Rules for Dried Legumes. — Ripened peas, beans, and lentils are dried- for the market. These contain more protein than the green legumes and for this reason are valuable foods if properly cooked. The dried legumes should be soaked overnight in water, to which a little baking soda has been added. These vegetables require long cooking to soften the tough cellulose, and also to develop flavor. A little soda added to the water in which they are cooked also aids in softening the cellulose and neutralizes the vegetable acid found in some of the legumes. During the long heating, dried legumes break up, if not carefully cooked. Although these foods are comparatively cheap, the fuel required to cook them for so long a time may increase their cost to a considerable extent. In cooking these foods, care should be taken to utilize fuel that is already required for some other purpose. The fireles8 cooker is most satisfactory in cooking these dried foods. BODY-BUILDING VEGETABLES 159 BOSTON BAKED BEANS 1 cupful navy beans 1 teaspoon ful salt 1 tablespoonful molasses or 2 ounces salt pork or bacon brown sugar \ teaspoonf ul mustard