The cooking garden

X Lb, of Butter 12 Yi Pint of Vinegar 02 Flour, Salt 02 Pepper 01 Water 00 Yi Lb. of Indian Meal 02 50 99 Il6 LESSON EIGHTH. Articles Needed. I Dripping-pan. I 3 Towels. I Boilincr-kettle. I Small Saucepan or Tin Cup to r Skimmer. | boil Egg in. 3 Bowls. I Teacup. 4 Thick pieces of Paper to put 4 Table-spoons. Fish on. Dredging-boxes of Salt and Cloth to wrap boiled Fish in. Flour. Needle and Cotton. ^ Cake-turner. ©RDER OF IXERCISD. Song — " Marketingy Lectui^e. A few Questions. Read Bill of Fare. Appoint three girls to each receipt. One of each three bring paper to teacher's table for fish. Wash and prepare fish for cooking. Have baked fish started cooking first. Let entire class see how this is dressed and arranged for the oven. Then the fish to be boiled should be put in the kettle. Have girls see how this is served in the cloth to fit its shape, and without any unnecessary lapping of the cloth. The frying-pan should then be put on to heat, in which first brown some pieces of pork, then fry the smelts. Let the three girls fry, each one fish in turn. When the fire is best, broil mackerel. When all is cooked, have the girls garnish the different dishes with parsley. While fish is hot have it tasted and tested. After meal have a review of questions. Dismiss class. LETTER ON FISH. To-day our lesson is to be upon fish. It is a very healthful and digestible food. Though not nearly so nutritious as meat, it is considered by many physicians a good brain food, especially if it is broiled The culture of fish is very remarkable. In the last ten years a rapid advance has been made in this, and they are raised in large quantities as poultry is, and really add greatly to the food supply of the people. In 1856 the Massachusetts government took so much interest in the raising of fish as to bring the subject before the Legislature, and ever since then it has been a growing interest. Germany is far ahead of other countries in raising fish. France has done something about it, and so has England ; but at a recent meeting to organize a national fish association, Lord Exeter plainly told the English fish-culturists that they were not up to the times. I simply mention this to show you how important a subject this is, and that we are not losing time in learning to cook food well that is in such general use. There is such a large variety of fish, it would take too much time and space to fully describe all, so I will only tell of the more common kinds which you will be apt to find in market. The cod, white-fish, striped bass, smelts, black-fish, flounders, and halibut, will be found all the year round. The shad, in Eastern and Middle States, will be found from March till the end of April, and in the Southern States from November to February. The blue-fish is through June, July, and August ; the mackerel through spring and summer. 1 he Spanish mackerel from June to October. The pan-fish, as they are called, are small fish, and mostly fried. The halibut, salmon, sword-fish, and sturgeon, are all very large fish, and are sold in pieces. The haddock differs slightly from the cod. The cod has a light stripe running down the side, and haddock a dark one. T20 LESSON EIGHTH.