The cooking garden

The haddock is a firmer and smaller flaked fish. The white-fish have far less oil distributed through their bodies, and therefore are not so rich as the darker colored fish. They need richer sauces and dressings. Fish should be selected with great care. The skin and scales should be bright, the eyes full and clear, and the fins stiff. Although they should be cleaned at the market, one should not trust entirely to such cleaning, but pass the edge of the knife over the fish, to remove any remaining scales. Wash it inside and out with a wet cloth, and dry carefully with a towel. In this lesson you will learn but the four ordinary ways of cooking fish. After you know these you will be able to use other receipts with more judgment, as nearly all fish of the same family require the same kind of cooking. If you know how to boil, broil, fry, and bake nicely we will perhaps take up the shell-fish, and more expensive fish later. Your teachers will show you exactly how to follow the receipts printed on the charts, and I shall hope to hear of great success in your fish lesson. QUESTIONS ON FISH. Question. Is fish good food f Answer. Yes ; but not so nutritious as meat. Q. What do physicians say of it ? A. It is a good brain food. o Q. Is the culture of fish progressing ? A. Yes ; and is adding greatly to our food supply. Q. What nation is in the advance ? A. Germany. Q. Name some' of the fish in market all the year round. A. Cod, striped bass, flounders, black-fish, white-fish, smelts, and halibut. Q. What term is given to the small fish ? A. Pan-fish, and they are mostly fried. Q. How are the large fish sold, such as salmon, halibut, and sturgeon ? A. In pieces, or steaks. LESSON EIGHTH. I2i Q. How does the haddock differ fro7n the cod f A. The cod has a Hght stripe running down the side, and the haddock a dark one. Q. In what other respects do they dffer ? A. The haddock is a firmer and smaller-flaked fish. Q. Which is the richer, dark fish, or light ? A. The dark fish, as they have more oil in their bodies. Q. hz buying, what shotdd you notice ? A. Whether the eyes are full and clear, the scales bright, and the fins stiff. Q. Is it necessary to clean them after the fish man f A. Yes ; they should be washed inside and out, and thoroughly dried. Q. What are the four ordinary ways of cooking fish ? A. Broiling, boiling, frying, and baking. TO BROIL FISH. Heat gridiron, and lard it to prevent fish sticking. Put flesh side down. Mix some butter, pepper, and salt together on a platter. Lay fish in this, and put a little butter on fish. TO BOIL FISH. Wash fish, and rub carefully with a little vinegar. Boil in salted boiling water, in which put one table-spoonful of vinegar. Allow ten minutes to a pound. Try with a sharp-pointed needle ; if it runs through easily it Is done. Open cloth on a sieve or strainer. TO FRY FISH. Cleanse thoroughly, dry on a folded cloth, roll in Indian meal, and fry with pieces of pork and lard. Have clear, hot fire. TO BAKE FISH.