Domestic science (Clark, Cornell home economics)

Creamed Oysters. Make a white sauce as for macaroni and season with salt and pepper, cayenne and celery salt. Use 1 c. sauce to 1 pt. oysters. Serve with toast or bread crumbs browned with butter. "When served in patty shells, make sauce thicker. Oyster Soup — Home Recipe. 1 qt. oysters, 1 pt. milk, 1 tbsp. butter, a tbsp. flour, salt and pepper to taste. School Recipe. 4 oysters, ^ c. milk, ^ 1. tsp. butter, i 1. tsp. flour, spk. pepper and salt. Method. Wash and drain oysters. Strain the liquor and put it on to boil. Remove the scum. When clear, add oysters and simmer until plump, and the edges curl. Strain liquor into milk and put the oysters where they will keep hot but not cook. Melt butter and when it bubbles add flour. Stir mixture until it bubbles, and add milk gradually. Boil three or four minutes, remove from fire, add the oysters and serve very hot. Oyster stew is made like oyster soup without the thickening. SUGGESTIONS FOR TEST QUESTIONS Why do we cook food? From what sources do we obtain starch? How could you find out whether a food contained starch? Describe the effect of hot and of cold water on starch. Name four starchy foods. Name four non-starchy foods. Give the rule for cooking starchy foods. Give directions for boiling potatoes. Name the composition of potatoes. Of what and how is white sauce made? Name two thickening agents, and give accurately two methods of combining one of them with a liquid to obtain a smooth mixture. Macaroni, — of what made, and how? What substance do animal foods contain? Albumen or proteid? Give general rule for cooking starchy foods in water. Give general rule for cooking proteid foods in water. What is the effect of the temperature of boiling water upon proteid foods? Why is the expression " soft-boiled " eggs incorrect? What food element or elements is lacking in eggs? Give three tests for fresh eggs. Why do we need both starch and proteid in food? FISH Lesson VIII History. In the early settlement of our country, by the Indians and Colcnists, places near rivers that contained fish in abundance, seemed to have been selected for homes. We read in Bible history, and in later times in histories of foreign coimtries, that fish formed the principal article of food. It seems to have been nature's supply of food to primitive peoples. Fish is an inexpensive food, when compared with meat, largely because it is so abundant and there are so many kinds of fish. Kinds of Fish — Salt Water Fish. Cod, halibut, haddock and mackerel are the principal kinds. Fresh Water Fish. Brook and lake trout, bass and pickerel. Food Value. Fish-meat used for food is nearly as important as the flesh of animals and birds. Fish is highly prized as food because it is much easier to digest than meat; although less nourishing, it contains the same elements. It is an ideal proteid food for people who work indoors because it is easily digested, and contains sufficient proteid for such workers. It is equally adapted to the needs of both young and old. The parts of the fish used for food are the strips of muscle lying along the backbone on each side from the head to the tail. In white fish this muscle is white, except in herring and mackerel. White fish is easily digested, as the fat is stored FISH 39 in the liver, so it requires a sauce and some seasoning — as cod, trout and perch. The red-blood fish have their fat distributed throughout the body, as in salmon, bluefish, mackerel and herring. Composition. White-blooded fish — water 78%, proteid 18.1%, fat 2.9%,, mineral 1%; Red-blooded fish — water 76%, proteid 16.1%, fat 5.5%, mineral 2.4%.