Domestic science (Clark, Cornell home economics)

Pupils notice carefully the amount of proteid — muscle-building food — and decide for themselves what place fish must have in our diet. It is rich in nitrogenous elements — proteid, so it may be used in place of meat, and should be eaten with starchy food — potatoes, rice and bread. The composition of any food will determine its food value, and place in the diet, according to work of the consumer. Freshness of Fish. This cannot be too largely overestimated, stale fish being even worse than stale meats. Fish should be eaten in season. Flesh must be firm and elastic to the touch; the gills and eyes very bright, eyes protruding from the head; the tail must not droop. If fish is killed at once on taking from the water the flesh will not become soft. Cleaning Fish. This may be and usually is done at the fish market, but one fish, at least, must be cleaned before the class, so pupils may know the whole process — and even if done at a market it needs extra cleaning. Have one pupil go to a fish market the day previous to the fish lesson and see a fish prepared, and have this pupil show class just how the fish men prepared the fish, then show the additional cleaning in the class. Begin at the tail, and with a knife work toward the head, then further scaling the fish. Wipe carefully inside and outside with a cloth wet in cold salted water. Be careful to remove any blood near the backbone. If the fish is really fresh it will skin quickly. Do this with a sharp knife, cutting off the strip of skin along the back, loosen the skin from the gills on one side and the skin will come off quickly. If fish is to be fried or broiled cut off head and tail and split down the back; if to be boiled cut off only the head; if to be baked, leave both on, except when very small fish are used. How to Cook Fish. Broiling, baking, frying, boiling and stewing are methods used. Baked fish is a convenient method to use in school cooking. Baked fish is cooked in its own juices, in a high temperature; to keep the juices inside and to prevent fish from getting too dry, it should be basted frequently with the juices coming from it and with fat that has been added. By thus forming a coating of fat over the surface, more of the juices are retained. This high temperature also causes a browning which adds to the flavor. Baked fish has a stronger flavor than broiled or fried fish. Dry fish needs addition of fat in baking. Haddock, cod, whitefish and bluefish are usually baked whole. Fish Stuffing — Home Recipe. 1 c. cracker crumbs, 1 s.s. salt, 1 s.s. pepper, 1 tsp. chopped onions, 1 tsp. parsley, 1 tsp. capers, 1 tsp. pickles (chopped), 1 c. FISH 41 butter (melted), { c. liquid, part butter, part water. School Recipe. 2 1. tsp. cracker crumbs, spk. salt, spk. pepper, spk. chopped onion, 1 tsp. water or butter melted. Method. Clean fish and wipe thoroughly with a cloth wrung out of cold water. Make a stuffing of the ingredients above. Place stuffing in cavity and sew up the opening. Rub fish thoroughly with salt and pepper. Butter both sides. Cut gashes across the sides about 2 inches apart, and in these put tiny strips of fat salt pork. Skewer the fish in shape of the letter " S." Dredge with flour. Put on a cheese cloth in a baking-pan with pieces of pork placed on back and sides, and bake, allowing about fifteen minutes to 1 lb. of fish, and basting frequently with liquid from pan. Put a little water with the fat. When well browned, serve with slices of lemon, parsley, and hard boiled eggs for a garnish. Use a medium-sized fish for each class. A group of girls may prepare the fish and another group attend to the baking. If each girl prepares a small fish, it is much better, as each one then has the complete process. One fish may be allowed for two girls; one prepares the fish and one the stuffing. Order of Lesson