Domestic science (Clark, Cornell home economics)

School Recipe. To the water in the small saucepan add ^ tsp. vinegar and § tsp. salt. Call attention to fact that it is well to serve a sauce with fish, but there is not time to prepare it in class except at a sacrifice of the discussion of part of the lesson. Egg sauce may be made at home. Home Recipe, Add juice of half a lemon or ^ cup of vinegar to the water in which fish is to be boiled. Place the fish on a plate, or coil it in a wire basket. If placed on a plate, tie fish and plate in a piece of cheese-cloth. This keeps fish white. When the water boils lower fish into it, and let it simmer until the fish separates from the bones. When nearly done put in 1 tbsp. salt. Garnish with parsley and slices of lemon. Serve with egg sauce, drawn butter. Drawn Butter Sauce Recipe. ^ c. butter, IJ c. water, 3 tbsp. flour, i tsp. salt, a few grains of pepper. Mix flour, salt, and pepper with one-half the butter, pour on the water and stir over the fire until sauce boils. Add rest of butter, stirring in gradually. Egg Sauce — Home Recipe. \ c. butter, 1 tbsp. flour, J tsp. salt, ^ pt. boiling water, 3 hard boiled eggs. School Recipe. 1 tsp. butter, ^ tbsp. flour, i tsp. salt, 1 gill boiling water, | hard boiled egg. Method. Mix the butter, flour, and salt; add the water, boil up once and remove from the fire. Add the eggs, after chopping fine. Experiment. Have three small pans, one with cold water, a second with water at boiling-point; a third with water at boiling-point to which has been added BOILED FISH 223 i tsp. salt, J tsp. vinegar, one clove, a half bay leaf, a slice of onion and carrot. In each pan, at the same time, place a piece of fish. Let the one in cold water come to boiling-point; keep at that temperature 8 min. Keep the other two at boiling-point for same time. Note the difference. Taste each piece, and see which is the better method for boiling fish. Notes Fish is good food for brain workers simply because it is easily digested. Test for fresh fish: Eyes, bright and protruding; gills, bright red, flesh firm, leaving no mark where pressed with the fingers; tail, firm and not drooping. Comparative and nutritive values of fish: water 75%, proteid 18%, fat 3 to 6%, mineral 1%. Division of fish, according to amount and location of oil : a, dry or white-blooded fish (fat in liver and not distributed) ; cod, haddock, shell-fish, flounder, trout, perch, swordfish and pickerel; b, oily or red-blooded fish (fat distributed through the body); salmon, shad, mackerel, halibut, and herring, sardines, eels. Each pupil will prepare one small fish like perch, which for the sake of saving time should be ordered from market scaled, cut open, and partly cleaned. Use small pieces of cheese-cloth, or any cloth kept for such things, to clean the fish inside and out. The fish should be raised from bottom of pan, by means of a saucer or anything that will fit in, and tied in a piece of cheese-cloth, just as a large fish would be. Use the individual saucepans or a part of the double boilers. If a small dish is used to raise the fish, tie the cloth around the fish and dish together. Fish suitable for baking whole: — cod, haddock, bluefish, small salmon, bass, shad, whitefish. Time for boiling fish, 30-45 minutes. Read fish notes in Book I. Pupils may be told to look up the subject of fish and to review their last year's lesson on it and be prepared to answer questions. Order of Lesson 1. Structure of fish. How do they live? 2. Divisions of fish: (a) dry or white-blooded fish. (b) oily or no-blooded fish. 3. Class of food; value as food. 4. How test fresh fish? 5. Preparations for cooking. 6. Different ways of serving. 7. Discussion of recipe. 8. Practice work. 9. Dish-washing. SUET PUDDING Lesson XI