Domestic science (Johnson, for schools and homes)

The Flesh of Fish is the animal food next in im- portance to that of birds and animals (and with few ex- ceptions, it is more digestible than these). Salmon, mack- erel, and eels, are exceptions and should be eaten with consideration of this fact. The flesh of white fish is very easily digested. To obtain from fish its greatest flavor, it should be eaten fresh, and in season. To Determine the Freshness of Fish: Examine the flesh: it should be firm. The gills should be red, the eyes bright and full, and there should be no unpleasant odor. If the flesh of the fish can be readily crushed by gentle pressure of the thumb and finger, it is not fresh; and not suitable for food. Fish containing a large proportion of fat is less digestible than the lean varieties. Drying, salting, smoking, and pickling, each serves to harden the fibres and to render them less digestible. DIAGRAMS OF CUTS OF BEEF COOKING Lesson 11. Fig. 20. »^csJod a pq O Q O < < ^ 9i m ij CO § (S4 v-i CO CO CM i QQ i ul w - 1 i I £, I U H c2 S d fa u] pq fa o Q fa O Vi H CO << O I at O fa u H w OQ -5 (d « O (d Q CO O o < O "^ CO ^ H D u CQ m5 COOKING 73 Broiling and baking are the best methods of cooking fish. Hot water and cold water have the same effect on fish as on meat. In boiling fish, the water should be just below the boiling point when the fish is put in, as the motion serves to break the fish. The temperature of the water should then be lowered, and the fish cooked until the flesh readily separates from the bones. Fish should always be thoroughly cooked, as a precautionary measure. Cloths and kettles used in cooking fish should be boiled, after use, in a solution of sal soda and water. Filling for a Baked Fish: 1 c. fine bread crumbs, 1-4 tsp. pepper, 1 tsp. chopped onion, scalded, 1 tsp. lemon juice, 1-4 tsp. salt, 1-4 c. melted butter. Water to moisten. Mix the ingredients thoroughly. Use enough liquid to make filling stick together. The foregoing quantities ar« sufficient for a fish weighing from 3 to 4 pounds. Baked Fish: Wipe the fish and cut off the fins. Fill, and sew together; dredge with flour, put bits of butter on outside, and bake in a hot oven. When the flour is brown, baste the fish, and repeat every ten minutes. Cook until the flesh is firm, and, on being touched, separates easily from the bones. Remove from the oven, lay the fish on a hot platter, and serve with fish sauce or tomato sauce. Do not cut through the large bone. Any fish may be baked without filling. Sauteing Fish: Clean fish and wipe dry. Sprinkle with salt, dip in flour or crumbs, then in egg, beaten with crumbs. Place a small amount of fat in a frying pan, heat hot, lay in fish, fry until brown on one side, turn, and fry until brown. If preferred, the fish may be rolled in corn meal instead of flour. Lesson 15. Boiled Fish: Wipe the fish or slice of fish, carefully, with cloth wrung out of cold water. If a fish is to be cooked, remove head and tail. Place the fish on a plate, and tie the plate in cheese cloth. Lower plate into kettle or sauce pan containing a sufficient amount of salted, boiling water to 74 DOMESTIC SCIENCE