Domestic science (Johnson, for schools and homes)

cover the fish well. Allow the kettle to stand where the water will remain slightly below the boiling point, but will not boil. When the flesh will separate easily from the bones, lift the plate carefully from the kettle, drain the water from the fish, and place the fish on a heated platter. Re- move the skin. Serve hot, with a sauce. Fish Sauce: 2 tbsp. butter, 12 tsp. salt, 3 tbsp. flour, 1-4 tsp. pepper, 1 1-2 c. water from fish. Combine ingredients as in making white sauce. Egg Sauce for Fish: To the foregoing recipe, add one hard-boiled egg, chopped or sliced. Creamed Fish: Separate the bones and skin from the boiled fish, and heat the fish in thick white sauce. Serve plain or on toast. Fish Hash: Combine equal parts of mashed potatoes and cooked fish. Season with salt and pepper to taste. Shap- into balls, flatten, and saute in a well greased pan, browning both sides. Lesson 16. Creamed Cod Fish: 1 c. salt cod fish, 2 tbsp. butter, 1 c. milk, 2 tbsp. flour, 1 egg, 1 spk. pepper. Pick the fish into small pieces and let it stand covered with fresh water, lukewarm, until softened. Drain, melt the butter, add the flour and pepper, and stir until smooth; then add the milk slowly. Let it boil a moment, add the egg, slightly beaten; add the fish; re-heat, and serve on toast or with mashed potatoes. Lesson 17. Cod Fish Balls: 4 medium-sized potatoes, 1 egg, 1 1-3 c. shredded cod fish, 2 tsp. melted butter, pepper. Pare and boil the potatoes. Soak the fish in cold water 10 minutes, to draw out the salt; press it in a fine strainer. When the potatoes are soft, drain, and dry in the kettle. Add the fish to the potatoes, and stir the mixture over the fire, to dry. When sufiiciently dry, add the salt and pepper, the butter, and the egg well beat«n. Mix to- COOKING 75 gether, tKorougKly. Take up a tablespoonful at a time, shape into round cakes, flatten slightly, and drop carefully into deep, hot fat. If the balls crumble, add more egg to the mixture. "When well browned, remove from fat, and place on a clean brown paper to drain. Serve hot. In place of shredded fish, 1 c. ordinary dried fish may be used. Wash it, remove the bones, cut into fine pieces, and cook with the pared potatoes. The advantage in using the shredded fish is that it does not need to be previously cooked. Fried Fish: Select small, fresh fish, and cook whole; or large fish, and remove bones, cutting the flesh in slices. Season with salt and pepper, and roll in corn meal, flour, or bread crumbs mixed with egg One-half corn meal and one- half flour may be used. Drop into hot, deep fat; then drain on paper. Serve on a hot dish. Lesson 18. Oysters, clams, mussels, and scallops, are salt water shell fish belonging to the family of mollusks or soft-bodied animals. Oysters have about the same composition as milk; containing carbo hydrate matter, which most animal foods lack. They are nutritious and easily digested, especialy when eaten raw. Cooking converts the oyster into an indigestible, leathery mass. Oysters are "in season" from September to May. During the summer months they are flabby and of poor flavor; although wholesome, if fresh. To Open Oysters: Put a thin, flat knife under the back end of the right valve, and push forward until it cuts the strong muscle which holds the shells together. The valves may then be separated.