Domestic science, principles and application

Method. — Boil sugar, butter, water, and vinegar until a little forms a soft ball in cold water. Do not stir. Flavor, pour on buttered platter, and pull as soon as possible. (Basis for 2 girls, 3^ rule.) 8. Pop-corn Balls % c. light brown sugar 1 tbsp. vinegar % c. white sugar }4: c butter }/i c. molasses J^ tsp, soda ¼ c. water Freshly popped corn Method. — Put the brown and the white sugar in a sauce pan with the molasses, water, and vinegar. Cook until it spins a thread; then put in the butter. When the hard ball stage is reached, add the soda and remove from the fire. Have the corn freshly popped in a large pan and pour the hot sirup over it. Wet the hands and press the corn into balls of uniform size. Pop-corn balls must be kept in a cool place. PROTEIN— FISH Fish is next to meat in importance as an animal food. Fish contains albumin, gelatin, fat, mineral matter, and water. Composition of Fish (dressed for market) Kinds Black bass Cod, salt, boneless Halibut Mackerel Perch Pickerel Pike Salmon Shad Smelts Trout, brook Trout, lake Whitefish Clams Lobsters Oysters Shrimps Refuse Protein Fat Carbohydrate Mineral matter % % % % % 46.7 10.3 .5 .6 22.2 .3 23.1 17.7 15.1 4.4 .9 34.6 13.7 6.2 1.0 62.5 7.2 1.5 .4 35.9 11.9 .2 .9 30.5 13.0 .4 .7 39.2 12.4 8.1 .9 50.1 9.2 4.8 .7 41.9 10.0 1.0 1.0 37.9 11.7 1.3 .7 35.2 12.4 6.6 .8 53.2 10.3 3.0 .7 10.6 1.1 5.2 2.3 61.7 5.9 .7 .8 .2 6.1 1.4 .9 3.3 25.4 1.0 .2 2.6 Water % 41.9 54.4 61.9 44.5 28.4 51.1 55.4 37.4 35.2 46.1 48.4 45.0 32.5 80.8 30.7 88.3 70.8 Kinds. — Fish are classified as vertebrates, or fish proper, those having a backbone; and shellfish. Those having a backbone are divided into two classes: white fish and oily fish. In the white fish, the fat is found only in the liver; in oily fish, the fat is found distributed throughout the entire body. (243) 244 DOM E^'^ TIC SCIENCE White-fleshed fish include whitefish, cod, perch, pickerel, sunfish, smelts, croppies, soles, brook trout, and black bass. Oily fish include salmon, lake trout, shad, herring, mackerel, halibut, and eels. Structure of Fish. — The flesh of fish is made up of bundles of fibers similar to those of meat, but there is so little connective tissue that the bundles of fibers are not held together as firmly as in meat. Notice how easily we can pull the flesh of fish apart. Examine and compare with the structure of meat. Food Value. — Fish is like meat in nutritive value, and may be substituted for it in the diet. It is not, however, so satisfying and stimulating as meat, largely because it contains less extractives. Fish belongs to the proteins; it contains a varying amount of fat and practically no carbohydrates. In general, the fuel value of 1 pound of fish is about equal to }/s pound of meat. Digestibility. — In general, fish is easily digested, varying with the amount of fat and coarse fiber present. White fleshed fish, excepting the cod, is more easily digested, but less stimulating, than oily fish. Cod has coarser fiber than other white-fleshed kinds. Freshness is the all-important quality in fish. Fish decomposes quickly and there is greater danger from ptomaine poisoning than in other foods. This is especially true of shellfish, which are preferably shipped and sold alive.