Domestic science, principles and application

Method. — Large fish are cut in thick pieces for boiHng. Clean and wipe the fish; tie in a piece of cheesecloth to prevent scum being deposited on the fish and to hold the fish together. Place the fish on a rack or frying basket to preserve its shape and to make it easier to remove. Cook gently in enough boiling salted water to cover the fish, using 2 teaspoons salt and 2 tablespoons vinegar to each quart of water. The salt gives flavor and the vinegar or lemon juice keeps the flesh white. Allow about 10 minutes to the pound. The fish is cooked when the flesh is firm and separates easily from the bone. Remove from the water, take ofi^ the cheesecloth, put on a hot platter and serve with Hollandaise Sauce. 6. Salmon Mousse 1 lb. salmon, either chopped or pounded fine 4 eggs 2 tbsp. butter 2 tbsp. flour 1 c. stock, or milk or cream Method. — Chop the salmon in small pieces, the finer the salmon the creamier the mousse; add the yolks of eggs, melted butter, flour, and stock; put all through a strainer. Add 2 teaspoons salt and 1 level teaspoon pepper; fold in the beaten whites of eggs. Turn into a well-buttered mold. Set the mold in a pan of hot water and bake in a moderate oven }/2 hour. The mousse is done when it is light to the touch. Serve with or without sauce. Potato balls are nice to serve with it. This rule serves 6 persons. {Basis for 2 girls, 3^ rule.) 6. Fried Frogs' Legs 6 pairs frogs' legs Fine bread crumbs 1 egg Salt and pepper Method. — Skin and wash the legs in cold water and dry them on a clean towel. Season with salt and pepper and a little lemon juice. Beat up the egg slightly, and dip the Flf^H 251 legs into the beaten egg, then into the fine crumbs, and fry in hot fat for about 5 minutes. Drain on plain paper. A wire frying basket is best to fry them in. Serve hot with Tartar Sauce. PROTEIN— FISH (Continued) Preservation of Fish. — Fish are preserved by salting, smoking, drying, or a combination of these, and by canning. Many fish are preserved in oil. Name some examples of each. Cost. — Fish are never plentiful except in seaport towns or near lakes and rivers where they abound. Fish are very perishable and must be transported in refrigerator cars or else frozen or preserved by one of the above mentioned methods. For this reason the price of fish is never very low, where fish is not easily available. Using Left-overs. — Cooked fish left-overs may be broken up into small pieces and used with cream sauce, or scalloped, or made into hash, croquettes, or fish balls. 1. Creamed Codfish ^ c. salt codfish 4 tbsp. flour 2 c. milk 2 tsp. butter Spk. of pepper Method. — Wash, pick the codfish into small pieces, and soak it a few hours in lukewarm water until soft. Drain and add to a white sauce made from butter, flour, pepper, and milk. The beaten yolk of an egg may be added just before serving. Serve on or with hot buttered toast. {Basis for 2 girls, 34 '>"iile)- 2. Fish Balls 1 c. salt codfish 1 egg 2 c. potatoes K tbsp. butter Pepper Method. — Pick the codfish into small pieces and soak in lukewarm water until soft. Boil and mash the potatoes, (252) FISH 253 season with butter and pepper, and add beaten egg. Drain the fish, add to the potato mixture, and beat well. Take up