by heaping tablespoonfuls and shape into balls; fry about six at a time in deep fat. Drain on brown paper. Garnish with parsley and serve. {Basis for 2 girls, ^ c. codfish.) 3. Fish Croquettes 13^ c. flaked salmon 1 tbsp. flour ^ c. halibut 2 tsp. butter Salt and pepper }4: c. milk✪ Fish Croquettes Method. — Put the butter and flour together, add the hot milk slowly, and press out all lumps. Stir the mixture and cook it until it is smooth and thick; add the salt, pepper, and flaked fish. Spread the mixture on a plate to cool. When cool, shape, roll in crumbs, in egg, and then in crumbs. Fry in deep fat and drain on brown paper. Serve on a hot dish and garnish with parsley. 4. Fish and Macaroni Method. — Pieces of left-over fish may be combined with boiled macaroni and white sauce and served as a luncheon dish. 5. Finnan Haddie Method. — Soak the fish in cold water for % hour; then lay them in boiling water for 5 minutes. Wipe very dry, rub butter and lemon juice into the fish, and broil for 15 minutes. Serve with a hot butter sauce. 6. Creamed Finnan Haddie Method. — Put the fish in cold water, cover and let soak 20 minutes. Gradually bring the water to a boil and simmer }/2 hour. Drain, rinse, and separate the fish into flakes, using a fork. To each cup of fish use }/2 cup of medium white sauce, heat together, season with salt, pepper, and plenty of paprika, and serve. LESSON 15 PROTEIN— SHELLFISH Shellfish used for food include oysters, clams, scallops, lobsters, shrimps, crabs, and mussels. OYSTERS Source. — Oysters are found in shallow salt water, the supply for this country coming mostly from the Atlantic and Gulf coasts. They are cultivated in large quantities in the Chesapeake Bay. Season for Oysters. — Oysters are in season from Sep- tember to April, or in any month containing an r. Avoid them in hot weather, when they are flabby and poor. Growth. — An oyster shell has two parts, connected by a hinge. The part on which the oyster grows is deeper and rounder than the part covering it. There are two strong muscles that open and close the shell. The oyster has neither head nor tail, but has a mouth near the hinge end of the shell. Oysters spawn during the summer. One oyster lays millions of eggs in a season. Small oysters are planted along the coast, much as young fish are put into streams. Food Value. — The nutrient of the oyster is mainly pro- tein, which is very delicate and requires a moderate tem- perature and not long cooking. Oysters are more easily digested when raw, and are nutritious. Bulk for bulk they compare favorably with milk in food value. Oysters live on plant and animal life brought to them in the water. If the water in which they grow is impure, they are likely to become carriers of disease. (254) SHELLFISH 255 To Open Oysters. — Run a thin knife blade under the back opening and cut forward through the strong muscle which holds the shell together. Then open the shell and remove the oyster. To Clean Oysters. — Drain off and save the liquid from the oysters. Put the 03/sters in a strainer and pour cold - tiat^:^ ^Lmis^ ^ ^1 ^>^^^ Fig. 38. Blue points, as served. water over them to rinse them. Pick over the oysters separately to remove any pieces of shell. Use the oyster liquid in stews.

AI-modernized reading of the original text

by heaping tablespoonfuls and shape into balls; fry about six at a time in deep fat. Drain on brown paper. Garnish with parsley and serve. {Basis for 2 girls, ^ c. codfish.) 3. Fish Croquettes 13^ c. flaked salmon 1 tbsp. flour ^ c. halibut 2 tsp. butter Salt and pepper }4: c. milk Method. — Put the butter and flour together, add the hot milk slowly, and press out all lumps. Stir the mixture and cook it until it is smooth and thick; add the salt, pepper, and flaked fish. Spread the mixture on a plate to cool. When cool, shape, roll in crumbs, in egg, and then in crumbs. Fry in deep fat and drain on brown paper. Serve on a hot dish and garnish with parsley. 4. Fish and Macaroni Method. — Pieces of left-over fish may be combined with boiled macaroni and white sauce and served as a luncheon dish. 5. Finnan Haddie Method. — Soak the fish in cold water for % hour; then lay them in boiling water for 5 minutes. Wipe very dry, rub butter and lemon juice into the fish, and broil for 15 minutes. Serve with a hot butter sauce. 6. Creamed Finnan Haddie Method. — Put the fish in cold water, cover and let soak 20 minutes. Gradually bring the water to a boil and simmer }/2 hour. Drain, rinse, and separate the fish into flakes, using a fork. To each cup of fish use }/2 cup of medium white sauce, heat together, season with salt, pepper, and plenty of paprika, and serve. PROTEIN— SHELLFISH (256) Shellfish used for food include oysters, clams, scallops, lobsters, shrimps, crabs, and mussels. OYSTERS Source. — Oysters are found in shallow salt water, the supply for this country coming mostly from the Atlantic and Gulf coasts. They are cultivated in large quantities in the Chesapeake Bay. Season for Oysters. — Oysters are in season from September to April, or in any month containing an r. Avoid them in hot weather, when they are flabby and poor. Growth. — An oyster shell has two parts, connected by a hinge. The part on which the oyster grows is deeper and rounder than the part covering it. There are two strong muscles that open and close the shell. The oyster has neither head nor tail, but has a mouth near the hinge end of the shell. Oysters spawn during the summer. One oyster lays millions of eggs in a season. Small oysters are planted along the coast, much as young fish are put into streams. Food Value. — The nutrient of the oyster is mainly protein, which is very delicate and requires a moderate temperature and not long cooking. Oysters are more easily digested when raw, and are nutritious. Bulk for bulk they compare favorably with milk in food value. Oysters live on plant and animal life brought to them in the water. If the water in which they grow is impure, they are likely to become carriers of disease. (254) SHELLFISH To Open Oysters. — Run a thin knife blade under the back opening and cut forward through the strong muscle which holds the shell together. Then open the shell and remove the oyster. To Clean Oysters. — Drain off and save the liquid from the oysters. Put the 03/sters in a strainer and pour cold - tiat^:^ ^Lmis^ ^ ^1 ^>^^^ Fig. 38. Blue points, as served. water over them to rinse them. Pick over the oysters separately to remove any pieces of shell. Use the oyster liquid in stews.

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Fish Croquettes

Domestic science, principles and application