Food and health

songs, told stories, and gathered wild flowers to carry home. There were very few dishes to wash because they used wooden plates for the fish. All the papers that were left were neatly buried, because the young people ate their luncheon on the spot where other people might go, and they remembered that nothing is so disagreeable as to see dirty papers and scraps of food lying about. One of the girls said, '" May we have a lesson . at school on cooking fish, for there dre so many ways that it can be done ? " The next time that the cooking class met on their regular day they studied the fish question. Here are a few recipes. We cannot always have fresh fish, and should learn to use fish salted and canned. Courtesy of the Department of Foods arul Cookery, Teachers College. Fig. 32. — A dish of scalloped fish. See page 85. Notice how neatly the cloth is wrapped around the dish in which the fish is cooked. Creamed codfish. Soak the salted fish in cold water. Pull it apart with knife and fork. Put it in a saucepan of cold water, allow the water to heat slowly, and stop the heating just before the water reaches the boiling point. Pour off the water, shake the saucepan over the fire, add a thin butter sauce, and reheat. Serve on toast, if you wish. Baked fish. Almost any medium-sized fish is suitable for baking. Clean the fish, seeing that all scales are removed. Stuff and sew. Shape with skewers to form a letter S and place upright on a baking pan or lay the fish on its side. If the fish is not fatty, put strips of salt pork over it, and in the pan, or cut gashes in the fish and lay strips of pork in them. Dredge with flour. Bake one hour for a three-pound fish, pouring the fat in the pan over it, once in a while. Serve with butter sauce or plain. The stuffing can be made of bread crumbs moistened slightly with water and seasoned with salt and a teaspoonful of dried herbs. It is not necessary, however, to use it. Another way of baking a fish is to put slices cut from a large fish, in a greased pan, covering the fish with milk and letting it bake slowly for about half an hour, or until the flesh loosens from the bones. Cover the fish during the first half of the cooking, and then remove the cover and sprinkle the fish with crumbs. If the fish is baked in an earthen dish, serve it in the same dish. Canned oysters creamed. Open the can and wash off the oysters in a colander or strainer. Make a thin butter sauce, seasoning with celery salt or celery leaves. When the sauce is done, heat the oysters in it for a minute, and serve on toast. Canned salmon creamed. Open the can, pick over the salmon, being careful to remove the bones. Let it air for an hour or so and serve in a hot sauce as you would the oysters. Butter sauce. What and how much. Milk, cold I cup Water, hot i cup Butter or beef fat 2 tablespoonfuls Flour 2 tablespoonfuls Pepper \ teaspoonful Salt I teaspoonful How to make. Melt the butter in a saucepan ; let it bubble but not burn ; add the flour, salt and pepper ; mix well ; add all of the milk cold ; and stir steadily until the mixture thickens. Pour in the hot water slowly, stirring all the time. To keep sauce hot, cover and set it over hot water. All sauces may be made in the same way, with other liquids to take the place of milk, — tomato juice, for instance. Onions, if used, should be cut fine and browned in part of the butter before the flour is added. Fish and clam chowder. This can be made with fresh clams or canned clams, fresh fish or salt fish. If the salt fish is used, it should be soaked before it is put into the chowder. What and how much. Clams or fish in pieces i quart Potatoes 4 cups, cut in thick slices Onion i chopped Salt I tablespoonful Pepper \ teaspoonful Butter or pork 4 tablespoonfuls