Foods and household management

Butter a baking dish and line with crumbs. Add a layer of fish, using half, and cover with half the sauce. Cover with a layer of crumbs. Add another layer of fish, sauce, and crumbs, making this last layer of crumbs quite thick. Place in a hot oven and leave until crumbs are brown and fish is heated through. To butter crumbs. Melt a little butter in a saucepan and turn the crumbs in, stirring them over and over with a spoon until aU the crumbs are coated. 3. Baked fish. — Almost any medium sized fish is suitable for baking. The favorites are bluefish, shad, haddock, and halibut, sliced. 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 fish on side. If the fish is not a fat kind, put strips of salt pork over it and in pan or cut gashes in fish and lay strips of pork in them. Dredge with flour. Bake one hour for a three-pound fish, in a hot oven, basting frequently with the tried-out fat. Serve with drawn butter or Hollandaise sauce. Fish stuffing. Dried crumbs 1 cup Melted butter i cup Salt i teaspoonful Pepper J teaspoonful Onion juice A few drops Parsley Capers Pickles 1 teaspoonful each, finely chopped Mix ingredients in order given. 4. Creamed codfish. — Soak the fish in cold water, and 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 white sauce, No. 2, and reheat. Serve on toast if desired. 5. Codfish balls or cakes. Ingredients. Codfish, picked 1 cup Potatoes, cut in cubes 2 cups Egg 1 ^ / Salt, if needed to taste Flour for dredging Method. Put the fish and potatoes in a stewpan, cover with cold water, bring the water to the boiling point, and cook until the potato is tender. The whole process will take about 20 minutes. Drain off the water very thoroughly and shake the stewpan over the fire to dry the contents. It is very necessary to have the mixture free from water. Mash and heat the mixture in the stewpan, and add the egg. Taste to see if more salt is needed, as is sometimes the case. Finish as follows : (a) Shape into round fiat cakes about an inch thick, dredge with flour and saut6. Laboratory management. — For individual work or work in groups of two, small fish, as perch, may be procured and these may be stuffed and baked in the period. (6) The same, browning the cakes on a greased pan in the oven, or under the gas flame, turning if necessary. (c) Shape in balls, place these in a wire frying basket, lower the basket into hot fat until the balls brown, lift the basket, drain, and drain the balls on paper. Keep hot until it is time to serve. Shellfish The shellfish are of two classes: the mollusks including clams, mussels (seldom used in this country), oysters, and scallops, and the crustaceans, — lobsters and crabs. None of the moUusks have high nutritive value, but they are a protein food, and add to the variety of the diet. The composition of the oyster is shown in Fig. 65, and it will be noted that the fat percentage is small and the calorie value low.