2. Is game brought into market usually cheap ? Is rabbit ? 3. Give a table showing seasons when chicken, fowl, turkey, geese, and ducks are best, and give price per pound. 4. Discuss good methods of preparing a tough bird. XLI FISH BAKED FISH — BOILED FISH WITH EGG SAUCE SCALLOPED FISH — STEWED TOMATO A. Class Work. PREPARE BAKED FISH. BAKED HADDOCK WITH STUFFING. Clean a four-pound haddock, sprinkle with salt inside and out, stuff, and sew. Cut five diagonal gashes on each side of backbone and insert narrow strips of fat salt pork, having gashes on one side come between gashes on other side. Shape with skewers in form of letter S, and fasten skewers with small twine. Place on greased fish- FISH 203 sheet in a dripping-pan, sprinkle with salt and pepper, brush over with melted butter, dredge with flour, and place around fish small pieces of fat salt pork✪ Baked Haddock with Stuffing. Bake one hour in hot oven, basting as soon as fat is tried out, and continue basting every ten minutes. From the " Boston Cooking-School Cook Book." By FANNIE M. FARMER. B. THE EFFECT OF DIFFERENT WAYS OF "BOIL- ING" FISH. Notice in which ways the fish is toughest, and in which it is tender, but keeps its shape. What is the advantage of the cheesecloth ? Formulate a rule for so- called "boiled" fish. 1. Place a small piece of fish (haddock or halibut cut in inch cubes) in a cup of boiling water, and boil rapidly for ten minutes. 2. Place a second piece of fish in a cup of boiling water, and simmer for ten minutes. 3. Repeat (2), but first wrap the fish in cheesecloth. 4. Repeat (2), but before putting in the fish add three- quarters of a teaspoon of vinegar or lemon and quar- ter of a teaspoon of salt. Serve half of the fish with egg sauce. This is a medium white sauce made with water as the liquid, twice the usual amount of butter, and hard-cooked egg, either sliced or chopped. The sauce without the egg is known as drawn butter. Scallop the rest of the fish. Soft bread crumbs may be added to the fish to increase the amount. Serve with stewed tomato. FISH The composition of fish is not unlike that of meat. In general, it is considered to be a somewhat lighter and less 204 FOOD STUDY USDepartment of Agriculture Office </ ExpermMt Station. A.C.True. Director Prepared by arLANGWORTHY Gpert in Charge of Nutrition Investigators COMPOSmON OF FOOD MATERIALS HEDDD Prater, COD Lean Fish Fat CvboKydratw uO. VALUE; ater:82.6 W~ 325 CALORCS PER POUND FVotein.-15.8 mrm • Fuel Value £ Sain. Equals 1006 CaicJries SALT COD FUEL B I Waten 53. 4-10 CALORCS PER POUND R-otein.-2l OYSTER 1:1.2 SMOKED HERRING Fat:1 Ash-.1 FUEL VALUE- FUEL VALUE. Hi B 1355 CALORIES PER POUND 6^5 CALORIES PER POUND \/^~Oy COMPOSITION OF FISH AND OYSTERS FISH 205 nourishing food than meat. Here is a comparison of the composition of two typical fish with beef. ROUND BEEF very lean COD STEAKS edible portion Protein 22.6 18.7 Fat 2 8 05 Ash 1.3 1 2 Water 736 797 ROUND BEEP all analyses MACKEREL edible portion Protein 20.9 18.7 Fat 10.6 7.1 Ash 1 i 1.2 Water 67.8 73.4 As fish contain less extractives and rather less protein also, it can well be substituted for meat in the dietaries of people who take little exercise.

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2. Is game brought into market usually cheap ? Is rabbit ? 3. Give a table showing seasons when chicken, fowl, turkey, geese, and ducks are best, and give price per pound. 4. Discuss good methods of preparing a tough bird. BAKED FISH — BOILED FISH WITH EGG SAUCE SCALLOPED FISH — STEWED TOMATO A. Class Work. PREPARE BAKED FISH. BAKED HADDOCK WITH STUFFING. Clean a four-pound haddock, sprinkle with salt inside and out, stuff, and sew. Cut five diagonal gashes on each side of backbone and insert narrow strips of fat salt pork, having gashes on one side come between gashes on other side. Shape with skewers in form of letter S, and fasten skewers with small twine. Place on greased fish- sheet in a dripping-pan, sprinkle with salt and pepper, brush over with melted butter, dredge with flour, and place around fish small pieces of fat salt pork. Bake one hour in hot oven, basting as soon as fat is tried out, and continue basting every ten minutes. From the " Boston Cooking-School Cook Book." By B. THE EFFECT OF DIFFERENT WAYS OF "BOIL- ING" FISH. Notice in which ways the fish is toughest, and in which it is tender, but keeps its shape. What is the advantage of the cheesecloth ? Formulate a rule for socalled "boiled" fish. 1. Place a small piece of fish (haddock or halibut cut in inch cubes) in a cup of boiling water, and boil rapidly for ten minutes. 2. Place a second piece of fish in a cup of boiling water, and simmer for ten minutes. 3. Repeat (2), but first wrap the fish in cheesecloth. 4. Repeat (2), but before putting in the fish add threequarters of a teaspoon of vinegar or lemon and quarter of a teaspoon of salt. Serve half of the fish with egg sauce. This is a medium white sauce made with water as the liquid, twice the usual amount of butter, and hard-cooked egg, either sliced or chopped. The sauce without the egg is known as drawn butter. Scallop the rest of the fish. Soft bread crumbs may be added to the fish to increase the amount. Serve with stewed tomato. The composition of fish is not unlike that of meat. In general, it is considered to be a somewhat lighter and less [illustration: US Department of Agriculture Office of Experiment Station. A.C. True, Director Prepared by C. F. Langworthy, Expert in Charge of Nutrition Investigations - HADDOCK: Lean Fish Water 81.2, Protein 17.2, Fat 0.3, Ash 1.3, Carbohydrates ..., Fuel Value = Equals 1006 Calories - COD: Water 82.6, Protein 15.8 - SALT COD: Water 53, Protein 21, Fuel Value = 1355 Calories Per Pound - SMOKED HERRING: Fat 1, Ash 1, Fuel Value = 665 Calories Per Pound - OYSTER: 11.2 - COMPOSITION OF FISH AND OYSTERS] Office </ ExpermMt Station. A.C.True. Director Prepared by arLANGWORTHY Gpert in Charge of Nutrition Investigators HEDDD Prater, COD Lean Fish Fat CvboKydratw uO. VALUE; ater:82.6 W~ FVotein.-15.8 mrm • Fuel Value £ Sain. Equals 1006 CaicJries SALT COD FUEL B I Waten 53. R-otein.-2l OYSTER 1:1.2 SMOKED HERRING Fat:1 Ash-.1 Hi B 1355 CALORIES PER POUND 6^5 CALORIES PER POUND \/^~Oy COMPOSITION OF FISH AND OYSTERS nourishing food than meat. Here is a comparison of the composition of two typical fish with beef. ROUND BEEF very lean COD STEAKS edible portion Protein 22.6 18.7 Fat 2 8 Ash 1.3 1 2 Water ROUND BEEP all analyses MACKEREL edible portion Protein 20.9 18.7 Fat 10.6 7.1 Ash 1 i 1.2 Water 67.8 73.4 As fish contain less extractives and rather less protein also, it can well be substituted for meat in the dietaries of people who take little exercise.

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