The kettle of fat needs particular care. As has been already
indicated, water must be evaporated from it before it is
used for frying. Consequently, if it gets too hot, it may be
cooled by throwing into it a handful of raw sliced potatoes.
After use it should be at once set in a cooler place, and,
when quite cool, but still liquid, strained.
172 HANDBOOK OF DOMESTIC SCIENCE
Method. — Treat these processes of cooking in the way-
suggested for boiling.
It is most important that, if possible, the experiments
shall be individual work. At any rate the facts deduced
from such experiment must be reasoned out by each pupil.
An excellent device is first to review the experiment so as
to be sure that all essential details are familiar to them,
then to ask suggestive questions developing the theory
involved, allowing each student to write her answer. The
papers may be changed, and each, over her own signature,
may criticise the answer of another. Collect the papers.
For your own advantage look over some at least of the
answers originally given up. Sometimes it is a good plan
to let the children write an answer after you have taught
the lesson.
Do not forget that in this, as in all other subjects, drill is
absolutely necessary:
CHAPTER VIII
FISH, OYSTERS, AND SALADS
By ALICE HOOPER BECKLER, B.S.
BIBLIOGRAPHY
General : Eiverside Natural History ; Encyclopaedia Britannica.
Technical : Anatomy of Vertebrated Animals, Huxley ; Elementary
Course in Practical Zoology, Colton. Propagation : Finny Prot^g^s
of Uncle Sam, Cosmopolitan, February, 1895 ; Conservation of the
Mackerel Supply, Popular Science, April, 1893 ; Collecting Salmon
Spawn in Maine, Harper's, June, 1874 ; Growth of Salmon, Popular
Science, October, 1873 ; also, Popular Science, Vol. 35, p. 359 ; Temple
Bar, Vol. 92, p. 203. Food : U.S. Department of Agriculture, Farmers'
Bulletin, No. 85, Fish as Food.
For further investigation refer to the Bulletins of the United States
Fish Commission, any of which will be sent upon application to the
department at Washington.
FISH
The term fish, when used to express the article of diet,
generally includes, besides the backboned forms, mollusks
and crustaceans. Here, however, it refers only to the lowest
group of the vertebrates.
External Anatomy. — Shape of Body. The flat body, taper-
ing at both ends and covered with scales, is well adapted for
rapid movement though the water. This is accomplished
in the same manner as in sculling a boat, the oar in this
case being the tail of the fish, which is drawn to the side
and then forcibly straightened, thus sending the fish forward.
173
174
HANDBOOK OF DOMESTIC SCIENCE
FISH 175
Fins. — These are folds of the skin supported by long pro-
cesses or spines. Like most vertebrates, the fish also has
two pairs of appendages, the paired fins, the anterior
known as the pectoral, or arm tins ; the posterior, the pelvic,
ventral, or leg fins. The latter vary in position, situated
sometimes near the pectoral, sometimes nearer the anal.
Head. — The posterior boundary of the head is marked by
the gill cover, under which we find the gills.
Sense Organs. — Eyes and nostrils appear on the head.
The ears have no external openings. Another sense organ
of doubtful function is the lateral line which extends though-
out the entire length of the fish from the gill cover on each
side.
Page 83
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The kettle of fat needs particular care. As has been already indicated, water must be evaporated from it before it is used for frying. Consequently, if it gets too hot, it may be cooled by throwing into it a handful of raw sliced potatoes.
After use it should be at once set in a cooler place, and, when quite cool, but still liquid, strained.
Method. — Treat these processes of cooking in the way suggested for boiling.
It is most important that, if possible, the experiments shall be individual work. At any rate the facts deduced from such experiment must be reasoned out by each pupil. An excellent device is first to review the experiment so as to be sure that all essential details are familiar to them, then to ask suggestive questions developing the theory involved, allowing each student to write her answer. The papers may be changed, and each, over her own signature, may criticise the answer of another. Collect the papers. For your own advantage look over some at least of the answers originally given up. Sometimes it is a good plan to let the children write an answer after you have taught the lesson.
Do not forget that in this, as in all other subjects, drill is absolutely necessary:
CHAPTER VIII
FISH, OYSTERS, AND SALADS
By ALICE HOOPER BECKLER, B.S.
General : Riverside Natural History ; Encyclopaedia Britannica. Technical : Anatomy of Vertebrated Animals, Huxley ; Elementary Course in Practical Zoology, Colton. Propagation : Finny Protégés of Uncle Sam, Cosmopolitan, February, 1895 ; Conservation of the Mackerel Supply, Popular Science, April, 1893 ; Collecting Salmon Spawn in Maine, Harper's, June, 1874 ; Growth of Salmon, Popular Science, October, 1873 ; also, Popular Science, Vol. 35, p. 359 ; Temple Bar, Vol. 92, p. 203. Food : U.S. Department of Agriculture, Farmers' Bulletin, No. 85, Fish as Food.
For further investigation refer to the Bulletins of the United States Fish Commission, any of which will be sent upon application to the department at Washington.
The term fish, when used to express the article of diet, generally includes, besides the backboned forms, mollusks and crustaceans. Here, however, it refers only to the lowest group of the vertebrates.
External Anatomy. — Shape of Body. The flat body, tapering at both ends and covered with scales, is well adapted for rapid movement though the water. This is accomplished in the same manner as in sculling a boat, the oar in this case being the tail of the fish, which is drawn to the side and then forcibly straightened, thus sending the fish forward.
Fins. — These are folds of the skin supported by long processes or spines. Like most vertebrates, the fish also has two pairs of appendages, the paired fins, the anterior known as the pectoral, or arm tins ; the posterior, the pelvic, ventral, or leg fins. The latter vary in position, situated sometimes near the pectoral, sometimes nearer the anal.
Head. — The posterior boundary of the head is marked by the gill cover, under which we find the gills.
Sense Organs. — Eyes and nostrils appear on the head. The ears have no external openings. Another sense organ of doubtful function is the lateral line which extends thoughout the entire length of the fish from the gill cover on each side.