Handbook of domestic science and household arts for use in elementary schools

What differences did you observe in the three pieces as they were immersed ? What caused these differences ? What appeared on the water in the first stewpan ? What was the cause of this ? Why was the vinegar and salt added to the third ? Why was the clove, peppercorn, etc. Taste each piece, and decide which is the best method to use in boiling a fish. Why should the water not boil vigorously ? Why is a fish wrapped in cloth when boiled ? Dictate to the class the rule for boiling a fish ; also the sauce to serve with it, and method of serving. Let each child then make the sauce according to the following individual rule. Egg Sauce (Individual). — 1 tablespoon butter, |- tablespoon flour, ^ teaspoon salt, 1 gill boiling water, i hard boiled egg. Mix butter and flour together, add water gradually, stirring all the time. When it thickens, take from the fire and add the egg chopped fine. Second Lesson 1. Nutritive value of different kinds of fish (Chart I). 2. Dry and oily fish (Chart I). 3. Frying fisH. 4. Uses of left-over fish : cream fish. The chart, copied and enlarged, should be hung on the wall where the pupils can all see it clearly. After explaining which tint or color stands for proteid, and which for fat, let them discover the two kinds of fish, dry and oily, having, if possible, the two kinds to show to them. Canned salmon will serve for the oily fish. Discuss the differences in flavor in the two varieties. Let each child then prepare a small fish, smelt or perch, for frying. This will review the last lesson on cleaning, and give each child an opportunity to put into practice that which was before demonstrated by the teacher. Point out the differences between frying and so-called frying, or sauteing. Questions to Suggest. — Why should a deep kettle be used in frying ? How do you know when the fat is sufficiently heated for frying the fish ? What difference do you observe between immersing in hot fat and in hot water ? What is the cause of the spluttering when the fish is immersed ? How does the fish change in appearance ? Why ? What is ''browning" ? Why was no crust formed on the boiled fish ? Note the difference in taste between the boiled and fried fish. Uses of Left-over Fish. — The teacher may use any rule here that she may prefer. The following recipe is given in both the large and the individual rule, and is recommended for cold boiled fish. Fish a la Creme. — 1 tablespoon butter, 1 tablespoon flour, 1 cup hot milk, in which \ bay leaf and 1 slice onion have been simmering, \ teaspoon salt, pepper, yolk of 1 egg, 1| cnps cold flaked fish. Melt butter till it bubbles. Stir in the flour, and add the milk gradually. Stir until perfectly smooth; add a few grains pepper and the salt. Remove from the fire, and add the beaten yolk of an egg, to which a tablespoon of cold milk has been added to prevent coagulation. Pour this sauce over the cold flaked fish ; put into a baking dish, sprinkle with a little salt and pepper, and cover with bread crumbs. Bake in a hot oven until brown. Individual Rule. — ^V teaspoon butter, ^ teaspoon flour, \ cup hot milk, | bay leaf, ^ slice onion, ^ yolk of an egg, ^ cup cold flaked fish, pepper and salt.