Put the piece of bay leaf and onion in the cold milk, and let it remain until the milk is hot. Bake in scallop shells. Thied Lesson 1. Digestibility of fish. 2. Value of fish as food. Compare with other foods (Charts II and III). 3. Necessity for seasoning most fish. 4. Baking fish. 5. Stufiing. 6. Sauce. Let each child again make use of a small fish, smelt or perch. The object in this lesson is to give each one an op- portunity to learn the technique by doing the work for her- self from the beginning. Small fish accomplish this end as well as large, and, at the same time, rediice the expense. The individual rule for stufiing may be more than enough for a very small fish like a smelt. After stuffing the fish, sew it, and follow the same d-i- FISH lUl rections as used in the large fish, care being taken in slash- ing to have the gashes on opposite sides alternate. All the fish may then be baked together in a large baking pan, each student's name being attached to her fish. Some extra strips of pork must be placed in the pan. While the fish is baking, let each one make the sauce, and prepare the lemon and parsley for garnishing, not omitting, however, the basting of the fish. Questions. — How is the heat applied in baking? How does this differ from frying ? From boiling ? In baking the fish, why is it necessary to continually baste it ? Why is the pork used ? What is gained by stuffing the fish ? Brown Sauce. — (For individual rule see Sauces in chapter on Starchy Foods.) Fourth Lesson 1. Propagation of fish. Work of United States Fish Com- mission. (See Development.) 2. Season of fish. (List of months.) 3. Dangers from eating fish. 4. Broiling fish. 5. Sauce. 6. Serving. In this lesson either let each pupil broil a slice of cod, and also a smelt, or let half the class use one fish, the other half the second. The directions for broiling cod have already been given. To Broil a Smelt. — This is used to show the method used in medium sized and small fishes. Split the smelt down the back and remove the backbone. Place upon a hot greased broiler, and broil over hot coals a very few minutes. 192 HANDBOOK OF DOMESTIC SCIENCE Questions. — What is " broiling " ? Why is it necessary to have the coals glowing ? Why should a crust be formed quickly on both sides ? What causes the puffy appearance of the fish ? Butter Sauce (Individual Rule). — 1 tablespoon butter, -i- teaspoon lemon juice, ^ teaspoon chopped parsley, ^ salt- spoon salt, pepper✪ Butter Sauce (Individual Rule). Rub and beat butter until light and foamy. Add lemon juice and parsley, salt, and a few grains pepper. Spread on the fish when it comes from the broiler. OYSTERS BIBLIOGRAPHY General : Life and Her Children, Arabella Buckley ; Riverside Natural History. Technical : The Oyster, W. K. Brooks ; First Book of Zoology, Morse ; Oyster, Clam, and Other Common Mollusks, Hyatt. Propagation: Oysters and Method Culture, Bulletin of U.S. Fish Commissioner; also, Lippincott, vol. 59, p. 536 ; Scribuer, vol. 10, p. 469.

AI-modernized reading of the original text

Put the piece of bay leaf and onion in the cold milk, and let it remain until the milk is hot. Bake in scallop shells. Third Lesson 1. Digestibility of fish. 2. Value of fish as food. Compare with other foods (Charts II and III). 3. Necessity for seasoning most fish. 4. Baking fish. 5. Stufiing. 6. Sauce. Let each child again make use of a small fish, smelt or perch. The object in this lesson is to give each one an opportunity to learn the technique by doing the work for herself from the beginning. Small fish accomplish this end as well as large, and, at the same time, rediice the expense. The individual rule for stufiing may be more than enough for a very small fish like a smelt. After stuffing the fish, sew it, and follow the same directions as used in the large fish, care being taken in slashing to have the gashes on opposite sides alternate. All the fish may then be baked together in a large baking pan, each student's name being attached to her fish. Some extra strips of pork must be placed in the pan. While the fish is baking, let each one make the sauce, and prepare the lemon and parsley for garnishing, not omitting, however, the basting of the fish. Questions. — How is the heat applied in baking? How does this differ from frying ? From boiling ? In baking the fish, why is it necessary to continually baste it ? Why is the pork used ? What is gained by stuffing the fish ? Brown Sauce. — (For individual rule see Sauces in chapter on Starchy Foods.) Fourth Lesson 1. Propagation of fish. Work of United States Fish Commission. (See Development.) 2. Season of fish. (List of months.) 3. Dangers from eating fish. 4. Broiling fish. 5. Sauce. 6. Serving. In this lesson either let each pupil broil a slice of cod, and also a smelt, or let half the class use one fish, the other half the second. The directions for broiling cod have already been given. To Broil a Smelt. — This is used to show the method used in medium sized and small fishes. Split the smelt down the back and remove the backbone. Place upon a hot greased broiler, and broil over hot coals a very few minutes. Questions. — What is " broiling " ? Why is it necessary to have the coals glowing ? Why should a crust be formed quickly on both sides ? What causes the puffy appearance of the fish ? Butter Sauce (Individual Rule). — 1 tablespoon butter, -iteaspoon lemon juice, ^ teaspoon chopped parsley, ^ saltspoon salt, pepper. Rub and beat butter until light and foamy. Add lemon juice and parsley, salt, and a few grains pepper. Spread on the fish when it comes from the broiler. OYSTERS General : Life and Her Children, Arabella Buckley ; Riverside Natural History. Technical : The Oyster, W. K. Brooks ; First Book of Zoology, Morse ; Oyster, Clam, and Other Common Mollusks, Hyatt. Propagation: Oysters and Method Culture, Bulletin of U.S. Fish Commissioner; also, Lippincott, vol. 59, p. 536 ; Scribuer, vol. 10, p. 469.

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Butter Sauce (Individual Rule)

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