A handbook of home economics

Chop fine any cold, cooked meat. Moisten with gravy, season, and heat. Spread on slices of crisp, buttered toast, dipped in hot salted water. What kinds of fat may be used for frying? How may we clarify this fat? What are beef drippings? What may they be used for? GELATINE Lemon Jelly J^ box gelatine, or 2 tbsp. granulated gelatine. J/£ c. cold water. 2^ c. boiling water. 1 c. sugar. J/£ cup lemon juice. Fill mold with cold water. Soak gelatine 20 m. in the cold water, and add the boiling water. Stir, add sugar and hold over hot water until all sugar and gelatine are dissolved. Add lemon juice and strain into cold, wet mold. Raspberry Cream J/2 box gelatine. 1 pt. raspberry juice. Yz c. sugar. 1 pt. cream. 1/2 c. cold water. Cover gelatine with water, and soak J/2 h., then stand it over boiling water until thoroughly dissolved. Add to it the sugar and raspberry juice, and strain into a dish. Place the dish in a pan of ice, and stir continually, until the mixture thickens, then add the cream, whipped. Stir carefully until thoroughly mixed. Pour into a mold, and stand in a cold place to harden. What is its chief source of gelatine? How is it obtained? What is its chief food value? FISH Fish stands next to eggs and meat as a protein food. All fish may be divided into three classes — white fish, oily fish, shellfish. The oily fish are the richest in extractives and fat, but are less easily digested than the white fish. Only fresh fish should be purchased; if good, the flesh will be firm and plump, the gills red, and the eyes bright. Boiled Fish Wash the fish well in cold water, wipe carefully, and rub with a little salt. Wrap in cheesecloth, tie the ends, and place in fish kettle. Cover with boiling water. Add 1 tsp. salt. Slice of onion. 1 bay leaf. Sprig of parsley. Cover and simmer 10 m. to every pound. Take the fish from the water as soon as it is done, drain, remove the cloth carefully; turn the fish on a hot plate and garnish with slices of lemon and parsley. Fried Fish Clean the fish and wipe as dry as possible. Sprinkle with salt and pepper, roll in flour, then dip in white of egg and roll in bread crumbs or corn meal. Put into a frying-pan 2 tbsp. of fat which must become very hot before the fish is put in. Turn the fish with a broad knife or pancake turner, with care not to break the fish. When cooked an amber color it is ready to turn. In serving lay the slices of fish overlapping each other on a hot dish, and garnish with slices of lemon and parsley. Baked Fish Scrape the fish free from all scales. Make a small opening down the under side and remove the vitals. Wash well inside and out, wipe dry with a clean towel. Rub well with salt. Make a dressing of 1 c. stale bread crumbs. 2 tbsp. chopped parsley. 2 tbsp. melted butter. 1 tsp. salt. Mix well and stuff the fish, sewing it up with soft yarn. Score one side of the fish with a sharp knife, making the scores about one inch apart, and dredge thickly with salt, pepper, and flour. Baste every ten minutes with the gravy in the pan. Make a list of the oily fish found in your market, with price per pound.