There are no fixed laws regarding the choice of cer- tain vegetables to serve with certain meats, though some have become associated by custom and because they undoubtedly harmonize. A knowledge of the composition of common foods is essential for the woman who would plan her daily meals intelligently. When fish takes the place of meat it is sometimes necessary to supplement the less nutritious varieties with rich sauces and with vegetables and desserts that afford considerable nutriment. On the other hand, roast beef or mutton or pork should be accompanied with lighter vegetables and simple puddings. There is no doubt but that the average family would be better off in many ways if it consumed more fruit and vegetables and less meat. 114 Home Science Cook Book. Fish. Preparation of Fish. To remove scales, scrape with a knife from the tail slowly toward the head, occasionally rinsing the knife in water. The inner organs of small fish may be pressed out through an opening near the gills. Large fish are cut half-way down and scraped clean. Skinning. To skin fish, cut through the whole length of the skin close to the fin on the back and remove that. Then cut the skin on the other side, loosen it around the head, and pull toward the tail. When a fish is not fresh it is difficult to separate the skin from the flesh. A sprinkle of salt over the skin makes it less slippery. • Boning. After the skin is removed the flesh can be taken from the backbone. Begin at the back and with a sharp knife scrape the flesh from the bone, all the way from the tail to the head on one side, then do the same thing on the other. The flesh of a flounder may be cut off in four strips or fillets of nearly equal size. A slice of halibut is easily separated from bone and skin in four divisions. • Best Methods of Cooking. Broiling and baking are the most satisfactory ways Fish: i of cooking fish, and the two methods are practically the same with the gas range. Sections of fish dipped in melted butter or salt pork fat, sprinkled with fine crumbs, and broiled under gas have much the appearance and flavor of fried fish, and may be prepared without causing the odor of frying. Fish Stock. Separate the flesh from the non-edible portions be- fore cooking whenever it is possible. It is not eco- nomical to leave the head on a fish to be baked, since it will be practically uneatable, nor can it be considered ornamental in the highest sense. But if cooked in water it would yield good stock. Skin may as well be thrown away, but all fish bones and trimmings should be treated like meat, covered with cold water, season- ing added, and cooked till the bones fall apart — about an hour. This stock may be kept for a day or two and then used for a soup, when it would not be possible to keep raw fish. Boiled Fish. Unless the liquor is used, this is an extravagant way of cooking fish. When put into boiling water the fish should be in compact form and be wrapped in cheese- cloth, or the water must be skimmed carefully to pre- vent the froth from settling on the fish. The time of cooking varies with the shape of the fish. The flesh must be firm and leave the bone readily. When cooked too long it becomes tough and tasteless. A few herbs may be put in the water, if de- sired, to vary the flavor of the fish.

AI-modernized reading of the original text

There are no fixed laws regarding the choice of certain vegetables to serve with certain meats, though some have become associated by custom and because they undoubtedly harmonize. A knowledge of the composition of common foods is essential for the woman who would plan her daily meals intelligently. When fish takes the place of meat it is sometimes necessary to supplement the less nutritious varieties with rich sauces and with vegetables and desserts that afford considerable nutriment. On the other hand, roast beef or mutton or pork should be accompanied with lighter vegetables and simple puddings. There is no doubt but that the average family would be better off in many ways if it consumed more fruit and vegetables and less meat. 114 Home Science Cook Book. Fish. Preparation of Fish. To remove scales, scrape with a knife from the tail slowly toward the head, occasionally rinsing the knife in water. The inner organs of small fish may be pressed out through an opening near the gills. Large fish are cut half-way down and scraped clean. Skinning. To skin fish, cut through the whole length of the skin close to the fin on the back and remove that. Then cut the skin on the other side, loosen it around the head, and pull toward the tail. When a fish is not fresh it is difficult to separate the skin from the flesh. A sprinkle of salt over the skin makes it less slippery. • Boning. After the skin is removed the flesh can be taken from the backbone. Begin at the back and with a sharp knife scrape the flesh from the bone, all the way from the tail to the head on one side, then do the same thing on the other. The flesh of a flounder may be cut off in four strips or fillets of nearly equal size. A slice of halibut is easily separated from bone and skin in four divisions. • Best Methods of Cooking. Broiling and baking are the most satisfactory ways Fish: i of cooking fish, and the two methods are practically the same with the gas range. Sections of fish dipped in melted butter or salt pork fat, sprinkled with fine crumbs, and broiled under gas have much the appearance and flavor of fried fish, and may be prepared without causing the odor of frying. Fish Stock. Separate the flesh from the non-edible portions before cooking whenever it is possible. It is not economical to leave the head on a fish to be baked, since it will be practically uneatable, nor can it be considered ornamental in the highest sense. But if cooked in water it would yield good stock. Skin may as well be thrown away, but all fish bones and trimmings should be treated like meat, covered with cold water, seasoning added, and cooked till the bones fall apart — about an hour. This stock may be kept for a day or two and then used for a soup, when it would not be possible to keep raw fish. Boiled Fish. Unless the liquor is used, this is an extravagant way of cooking fish. When put into boiling water the fish should be in compact form and be wrapped in cheesecloth, or the water must be skimmed carefully to prevent the froth from settling on the fish. The time of cooking varies with the shape of the fish. The flesh must be firm and leave the bone readily. When cooked too long it becomes tough and tasteless. A few herbs may be put in the water, if desired, to vary the flavor of the fish.

The home science cook book