Household science and arts

1} tbs. gran, gelatin J c. cold water li c. boiling water i c. sugar Spk. salt i c. lemon juice 2 tbs. granulated gelatin i c. cold water lie. boiling water i c. sugar Spk. salt i c. orange juice 2 tbs. lemon juice LEMON JELLY Make the jelly according to the directions on page 99. ORANGE JELLY Make the jelly according to the directions on page 99. RECIPE 134. COFFEE JELLY 2 tbs. granulated Make the jelly according to the directions gelatin on page 99. Serve it with whipped cream J c. cold water or with plain cream. 2i c. boiling hot coffee i c. sugar Spk. salt IJ tbs. granulated gelatin i c. cold water 1 oz. grated choco- SNOW PUDDING Use No. 132. Beat the white of three eggs until it is stiff and dry, and when the jelly begins to thicken, add the beaten white. Beat it until the jelly is stiff and nearly firm, then pour it into a cold, wet mold or into wet custard cups. Serve it with soft custard (No. 96) made from the yolks of the eggs. CHOCOLATE CREAM Soak the gelatin in cold water ; melt the chocolate over boiling water; heat the cream until it is scalding hot and pour it over the melted chocolate. Add the sugar Digitized by Google FISH : : - -^ 101 late and the hot cream mixture to the gelatin i c. sugar and stir it until it is dissolved and the li 0. cream or rich mixture is smooth. Add the vanilla, and milk pour it into a cold, wet mold. Serve it 10 drops vanilla with whipped cream. Fish General Composition. — Fish is composed of proteid, gelatin, fat, extractives, mineral matter, and water. Food Value. — In food value and digestibility fish is similar to lean meat. As it is cheaper than meat, and is a good substitute, it may be used to aid in the economical management of household expenses. Fish is divided into two classes, — fish proper and shellfish. Fish proper are those that have a backbone ; they are again divided into two classes: — (a) Oily fish, having fat throughout the entire body, and having dark flesh; salmon, mackerel, bluefish, shad, eels, herring, belong to this class. (6) White fish, having white flesh and oil found only in the liver ; haddock, cod, halibut, flounder, trout, smelts, belong to this class. Shellfish have no backbone ; they include lobsters, oysters, clams, scallops, and mussels. Selection of Fish. — It is even more important to select fish well than it is to select meat well. Fresh fish has full clear eyes, bright red gills, and firm flesh. It should always be eaten as soon as possible after it is caught. Left-over fish should not be allowed to stand long. Preparation for Cooking. — Fish are generally cleaned and dressed at the market, but they should be wiped thoroughly inside and out with a cloth wrung out of cold salt water, and then dried with a clean towel kept for that purpose. Head and tail may or may not be removed. Digitized by Google A : \'' \ -'. ': •:.•:• .- The skinning of fish should be done in this way. With a sharp knife remove the fins along the back and cut off a narrow strip of skin the entire length. Loosen the skin on one side, and if the fish is fresh, it may be readily drawn off, stripping toward the tail. After removing the skin from one side turn fish over and skin the opposite side. Boning the fish should be carefully done. Clean and strip off the skin ; lay the fish flat on a board ; run a sharp knife imder the flesh near the bone, beginning at the tail and cutting it away from the bone, being careful not to break the fish. When the flesh on one side is taken off, remove the flesh from the other side in the same way. Pull out all small bones.