Ingredients and Proportions. To each cupful of thin
cream add one tablespoonful of butter and one-half table-
spoonful of flo✪ Drawn Butter Sauceur rubbed together. Seasoning in the
proportion for Medium White Sauce. (See page 9.)
Method. The whole may be cooked together until the
mixture comes to a boil, or the method used in making
Medium White Sauce may be employed.
Piquante Sauce
Proceed as for Medium White Sauce, only instead of
milk use a brown stock made ])y dissolving one or two
bouillon cubes in as many cups of water. Add to sauce
chopped onions, capers, pickles, in the proportions of one
tablespoonful of each to a cup of the sauce. Add further
about two tablespoonfuls of vinegar to one cup of sauce,
and boil until the pickles are hot through.
TOPICS FOR STUDY OR DISCUSSION
1. Tests for the freshness of fish, danger from the use
of stale fish, conditions under which ptomaines may be
developed in fish.
QUESTIONS 57
2. Methods of preserving fish:' cold storage, canning,
salting, drying, etc. Commercial industries based on
these methods.
3. Fish oils, fish roe, caviare, anchovy paste, and
other preparations.
4. Fish considered as a "brain food." The grounds
from which this fallacy arose. Nutritive value and
digestibility of fish.
5. Classification of various fish on the basis of their
composition. (See charts, Appendix A.)
6. Pure Food laws as they relate to fish.
7. The economics of fish culture, general legislation
regarding fish and fisheries, international relations on
this subject, etc.
8. The great fisheries of the United States, the great
fisheries of the world, the work of the Fish Commission
of the United States.
QUESTIONS
1. Compare fish with eggs and gelatine as regards its
behavior during cooking.
2. What was the nature of the scum that was formed
during the boiling of fish? Was this formed during any
of the other processes of cooking fish?
3. Compare the effect of the five methods of cooking
on the types of fish used. Which class of fish do you
consider the best adapted to frying, to baking, etc.?
Why?
4. Which sauce would you choose to accompany cod-
fish, haddock, or any fish of this class? Which to ac-
company salmon, mackerel, or any richer fish? Name
some other sauces appropriate to be served with fish.
5. What classes of foods should be combined with fish
in order to make a well-balanced meal?
6. Discuss the place of fish in the diet, as regards econ-
omy, digestibility, and ease of preparation.
7. Give three reasons why fish culture is important
from the standpoint of economics.
58 PRINCIPLES OF FOOD PREPARATION
8. What fish is said to yield the ''largest amount of
nutriment for a given sum of any animal food"?
9. Why is the water content of dried codfish higher
than that of fresh? (See charts, Appendix A.)
10. Considering the amount of water and of refuse in
dried and in fresh codfish, which is the more economical
purchase? (See charts, Appendix A.)
11. When perch is ten cents a pound and halibut is
twenty cents which is the most economical purchase?
State your reasons fully.
12. Taking all factors into consideration, which is the
most expensive fish to purchase for food? Justify your
answer.
EXERCISES
1. Make a fish chowder using milk, a fish chowder using
tomato. Why is this dish called chowder?
Page 26 · 3 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Ingredients and Proportions. To each cupful of thin cream add one tablespoonful of butter and one-half tablespoonful of flour rubbed together. Seasoning in the proportion for Medium White Sauce. (See page 9.)
Method. The whole may be cooked together until the mixture comes to a boil, or the method used in making Medium White Sauce may be employed.
Piquante Sauce
Proceed as for Medium White Sauce, only instead of milk use a brown stock made by dissolving one or two bouillon cubes in as many cups of water. Add to sauce chopped onions, capers, pickles, in the proportions of one tablespoonful of each to a cup of the sauce. Add further about two tablespoonfuls of vinegar to one cup of sauce, and boil until the pickles are hot through.
1. Tests for the freshness of fish, danger from the use of stale fish, conditions under which ptomaines may be developed in fish.
2. Methods of preserving fish:' cold storage, canning, salting, drying, etc. Commercial industries based on these methods.
3. Fish oils, fish roe, caviare, anchovy paste, and other preparations.
4. Fish considered as a "brain food." The grounds from which this fallacy arose. Nutritive value and digestibility of fish.
5. Classification of various fish on the basis of their composition. (See charts, Appendix A.)
6. Pure Food laws as they relate to fish.
7. The economics of fish culture, general legislation regarding fish and fisheries, international relations on this subject, etc.
8. The great fisheries of the United States, the great fisheries of the world, the work of the Fish Commission of the United States.
1. Compare fish with eggs and gelatine as regards its behavior during cooking.
2. What was the nature of the scum that was formed during the boiling of fish? Was this formed during any of the other processes of cooking fish?
3. Compare the effect of the five methods of cooking on the types of fish used. Which class of fish do you consider the best adapted to frying, to baking, etc.? Why?
4. Which sauce would you choose to accompany codfish, haddock, or any fish of this class? Which to accompany salmon, mackerel, or any richer fish? Name some other sauces appropriate to be served with fish.
5. What classes of foods should be combined with fish in order to make a well-balanced meal?
6. Discuss the place of fish in the diet, as regards economy, digestibility, and ease of preparation.
7. Give three reasons why fish culture is important from the standpoint of economics.
8. What fish is said to yield the ''largest amount of nutriment for a given sum of any animal food"?
9. Why is the water content of dried codfish higher than that of fresh? (See charts, Appendix A.)
10. Considering the amount of water and of refuse in dried and in fresh codfish, which is the more economical purchase? (See charts, Appendix A.)
11. When perch is ten cents a pound and halibut is twenty cents which is the most economical purchase? State your reasons fully.
12. Taking all factors into consideration, which is the most expensive fish to purchase for food? Justify your answer.
1. Make a fish chowder using milk, a fish chowder using tomato. Why is this dish called chowder?
Records on this page
Drawn Butter SauceDrawn Butter SaucePiquante Sauce