Principles of food preparation

2. Utilize left-over fish in making a fish souffle, a kedjeree, a chartreuse, or a fish casserole. What is the origin of these different terms? 3. Ask your instructor for an illustration of fish baked in an upright position, and using a fish weighing from four to six pounds, cook this in the same manner, so that your dish may seem an exact reproduction of the illustration. Or copy the illustration on page 59. 4. Make a turban of flounder, proceeding as in 3 with regard to the copying of an illustration. 5. Make a planked fish, proceeding as in 3 or 4. 6. Plan and carry out a simple dinner, sufficient for one person, consisting of fish, a sauce, two vegetables, bread and butter, and a simple dessert. The cost should not exceed twenty or twenty-five cents, and the ration should be balanced. 7. Plan and carry out a luncheon for four persons having codfish balls for the main dish. The total cost should not exceed fifty cents, and the meal should be balanced. 8. Make a dish of finnan haddie, which, with an appropriate sauce and one vegetable, shall furnish a suffi- cient and well-balanced meal. The cost should not exceed ten cents. Notes. When fisli are to be cooked whole, the head and tail are usually left on, but the fins should be removed. Scales can be scraped from fish by holding the knife with the blade nearly perpendicular to the skin of the fish, but slanting slightly outward, and scraping from head to tail. Fresh-water fish are often improved by soaking them in salted water for 30 m. before cooking. A fish platter may be effectively garnished with cress or parsley, olives or radishes, slices of cucumber or slices of lemon. References Bailey. Sanitary and Applied Chemistry, Chap. XIX. Church. Foods, Part III. Hutchison. Food and Dietetics, Chap. V. Snyder. Human Foods, Chap. VIII. Thompson. Practical Dietetics, Fish. Wiley. Foods and Their Adulteration, Part HI. Farmers' Bulletin 85, Fish as Food, U. S. Dept. of Agriculture. I'ICKEREL CHAPTER VIII OYSTERS To the Student. Before beginning to cook the oysters it is well to identify roughly four distinct parts whose peculiarities have an important bearing on the correct preparation of this shellfish. These are: (1) the liver, which is situated in the soft body or fleshy part of the oyster. (2) The muscle, which holds the oyster to the shell. (3) The " mantle." (4) The gills. These last, situated inside of the '^ mantle," furnish a test when the oyster is cooked. When they separate from one another — somewhat like the partly opened leaves of a book — and become frilled or puckered a little at the edges, the oyster is cooked, and if the application of heat is prolonged much beyond this stage there is injury to flavor and consistency. From six to ten small oysters should be used in this lesson by each student. One is to be immersed in vinegar and allowed to stand until the close of the lesson. One is to be saved uncooked for comparison. Two or more of the various cooking processes may be applied to the rest of the oysters — arranging the work so that all of the recipes may be tried by as many groups of students as possible — and the effect of the different methods should be compared as to flavor and consistency. OYSTERS 63