The school kitchen textbook

rich in phosphorus and has a large proportion of protein. The white varieties, like flounder, halibut, cod, and haddock, have the oil in the liver, and are the cheapest and most digestible. Red-blooded fish, like salmon, mackerel, and bluefish, have the oil distributed through the body, and the flesh is dark. The latter are nutritious for those who can digest them, but they are too rich and oily for invalids. Fish should be as fresh as possible, otherwise it may prove poisonous, and if not thoroughly cooked it will be hard to digest. The flesh of good fresh fish is firm and hard ; if not fresh it will be soft and flabby. Fish, after being dressed at the market, should be cleaned by scraping, if necessary, and by wiping with a cloth wet in cold salted water. Do not sprinkle with salt until ready to cook the fish. As they are slippery to handle, dip the fingers into salt while dressing them. Fish may be cooked in a variety of ways, but broiling and baking are the most wholesome methods. Small fish and pieces of large, white fish are good if fried, but oily fish should never be fried. TIME-TABLE FOR BAKING Fish, 6 to 8 lbs. ; long, thin fish 1 h. Fish, 4 to 6 lbs. ; thick halibut 1 h. Fish, small 20 to 30 m. Recipe, No. 180. Baked Fish Cod, haddock, bluefish, small salmon, bass, and shad, may be stuffed and baked whole. Clean, wipe, and dry the fish, rub with salt, fill with stuffing, and sew the edges together. Cut gashes two inches apart on each side. Put narrow strips of fat salt pork into the gashes and in the pan under the fish. Place the fish upright in the pan by propping it up with potatoes, or by skewering the head one way and the tail the other. Dredge the fish with flour. Put it into a hot oven without water ; when the flour is brown, baste with the pork fat, and baste often. It is done when the flesh separates easily from the bone. Remove FISH 265 it carefully to a hot platter, draw out the strings or skewers, and serve with drawn butter or egg sauce. Thick pieces of halibut or cod may be stuffed, or not, and baked in the same way. Fish may also be baked in milk enough to cover the bottom of the pan. When cooked in this way no pork or flour is needed. The milk keeps the fish moist, and makes it brown better. It is a good substitute for pork, especially for any dry, white fish. Recipe, No. 181. Stuffing for Baked Fish Weighing from four to six pounds 1 c. cracker crumbs. 1 tsp. chopped parsley. ^ tsp. salt. 1 tsp. capers. i tsp. pepper. 1 tsp. pickles. 1 tsp. chopped onion. I c. melted butter. This makes a dry, crumbly stuffing. If a moist stuffing be desired, moisten the crackers with cold water, or use stale (not dried) bread crumbs, and moisten with one beaten egg and the butter. It is not necessary to have all the seasoning given in the recipe, but some acid, like pickles, lemon, or vinegar, is more agreeable than sweet herbs, in a stuffing for fish. LESSON XXIII BOILED FISH TIME-TABLE FOR BOILING Halibut and salmon in cubical form, per lb 15 m. Blue-fish, bass, etc., per lb 10 m. Cod, haddock, and small fish, per lb 6 m. Recipe, No. 182. Boiled Fish