The school kitchen textbook

There is much spattering of fat when sausages are cooked on top of the stove, and it saves work to bake them; if watched they are less likely to be hard and dry. Pour boiling water over them and let them stand five minutes, drain and put on a granite plate and cook in a hot oven, turning over as soon as slightly brown. They should be well cooked but not hard. If you like, as soon as the fat has baked out, have ready some apples, quartered and cored, and pared if the skins are tough, and lay the pieces in the fat and cook till soft. Recipe, No. 61. Creamed Dried Beef and Sausages Cut four links of sausage into inch pieces, cook them gently in one pint of boiling water for ten minutes. Skim off the fat and stir in one-half pound of dried beef, shaved thin and torn into bits. Wet one and one-half teaspoons of flour in cold water and stir it in, add salt if needed and serve it with baked potatoes, or steamed brown bread. Recipe, No. 62. Fried or Sauted Fish Smelts, perch, trout, and other small pan fish may be fried whole. Cod, halibut, and other thick fish should be skinned and boned and cut into slices one inch thick and two or three inches square. Fish for frying should be cleaned thoroughly, dried, and seasoned with salt, then covered with flour, or fine meal, or fine bread crumbs, then dipped in beaten egg, then in crumbs again. Or they may be dipped in flour paste instead of egg, before dipping in the crumbs. Fry in deep, smoking hot fat, or saute them in a small amount of hot, salt pork fat, from two to five minutes. Drain on paper, and serve with tomato sauce. LESSON XVII SHELL-FISH Water Protein Fat Carbo- Asn HYDRATES Oysters 88.3 6.0 1.3 3.3 1.3 Clams 80.8 10.6 1.1 5.2 2.1 Lobsters 30.7 5.9 .7 .2 .8 Water Protein Fat Carbohydrates Ash Oysters Clams Oysters Clams Clams Clams Oysters Clams Oysters Oysters Lobsters Lobsters Lobsters Lobsters Lobsters OYSTERS Oysters are used more extensively and are more highly prized for food than any other shell-fish. They are easily digested when fresh and only slightly cooked, but when over-cooked they are tough and leathery and therefore not digested easily. They contain so little nutriment, however, in proportion to their cost, that they are an expensive food. They are useful in convalesence on account of their agreeable flavor and also as an appetizer at the beginning of a meal. But they furnish little energy for either brain or muscles. As in the case of all fish care should be taken that the oysters are fresh. Recipe, No. 63. Raw Oysters Wash and scrub the shells ; open with an oyster opener or blunt edged pick. Cut under the connecting muscle and serve in the hollow shell, in a plate of ice, with lemon or horse-radish. 148 school kitchen textbook Recipe, No. 64. Roast Oysters (in Shell) Scrub the shells thoroughly. Put the oysters into a pan, flat side up, in order that the hollow side may make a cup to retain the juice. Bake or cook under a gas flame until the shells open. Remove the top shell and serve at once. Recipe, No. 65. To Prepare Oysters for Cooking