A textbook of domestic science for high schools

Pour off all but about 4 tb. of fat from the pan in which chicken has been roasted. Add 5 tb. flour; when brown, add 2 c. of the water in which giblets have been boiled. Cook 5 minutes, season with salt and pepper, and if liked, add the giblets finely chopped. Stewed Chicken Dress, clean, and cut up a chicken. Put into a kettle with a few slices of salt pork and barely cover with boiling water. Boil 5 m., then simmer until tender. When about half done add 1 ts. salt. Cook a young chicken about 1½ h., an old one 2 to 2½ h. When done wet 4 tb. flour in cold water to form a smooth paste and stir into the boiling mixture. Season. Add 1 c. cream or milk and 2 tb. butter. When hot serve. Dumplings may be added. Creamed Chicken 1½ c. cold chicken, diced 1 c. white sauce ½ ts. celery salt I c. mushrooms, sliced Heat the chicken and mushrooms in the sauce over hot water. Serve on toast, in toast boxes, or patty shells. FISH COMPOSITION OF VARIOUS FISH (ATWATER.) FAT MINERAL MATTER Black Bass .... Bluefish 54.8 55 7 9.3 .8 .5 34.6 Fresh Cod . . . 52 5 Salt Cod — boneless Mackerel Salmon Trout 44.6 39.2 48 1 22.2 12.4 .3 4.3 8.1 1 1 23.1 .7 .9 40 4 Whitefish 53 5 10 3 32 5 Lobster 61 7 30 7 Fish should be fresh and be used in season. When fresh, the fish is firm, the eyes bright. White-blooded fish have fat secreted in the liver. Examples : whitefish, cod, haddock, perch, etc. Red-blooded fish have fat distributed throughout the flesh. Examples : salmon, mackerel, bluefish, herring. Broiling, boiling, baking, are the most wholesome methods of cooking fish. Broiled Fish Bone the fish, removing the head and tail. Wipe and dry, and sprinkle with salt and pepper. Place in greased broiler and broil the flesh side first; then turn and broil the skin side till brown and crisp. Loosen the fish from both sides of the broiler and slip on to a hot platter, flesh side up. Season with salt and pepper and butter, or spread with lemon butter. Garnish with parsley and lemon. Planked Fish Bone a fish. Lay it on a hot hardwood plank, flesh side up. Sprinkle with salt and pepper and bits of butter. Bake on upper shelf in oven or under a gas broiler, about 30 m. or till brown. Ten minutes before it is done put a border of mashed potatoes around the fish, using a pastry bag and tube. Put plank on a platter and garnish with parsley, shredded lettuce, radishes, lemon fans, etc. Baked Fish Clean, wash, and dry the fish. Do not remove the head or tail. Rub all over with salt, stuff, and sew up. Put two strips of cotton cloth in pan (if you have not a fish sheet), to help remove the fish when baked. Lay the fish in the pan and skewer into the shape of a letter S. Cut gashes on top and lay strips of salt pork in them and around the pan. Sprinkle the fish with salt and pepper, and dredge with flour. Put in a hot oven. When the flour begins to brown, baste with the fat in the pan and boiling water. The fish is done when the flesh separates easily from the bone. Bake about 1 hour. Lift carefully on a hot platter, draw out skewers or strings, and serve with drawn butter or egg sauce. Boiled Fish