Twenty lessons in domestic science

TO BRAISE FRESH FISH that is sold in slices, such as salmon, halibut, cod, etc., is much the better method of cooking; it conserves the nutriment and improves the flavor, and with certain accompaniments and seasoning is a tasty method Of serving. To braise fish slices, surround them in a shallow casserole or sauce pan with a little sliced or canned tomato, sliced onion, green or red pepper, with a sprinkle of bread crumbs and seasoning of salt and pepper. Finish, if desired, with a few slices of bacon laid over the top. Time required, about thirty minutes. TO FRY FISH: For family service would advise frying fish in shallow fat or oil in a skillet requiring only a few tablespoons, rather than in the kettle of deep fat or oil Fish slices and all skinned fish, such as channel cat, blue cat, horned pout and eels, should all be dipped in beaten egg or batter, then in bread crumbs or flour. When the fish is brown on both sides cover, reduce the heat and allow to finish slowly. Season while cooking. The fresh water fish, such as lake trout and those belonging to the white fish family, as blue fish, cat, pike, crappy, bass and sun fish, are the choice fish to select for frying. However, the three latter are very choice fish to broil. TO BROIL : Broiling is a popular method of cooking sun fish, blue gill, all varieties of the bass family, perch, pike and similar fish, and requires the same preparation as for frying. Instead of the skillet, prepare the broiler, having it heated for three to five minutes before placing the fish on it. Do not have the heat as great as for meat. When browned on both sides, reduce the heat and finish slowly. Season while cooking. BAKING FISH requires the same preparation, except that the fins are not generally removed, but the incisions are made, enabling a less difficult service. STUFFING for BAKED FISH is ordinarily a combination of bread crumbs, mashed potato, with a seasoning of onions or garlic, green pepper, salt and white pepper. The bread crumbs may be moistened with a few spoonsful of tomato juice instead of water. PLANKED FISH service is suitable for any fish weighing three pounds or over. After the housewife has once mastered the planking of a fish it will be found a more agreeable method than frying, as it requires less attention just when there are so many details of the dinner calling for quick attention. Fish for planking are usually shad, white fish, blue fish, pike, Lake Superior trout, and the larger of the cat family, of which the channel cat is the choicest variety. The blue cat follows. Domestic Science LESSON No. 7 Proteins To prepare for planking, split the fish and remove all of the bones, after having prepared according to instructions for frying. The cat fish may be prepared as previously instructed. For family use the heavy white ironstone china platter may be used instead of the plank.