Twenty lessons in domestic science

The fish plank is an oval-shaped board about one inch thick, made from dry-kilned birch or other suitable wood. A deep groove follows the edge. The plank is heated as hot as can be without scorching. The fish, laid open, is placed skin side down. If the fish under preparation is not a fat fish, baste with a little melted butter, sprinkle with salt and pepper. Place under the broiler fire or on the top shelf of a coal range oven. After the surface is slightly browned, reduce the heat. A fourpound fish requires about thirty minutes. For the most efficient method of planking, the writer recommends the heavy platter of ironstone china or white enameled ware, as it furnishes the dish on which to serve the fish, keeping it and the accompanying potatoes warm throughout the dinner. To plank fish on a platter, proceed as with plank of wood. Heat the platter quite hot, placing the fish skin side down. Neither platter nor plank require greasing. GRATED CHEESE makes a nice garnish for planked fish if sprinkled over the fish about five minutes before removing from the fire. POTATO ROSES, SARATOGA POTATOES or RICED POTA- TOES may be used as a border around the fish when ready to serve. Fish Chowder FISH CHOWDER is a way of serving fish free from bones. Method: Place half a pound of salt pork, diced, in a deep skillet. Allow to fry out. Slice one onion into the fat and simmer while preparing half a dozen small potatoes by peeling and dicing. Drop them into the fat and stir around until ready to brown over. Then place two pounds of flaked and boned fish on the surface of the potatoes ; cover and allow to simmer until potatoes are tender, when fish will be found cooked. Season with salt and pepper ; add about three-quarters of a cup of rich milk and allow to come to boil. GREEN or RED PEPPER, cut up with the onion, will improve the dish. FISH CHOWDER, served as a soup, must have quantities of water or milk, with requisite seasoning added to the chowder. FISH SAUCES are very simple, usually a combination of butter, water, flour and lemon juice, with a variety of seasonings. LESSON No. 7 Domestic Science Fish Accompaniments Baked salmon is considered one of the most elegant of dinner fish and is rich enough in itself to furnish the heavy course. Care must be exercised to serve appropriate dishes with it, such as entrees, sauces, vegetables and desserts, to make the dinner complete. Contrary to a heavy meat dinner, a rich dessert is desirable with a fish dinner. The entrees, however, must not be sweet. Certain vegetables associate themselves with a fish course. A baked salmon brought to the table with one-half of the platter banked with fresh, crisp watercress is a feast for the epicurean eye, as well as for the palate. The cress not only garnishes the dish, but sprigs of it should be served with the dish. "Water cress, lending a zest to many dishes, is particularly appropriate with salmon. The entrees that can be served are many, including stuffed green peppers, French or cream pea patties, celery or macaroni croquettes, various vegetables au gratin with cheese, combinations of egg, mushrooms in many forms and the Italian pastes. The sauces are not so many but more important, as no fish is ever served without a sauce.