Baked salmon requires one of the following sauces: Lemon butter sauce, sauce Bechamel, sauce Genoise, Hollandaise, sauce Tartare, an- chovy butter, Spanish Bernaise, piquant or horse-radish sauce. The principal vegetables to accompany a fish dinner are peas, string or butter beans, cauliflower, artichokes, fried green peppers or fried green tomatoes with Irish potatoes in some form. Salads of cucumbers lead, with combination, tomato, cold slaw, pea and cheese salads following. Very finely shredded cabbage with green peppers is good. The dessert usually takes the form of a rich pastry, such as lemon, orange, rhubarb or pineapple pie. Puddings are not acceptable with a fish dinner. Fish not so rich as salmon are cooked with a larding of bacon or salt pork, or a sprinkle of cheese. The larding is accomplished by cutting gashes in the fish and laying in long slices of pork or bacon. The soup to precede the fish is never of a meat stock, or boullion. It is usually a cream of some vegetable or fish, more often of a vegetable. The preferred stuffing for a fish is of bread with plenty of onion and green peppers minced fine. Grated cheese sprinkled over a baking fish about fifteen minutes be- fore removing from the oven is a great addition, giving a piquancy much desired. 64 Lesson Number Eight Proteins Meats PROTEIN AS FOUND IN MEAT: With meat prices soaring, the thrifty housewife looks about for new ways to serve cheaper cuts. This is well, for the cheaper cuts, be it known, are as rich in nutri- tive value as the expensive cuts. The housewife among the poorer classes of other countries seems to come naturally by the principles of the conservation of the full value of food products, just as the earnest thinking women of this country are coming to realize the significance of this problem. Although a common article of diet, little is known about the selec- tion, cooking and nutritive value of the different cuts of meat. As a rule, round steak is cut too thin, thereby losing much of the juice contained in it. Lean of meat supplies a valuable form of protein or muscle build- ing. The structure of meat should be well understood in order to make clear the science of properly conserving the protein and gaining full food value for expenditure, and full flavor to make the dish palatable and tasty. The protein is found in large proportion in the muscular part of the animal. As a rule, meat must be cut across the grain or muscle. This peculiarity of structure makes the loss of protein more rapid if the meat is not carefully seared to prevent its loss. A gentle heat is necessary to break down and soften the tissue, but the searing process must first be performed, then the heat reduced until cooking is finished. This is an inexorable rule to be followed, except when making beef tea or soups. Meat intended for BEEF TEA and SOUPS requires just the oppo- site treatment to extract the juice. The protein of meat is similar in its property to the white of egg, and when subjected to intense heat coagulates or hardens, making it indi- gestible as well as unpalatable. This coagulation begins at about 130 de- grees Fahr., therefore, in stewing or cooking meat in water, learn to maintain the cooking below the boiling or bubbling point of water, which in this altitude is 212 degrees. Meat should be simmered not boiled.

AI-modernized reading of the original text

Baked salmon requires one of the following sauces: Lemon butter sauce, sauce Bechamel, sauce Genoise, Hollandaise, sauce Tartare, anchovy butter, Spanish Bernaise, piquant or horse-radish sauce. The principal vegetables to accompany a fish dinner are peas, string or butter beans, cauliflower, artichokes, fried green peppers or fried green tomatoes with Irish potatoes in some form. Salads of cucumbers lead, with combination, tomato, cold slaw, pea and cheese salads following. Very finely shredded cabbage with green peppers is good. The dessert usually takes the form of a rich pastry, such as lemon, orange, rhubarb or pineapple pie. Puddings are not acceptable with a fish dinner. Fish not so rich as salmon are cooked with a larding of bacon or salt pork, or a sprinkle of cheese. The larding is accomplished by cutting gashes in the fish and laying in long slices of pork or bacon. The soup to precede the fish is never of a meat stock, or boullion. It is usually a cream of some vegetable or fish, more often of a vegetable. The preferred stuffing for a fish is of bread with plenty of onion and green peppers minced fine. Grated cheese sprinkled over a baking fish about fifteen minutes before removing from the oven is a great addition, giving a piquancy much desired. Lesson Number Eight Proteins Meats PROTEIN AS FOUND IN MEAT: With meat prices soaring, the thrifty housewife looks about for new ways to serve cheaper cuts. This is well, for the cheaper cuts, be it known, are as rich in nutritive value as the expensive cuts. The housewife among the poorer classes of other countries seems to come naturally by the principles of the conservation of the full value of food products, just as the earnest thinking women of this country are coming to realize the significance of this problem. Although a common article of diet, little is known about the selection, cooking and nutritive value of the different cuts of meat. As a rule, round steak is cut too thin, thereby losing much of the juice contained in it. Lean of meat supplies a valuable form of protein or muscle building. The structure of meat should be well understood in order to make clear the science of properly conserving the protein and gaining full food value for expenditure, and full flavor to make the dish palatable and tasty. The protein is found in large proportion in the muscular part of the animal. As a rule, meat must be cut across the grain or muscle. This peculiarity of structure makes the loss of protein more rapid if the meat is not carefully seared to prevent its loss. A gentle heat is necessary to break down and soften the tissue, but the searing process must first be performed, then the heat reduced until cooking is finished. This is an inexorable rule to be followed, except when making beef tea or soups. Meat intended for BEEF TEA and SOUPS requires just the opposite treatment to extract the juice. The protein of meat is similar in its property to the white of egg, and when subjected to intense heat coagulates or hardens, making it indigestible as well as unpalatable. This coagulation begins at about 130 degrees Fahr., therefore, in stewing or cooking meat in water, learn to maintain the cooking below the boiling or bubbling point of water, which in this altitude is 212 degrees. Meat should be simmered not boiled.

Twenty lessons in domestic science