Fried Fish

Clean and wipe the fish. Season with salt and pepper, roll in cornmeal, flour or crumbs, dip in egg and crumbs again. Cook in deep fat; drain on soft paper. Serve on a hot dish.

Working Directions To Be Followed By All Even Numbered Girls

NOTE: In today's Lesson, you are to prepare the sauce, while your partner prepares the fish. Follow each paragraph closely.

See Recipe on Front Page.

Measure and melt the butter in your saucepan, and add the flour. See FIGURE 1.

Stir while adding the fish stock (4 tablespoons of the water in which the fish is cooking).

Boil 5 minutes.

Measure the half yolk into your custard cup.

Remove saucepan from the fire; pour some of the hot mixture gradually into the yolk in the custard cup while stirring constantly. See FIGURE 2.

Pour back into saucepan containing hot mixture, add the lemon juice and seasonings to taste. Do not reheat.

Serve your partner and self with the sauce. Pour it over the cooked fish.

You are to WIPE the dishes today, according to directions already learned.

FIGURE 1.

FIGURE 2.

HOME RECIPES. FISH STUFFING.

1 cup crumbs (bread or crackers, or half and half).

1/4 cup melted butter.

1/4 teaspoon salt.

(Few drops onion juice, if liked.)

1/8 teaspoon pepper. 1/8 teaspoon celery salt. 1/4 cup water.

Mix ingredients in order given. If a dry ruling is desired, the water may be omitted. Three tablespoons catsup, chopped parsley, capers, pickles, or oysters may be added.

Drawn Butter Sauce

2 cups boiling water. 1/2 cup butter.

4 tablespoons flour. 1/8 teaspoon pepper.

1/2 teaspoon salt.

Melt 1/2 the butter, add the flour. Stir while adding the boiling water gradually. Boil 5 minutes. Add seasoning and remaining butter.

Caper Sauce

Add 1/2 cup capers, drained, to drawn butter sauce.

Egg Sauce

Add two "hard cooked'' eggs finely chopped to drawn butter sauce.

Horseradish Sauce

To serve with salmon.

6 tablespoons grated horseradish. 2 tablespoons of vinegar. 1/4 teaspoon salt.

1/2 teaspoon sugar. 1/2 cup thick slightly sour cream. Few drops cayenne.

Mix ingredients except cream. Beat cream until stilt. Combine, beat until thoroughly mixed and serve.

HOLLANDAISE SAUCE 1.

2 tablespoons butter. 2 tablespoons flour. Salt and pepper.

1 cup fish stock.

2 yolks

2 tablespoons lemon juice.

1/2 tablespoon vinegar or 1 tablespoon lemon juice

1/2 cup butter.

Yolks 2 eggs. 1/4 teaspoon salt.

1/2 cup hot water. 1/8 teaspoon paprika.

Cream the butter, add the yolks and beat thoroughly. Then add the lemon juice, salt, paprika, and hot water. Cook in a double boiler, stirring constantly until like thick cream. Remove from fire and beat with a Dover egg beater about 5 minutes. BROILED FISH.

Clean and wipe the fish; remove head and tail and split down the back. If a thick fish is used, cut in slices. Crease a wire broiler, lay in the fish and cook over a clear fire, cooking the flesh side first. Turn it and cook the skin until crisp. Sliced fish should be turned often while broiling. Fish is cooked when flesh is firm.

Questions

1. What is fish?

2. How does fish compare with meat in nutritive value?

3. Classify fish.

4. Which is the more easily digested?

5. Name three different methods of preparing fish.

6. What is meant by boiling salted acidulated water?

7. Of what use is it as a boiling medium?

8. What kinds of fish would you select for boiling, broiling, baking, etc..?

9. Compare cost of fish with that of meat.

10. Where is the oil in red-fleshed fish?

11. Where is the oil in white-fleshed fish?

12. Which kind would you select for frying?

13. Which kind would you select for broiling?

14. How are fish caught?

15. How are they kept?

Suggestions For Home Application

Because fish spoils so easily, several means are used for its preservation.

1. Cold storage.

2. Smoking and salting - smoked salmon, herring and finnan haddie are favorites. Salted cod is commonly used.

3. Preserving in oil - sardines and small herring are put up in oil and are considered as delicacies.

4. Canning of fresh fish and shell fish - canned salmon is the most common, although cod and Tuna fish are now being used extensively for canning purposes. Oysters, lobsters, shrimps, clams and scallops are also canned and used extensively.

"To reduce the cost of living, eat more salmon, especially of the cheaper grades, and less meat." This is the advice of Dr. Hugh M. Smith, federal commissioner of fisheries, in a statement enumerating the important factors in favor of salmon as an article of food, as compared with meat. He asserts that not only is canned salmon cheaper than meats, but will keep indefinitely if unopened, while the latter spoil quickly.

To prove his assertion that salmon is cheaper than meats, Dr. Smith compares the average retail prices of these in Washington on February 10, 1914. One pound of canned red salmon of the best quality will cost about 18 cents, he says, while the same quantity of bone, muscle, blood and brain building material and body fuel in other foods would cost: Eggs, strictly fresh (at 34c per dozen). 36c; steak, sirloin (at 27 1/2c per lb.), 33c; mutton, leg (at 19c per lb.), 32c; chicken, average (at 25c per lb.), 21 1/2c; ham, smoked (at 18 1/2c per lb.), 13 1/2c; and pink salmon (canned, at 9c per can), 12 1/2c.