milk or stock. Mix with the meat. Butter the crumbs, and place about one
half cupful in the bottom of the buttered baking-dish. Add the meat
mixture, and cover the top with the remainder of the crumbs. Bake in the
oven until the mixture is thoroughly heated and the crumbs are brown.
_Cold fish_ may be shredded and used in the same way.
COTTAGE PIE.--Use the same ingredients as for Scalloped Meat, substituting
mashed potatoes for buttered bread crumbs. Place the potato only on the
top of the mixture. A little nutmeg may be substituted for the onion.
QUESTIONS
How does meat left from beef stock differ from fresh meat in nutritive
value? How does it differ in taste?
Name a starchy food that could be substituted for potatoes in Baked Hash.
Why are spices and herbs added to left over meat dishes?
Name at least three vegetable-and-meat combinations that would be
desirable for hash.
How many cupfuls of chopped cooked meat can be obtained from one pound of
fresh meat?
Why should cooked meat of tender cut be reheated rather than recooked?
LESSON LXVII
GELATINE (A)
EXPERIMENT 57: EFFECT OF COLD WATER ON GELATINE.--Pour 1 teaspoonful of
cold water on 1/4 teaspoonful gelatine. Cover and let stand a few minutes.
Examine. Has the water combined with the gelatine? Press a bit of the
gelatine with a spoon. How does it compare with the dry gelatine as to
hardness?
EXPERIMENT 58: EFFECT OF HOT WATER ON GELATINE.--Pour 1 teaspoonful
boiling water on 1/4 teaspoonful gelatine. Place the mixture over hot
water. Stir. What is the effect of boiling water on gelatine?
NOTE.--Use the gelatine from these two experiments for the preparation of
the gelatine dessert of the lesson.
GELATINE.--When the beef stock of Lesson LXII was strained and cooled,
what material, other than fat and protein, was present in it? From what
substance in the meat and bone was this material formed (see _Protein in
Meat_; _Use of Bone and Fat in Soup-making_; _Examination of
Cold Beef Stock_)?
The gelatine which is found at market is prepared from the bones, gristle,
skin, and other portions of animals. Although gelatine may be purchased in
several different forms, housekeepers find the granulated or pulverized
gelatine the most convenient to use.
One ounce of granulated gelatine will stiffen 1 1/2 to 2 quarts of jelly.
In hot weather more is required. If fruit, vegetables, or nuts are to be
molded in the jelly, use 1 1/2 ounces of gelatine.
Gelatine should be first hydrated (_i.e._ combined with water) by
means of cold water, and then dissolved in boiling water.
THE VALUE OF GELATINE.--Gelatine is an incomplete protein, _i.e._ it
is lacking in certain amino acids and hence while a good fuel, it does
not, without the help of other proteins, both build and repair the body.
The usual gelatine dish contains such a small quantity of gelatine that
the question of its food value may be disregarded. The sugar and fruit,
however, that are invariably used in gelatine dishes give them food value.
Since gelatine liquefies readily by heating, it is valuable in liquid
diet.
LEMON JELLY
1 tablespoonful granulated gelatine _or_
1/4 ounce shredded gelatine
1/4 cupful cold water
3/4 cupful sugar
Salt
1 1/2 cupfuls boiling water
1/4 cupful lemon juice
Mix the gelatine and cold water. Let them stand until the water is
absorbed. Add the boiling water, sugar, and salt. Stir until the gelatine
is dissolved completely, then add the fruit juice, strain, and pour into a
mold. Set in a cool place to harden. _Gelatine mixtures should be
covered while soaking and cooling_.
_To remove jelly from the mold_, apply a cloth wrung out of hot water
to the outside of the mold.
FRUIT JELLY
Prepare lemon jelly mixture. Cover and allow to cool until it begins to
stiffen. Peel oranges and bananas; cut them into small pieces or slices.
Cut nuts into pieces. Stir in the prepared fruit and nuts. Turn into a
mold, cover, and put in a cool place until firm. Serve cold, with or
without cream.
Other fruits may be used instead of those mentioned in the recipe. If
pineapple is used it must be cooked before adding to jelly. Pineapple
contains an enzyme which liquefies gelatine. Hence jelly containing fresh
pineapple fails to stiffen.
WHIPPED JELLY
When a gelatine mixture is cool and begins to stiffen, it may be whipped
with a Dover egg beater. Air beaten into a gelatine dessert changes it in
appearance and quantity.
Lemon Jelly may be varied as follows:
Prepare lemon jelly mixture. Cover and set aside to cool. Then divide into
two portions. Add fruit to one portion and turn it into a mold and set
aside in a cool place.
Whip the second portion of jelly. When the jelly in the mold is stiff,
pour the whipped jelly over it and set aside to cool.
When ready to serve, unmold, garnish with fruit or nuts, if desired. Serve
with top milk, plain or whipped cream or Custard Sauce.
QUESTIONS
What is the purpose of covering the gelatine while soaking and cooling?
Why is it necessary to dissolve the gelatine completely?
What would be the effect of adding cold fruit juice to the hot gelatine
mixture? What must be the temperature of water to dissolve gelatine? From
this explain why the gelatine should be dissolved before the fruit juice
is added.
What is the purpose of straining gelatine mixtures?
Through what should gelatine mixtures be strained?
Of what material should jelly molds be made? Why?
How are jellies removed from the molds without breaking or marring the
jellies? Explain.
When fruit is to be added to jelly, what is the purpose of allowing the
jelly to cool and almost stiffen before adding the fruit?
LESSON LXVIII
GELATINE (B)
SNOW PUDDING
1 tablespoonful granulated gelatine
1/4 cupful cold water
1 cupful sugar
Salt
1 cupful boiling water
1/4 cupful lemon juice
2 or 3 egg whites
Mix these ingredients (except egg whites) as for Lemon Jelly. Set aside to
cool. Beat the egg whites until stiff. When the gelatine mixture begins to
stiffen, beat it (surrounded by ice water) until it becomes frothy, then
add the beaten egg whites and continue beating until the mixture begins to
stiffen. Turn into a mold and set aside in a cool place. Serve with
chilled Custard Sauce.
For the sauce, follow the recipe for Soft Custard, using egg yolks
(instead of whole eggs) and 3/8 cupful of sugar (instead of 1/4 cupful).
In case only 2 egg yolks are used in making the custard, 1 teaspoonful of
corn-starch may be used for additional thickening, as suggested.
The addition of 1/2 cupful of chopped nuts to Snow Pudding makes a
pleasing variation. The nuts should be added just before turning the
mixture into the mold.
Snow Pudding may be prepared by whipping plain Lemon Jelly as directed in
the previous lesson and serving it with Custard Sauce. The use of egg
whites, however, adds to the food value of the dessert and makes it more
tasty.
PINEAPPLE BAVARIAN CREAM
1 tablespoonful gelatine
1/4 cupful cold water
1 small can (8 ounces) shredded pineapple
Boiling water
1/2 cupful sugar
Salt
2 tablespoonfuls lemon juice
1/2 cupful (or more) whipped cream
Mix the gelatine and cold water and let stand until the water is absorbed.
Drain the sirup from the shredded pineapple and add enough water to it to
make 1 1/2 cupfuls. Heat the pineapple sirup and water to boiling point.
Then pour it over the gelatine mixture. Stir until the gelatine is
dissolved. Add the sugar and salt and continue stirring until they are
dissolved. Add the lemon juice. Cover and set aside in a cold place until
the mixture begins to stiffen.
Whip the cream. Add the shredded pineapple and whipped cream to the
gelatine mixture. Surround this with ice water and beat until the mixture
again begins to stiffen. Turn into a mold and set aside in a cool place.
Serve cold.
QUESTIONS
What is the price per package of gelatine?
How many ounces are there in one package? How many tablespoonfuls in one
package?
Determine the cost of Lemon Jelly. Of Snow Pudding. What is the difference
in the cost?
Which is lighter in weight,--beaten egg white or plain Lemon Jelly? From
this, explain why it is necessary to set the gelatine mixture aside until
it begins to stiffen before adding the beaten egg-white in the preparation
of Snow Pudding.
Explain why the gelatine mixture should be in a slightly stiffened
condition before the whipped cream is added to it in the preparation of
Bavarian Cream.
LESSON LXIX
FISH (A)
EXPERIMENT 59: EFFECT OF SOAKING FISH IN WATER.--Soak a piece of fresh
fish in water for at least 10 minutes. Strain the water and heat it to the
boiling point. What foodstuff is found in the water? What practical
application can be drawn from the result of this experiment as to washing
fish?
EXPERIMENT 60: EFFECT OF BOILING FISH RAPIDLY.--Boil a small piece of
fresh fish rapidly for a few minutes. What happens to the fish? Judging
from this experiment, what care must be taken in cooking and serving fish?
From the results of Experiments 59 and 60, which method,--boiling or
baking,--would be more desirable for cooking fish? Why?
COMPARISON OF BEEF WITH FISH.--Fish is an animal food containing protein.
It differs from beef in structure and composition. Most fish contains more
water than does beef, hence it has not as high a nutritive value. In the
quantity of protein, however, fish is about equal to beef; its protein is
also complete. Hence many consider it quite as nutritious as beef. It is
lacking in extractives, and needs careful seasoning.
FAT OF FISH.--The fat content of fish varies greatly in different kinds of
fish. A few fish, such as salmon for example, contain considerable fat.
The edible portion of most fish, however, contains less fat than beef. The
ease with which we digest fish depends upon the fat it contains. Fish
containing the least quantity of fat is the most easily digested.
CLASSES OF FISH.--According to the quantity of fat it contains, fish may
be divided into two classes: _(_a_) dry, or_ lean _fish_,
and _(_b_) oily fish_. Cod, haddock, smelt, flounder, perch,
bass, brook trout, and pike are dry, or lean fish. Salmon, shad, mackerel,
herring, eel, halibut, lake trout, and white fish are oily fish. (This
latter group contains from 5 to 10 per cent of fat.)
Fish may also be divided into two classes, according to the water in which
they live, fish from the sea being termed _salt-water fish_, and
those from rivers and lakes _fresh-water fish_
Since fish contains about as much protein as does beef, it should be
generally used as a meat alternative. Inspection of the fish found at
market will doubtless acquaint you with many kinds of fish.
SALMON TIMBALE OR LOAF
1 can salmon
1 cupful soft bread crumbs
1 1/2 teaspoonfuls chopped parsley
1/2 teaspoonful salt
Pepper
1 or 2 eggs
1 tablespoonful lemon juice
1/4 to 1/2 cupful milk
Mix all the ingredients thoroughly, adding enough milk to moisten. Pour
into buttered timbale molds or into one bowl. Place on a rack in a pan,
surround with hot water, and cover. Bake in the oven or cook on top of the
range until the fish mixture is firm and is heated thoroughly. Turn out,
and serve with White Sauce to which chopped parsley has been added (for
White Sauce, see _White Sauce for Vegetables_. For the fat of the
White Sauce, use the oil drained from the salmon).
Peas in White Sauce make a pleasing addition to Salmon Timbale, _Tuna
fish_ or other cooked fish may be used instead of salmon.
CASSEROLE OF FISH
Cook 1 cupful of rice or barley (see page 85). Measure the ingredients
given in Salmon Timbale or Loaf, using salmon or any kind of canned or
cooked fish, and prepare a fish loaf.
Let the cereal cool slightly after cooking. Then line a baking dish or a
mold with about three fourths of the cooked rice or barley, pressing it in
the dish firmly with a spoon. Put the fish mixture in the cavity and cover
it with the remainder of the cereal. Steam the food 30 to 45 minutes. Turn
from the mold and serve hot with White Sauce as directed for Salmon
Timbale.
Any kind of _cooked_ and _chopped meat_ may be used instead of
fish and combined with rice or barley as described above. QUESTIONS
What purpose do the eggs serve in Salmon Loaf?
Think of the effect of intense heat upon the different ingredients in this
fish mixture, and then explain why it should not cook for a long time or
at a high temperature.
What is the price per can of salmon? Of tuna fish?
Name two fresh fish that are in market now. What is the price per pound of
each?
LESSON LXX
FISH (B)
FRESHNESS OF FISH.--Fish is a food which spoils very quickly, and which is
dangerous to eat if not fresh. For this reason the housekeeper should be
able to judge of the freshness of fish. In fresh fish:
(_a_) The flesh is firm and elastic, especially along the backbone.
(6) The gills are bright.
(_c_) The eyes are bright and bulging.
The sinking of fish when placed in water has also been given as an
indication of its fitness for use as food. Decayed fish floats on water.
Since fish spoils readily, it must be frozen if kept for any length of
time. Frozen fish is not undesirable provided it is kept in a frozen state
until used; it should be thawed out by placing it in cold water _just
before cooking_. Fish that has been thawed out and kept for some time
before cooking may contain at times poisonous substances called
_ptomaines_. Ptomaines in food may produce distressing effects or may
even prove fatal.
Fresh fish should be kept in a cool place until used, but should not be
placed uncovered in the refrigerator. It may, however, be tightly
covered,--put in a tin pail or glass jar,--and placed in the
refrigerator. Before cooking, fish should be washed thoroughly with a wet
cloth. On account of the odor, all utensils used in the cooking of fish
should be washed in salted water.
BAKED FISH
Clean and wash a large fish. The head or tail may or may not be removed
before baking. If the head is retained, the eyes should be removed before
serving; this is done more easily after cooking. If the tail is retained,
it should be wrapped in oiled paper to prevent it from burning.
[Illustration: FIGURE 60.--FISH KETTLE, SHOWING RACK]
Sprinkle salt on the inside of the fish and also on the outside, and then
fill with stuffing. Skewer the cut edges of the fish together or close the
incision as follows:
Hold the edges of the skin together and thrust toothpicks across the
opening, through both cut edges of the fish. Then fasten the opening by
_"lacing"_ string around the toothpicks. Cut gashes on each side
across the fish and put strips of salt
pork into them or insert strips of pork with a larding needle. Oil a
baking sheet or the rack of a fish kettle (see Figure 60) and place the
fish on it, forming the fish into an "S" by means of skewers. Place the
sheet in a baking-pan and add pieces of salt pork. Bake 15 minutes for
each pound, or until the flesh can be separated easily from the bones by
means of a skewer or a fork. If the baking-pan is uncovered, baste every
10 minutes. When done, carefully remove the fish from the pan and place on
a platter, garnish with parsley and lemon, and serve with _Tomato
Sauce_ or _Sauce for Fish_ (see below).
In the absence of a baking sheet, two well oiled strips of muslin may be
placed across the baking-pan, underneath the fish. When baked, the fish
may be removed easily from the pan by means of the strips of muslin.
STUFFING FOR FISH
2 cupfuls soft bread crumbs
1/2 teaspoonful salt
1/8 teaspoonful pepper
Cayenne
1 teaspoonful scraped onion
1 teaspoonful chopped parsley
1 teaspoonful capers or chopped pickles
2 tablespoonfuls butter or substitute
Mix the ingredients in the order given (see _Crumbs for Scalloped
Dishes_)
SAUCE FOR FISH
3 tablespoons butter or substitute
1/4 cupful flour
1/2 teaspoonful salt
Cayenne
l 3/4 cupfuls hot water
1/4 cupful vinegar _or_ 1 large lemon,--juice
1 tablespoonful chopped parsley
Prepare the first five ingredients as in White Sauce (see _White Sauce
for Vegetables_. Then add vinegar or lemon juice and chopped parsley.
Serve hot over fish.
Hard-cooked eggs make a pleasing addition to this sauce. Chop the whole
eggs or slice the whites and mash the yolks with a fork; then add to the
sauce.
QUESTIONS
Why should fish not be left uncovered in the refrigerator?
Why should fish be cleaned by wiping with a cloth, rather than by placing
in a pan of water (see Experiment 59)?
What is the purpose of placing fish on a baking sheet or placing strips of
muslin underneath for baking (see Experiment 60)?
How is fish tested for sufficient cooking?
How can the odor be removed from utensils in which fish has been cooked?
LESSON LXXI
FISH (C)
PLANKED (BROILED) FISH
An oak plank,--one inch in thickness and as long and wide as a large
platter,--is a satisfactory device for broiling fish. For planking or
broiling, fish steaks or thin, flat fish, such as mackerel or bluefish,
should be selected.
Clean the fish, then place it, skin side down, on the plank. Sprinkle with
salt and pepper, and spread with softened or melted butter. Place in the
broiling oven and broil until done, usually 15 or 20 minutes.
A border of potato puff mixture makes a pleasing addition to the fish (see
_Potato Puff_). A few minutes before the fish is done, remove it from
the oven and arrange the potato mixture around it. (A pastry bag and tube
may be used for this purpose.) Brush the potato with egg diluted with
water (1 tablespoonful of water to 1 egg). Return the plank to the oven to
finish broiling the fish and to brown the potatoes. Serve the fish and
potatoes on the plank.
FRIED OR SAUTEED FISH
Clean fish and season with salt and pepper. Mix equal parts of corn-meal
and flour. Dip the fish in this mixture. Fry in deep fat or saute. Drain
and serve with a sauce. Dried bread or cracker crumbs, and egg may be used
for dipping instead of the corn-meal and flour mixture (see _Fried
Oysters_).
FISH CHOWDER
1/2 pound salt fish _or_
2 pounds fresh fish
1 quart potatoes cut in pieces
2 tablespoonfuls bacon drippings _or_ other fat
1 onion, chopped
2 tablespoonfuls corn-meal
1 pint milk
Crackers
If salt fish is used, hold it under running water for a few minutes
(why?), then shred it.
If fresh fish is used, Wash it, remove bones if possible, and cut it into
six or eight pieces.
Brown the onion in the fat. Into a kettle put layers of fish and potatoes
and add a little browned onion and corn-meal to each layer. Cover with hot
water and boil gently until the potatoes are tender. Add the milk and
continue heating until the mixture is hot. Just before serving, add a few
crackers broken into pieces.
QUESTIONS
State the advantages of using a plank for broiling fish.
Why select fish steaks or thin, flat fish for broiling?
What is the purpose of brushing the potato mixture with egg?
Give two reasons for using well seasoned sauces and stuffing with fish
(see _Comparison of Beef with Fish_).
LESSON LXXII
LEGUMES (A)
THE LEGUMES include peas, beans, lentils, and peanuts. These plants bear
pods containing seeds; the seeds--green or ripened--and the pods of some
of the plants are commonly used as foods.
PROTEIN IN SEEDS.--Many foods rich in protein belong to the animal
kingdom. The seeds of plants, however, contain protein. The common
cereals, wheat and corn, contain almost 10 per cent of protein, while oats
contain about 16 per cent. But the dried seeds of legumes exceed all seeds
in protein content. Peas, beans, lentils, and peanuts contain more protein
than most cuts of meat. About 25 per cent of their composition is protein.
Soy-beans are much richer in protein than any of the other legumes. They
contain about 37 per cent.
It has been mentioned that proteins differ in quality. Although the dried
legumes are especially rich in protein, they do not all contain complete
protein. With the exception of peanuts and soy-beans, these foods need to
be supplemented with other protein-rich foods such as milk, eggs, and
cheese.
Since the dried legumes are a much cheaper source of protein than meat,
they should be used oftener than they are. Legumes supplemented with milk
or combined with a small quantity of meat furnish economical sources of
protein food. The protein in legumes is called _legumin_.
COOKING DRIED LEGUMES.--The dried legumes should be soaked overnight in
water, to which a little baking soda has been added. These vegetables
require long cooking to soften them, and also to develop flavor. A little
soda added to the water in which they are cooked also aids in softening
them and neutralizes the vegetable acid found in some of the legumes.
During the long heating, dried legumes break up, if not carefully cooked.
Dried soy-beans have a strong flavor which is objectionable. This can be
removed as follows: Soak the beans overnight in a large quantity of hot
water, drain, add fresh water and baking soda (about 1 teaspoonful for
each cupful of beans), and cook the beans for about 40 minutes, then
drain, add more water, and cook until they are tender. Dried soy-beans
require long cooking,--usually 4 or 5 hours. After the 40-minute cooking,
they may be drained, heated in more water, and then placed in a
_fireless cooker_. The _pressure cooker_ may be used effectively
in cooking these dried beans.
Soy-beans may also be baked after the 40-minute cooking in the same manner
as navy beans (see _Boston Baked Beans_). Serve cooked soy-beans with
Tomato Sauce.
Although dried legumes are comparatively cheap, the fuel required to cook
them for so long a time may increase their cost to a considerable extent.
In cooking these foods, care should be taken to utilize fuel that is
already required for some other purpose. The _fireless cooker_ is
most satisfactory in cooking these dried foods.
BOSTON BAKED BEANS
2 cupfuls navy beans
2 tablespoonfuls molasses or brown sugar
2 teaspoonfuls salt
2 ounces salt pork or bacon
1/2 teaspoonful mustard
Soak the beans overnight as directed in _Cooking Dried Legumes_. Add
a little baking soda and gradually heat to the boiling point. Then add the
seasoning to the beans; place half of them in a bean crock; and add the
pork which has been scraped and scored. (To score salt pork cut gashes in
it nearly to the rind.) Add the remainder of the beans and enough water to
cover them slightly. Bake in a slow oven (250 degrees F.) 6 to 12 hours.
Keep the beans below the boiling point and see that they are covered with
liquid.
_Lentils_ may be baked in the same way as beans.
SALTED PEANUTS
1/2 cupful salt
1 cupful shelled unroasted peanuts
3 cupfuls water
2 teaspoonfuls butter or substitute
Remove the skins from the peanuts by placing them in boiling water for 3
minutes; drain, cover with cold water; and then slip off the skins. Heat
the salt and water, and when boiling, add the peanuts. _Cook 8
minutes_. Drain, rinse off the salt, place in a baking-pan, add the
fat, and bake until slightly browned, stirring often. Turn from the pan on
paper.
QUESTIONS
Why should dried vegetables be soaked in water before cooking?
Measure the beans after soaking. How much have they increased in bulk?
What is the reason for keeping the beans below the boiling point while
baking?
Devise a method for preparing Baked Beans, when they can remain in the
oven but an hour or two.
How are fatty meats cleaned? Why can they not be cleaned by washing in
water (see Experiment 35)?
What is the purpose of scoring the salt pork or bacon?
What is the advantage of seasoning peanuts by cooking in strong salted
water rather than sprinkling salt over them after browning?
What are the prices of beans and raw peanuts per pound?
How many cupfuls in a pound of each?
LESSON LXXIII
LEGUMES (B)
BEAN SOUP
2 cupfuls beans
3 quarts water
Baking soda
1 piece of celery root _or_
1/2 teaspoonful celery salt _or_
Dried celery leaves
l 1/2 tablespoonfuls butter or substitute
2 slices onion
Cayenne
1/8 teaspoonful pepper
2 teaspoonfuls salt
1/4 teaspoonful mustard
2 tablespoonfuls flour
Soak the beans overnight; add soda, onion, and celery. Cook slowly until
the beans are soft. Add more water, if more than one quart evaporates.
Press through a strainer. Use the remainder of the ingredients in making a
sauce. The strained beans should be used as the liquid for the sauce (see
_Thick Soups_).
Slices of lemon and of hard-cooked eggs may be used as a garnish for this
soup.
SPLIT PEA SOUP