RECIPES FOR HOME ECONOMICS CLASSES. 69

4. The scales do not come off easily and there is no disagreeable odour.
Fish decomposes quickly and so there is greater danger from poisoning than
in other foods.
CARE OF FISH.

- 1. Keep in cool place until ready to use.
2. Do not place in refrigerator unless tightly covered.
3. All utensils used in the cooking of fish should be washed in salted water.

CLEANING OF FISH.

1. Remove scales. Hold fish by tail; loosen scales with knife, keeping knife
close against the fish, to prevent scales from flying. Fish may be scaled under
water in a large pan, so that scales will not fly about. Remove fins. —

2. Remove head and tail. These are sometimes left on if fish is to be baked,
also in case of small fish, as smelts. If head is left on, remove eyes, using
sharp knife or pair of scissors to loosen Membrane.

3. Wash inside and out; sprinkle inside of fish with salt; then wash
thoroughly with cold water; rinse and dry.

TO BONE FISH.

1. Clean fish; remove head, tail, and fins.

2. Remove large bones near the head; then slip a sharp knife under flesh
close to the backbone.

3. Work the flesh from the bones on one side, from head to tail, then from
the other side.

4. Remove all small bones remaining.

REASONS FOR COOKING FISH.

. To soften connective tissue.

. To improve appearance and flavour.
. To retain juices. :

. To extract the juice as in chowder.

BAKED FISH.

. Prepare fish for cooking; sprinkle inside with salt.
. Fill with fish dressing; sew edges together.
. Skewer fish in shape; wrap tail in greased paper.
. Place in greased baking-pan.
. Lay strips of salt pork over top of fish; hold in place with toothpicks.
. Dredge with flour; place pieces of fat pork in pan around the fish.
7. Bake about 10 min. to the lb. and 10 min. extra; baste every 10 min. with
fat in pan. |
8. Lift out carefully; remove skewers and paper.
9. Garnish with parsley and lemon; serve with tomato or Tartar sauce.

FISH DRESSING.

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oor & WH

1 ¢. bread-crumbs. 1 tsp. onion-juice.

4 tsp. salt. ‘ 1 tsp. chopped parsley.

1g tsp. pepper. 1 tsp. capers or chopped pickles.
Cayenne. 2 tbsp. butter.

1. Mix seasonings with crumbs and add to melted butter.
2. Moisten with milk or an egg, if a more moist stuffing is desired.