68 * DEPARTMENT OF EDUCATION.

4, Butter a baking-dish; add the meat mixture and put a layer of potatoes
on top.
5. Bake in a hot oven until potatoes are browned.

Variation.

Substitute a rich biscuit crust for the potato crust.

CHARTREUSE OF RICE AND MEAT.

1 ¢. rice. 1 pt. cold meat or fish.
2 qt. boiling water. 1 ce. tomato sauce.
1 ¢. stock. 1 egg.

1. Cook the rice in the boiling water until tender.

2. Drain and line mould % inch deep.

3. Beat the egg slightly and mix with the finely cut meat; then add the
stock.

4. Fill the centre of the mould with meat mixture; cover the top with rice
and steam 380 min. .

5. Turn from the mould and serve with tomato sauce.

6. Mashed potato may be used in place of rice.

° ;
FISH. 7
GENERAL COMPOSITION.

Fish is composed of muscle consisting of bundles of fibres bound together by
connective tissue. This muscle is composed of protein, fat, mineral matter,
water, and gelatine.

FOOD VALUE.

Fish is a meat substitute. It is less stimulating owing to the lack of extrac-
tives, but is more easily digested due to the small amount of connective tissue.
Fish is rich in protein, calcium, phosphorus, and iodine (salt-water fish).
Because of its high protein content, a moderate temperature is required for
cooking.
CLASSIFICATION OF FISH. ;

I. Those with Scales (Salt and Fresh Water).

J. White-fleshed fish have their oil in the liver; e.g., whitefish, cod, perch, ;
pickerel, sunfish, haddock, ete.

2. Red-fleshed fish have their oil throughout the body; e.g., salmon, herring,
lake-trout, ete.
II. Those with Shells (Salt Water).

E.g., oysters, clams, shrimps.
Ill. Those with a Hard Covering (Crustaceous with Joints).
E.g., lobsters (salt water).

HOW TO JUDGE FRESH FISH.

1. The gills are bright red and clear.
2. The eyes are bright and full.
3. The flesh is firm; the tail not drooping.