School and Home Cooking Part 41

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 was.h.i.+ng 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 quant.i.ty 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 quant.i.ty of fat is the most easily digested.

CLa.s.sES OF FISH.--According to the quant.i.ty of fat it contains, fish may be divided into two cla.s.ses: _(_a_) dry, or_ lean _fish_, and _(_b_) oily fish_. Cod, haddock, smelt, flounder, perch, ba.s.s, 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 cla.s.ses, 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 b.u.t.tered 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.

Ca.s.sEROLE 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