Foods and Household Management Part 37

------------------|------------------|---------------- Cod, Salt | 4.4 | 3.4 | Herring, Smoked | 2.2 | 1.2 | Halibut, Smoked | 1.7 | 1.6 | Mackerel, Salt | 1.4 | 1.2 | ------------------------------------------------------

Sh.e.l.lFISH

------------------------------------------------------ Clams | 6.9 | Crabs | 4.3 | Lobster | 4.2 | Oysters | 7.0 | Scallops | 4.8 | ------------------------------------------------------

=Preserved fish and sh.e.l.lfish.=--_Smoking and salting_ are two old-time methods that are still in use, and smoked salmon, herring, and finnan haddie furnish us well-flavored foods at a reasonable price. Small smoked herring are eaten uncooked, and the other two kinds are excellent broiled, or parboiled and finished in the oven. Salt cod should not be despised, for it is convenient and may be made palatable. Like the meats, the fish preserved by these methods are slightly less available for digestion.

_Preserving in oil_ is made familiar to us by the sardine of Italy in olive oil and the small herring of America in cottonseed oil, which also bears the name of sardine. The latter is less delicate in flavor than the European sardine, but is of course cheaper, and is palatable and of equal food value.

_Canned fish and sh.e.l.lfish_ are used in localities where fresh fish are not easily available, and should not be unwholesome if the process is properly inspected. Canned salmon is the most common, and makes an excellent luncheon dish when well prepared (see chapter on salads).

=Principles of cooking.=--The protein in all of these is the chief consideration. The oyster is more delicate when cooked just below the boiling point of water for a brief period only. This is also true of the clam, except the tough membranes which must be chopped. The flesh of both lobster and clam is toughened by cooking, and the process should be short.

GENERAL METHODS AND RECIPES

=General directions.=--All fish and sh.e.l.lfish should be thoroughly cleansed in cold water before using, and under running water when possible. Wash oysters, clams, and scallops in a colander or strainer under the faucet. If the oyster or clam liquor is used, put it through a fine strainer.

=1. To serve oysters and small clams raw.=

Arrange on finely chopped ice on a plate, with a piece of lemon in the center. Cut a section of lemon, not a slice. Horse-radish is sometimes served with the raw oyster. Garnish with parsley if you wish.

=2. Creamed oysters.=

Clean oysters of all pieces of sh.e.l.l. Cook them below the boiling point for a few minutes until plump and edges begin to curl.

Drain and add to white sauce seasoned with celery salt. Serve on toast, in bread cases, or patty sh.e.l.ls.

=3. Sauted oysters.=

Clean one pint of oysters, sprinkle on both sides with salt and pepper. Lift by the tough muscle with a fork and dip on both sides in cracker crumbs and saute in b.u.t.ter until well browned on both sides.

=4. Clam chowder.=

Proportions.

Clams 1 quart Potatoes 4 cups, cut in 3/4 inch dice Onion One, chopped Salt 1 tablespoonful Pepper 1/8 teaspoonful b.u.t.ter 4 tablespoonfuls Milk 6 cups, scalded Soda Crackers

Clean and pick over clams, separate the hard and soft part of clams and chop the former. Strain clam liquor through cheesecloth. Try out the pork and fry the onion in it until brown and turn into a large kettle. Boil potatoes until tender, drain, and pour potatoes into kettle. Add clams, milk, b.u.t.ter, and crackers broken into small pieces. Let cook three minutes. Just before serving add clam liquor previously heated. Serve in bowls.

=5. To prepare lobster and crabs for serving.=

Make ready a large kettle of rapidly boiling water. Wrap a piece of paper around the lobster or crab, and plunge it head downward into the boiling water. Let the water boil gently for 20 minutes--longer if the lobsters are very large.

To open, a strong pair of scissors is the best utensil and sometimes a hammer is necessary for the heavy claws. Pull out the flesh, keeping it as whole as possible. The stomach of the lobster and crab should be taken out and can be recognized near the head.

The long intestine should also be removed and is easy to find in the hinderpart by splitting open this part and removing a long white string. The soft green portion is the liver and is eatable.

_To serve._--(_a_) Pick apart and serve on lettuce with a French dressing, or (_b_) Serve hot with melted b.u.t.ter.

MEAT SUBSt.i.tUTES

Among these, beans, peas, lentils, eggs, milk, and cheese have already been mentioned. Fish is cla.s.sed also as a meat subst.i.tute.

=Nuts.=--These are a valuable meat subst.i.tute, some of them having a good protein content, and a high fat content as well. (See Fig. 66.) They maybe served raw for dessert, with some fruit either fresh or dried, raisins and nuts being a pleasing combination. They should be thoroughly masticated.

They are also palatable and possibly more digestible when cooked. The reason that many people consider nuts indigestible is because they eat them between meals, and do not give them a proper place in a meal, eating them when enough food of other kinds has been taken. One who is open-minded in the matter of menus will find that nuts, raw or cooked, can literally take the place of meat in a meal.

[Ill.u.s.tration: FIG. 66.--Composition of nuts.]

_Almonds_ are always available in the markets and are so rich in protein and fat that a pound of sh.e.l.led almonds is equivalent in food value to about three pounds of steak. At usual prices a good grade of almonds is more economical than the ordinary cuts of meat.

_Chestnuts_ are a staple food in parts of Italy, and have a delicious flavor in soups, stuffings, and sauces. Our own native chestnuts, boiled and served whole or roasted, make an excellent simple dessert.

_Hickory nuts_, _English walnuts_, _pecan nuts_, and _filberts_ are not only palatable in m.u.f.fins, cake, and yeast bread, but add to the food value in a rational way.

_Peanuts_ are rich in oil and protein. They are nearly equal to almonds in food value and are even more economical. Peanuts are too concentrated a food for eating between meals or to be taken after a meal already sufficient, but they may take the place of meat in the meal and peanut b.u.t.ter may be used on bread and in sandwiches without b.u.t.ter. They, too, may be used with cake and cookies.

_Chopped nuts_ may be served with a variety of desserts. Remember always that they are to be considered food.

100-CALORIE PORTIONS OF Sh.e.l.lED NUTS

KIND WEIGHT OF 100-CALORIE PORTION Ounces Brazil nuts 0.5 Chestnuts 1.5 Filberts 0.5 Hickory nuts 0.5 Peanuts 0.6 Pecans 0.5 Walnuts (English) 0.5

TEACHER'S NOTE.--When time permits and circ.u.mstances make desirable the development of the economic phase of the food work, students may be directed to look up the composition, or the food value per ounce or per pound, of a variety of the foods of whatever group is under study and work out the return in food value for a given expenditure of money. The tables in Rose's "Laboratory Handbook for Dietetics" will be found especially useful in such work.

EXERCISES

1. What is the chief food value of fish?

2. Compare the composition of fish and meat.

3. What are the causes influencing the flavor and quality of fish?

4. What precautions may be taken to prevent the spoiling of fish?

5. How may the oyster beds be safeguarded?

6. In what way does the cookery of fish and sh.e.l.lfish resemble that of meat?

7. In what important way does the cookery of fish differ from that of meat?

8. Why is fish cheapest in season?

9. Estimate the cost of 100-Calorie portion of one or two given varieties.

10. What precaution is necessary in opening a lobster?

11. What must a food contain to make a meat subst.i.tute?

12. What are the important meat subst.i.tutes?