LETTER ON FISH

To-day our lesson is to be upon fish. It is a very healthful and digestible food. Though not nearly so nutritious as meat, it is con- sidered by many physicians a good brain food, especially if it is broiled

The culture of fish is very remarkable. In the last ten years a rapid advance has been made in this, and they are raised in large quantities as poultry is, and really add greatly to the food supply of the people. In 1856 the Massachusetts government took so much interest in the raising of fish as to bring the subject before the Legislature, and ever since then it has been a growing interest.

Germany is far ahead of other countries in raising fish.

France has done something about it, and so has England ; but at a recent meeting to organize a national fish association, Lord Exeter plainly told the English fish-culturists that they were not up to the times. I simply mention this to show you how important a subject this is, and that we are not losing time in learning to cook food well that is in such general use. There is such a large variety of fish, it would take too much time and space to fully describe all, so I will only tell of the more common kinds which you will be apt to find in market.

The cod, white-fish, striped bass, smelts, black-fish, flounders, and halibut, will be found all the year round.

The shad, in Eastern and Middle States, will be found from March till the end of April, and in the Southern States from November to February.

The blue-fish is through June, July, and August ; the mackerel through spring and summer.

1 he Spanish mackerel from June to October. The pan-fish, as they are called, are small fish, and mostly fried.

The halibut, salmon, sword-fish, and sturgeon, are all very large fish, and are sold in pieces.

The haddock differs slightly from the cod. The cod has a light stripe running down the side, and haddock a dark one.

T20 LESSON EIGHTH.

The haddock is a firmer and smaller flaked fish. The white-fish have far less oil distributed through their bodies, and therefore are not so rich as the darker colored fish. They need richer sauces and dressings.

Fish should be selected with great care. The skin and scales should be bright, the eyes full and clear, and the fins stiff.

Althouo-h they should be cleaned at the market, one should not trust entirely to such cleaning, but pass the edge of the knife over the fish, to remove any remaining scales. Wash it inside and out with a wet cloth, and dry carefully with a towel.

In this lesson you will learn but the four ordinary ways of cook- ing fish.

After you know these you will be able to use other receipts with more judgment, as nearly all fish of the same family require the same kind of cooking. If you know how to boil, broil, fry, and bake nicely we will perhaps take up the shell-fish, and more expensive fish later.

Your teachers will show you exactly how to follow the receipts printed on the charts, and I shall hope to hear of great success in your fish lesson.