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 washing 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 quantity 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 quantity of fat is the most easily digested.
CLASSES OF FISH.—According to the quantity of fat it contains, fish may be divided into two classes: _(a) dry, or_ lean fish, and _(b) oily fish_. Cod, haddock, smelt, flounder, perch, bass, 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.)