Explain why oysters should be cooked only a short time. What is the effect of long cooking upon oysters?
In Scalloped Oysters, why is the liquid added before the last layer of crumbs?
How many persons do each of these oyster recipes serve?
What dietetic reason can be given for combining oysters and bread?
From U.S. Department of Agriculture Bulletin No. 28, tabulate the percentage composition of the following fish: Fresh and salt cod, fresh and smoked herring, fresh and salt mackerel, fresh and canned salmon, fresh perch, and fresh white fish. Which contains the most fat? How can fish be classified with regard to fat content (see Classes of Fish)? Which fish contains the most protein?
How do fish, shellfish, and beef compare in protein content? Which is the cheapest source of protein (see Figures 68 and 74)?
LESSON CIII
MEAT-SUBSTITUTE DISHES
MEAT-SUBSTITUTE MATERIALS.—Cottage cheese, eggs, peanuts, and other legumes are valuable substitutes for meat. The legumes with the exception of soy-beans and peanuts, however, do not contain complete protein. Hence, their use with eggs or milk is desirable.
[Illustration: FIGURE 75.—The composition of eggs and cheese. (Revised edition.)]