ng the curing process, and being rendered much more difficult of
digestion, possesses very little value as a food.

SHELL-FISH (OYSTERS, CLAMS, SCALLOPS, LOBSTERS, CRABS,
ETC.)--Although considered a luxury by epicures, shellfish are not
possessed of a high nutritive value. The whole class are scavengers by
nature and according to recent researches it appears that they are not
altogether safe articles of diet. Many cases of severe and extensive
sickness have been traced to the use of clams and oysters.
Investigations made to ascertain the cause show the poisonous part of
the mussel to be the liver. Rabbits and other small animals inoculated
with the poison died in one or two minutes. Not all mussels are thus
poisonous, but inasmuch as there is an abundance of wholesome food, it
would certainly seem the part of wisdom to discard shellfish altogether.

HOW TO SELECT AND PREPARE FISH.--The flesh of good, fresh fish is
firm and hard, and will respond at once to pressure with the fingers. If
the flesh feels soft and flabby, the fish is not fresh. The eyes should
be full and bright and the gills of a clear red color.

Fish should be cleaned as soon as possible after being caught. To do
this, lay the fish upon a board, and holding it by the tail, scrape off
the scales with a dull knife held nearly flat, working from the tail
toward the head. Scrape slowly, and rinse the knife frequently in cold
water. Cut off the head and fins, make an opening from the gills halfway
down the lower part of the body, scrape out the entrails and every
particle of blood. Remove the white part that lies along the backbone,
then thoroughly rinse and wipe dry.

Keep in a cool place until ready to cook, but do not place directly on
ice, as that will have a tendency to soften the flesh. Fresh fish should
never be allowed to soak in water. If salt fish is to be used, it should
be freshened by placing it skin-side up in cold water, and soaking for
several hours, changing the water frequently.

Frozen fish should be placed in cold water to thaw, and when thawed,
should be cooked immediately.

Fish is cooked by nearly all methods, but retains more nourishment when
broiled or baked. It should be thoroughly cooked, being both
indigestible and unpalatable when underdone.

Boiled fish is usually dependent for flavor upon some kind of rich sauce
so incompatible with healthy digestion that we do not recommend this
method.

_RECIPES._

BAKED FISH.--S