tle new to
learn concerning it.

Main points of difference between this flesh and ordinary meat are:

1. Fish is less stimulating and nourishing than meat, as it contains
more water and less protein than an equal quantity of lean meat.

2. Oysters, and the class called white-fish, are more easily digested
than meat, hence they should be chosen for invalids or those having weak
digestions.

Kinds of fish:

1. White-fish.--The fat is stored mostly in the liver, making the flesh
easy to digest. Examples: cod, halibut, haddock, white-fish.

2. Oily fish.--The fat is distributed throughout the flesh, making it
more difficult to digest. Examples: salmon, herring, mackerel.

3. Shell-fish.--Because of their close fibres, these are difficult to
digest, with the exception of oysters. Examples: clams, scallops, and
oysters.

4. Crustaceous.--The flesh is tough and hard to digest. Examples:
lobsters, crabs.

Selection of fish:

Fresh fish may be recognized by the following:

1. The eyes should be full and bright.

2. The flesh should be firm and elastic.

3. The gills should be bright red.

4. There should be no unpleasant odour.

Cooking of fish:

Fish may be cooked in any way similar to meat. As the flesh of fish
contains food substances which are very easily dissolved in water,
boiling is not a good method of cooking to choose for this food.
Steaming, baking, and frying are more suitable.

GELATINE

A lesson on gelatine naturally follows the lessons on meat and fish. The
study of bone and the making of soup have explained the source of this
substance, and only a few additional facts are necessary.

The gelatine practice dishes are sure to prove attractive to the class,
and the common use of this food in sickness, and in salads and desserts,
makes it important that its food value be understood.

1. Source of gelatine:

Gelatine is obtained from the bones, cartilage, and skin of animals. It
is the connective tissue dissolved out of these parts.

The housekeeper may obtain it for herself or she may buy it already
extracted; both are equally good.

2. Commercial forms:

(1) Sheet gelatine

(2) Shredded gelatine

(3) Granulated gelatine.

3. Properties of gelatine:

(1) It softens in cold water, but will not
dissolve.

(2) It dissolves in hot water.

(3) It jellies when cold, if the solution be