The Oakley herald. [volume] (Oakley, Idaho) 1908-1961, 1914-07-24

rather than staple articles OF the diet.
except In localities where they are
naturally abundant
If fresh fish are not available. 1t IL
always possible TO secure canned,
dried, preserved or smoked fish. Pre-
served fish shows a very small per-
centage of refuse, and dried fish Is
richer in nutritive material, pound for
pound. than fresh fish. In both cases
the refuse and water are removed in
the process of preserving or drying.
Canned fish compares favorably with
the fresh material as regards compost
ton.
In general the differences in the
rapidity and thoroughness of diges-
ton between fish and meat are very
slight Although the protein content
is practically the same as that of
meat. such fish as halibut and cod
have smaller percentage of fat.
Mackerel and shad are examples OF
Fat" fish. Any lack in energy-and
heat-supplying material, however, is
usually supplied in cooking, where In
most cases fats or carbohydrates In
the form OF butter, -four, and other
materials are added. Boiled or
steamed fish is often accompanied by
a rich sauce made from butter, eggs.
etc. Fried fish is cooked in fat and
baked fish is often filed with force
meat consisting of bread butter, etc.
or accompanied by a sauce. In such
dishes as chowders, pies and salads,
fat and carbohydrates are combined
r-ith the fish, the kind and amount
varying with the individual cases.
1t has been estimated that at Is
cents pound 1t would take $1.52
worth of sirloin steak to furnish
pound of protein, while the same
amount could be obtained in IA cents
worth of beef round at IA cents a
pound, II cents worth of cod steak at
~ cents pound, "A cents worth of
wheat flour at 3 cents pound.
In using fish certain precautions
should be observed. Fish, like many
other foods, may contain Injurious
parasites, which will be destroyed
only by thorough cooking. 1t is be-
lieved that the formation OF the harm
full ptomaines quite generally, though
not always, accompanies putrefaction.
Illness after eating fish or indeed
many other foods, vegetable as well
as animal, may arise from the fact
that they become contaminated with
certain bacteria which are not de-
stroyed by subsequent cooking. Great
H. l. 49,
fish only when it is In perfectly good
condition.
In general, 1t may be said that fish
should be considered unfit for food
when the eyes have lost their sheen,
the cornea is somewhat cloudy, the
gills pale red, when blubber shows at
the gills. when the scales are dry or
easily loosened, or when the meat Is
SO soft that II pressed with the finger
the indentation remains. Laying fish
in water has been recommended as
means Of judging of their condition.
Those which sink may be considered
undecomposed and wholesome, while
those which are decomposipg will
float Canned fish should never be
allowed to remain lying in the can
after opening, but should be used at
| once. The combined action of the
contents OF the can and the oxygen of
the air upon the lead or solder of the
can may be harmful, and canned fish.
like frozen fish after thawing, seems
peculiarly suited to the growth of
micro-organisms when exposed to the
air.
Eggs and the foods into which they
enter are favorite articles of diet with
form Of an omelet, scrambled, boiled.
poached, baked, fried or combined
with some other dish eggs give va
riety to the diet, and furnish light.
easilydigested, protein-supplying food.
especially suitable for breakfast,
preparation requires comparatively
little time. energy or fuel
The thrifty housekeeper, who uses
all her materials as economically as
possible, is likely to exclude eggs at
higher prices almost entirely from her
food supply. Her economy in this di-
rection should be directed toward re-
stricting the use of eggs in making
rich desserts, cake and pastry, rather
than In emitting to serve them as a
meat substitute
Beans. peas, cowpeas and other
legumes are useful as substitutes for
meat.