This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1905 Excerpt: ...in the form of butter, flour, or other material are added to fish when cooked, and thus the deficiency in fuel ingredients is made good. 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 filled with force meat, and may also be accompanied by a sauce; the force meat being made of bread, butter, etc., contains fat and carbohydrates. In made dishes--chowders, fish pies, salads, etc.--fat and carbohydrates (butter, flour, vegetables, etc.) are combined with fish, the kind and amount varying in the individual cases. Furthermore, in the ordinary household, fish or meat is supplemented by such foods as bread, butter, potatoes, green vegetables, and fruit. That is, by adding materials in cooking and by serving other dishes with the cooked product the protein of the fish is supplemented by the necessary fat and carbohydrates. DAILY MENUS CONTAINING FISH. By taking into account the chemical composition of a mixed diet and comparing it with accepted dietary standards it may be seen whether the diet is actually suited to the requirements of the body; that is, whether it supplies sufficient protein and energy and whether it supplies them in the right proportions. A number of sample menus are given on pages 26 to 28, which show that the desired amounts of protein and energy may be readily supplied by a diet containing a considerable amount of fish. These menus (which are based in part on dietary studies and other food investigations of this Department covering a wide range and extending over several years) are not intended as formulas for any family to follow, but simply as illustrations of the way in which menus containing the proper proportions of nutrients may be made up. The ...