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To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips


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FOOD VALUE OF FISH



The total food value of fish, as has been shown, is high or low, varying with the food substances it contains. Therefore, since weight for weight, the food value of fat is much higher than that of protein, it follows that the fish containing the most fat has the highest food value. Fat and protein, as is well known, do not serve the same function in the body, but each has its purpose and is valuable and necessary in the diet. So far as the quantity of protein is concerned, fish are valuable in their tissue-forming and tissue-building qualities.


Nutritive value of fish may be lost in its preparation, if proper methods are not applied. To obtain as much food value from fish as possible, the various points that are involved in its cookery must be thoroughly understood. When the value of fish as a food is to be determined, its digestibility must receive definite consideration. Much depends on the way it is cooked. The ease with which fish is digested is influenced largely by the quantity of fat it contains. In addition to the correct cooking of fish and the presence of fat, a factor that largely influences the digestibility of this food is the length of the fibers of the flesh. It will be remembered that the parts of an animal having long fibers are tougher and less easily digested than those having short fibers.













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