Soak the fish in cold water, and pull it apart with knife and fork. Put it in a saucepan of cold water, allow the water to heat slowly, and stop the heating just before the water reaches the boiling point. Pour off the water, shake the saucepan over the fire, add a thin white sauce, No. 2, and reheat. Serve on toast if desired. =5. Codfish balls or cakes.= _Ingredients._ Codfish, picked 1 cup Potatoes, cut in cubes 2 cups Egg 1 Salt, if needed to taste Flour for dredging _Method._ Put the fish and potatoes in a stewpan, cover with cold water, bring the water to the boiling point, and cook until the potato is tender. The whole process will take about 20 minutes. Drain off the water very thoroughly and shake the stewpan over the fire to dry the contents. It is very necessary to have the mixture free from water. Mash and heat the mixture in the stewpan, and add the egg. Taste to see if more salt is needed, as is sometimes the case. Finish as follows: (_a_) Shape into round flat cakes about an inch thick, dredge with flour and sauté. (_b_) The same, browning the cakes on a greased pan in the oven, or under the gas flame, turning if necessary. (_c_) Shape in balls, place these in a wire frying basket, lower the basket into hot fat until the balls brown, lift the basket, drain, and drain the balls on paper. Keep hot until it is time to serve. _Laboratory management._——For individual work or work in groups of two, small fish, as perch, may be procured and these may be stuffed and baked in the period. SHELLFISH The shellfish are of two classes; the mollusks including clams, mussels (seldom used in this country), oysters, and scallops, and the crustaceans,——lobsters and crabs. None of the mollusks have high nutritive value, but they are a protein food, and add to the variety of the diet. The composition of the oyster is shown in Fig. 65, and it will be noted that the fat percentage is small and the calorie value low. =The oyster= is raised in beds in the ocean, or bays often near the river mouth, and it is the neighborhood to the river that makes it possible for the oyster to carry germs of contagion, particularly of typhoid fever, when city sewage poured into the river passes over the oyster bed. Here, too, government protection is essential, and this is a matter that has created so much excitement that conditions are already improved. There is an association of oyster growers who make a point of advertising clean oyster beds, and cleanly methods of handling and transporting.