April 1951 



COMMERCIAL FISHERIES REVIEW 



35 



individuals who attended represented 142 school-lunch cafeterias, plus iDBxry indus- 

 trial and public institutions. Seven supplanental denuDnstrations for college and 

 public groups drew 346 home economics teachers, college students, and homsnakers. 



Both the Federal and State agencies connected with the school-lunch program 

 in Massachusetts assisted the Service's fishery marketing specialists in mapping 

 out the schedule of 20 school -lunch demonstrations so that adequate coverage in the 

 State would be obtained. Final arrangements for each demonstration were then com- 

 pleted through individual contacts with the local school officials where demonstra- 

 tions had been scheduled. The demonstrations were held in: 



Boston Brockton Hyannis 



Brookline Franklin Lowell 



Framingham New Bedford Lawrence 



Quincy Taunton Danvers 



Newburyport Springfield 



Gloucester Amherst 



Fitchburg Greenfield 



Worcester Pittsfield 



Each demonstration was conducted by a heme econcmist detailed frcm the Fish 

 and Wildlife Service Laboratory Kitchen in College Park, Maryland. The recipes used , 

 developed, and tested at 

 this test kitchen, fully 

 meet the minimum nutri- 

 tional requirements^^/ es- 

 tablished under the stand- 

 ards of the National 

 School Lunch Program. 

 The fish used included 

 plain baked fillets , fil- 

 lets baked in Spanish or 

 Creole sauce, oven-fried 

 fillets, fish shortcake, 

 flaked fish salad, and 

 creamed flaked fish. 

 Because school-lunch 

 cafeterias must serve 

 low-cost meals, sane of 

 the less expensive fish 

 were used in the demon- 

 strations . Thus , either 

 fresh or frozen pollock, 

 whiting, or ocean perch 

 (rosefish) fillets were 

 used in the recipes call- 

 ing for fillets. In the 

 other recipes, canned 

 flaked cod, haddock, hake, or pollock were used. 



During the course of each demonstration, the heme economist explained, step by 

 step, the preparation of each recipe. Special emphasis was placed on the nutritive 

 value, mineral and vitamin content, and the comparative low cost of fish. In addi- 

 tion, suggestions on the purchasing, storing, and serving of fish were given, along 

 with information on the seasonal abundance of the various varieties of fish. Spe- 

 cial explanations also were given on how to handle the frozen fish so widely marketed 

 today. School-lunch fish-recipe flyers and other informational publications were 

 distributed to those atteniing the demonstrations. After each demonstration, question 

 forums were held. 



3/EACH HOT PLATE LUNCH MUST HAVE NOT LESS THAN A 2-OUNCE SERVING OF PROTEIN-RICH FOOD ( CHEESE, 

 EGGS, MEAT, OR FISH). 



AT ONE OF THE FISH-COOKERY DEMONSTRATIONS FOR SCHOOL-LUNCH PER- 

 SONNEL, HOME ECONOMIST NANCY SHIPLEY OF THE EDUCATIONAL AND MAR- 

 KET DEVELOPMENT SECTION OF THE BRANCH OF COMMERCIAL FISHERIES 

 GIVES SOME MENU POINTERS FOR USING FISH IN SCHOOL LUNCHES. 



