Fish can be scaled much easier by being laid in boiling water about a minute.

Salt fish are quickest and best freshened by soaking in sour milk.

Some varieties of fish that are very fine boiled or baked, are tasteless broiled or fried.

White fish are the best broiled, but very good boiled. Trout should always be boiled or baked; black bass, broiled if small; boiled when large; fresh mackerel should always be broiled; salmon, always be boiled; perch, smelt, brook trout and flounders are all better fried.

Fish a la Creme

Three pounds of fish, fresh cod, or any nice white fish; boil till tender, then remove the bones; mince it fine; season with salt, pepper and lemon. One quart of milk boiled with two onions until they are in shreds. Rub to a cream one-half pound of butter and two large tablespoonfuls of flour; turn the boiling milk through a sieve upon it, and return all to the saucepan; boil again, taking care to stir it so as to keep from burning or getting in lumps. Grate the rind of a lemon, and, with one-half a tumbler of wine, mix through the fish. Grate a loaf of bread through a colander; take the platter the fish is to be served on, and put first a layer of dressing on the dish, then the fish; repeat this until the dish is as full as you wish, making the top layer of dressing; then put the bread crumbs smoothly on the top, making an oval. Fill a bread-pan with water; put the platter upon it in the oven, and let it remain until it is a nice brown. When done put slices of parsley and lemon around it.

Cusk a la Creme (Another way)

I use sturgeon, generally taking about two pounds. Rub the fish well with salt; put it into a kettle with enough boiling water to cover it. Put the juice of one lemon in the water. As soon as it boils, put it one side where it will just simmer. Let it stand for one hour; then take it up and draw out all the bones. Put one ounce of flour in a saucepan, to which add by degrees one quart of cream or milk, mixing it very smoothly; then add an onion, small, chopped very fine, a bunch of parsley, little nutmeg, salt and pepper. Put this on the fire, stirring till it forms a thick sauce. Stir in one-fourth pound of butter; strain sauce through the sieve; put some in bottom of the dish; lay fish in, and pour the rest of the sauce over it. Beat to a froth the whites of six eggs, and spread over the whole. Set in the oven and bake light brown.

E, A, Brown, Wholesale and Retail Dealer in Wood and Coal, 410 and 412, Eleventh street.

Fillet Of Sole Au Gratin

Choose two flounders, weighing about three pounds. Lay them on the table with the dark side uppermost; with a sharp, thin-bladed knife cut down to the backbone, following the dark line in the middle of the fish, then turn the edge of the knife outward and cut towards the fins, keeping the blade flat against the bone, and removing one-fourth of the flesh of the fish in a single piece; proceed in the same way until you have eight fillets (this can be done at the fish market) carefully cut the skin from them, season with salt and pepper, lay them on a buttered dish, suitable to send to table, sprinkle thickly with sifted cracker crumbs, and a little grated Parmesan or any rich cheese; put a few bits of butter over them, using not more than one ounce, two tablespoonfuls in all, and brown them in a quick oven. -Serve them as soon as they are nicely browned. This is a very savory and delicate dish, requiring some practice to do nicely, but comparatively inexpensive, and well worth all the trouble taken in making it.

Club-House Fish Cakes

Wash and boil one quart of potatoes, putting them on the fire in cold water enough to cover them, and a tablespoonful of salt. Put one and one-half pounds of salt codfish on the fire in plenty of cold water, and bring it slowly to a boil; as soon as it boils throw off that water, and put it again on the fire in fresh cold water; if the fish is very salt, change the water a third time. Free the fish from skin and bones; peel the potatoes, mash them through a colander with a potato masher, season with one-fourth saltspoonful of pepper, and one ounce of butter; add the yolks of two eggs, and the fish; mix well and make into cakes, using a little flour to prevent sticking to the hands. Fry them golden brown, in enough smoking hot fat to nearly cover them; observe that in frying any article of food it will not soak fat if the latter be hot enough to carbonize the outside at once, and smoking hot fat will do that.

Wm K. Rowell, Notary Public and Conveyancer, 458 Ninth St. Residence, 410 Thirteenth St., First House East of Broadway, Oakland.

Fried Sole

Remove the bones from a sturgeon; cut in slanting pieces about one-fourth of an inch thick, dip in beaten egg, roll in bread crumbs, cook by dropping into boiling lard. Use French mustard, oil and vinegar, beaten together for sauce.

Fried Flounder

Dip the fish in milk, then in flour, then drop in boiling fat until brown.

Salt Cod. (by special request.)

A favorite dish. Strip the fish, do not cut it. Freshen it by four or five hours' soaking. Place over the fire in a fish-kettle with plenty of cold water. The moment it boils remove to the back of the stove to simmer until tender. Never allow it to boil fast or the fish will eat hard and thready. Dish it upon a napkin, free from bones, and garnished with rings of hard boiled egg. Serve with egg sauce if you wish, but we prefer "pork scraps" fried a delicate brown. Potatoes, boiled onions, and beets are indispensable with this dish.

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