To Fry Fish

After the fish is well cleansed, lay it on a folded towel and dry out all the water; when well wiped and dry, roll it in wheat flour, rolled crackers, grated stale bread or cornmeal, whichever may be preferred; have a thick-bottomed frying pan with plenty of sweet lard salted (a tablespoon of salt to each pound of lard) for fresh fish which have not been previously salted; let it become boiling hot, then lay the fish in it fry gently until one side is a fine, delicate brown, then turn the other; when both are done take it up carefully and serve quickly, or keep it covered with a tin cover, and set the dish where it will keep hot.

To Broil Fish

Rub the bars of your gridiron with dripping or a piece of beef suet to prevent the fish from sticking. Put a good piece of butter into a dish, enough salt and pepper to season the fish; lay the fish on it when it is broiled, and with a knife put the butter over every part; serve very hot.

To Bake Fish Whole

Cut off the head and split the fish down nearly to the tail; prepare a dressing of bread, butter, pepper and salt; moisten with a little water; fill the dish with this dressing and bind it together with a piece of string; lay the fish on a bake-pan and pour round it a little water and melted butter; baste frequently. A good-sized fish will bake in an hour. Serve with the gravy of the fish, drawn butter.

Broiled Salt Mackerel

Freshen by soaking it over night in water, being careful that the skin lies uppermost; in the morning dry it without breaking; cut off the head and tip of the tail; place it between the bars of a buttered fish-gridiron and broil to a light brown; lay it on a hot dish, and dress with a little butter, pepper and lemon juice and vinegar.

Codfish Balls

Put fish in cold water, set on back of stove; when water gets hot, pour off and put cold on again until fish is sufficiently fresh; then pick it up; boil potatoes and mash them; mix fish and potatoes together, while potatoes are hot, taking 2/3 potatoes and 1/3 fish; put in plenty of butter; make into balls and fry in plenty of lard; have lard hot before putting in balls. Variation may be had by rolling each ball in beaten egg, then in dry bread crumbs before frying.

Boiled Salmon

Sew as many pounds as desired up in a cheese-cloth bag and boil for 15 minutes to the pound, in slightly salted water. When done, take out and lay upon a dish, being careful not to break the fish.

Cream Sauce

Prepare a small cup of cream sauce, in which has been stirred a teaspoon of minced parsley and the juice of 1/4 of a lemon. Pour over the salmon and serve. Garnish with parsley. The choicest portion of the salmon is that at the center and toward the tail.

Creamed Fish

Pick (not shred) 1 cup of codfish; place in a spider and fill and cover with cold water; stir a moment over the fire and pour off the water; stand on the stove; coyer the fish with 1 1/2 pints of milk, also a large tablespoon of butter; stir into 1 cup milk 2 tablespoons of flour and when the milk on the stove is about to boil mix this with it; when the mixture has thickened stand where it will boil no longer and stir into it 1 egg. Serve at once.