If fresh, the eyes will be bright and bulging out. The flesh will be firm.

Do not leave fish in water after boiling. If cooked too soon, take from water, put on dish and cover.

In frying fish use deep pan. Fat must be smoking hot when fish are put in to fry. When done, drain and serve with parsley and lemon. When broiling fish, have the gridiron clean, and when hot, grease slightly. Lemon is always served with fish.

Hints About Fish

Boil for twenty minutes, take from water, and drain; butter a tin dish, put roe on it; dredge well with salt and pepper; add bits of butter and a thin slice of bacon over each roe. Bake in oven for thirty minutes, basting frequently with salt, butter and a little water.

Baked Shad Roe

Pour the oil from a can of sardines into a frying pan; put sardines in carefully and let fry for few minutes; then turn and fry on other side. Have ready fingers of toast; put a sardine on each small piece of toast, garnish with a sprig of parsley and a slice of lemon. This is a dainty entree.

Sardines On Toast

Three tablespoonfuls flour, a pinch of salt, two eggs, one tablespoonful lemon juice. Mix all together and stir to consistency of cream; add a little water, if necessary; dip fish in batter and fry at once; drain on soft paper.

Batter For Frying Fish

Take about four medium slices of salmon and soak them for two hours in vinegar; then slice two small carrots very fine in round pieces; also one good-sized onion; slice onion fine; let boil for ten minutes. While boiling, add about thirty raisins, a small piece of stick cinnamon, a few whole cloves, one-half cup sugar and one-half teaspoonful salt; let this simmer for twenty minutes. Ihen take the salmon out of the vinegar in which it has been soaking and put them into the boiling mixture; let boil for fifteen minutes; take fish out and put on platter; put carrot, onion and raisins on and about them for garnishing; leave gravy in sauce pan; beat the yolks of three eggs well and add gravy gradually to eggs, beating constantly; return to sauce pan and let come to a boil; when gravy begins to thicken, stir constantly, so eggs will not stick when done pour over fish, and, lastly, sprinkle thickly with blanched almonds, finely chopped do not use other kind of nuts. This is a most delicious dish. If a little salt is put in with the vinegar it will harden and whiten fish.

Sweet And Sour Salmon

Take two dozen good-sized oysters butter the bottom and sides of bake pan and put in layer of oysters add layer of bread crumbs with salt, pepper and butter; add layer of oysters and keep this up until pan is filled. Take juice of oysters, one-half cup milk and one beaten egg; pour over oysters and bake in oven about an hour.

Scalloped Oysters

Take one pint milk, one pint oysters, one-half teaspoon-ful salt, a little pepper, one scant teaspoonful baking powder and flour enough to make thin batter; stir in the oysters, drop from spoon in hot lard or butter and fry to a delicate brown.

Oyster Fritters

Take one-half cocktail glass of shredded crab meat, a little grated horseradish, a little lemon juice, and fill glass with any good cocktail dressing. Serve very cold.

Crab Cocktail

Wash and drain large oysters; dip in melted butter, roll in fine bread or cracker crumbs and broil in wire broiler over hot fire. Serve on toast with piece of lemon.

Broiled Oysters

Season one pint of lobster chopped rather fine, with one-half teaspoonful salt, a little cayenne and a little nutmeg. Put this in sauce pan with two tablespoonfuls butter, and heat slowly; add two teaspoonfuls sherry and let cook five minutes; then add one-half cup cream and yolks of two eggs. Stir until thick, then take from fire and serve at once.

Lobster Newburg. Oysters Steamed In Shell

Wash and place in vessel; cover tightly, laying the upper shell downward so liquor will not run out. Put vessel in boiling water and let boil rapidly for five minutes or until shells open. Serve at once with melted butter, salt and pepper.