"I whipped away the weeds and foam, I fetched my sea-born treasures home."

Vinaigrette Sauce For Fish

One teaspoon pepper, 1 teaspoon salt, 1/2 teaspoon mustard, 1/2 teacup vinegar, 1 tablespoon oil or vinegar. Mix all slowly together. (Cold).

Tartare Sauce For Fish

Boil 1 teaspoon finely chopped onion in 1/4 cup vinegar two or three minutes, add 1/2 tablespoon butter, yolks of 4 eggs beaten and added gradually. When it thickens take from stove and add 1 teaspoon salt, pinch cayenne and 1/2 tablespoon chopped cucumber pickle.

Hot Canned Salmon

Set can of salmon in dish of boiling water. When hot pour off oil and place in hot dish, pouring over it equal parts butter and vinegar boiled together. Add fresh cut parsley to dish.

Drawn Butter Sauce (Fish)

One-half cup butter, dessertspoonful flour rubbed well together. Put into a saucepan with 1 cup water. Cover and set in a vessel of boiling water. Season with suet and pepper. Do not let boil. When thoroughly mixed take off.

Eva Burum

Scalloped Fish

Pick any cold fish into small bits removing all the bones. Take 1 pint of milk, a piece of butter the size of an egg, a piece of parsley minced fine, a quarter of a teaspoonful of mustard. Stir into 2 tablespoonfuls flour. Grease a baking dish with butter, put first a layer of the minced fish, then a layer of the dressing, until the dish is full. Spread a layer of cracker crumbs on top and bake until nicely browned.

Italian Fish Chowder

Put 2 tablespoons olive oil into frying pan, add 1 small onion, 1 cup of tomatoes, 1/4 glass of vinegar; add about 2 lbs. rock cod and let boil twenty-five minutes, being careful not to burn. Salt and pepper to taste.

Mrs. Hattie Ross.

Fish Croquettes

Any cold fish boiled, baked or fried, from which all fat, bones and skin have been removed, chopped fine; 1/3 as much mashed potatoes rubbed to a cream with a little butter. Mix thoroughly, make into balls, dip in beaten egg, roll in cracker crumbs and fry brown.

Mrs. C. C. Threekeld.

Baked Salmon

Place in baking pan and sprinkle with salt and pepper, bits of butter and flour; pour over it sweet milk until nearly covered and bake three-quarters of an hour.

Fish Croquettes

One cup salt fish, 1 teaspoonful butter, 1/4 saltspoon pepper, 1 pint potato, 1 egg well beaten. Wash the fish, pick in half inch pieces and free from bones; pare the potatoes and cut in quarters; put potatoes and fish in stew pan and cover with boiling water. Boil twenty minutes or until potatoes are soft. Drain off all the water, mash and beat fish and potato very light; add butter and pepper and when slightly cool add egg and more salt if necessary. Shape and fry one minute in smoking hot lard. Fry a few at a time; more will cool the lard. Lard should be hot enough to brown a piece of bread while you count forty. Drain on a piece of brown paper. Mrs. Elam.

Fried Oysters

Drain and dry on towel, season with salt and pepper. Roll oysters in bread crumbs, then in beaten egg, again in crumbs. Let stand an hour, then place a layer in the frying basket and plunge in boiling fat. Cook 11/2 minutes. Drain on soft brown paper.

Mrs. Leroy G. Smith.

Baked Salmon (Canned)

One can salmon chopped, 1/2 cup milk, 1/2 cup fine soft bread crumbs, 2 eggs beaten, 1 tablespoon melted butter, pepper and salt. Sauce: Three tablespoons melted butter, 1 tablespoon flour, 1 cup milk, salt and pepper. Cut two or three hard boiled eggs in slices. Add just before serving.

How To Scale Fish

Fish may be scaled much easier by first dipping them into boiling water for a minute.