Almost all varieties may be baked, although the method of baking depends on the kind. Fish of moderate size should be roasted whole, the dressing being rich, rather moist and well seasoned.

For roasting or baking the head and tail may, or may not, be left on, but the fins must be removed, - and the eyes, if the head is retained. Stuff rather sparingly, lest the dressing swell and break open the fish, and gash the skin along the back so that it will not crack in cooking. Strips of salt pork or bacon are laid along the back, and frequent basting with hot water, to which a little butter, or other fat has been added, will prevent dryness. Allow fifteen minutes to the pound.

If one does not own a rack that fits the fish-pan, strips of cotton cloth, about six inches wide, laid lengthwise of the pan, with the fish upon it will aid in transporting it to the platter. Among the fish that may be baked whole are mackerel, bluefish, small salmon, trout, pickerel, bass, whitefish, haddock and perch. The sauce should be simple, like drawn butter, caper, or ordinary egg sauce.

Fish, like halibut, tuna, large salmon and cod, are cut in steaks or fillets for baking. They may be placed in a pan with a strip of bacon or salt pork on each, or, in lieu of this, a teaspoonful of sausage, ham or bacon fat. A few drops of lemon juice should be sprinkled over and a little salt and pepper. Set in a hot oven two or three minutes, then add a little hot water, and bake.till tender - about twenty-five minutes - basting once or twice. Serve sprinkled with minced parsley and accompanied by a cold slaw, sauce tartare, or any of the sauces designated for boiled fish. .