Brook Trout

Clean, wash and dry trout of one-half to three-quarter pound each - leaving on head and tail. Dip each in beaten egg, then in seasoned cracker or dry bread crumbs. Keep whole and fry in butter, Serve hot with creamed potatoes. - • Mrs. William F. Dermont, Trout Creek, Mich.

Directions For Frying Trout

Do not cut off the heads and tails. After they have been cleaned and wiped dry, when they come from the stream, put them away. Do not put them in the water again. Keep them cold and do not bring them into the kitchen until you get ready to fry them and not allowed to get warm and limber. Put in plenty of pepper and salt and roll in flour.

Take your heaviest frying pan, and put in a few slices of pork, never use bacon. When the grease is hot put the fish in and never cover them, do not let them burn on the bottom, and turn without breaking them. Let them cook quite awhile so they will be well done and quite crisp, and remove without grease. Sometimes it is better to lay them on a piece of brown paper for an instant to take away the grease. Serve on hot plates. Be cooking the second frying panful when the first goes on the table. Do not garnish the platter. - William B. Mershon, Saginaw, Mich.