How 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 Indian meal. Have a thick-bottomed frying pan with plenty of fat salted (a tablespoonful 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 and let 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.

How 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 substitute 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.

How To Bake Fish Whole. No. I

Cut off the head and split the fish down nearly to the tail; prepare a dressing of bread, butter substitute, 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 substitute. Baste frequently. A good-sized fish will bake in an hour. Serve with the gravy of the fish.

Baked Fish No. II

Take whatever fish may be desired and place in baking pan. Chop up a little onion, garlic, parsley and tomatoes and spread over fish; then moisten with a little olive oil and bake in moderate oven for about 20 minutes. (This recipe will be found very good for small sole, Rex sole, or sandabs.) Add salt and pepper to taste.

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 greased fish-gridiron, and broil to a light brown; lay it on a hot dish, and dress with a little butter, pepper, and lemon juice, vinegar.

Cream Sauce

Prepare a small cupful of cream sauce, in which had been stirred a teaspoonful of minced parsley and the juice of one-fourth 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.

Boiled Halibut

Purchase a thick slice cut through the body, or the tail piece, which is considered the richest. Wrap it in a floured cloth and lay it in warm water with salt in it. A piece weighing six pounds should be cooked in half an hour after the water begins to boil. Melted butter or butter substitute and parsley are eaten with it. If any is left, lay it in a deep dish and sprinkle on it a little salt, throw over it twelve cloves in some vinegar, and it will, when cold, have much the flavor of lobster.