This section is from the book "Mrs. De Graf's Cook Book", by Belle De Graf. Also available from Amazon: Mrs. De Graf's Cook Book.
Shellfish are divided into two classes. Clams, oysters, scallops and mussels belong to one class, and lobsters crabs, shrimps and crawfish belong to another class.
Oysters are the most important of the shellfish, although shrimps are higher in food value. Both clams and oysters are more easily digested if eaten raw. With the exception of the lobster all fish are easy to digest, although the lean fish is more readily assimilated than the fat. The flesh of the lobster is coarse, dense and difficult of digestion.
Place alternating layers of fish and soft bread crumbs in a buttered baking dish, covering the whole with milk or a thin white sauce. Season with salt and pepper and bake until firm. Variety may be given this dish by using tomato sauce instead of milk.
Fill a baking dish with well-seasoned creamed fish, then cover with mashed potatoes and bake until potatoes are a golden brown.
Prepare a bread stuffing, fill the opening two-thirds full and then sew firmly. Cut two or three gashes in the side of the fish and lay a piece of salt pork in each gash. Dredge fish with flour, sprinkle with salt and pepper, lay on a rack or a piece of cheese cloth in a baking pan. Bake 15 minutes for each pound of fish, basting frequently. The pork should supply sufficient fat for basting; if not, add a very little water.
Chop 1 small onion and 1/2 green pepper very fine, brush fish over with melted fat, place in the baking pan, pile the onion and green pepper on top, season well and bake. By baking on a piece of cheese cloth the fish can easily be removed from the pan without breaking.
Wash and dry fillets. Season, roll in fine bread or cracker crumbs, dip in slightly beaten egg diluted with 1 tablespoon of cold water; dip in crumbs again, then fry in deep fat. Prepare all the fillets before beginning to cook any of them. Vegetable oil is the best fat to use for frying fish. Heat until a very slight trace of smoke can be seen, then test with a cube of bread. Drop bread in the fat and count 40. If the fat is right the bread will be a golden brown; if too hot it will be burned; if not hot enough it will not be brown. Test the fat each time before adding fish. Drain fried fish on brown paper. This is the best method for frying fish. It will be crisp and if the fat has been properly tested the fish will not be oily. Serve with Tartar sauce or slices of lemon.
Prepare the fish as for deep fat frying, then cook in a frying pan in a small quanity of fat. If sauteed without crumbing, the fish will break easily and will not present an appetizing appearance. Salt pork adds flavor to the fish and is the best fat to use for sauteing.
Butter adds flavor but burns too easily.
Have water boiling. Add 1 teaspoon of vinegar to a quart of water, also a tablespoon each of chopped onion and carrot, a tiny bit of bay leaf and thyme. Lower the fish gently into the water and cook at the simmering point until tender. The time required is usually from 6 to 10 minutes for each pound of fish.
 
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