To Steam Fish

Season fish with salt, pepper, cover top with thin strips of salt pork and place on a plate. Set in a steamer over boiling water, cover closely and steam 10 to 12 minutes for each pound of fish.

To Broil Fish

Wash fish, wipe dry and brush it over with melted butter or olive oil. Place on a double wire toaster or broiler and cook over hot coals or in the gas broiler. Turn every minute until both sides are a delicate brown. If gas broiler is used heat well before cooking fish, reducing the heat as soon as fish is placed in the broiler. Season with salt, pepper, a little onion or lemon juice.

Creamed Fish

For each cupful of diced or flaxed fish allow 1 cupful of well-seasoned white sauce. Sprinkle with finely chopped parsley or hard cooked egg. Serve in a casserole, ramekins or poured over toast points. Garnish with thin slices of lemon sprinkled with paprika.

Fish Croquettes

1 cup flaked or diced cooked fish. 1 cup of thick white sauce. 1 teaspoon onion juice.

1 teaspoon lemon juice. 1/2 teaspoon Worcestershire sauce. 1/2 teaspoon salt.

For white sauce melt 4 tablespoons of butter or substitute; add 4 tablespoons of flour. Mix until well blended - return to the fire, cook until frothy, then add 1 cup of cold milk. Stir constantly until very thick. Season, add fish and pour onto a platter, spreading about an inch thick. Set aside to cool. When chilled shape into oblong croquettes, dip in crumbs, then in beaten egg diluted with 1 tablespoon of cold water; dip in crumbs again, then fry in deep fat. To test fat drop in a cube of bread; it should become a goden brown while you count 40. Drain on brown paper and serve with a tomato or white sauce.

Steamed Clams

Clams should be bought alive in the shell. Wash well in several waters to remove all sand. Put into a large kettle. Allow 1/2 cup of boiling water for 2 quarts of clams. Cover kettle closely and steam until the shells are partially open. If liked a clove of garlic or an onion may be added for flavor. Serve with melted butter.

Salt Fish

All dried salt fish should be soaked for several hours in lukewarm water.

Creamed Codfish

The fish should be picked into small pieces; this is easier to do before the fish has been soaked. Drain, cover with lukewarm water and simmer 10 minutes. Prepare a white sauce as for creamed fish and garnish with slices of hard cooked eggs.

Fish Balls

1 cup of shredded cooked fish. 1 1/2 cups mashed potatoes.

1 egg beaten slightly; salt if necessary.

Mix, shape into balls; roll in flour. Heat 2 tablespoons of dripping or fat and fry the fish balls until a golden brown on each side.