Stuffed Fish

Take four pounds of nice fresh fish. Sprinkle salt inside and out. For the stuffing take one-half cup bacon, one cup bread crumbs, a tiny onion, salt, and pepper. Chop and mix well and put into the fish. Tie together in paraffin paper. Suspend in a cheesecloth bag enclosing the lid of a kettle half full of boiling water. Steam over a fire ten minutes. Place in a cooker three hours. Prepare a cream dressing, adding two hard boiled eggs chopped fine. Garnish with lemon and parsley. Cook vegetables or other food in the water below the fish.

Creamed Oysters

For twenty-five oysters, take one-half pint of cream, one tablespoon of flour, one tablespoon of butter, one tablespoon of chopped parsley, and a blade of mace. Put cream or milk on to boil in double boiler. Rub butter and flour together.

Drain the oysters and put into a hot spider. Put butter and flour into hot cream and add the hot oysters. Take stale bread cut in slices two inches thick, hollow out the inside, leaving a thin crust, brush them with melted butter and brown. Fill them with oysters and send hot to the table.

Oyster Dumplings

Sift two cupfuls of flour with a teaspoon of baking powder and a little salt. Warm two-thirds of a cup of oyster liquor if it seems sweet and fresh; if not, take milk, and soften a tablespoon of butter in it. Make a soft dough of the flour and liquid. Roll out to the thickness of half an inch. Cut into rounds. Place three or four oysters in the center and season with salt, pepper, mace, and lemon juice. Moisten the edges and draw them together. Place side by side in a round pan. Bake in a hot, dry cooker kettle with hot stones above and below, or in a cooker oven. Make a thickened sauce of the oyster liquor, or of milk, seasoned with chopped parsley. These may be steamed instead, if preferred or if more convenient. In that case steam over the fire fifteen minutes and lift carefully into a cooker for one hour.

Salmon in a Mold

One can of salmon, picked over and rubbed smooth. Add one tablespoon of melted butter, one-half cup of bread crumbs, salt, pepper, and three well beaten eggs. Put into a buttered dish. Heat through over a fire, and set into a cooker steamer three hours, or oven one hour.

Salmon Loaf

One quart of salmon, one cup of cracker crumbs, two tablespoons of melted butter, three eggs, beaten separately, pepper, and salt. A grate or two of the rind and juice of one lemon. Put in a mould and place over hot water in a cooker kettle. Boil five minutes and place in cooker for two hours. Longer will not injure it. Brown the top.

Salmon Shells

To one can of salmon carefully picked and shredded add one egg well beaten, one-half cup of cream, one-half cup bread crumbs, a teaspoon sugar, a bit of salt and pepper. Butter shells and sprinkle with crumbs. Fill the shells with the salmon mixture, and sprinkle the top with crumbs and a few small lumps of butter. Bake half an hour between two hot slabs in cooker oven.