"The silvery fish, Grazing at large in meadows submarine, Fresh from the wave now cheers Our festive board."

To Boil Fish

To boil fresh fish, lay it on a wire basket, or confine in a bit of cheesecloth to prevent its breaking to pieces when you take it up. Put it into boiling water skin side down. To six pounds fish add three teaspoonfuls of salt and one tablespoon of vinegar, to make the fish more firm. Boil five minutes and set in the cooker two hours. Serve with a butter sauce, and garnish with cold boiled eggs and parsley.

Codfish a la Mode

One tea cup of codfish, picked up fine, two cups of mashed potatoes. One pint of milk or cream, and two eggs well beaten. One-half tea cup of butter and salt and pepper to taste. Mix all ingredients and bake between hot stones twenty-five minutes.

Fish Chowder

Three kinds of fish, cut into small square pieces, and enough to make three cupfuls. One pint of water or fish stock, one tablespoon each of olive oil and jelly. One medium tomato, or half a cup if canned. Chop the tomato with one small onion. One teaspoon butter. A saltspoon each of parsley, thyme, bay leaf, a pinch of cayenne, and salt to taste. Heat to boiling in a casserole, and set in a well heated cooker oven. It may safely remain two hours. Serve hot with toast.

Italian Fish

Cook one-quarter of a pound of macaroni until tender, drain and rinse it with cold water. Free a pint of cooked fish from bones and skin, and flake it. Put half of it in a cooking dish. Add half the macaroni, then a tablespoon of melted butter and a tablespoon of melted cheese. Sprinkle with a salt spoon of salt and a dash of cayenne. Add the remainder of the fish and macaroni. Season as before. Heat and place in a cooker steamer or oven an hour. Brown the top and serve hot.

Fish may be baked in the insulated oven in about the same time that we have accorded it in our old ovens, and there will be less to discard because the heat of the insulated oven is evenly distributed.

Hollandaise Sauce

Mix in a saucepan over the fire, one tablespoon of butter and one of flour. When melted add gradually one and one-half cups of boiling water. Stir into this the yolks of three eggs, one table-spoonful of lemon juice or vinegar, three table-spoonfuls of salad oil, and, if liked, a little mustard. To be served with fish.

Fish And Oysters

Shred one pint of halibut or codfish. Season with onion, salt, pepper, and a tablespoon of chopped salt pork. Add a pint of oysters with one tablespoon of flour rubbed into the liquor. Heat to boiling and place in the cooker two hours.

Steamed Fish

Make a cheesecloth bag. Put fresh fish in the bag and slip above it the cover of your kettle. Put the cover on the kettle half full of boiling water. Steam the suspended fish five minutes over the fire. Remove kettle to fireless cooker three hours or longer, depending upon the thickness of the fish. Other food may be cooked below the fish.

Sauce for fish: One cup boiling milk thickened with one tablespoon of flour and one of butter rubbed together. Season with salt, paprika, and and three drops of onion juice. Lastly add one well beaten egg.