Boil

Halibut and Salmon........per pound, 15 minutes

Bluefish and Bass..........per pound, 10 minutes

Cod and Haddock..........per pound, 8 minutes

Bake

Halibut, salmon, bass, bluefish, shad, etc., one hour. Trout, pickerel, white fish, etc., for one-half hour.

Fish Suggestions

To be eatable, fish should be perfectly fresh-the eyes clear, the gills red, the scales bright, the flesh firm and free from any unpleasant odor, and to se-cure the best flavor, should be cooked as soon as pos-sible after leaving the sea, river or pond. They should be scaled and cleaned as soon as they come from the market, washed quickly without soaking, or remov-ing the smallest atom of blood. Sprinkle salt on the inside and put in a cold place until wanted.

If necessary to keep them over night place where the moon will not shine on them as the effect is as bad as the hot sunshine. Cod, haddock and hali-but may be kept a day before using, but mackerel and whitefish lose their life as soon as they leave the water. A. F. Barker.

Baked Shad Or Any Large Fish

Clean, rinse and wipe dry; fill with three cups dry bread crumbs, into which has been rubbed one-half cup butter; salt and pepper. Tie the fish up and rub both sides with cracker crumbs or flour. Pour over it drawn butter, or place small pieces of butter on the fish. Put in a hot pan and bake an hour and one-half.

Mrs. George T. Kerr.

Baked Shad

Fill the body of the fish with a dressing of one cup of stale bread crumbs, one tablespoonful of melted butter, half teaspoonful of salt and a little pepper. Sew it up, score the upper part, dredge thickly with salt, pepper and flour. Place in a greased pan and bake fifteen minutes to every pound of fish.

Mrs. J. S. Moul.

Planked Shad

Take an oak board, clean it well. Stand board before the fire until it is very hot but not charred. Then take your shad, which you have previously cleaned, wipe dry, and split down the back, and after seasoning with salt and a little pepper, fasten it to the board, skin side down, and stand it up before the fire, head down. When the juice has started reverse the position, and continue to thus change the position until the fish is thoroughly cooked. Care must be taken to prevent burning. When done butter it and place it on the table without removing it from the board. A. F. Barker.

Broiled Fish

Wash and drain the fish. Sprinkle with pepper and lay with the inside down upon the gridiron, and broil over fresh bright coals. When a nice brown turn for a moment on the other side, then take and spread with butter. This is a very nice way of broiling all kinds of fish, fresh or salted. A little smoke under the fish adds to its flavor. This may be made by putting 2 or 3 cobs under the gridiron. Season before or after cooking.

A. F. Barker.

Halibut En Coquille

Butter several scallop shells, and lay in them a round piece of halibut, about an inch thick a little smaller than the shell. Cook together two table-spoonsful of butter and one of flour and add gradu-ally milk enough to make a thick sauce, season highly with salt and cayenne and a little onion juice if liked. The scallop shells containing fish should be set in a steamer over hot water and cooked until tender, then covered with sauce; garnish with water cress before sending to table.

Mrs. Clinton J. Gitt.