Boiled Red Snapper

This fish is common in the Gulf of Mexico and is one of the most delicious for. table use that the waters of the sea afford.

To boil, take a medium sized fish, cleanse and wash in cold water, tie tightly in a clean cloth, cover well with hot water, to, which, for a fish of from 5 to 8 pounds, add ½ cup of vinegar and a handful of salt; boil for forty-five minutes, or until the flesh comes readily from the bones. Serve hot with sauce as follows: 1 pint of water thickened with flour, let boil until clear; add salt to season, a little pepper, 1 tablespoohful of butter, and 2 hard boiled eggs sliced.

Baked Bed Snapper

Cleanse the fish, and in removing the entrails make no longer cut than is necessary. Stuff the fish with dressing as follows: Take sufficient stale bread to fill the cavity in the head and body, soften with cold water; take 2 tablespoonfuls of lard in a sauce-pan, mince a medium sized onion and cook, brown in the lard; add to the softened bread. Mix well and season with pepper, salt and sweet herbs. Put enough water in the pan to prevent scorching and dredge the fish slightly with flour. Serve hot. This dressing will answer for other fish.

Red Snapper

Red Snapper and other fish may be baked with a can of tomatoes poured over them in the pan, with very good result.

Fresh Mackerel

This fish may be broiled carefully, buttering the fish and the bars of the gridiron, or it may be sewed closely in a thin cloth and boiled in salted water, if a fish kettle is not at hand. Twenty minutes is sufficient for a common sized fish. It is always a delicate dish.

Creamed Halibut

Put in a chafing-dish 3 pats of butter. In preparing for chafing-dish cookery it is well to have these little pats of butter, weighing about an ounce, ready beforehand. When the butter is thoroughly heated, put in 1½ pounds fresh halibut, cut lengthwise, bone out, season with salt and add a teaspoonful of lemon juice or vinegar. Cook for ten minutes, turn and cook the other side eight minutes, being careful not to let stick to the pan, and add one teaspoonful each of chopped olives and parsley to the sauce. The olives may be omitted if desired.

Fillets Of Halibut

3 pounds of halibut. ½ cup of butter. 1 lemon. 3 hard-boiled eggs.

After skinning the fish, bone carefully, cut in slices half an inch thick. Cut these into strips three inches long and two wide. -Squeeze the juice from the lemon and sprinkle on the strips liberally. Season with salt and pepper. Cover the whole with a large dish and set away for half an hour. Melt the butter, dip the strips in it. Roll them up and pin each piece with a wooden toothpick; dip in the butter once more and place in a baking tin. Dredge thickly with flour and bake twenty minutes in a hot oven. Grate the yolks of the eggs through a sieve and cut the whites into rings. When the fish is done spread the little rolls upon a hot dish, remove the skewers, and pour white sauce into the dish. Sprinkle the grated yolks over the fish and use the whites, cut in rings, for a garnish. Other large fish can be served in the same manner.