Boiling Fish

All fresh fish, except salmon, should be placed in salted cold water for boiling. If placed in boiling water the outside would cook much sooner than the inside. A little vinegar added to the water in which fish is boiled, improves the fla-vor. Put the fish in the kettle with the backbone down. To eight or ten pounds of fish put half a small tea cup of salt. Boil the fish gently until you can draw out one of the fins easily. Most varieties of fish will be well done in twenty or thirty minutes, some in less time. Drawn butter, with hard boiled eggs sliced. Liver Sauce, or if preferred Milk Sauce.

Sauce

Drawn butter, with hard boiled egg sliced. Liver Sauce or Milk Sauce. See Sauces for directions.

Broiling Fish

When a fish is broiled the bars of the gridiron should be rubbed over with a little butter and the inside of the fish put toward the fire. Remove the backbone by running a knife under it. Do not turn until the fish is almost cooked, then butter the outside, and turn it over. Fish should be broiled slowly. The flakes will begin to separate when the fish is done. Season before,serving. A wire hinge broiler is the best.

Frying Fish

Fish for frying, after being cleaned and washed should be rolled in a cloth to absorb the moisture. Cut in neat pieces, dip in beaten eggs and roll in flour or corn-meal. For every 5 or 6 pounds of fish fry a few shoes of salt pork to the gravy thus obsanes, if necessary, add lard or butter. Fresh bar may be used, but that from the pork gives a better flavor. Brown the fish quickly, then cover the pan and set back to steam and cook through.

Plain Gravy

Remove the fish, rub 2 or 3 teaspoonfuls of flour smooth in a little water, and stir into the fat the fish was fried in. Add butter, pepper and salt. If desired, flavor with catsup or lemon juice. Pour the gravy around the fish, or serve separately.

How To Bake Fish

Do not remove head or tail. Stuff. Sew or wind a string around the fish. Lay pieces of sliced pork across top. Sprinkle with water, pepper, salt and br,ead crumbs. Pour, hot water into pan. Baste often while baking. Serve with drawn butter sauce. If not frequently basted the fish will be too dry.

Bread Staffing For Fish

2 cups of bread crumbs. 1 small cup of minced suet. 1 small cup of warm water. 1 egg beaten.

Season with salt, pepper and thyme or savory. Mix together. This stuffing will do for any fish.

Baked Blue Fish

Scale and cleanse the fish. Dry with a clean cloth, and fill the inside with the above stuffing. Sew up and put in a baking pan with a slice of pickled pork, a bit of onion, salt and dripping or butter. Pour in enough water to prevent burning. Bake half or three quarters of an hour, basting frequently. Remove the fish carefully to a platter. Pour enough water in the pan for gravy. Season with pepper.

Bass, Pike And Pickerel

These large fish are suitable for baking. Cleanse and fill with stuffing. Sew the fish up, spread thickly with butter, dredge with flour, fry a good sized slice of pickled pork quite brown. Add one cup of boiling water, lay the fish in this and bake one hour; baste, frequently. Remove the fish when done, add browned flour and butter to the gravy, cook a few minutes, then pour around the fish. Garnish with thin slices of lemon and sprigs of parsley. Fish may be baked without the pork, by using hot dripping or butter.