Salt Mackerel

Salted mackerel should be placed in an earthen dish of cold water several hours before it is cooked. In cooking place it in cold water, let it boil, then turn off the water and pour over it 1/2 cup of sweet cream, roll a piece of butter, size of an egg, in flour and add to the cream. Let it boil. Serve at once. White-fish may be prepared in the same day.

Fried Salt Mackerel

Soak as directed, dram and place in a frying pan with butter. Simmer over a slow fire until well heated, when it will be ready to serve.

Broiled Salt Mackerel

Freshen over night as directed, drain it carefully or well in a dry cloth. Butter the bars of the gridiron to prevent sticking, and, broil the fish, laying it on the . broiler, inside down. Turn for an instant before taking up. Serve on a hot platter with a liberal supply of butter. Garnish with lemons sliced.

Baked Salt Mackerel

Freshen as before, drain, pour boiling water over the fish, let stand a few moments, then turn off, and put the fish in a long tin, well buttered. Put over it ½ cup of sweet, cream, (rich milk with a little butter will do), pepper and put in a hot oven; let it brown slightly and serve, adding more cream if more gravy is needed.