How To Bake Fish

Place in the bottom of the pan two or three thin slices of salt pork to prevent the fish from sticking, or on the rack, if rack is used. If part of a fish is to be baked, wash it and wipe dry, cover the fish with buttered cracker crumbs that have been well seasoned with salt, pepper, lemon juice, chopped parsley and a little onion juice, or sprinkle with flour; or, salt and pepper, little pieces of butter, and five minutes before removing from the oven cover the top with grated cheese, seasoned with a little salt and paprica.

Stuffing For Fish

1 cup of powdered cracker crumbs. 1 teaspoonful salt. A little pepper. 1 teaspoonful chopped parsley.

1 teaspoonful onion juice. !/4 cup melted butter.

2 teaspoonfuls of pickles, chopped, or, one of capers and one of pickles.

If not moist enough, use a little hot water. An egg may be used, but it is not necessary. This should be a dry stuffing.

How To Bake A Whole Fish

Stuff and sew up the fish. Place the fish upright in the pan. If broad and short they may be kept in place by propping up. If not the right shape to prop, skewer in the shape of the letter S. If prepared in this way will keep their shape after cooking. Place when done on a hot platter. Pour a sauce around it, place a slice of lemon in the mouth. Before baking, cut gashes (three or four) across the back and place in each a slice of salt pork. The head and tail should be left on.

Fish Chowder

When it is available, cod or haddock is used, but halibut makes a very good chowder. Have the fish cut in serving pieces. Cut salt pork in tiny squares. Fry until brown, with one finely chopped onion; put in a kettle with the fish. Cover with boiling water, add a little salt. Cook until the fish is tender. Cook sliced potatoes until tender. Add those to the chowder, and one cup of rich milk. Melt two tablespoon-fuls of butter, stir into it one of flour; use one cup of the hot liquid to make a sauce, stirring gradually into the butter and flour, then add this to the chowder, season with pepper and salt to taste; put a few crackers on top when ready to serve.

How To Cook Smelts

Clean, wash and dry them, season with salt and pepper, dip in fine granulated corn meal or flour.

Fasten together with a toothpick forming a ring (or fry without). Place in as many as will cover the bottom of a frying basket, dip in smoking hot fat and cook for one minute. Or, fry out in frying pan half a dozen slices of salt pork. Cook the smelts in this, first on one side and then the other, until they are brown. Serve with tartare sauce.

Fillets Baked With Tomatoes

Any kind of fillets or sliced fish can be cooked in this way. Place on the bottom of the pan four slices of salt pork, one onion cut in slices, wash and wipe the fish dry, cover the top with butter-seasoned crumbs. Place in the pan on top of the pork and onions. Wipe clean half a dozen tomatoes (or enough to serve one to each person), place them around the fish. Cook in a hot oven until the fish is done, basting several times, both the tomatoes and fish with the fat in the pan. When done place the fish carefully on a hot platter and arrange the tomatoes around it. Serve with Hollandaise, white or Bearnaise sauce.