Cream Pickerel

The pickerel ranks next to trout among game-fish and should be cooked in the same manner. Reserve your largest pickerel those over three pounds in weight - for baking, and proceed with them as with baked salmon-trout, cream gravy and all. If you • cannot afford cream, substitute rich milk, and thicken with rice or wheat flour. The fish are better cooked in this way then any other.

Baked Halibut

Take a piece of halibut weighing five or six pounds, and lay it in salt and water for two hours. Wipe dry and score the outer skin. Set in the baking-pan in a tolerably hot oven and bake an hour, basting often with butter and water heated together in a sauce-pan or tin-cup. When a fork will penetrate it easily it is done. It should be of a fine brown. Take the gravy in the dripping-pan - add a little boiling water should there not be enough - stir in a tablespoonful of walnut catsup, a teaspoonful of Worcestershire sauce, the juice of a lemon, and thicken with browned flour previously wet with cold water. Boil up once and put into sauce-boat. There is no finer preparation of halibut than this, which is, however, comparatively little known. Those who have eaten it usually prefer it to boiled or broiled. If you have any fish left, save it until the next morning. Pick out as you would cod, with an equal quantity of mashed potato, moisten with the sauce, or with milk and butter if you have no sauce; put into a skillet and stir until it is very hot.

Sturgeon Steak

Skin the steaks carefully and lay in salted water (cold), for an hour, to remove the oily taste, so offensive to most palates. Then wipe each steak dry, salt, and broil over hot coals on a buttered gridiron. Serve in a hot dish when you have buttered and peppered them, and send up garnished with parsley, and accompanied by a glass dish containing sliced lemon. Another nice way to cook sturgeon is to prepare it as the above; then dip it in beaten egg, then bread crumbs, and fry brown.

Stewed Codfish

Soak pieces of codfish several hours in cold water, pick fine, and place in skillet with water; boil a few minutes, pour off water and add fresh, boil again and drain off as before; then add plenty of sweet milk, a good-sized piece of butter, and a thickening made of a little flour (or cornstarch) mixed with cold milk fish.

Until smooth like cream. Stir well, and when done take from the fire, and add the yolks of three well beaten eggs; stir quickly and serve.

Fish Chowder

Take a fresh codfish, two and a half pounds in weight, four medium-sized potatoes, four small onions, two slices of fat salt pork. First, cut the pork quite fine, put it in your kettle and let it fry brown. Cut the fish in pieces of an inch thick, and two inches square, remove all the bones possible. Cut the potatoes and onions also fine, put all in a kettle in layers, alternately, cover with hot water, cook thirty minutes; then add one pint of rich sweet milk, pepper and salt to taste. Serve hot.