Boiled Fish

Small fish, such as small Cod and Haddock, should be cooked whole in enough boiling water to cover, to which is added salt, lemon juice or vinegar. Sew the fish in a piece of muslin to keep it from breaking to pieces. Large fish should be cut in thick pieces.

Broiled Fish

Small Cod, Haddock and Mackerel should be split down the back and broiled whole. Salmon and Halibut should be cut in slices for broiling. Smelts and other small fish should be broiled whole without splitting.

Baked Fish

Bake on a greased fish sheet, or if you have not a fish sheet, two strips of muslin placed under the fish will answer the purpose. This will enable you to lift the fish from the pan when baked without breaking it.

Fried Fish

Wipe the fish dry, sprinkle with salt, then dip in flour or crumbs, then dip in egg, and again in flour or crumbs, and fry in deep fat.

Panned Fish

This method of cooking is suitable for any small fish or such as can be cut in slices. Have the fish well cleaned, seasoned with pepper and salt and dried with a little flour, or, better still, very fine bread crumbs. Have a large frying-pan smoking hot with as little grease in it as will keep the fish from sticking. Drippings from good, sweet salt pork is the best, but any sweet dripping will do. When the fat begins to smoke blue lay in the fish and brown quickly on both sides, then cover closely and set back to cook more slowly, from ten to twenty minutes, according to the size of the fish. Bass in all its varieties is suitable to cook in this way; so are Butterfish, Cisco (Lake Herring), Herring, Perch, Porgies, Trout, Weakfish, etc.

Saute Fish

Prepare your fish as for frying and cook in frying - pan with small amount of fat. Cod steaks and Smelts should be cooked in this way.

Salt Fish

Very salt fish should be soaked several hours in three or four changes of warm water. Place the skin side up, so that salt crystals may fall away from the under or meat side. Wipe carefully and clean, then soak for an hour in very cold water.

Baked Fish

Stuffing For Baked Fish. Put a large tablespoon of butter or drippings into a saucepan. When melted stir into it 1 cup of cracker or dry bread crumbs, 1 teaspoon of chopped onion, 1 tea spoon chopped capers, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon chopped parsley. If a moist stuffing is preferred, add one-quarter cup of milk, stock or water.

Bread Stuffing (For Baked Fish)

Fry a tablespoon of choppe nion in a tablespoon of butter or drippings. Add a cup or more of stale bread, which has been soaked in hot water, then pressed dry; then add a tablespoon each of chopped parsley, suet and celery, one-quarter teaspoon each of salt and pepper, and a dash of powdered thyme (if liked).

Baked Bass

Wash and clean a fresh Bass for baking, leaving on the head. Stuff the fish with the following mixture: two and one - half cups of fine bread crumbs moistened well with any left-over drippings, the rind of a quarter of a lemon chopped very fine, and two or three sprigs of parsley chopped fine. Season to taste with salt and white pepper. When the fish is well stuffed, sew up the opening. Score it on each side and in the spaces place very thin slices of salt pork. Place the fish in a pan with a little stock, and bake in a moderate oven. When thoroughly cooked, carefully place it on a hot dish.

To the gravy which is left in the pan, add a little tomato sauce. Stir on the top of the range until it comes to a boil. Strain and serve in a separate dish.