Fish is an invaluable article of food. It provides variety in diet, and while less stimulating than meat, is usually more easily digested. Fish should be perfectly fresh and thoroughly cooked. The most wholesome as well as the most palatable methods for cooking fish are broiling and baking. The flesh of fresh fish is firm and will not retain the impress of the finger if pressed into it. The eyes should be bright and glassy, the gills red and full of blood. Fish should be cleaned as soon as possible and thoroughly wiped with a cloth wet in salt water, and should be kept in a cool place. Do not put it near other food such as milk, butter, etc., as they will absorb the odor.

Rub a double broiler well with a piece of suet before putting in the fish. Lay the fish flat so that the flesh side will be exposed on one side of the broiler and the skin on the other. Broil carefully, as the skin side burns very quickly. A fish weighing 3 lbs. will take about 25 or 30 minutes to broil. When cooked sprinkle with salt and pepper, and serve very hot.

• 1 cup cracker or bread crumbs.
• 1 ssp. salt.
• 1 tsp. chopped onion.
• 1 tsp. chopped parsley.
• 1 ssp. pepper.
• 1/4 cup melted butter or dripping.

Clean, wipe and dry the fish, rub with salt; fill with stuffing and sew or tie carefully. Rub all over with butter (or dripping), salt and pepper, dredge with flour, put it into a hot oven; baste when the flour is brown, and often afterwards. Remove carefully from the pan and place upon a hot platter.

Pick over carefully any remnants of cold boiled or baked fish, put into a shallow dish in alternate layers with bread crumbs and cream sauce. Cover with crumbs and bake till brown.

• 1 cup salt fish.
• 1 tsp. butter.
• 1/4 ssp. pepper.
• 1 pint potatoes.
• 1 egg, well beaten.
• More salt if needed.

Wash the fish, pick in pieces and free from bones. Pare the potatoes and cut in quarters. Put the potatoes and fish in a stew-pan and cover with boiling water. Boil until the potatoes are tender. Drain off all the water; mash and beat the fish and potatoes till very light. Add the butter and pepper, and when slightly cooled add the egg. Lift in a tbsp. and drop into smoking hot fat 1 minute, drain on brown paper; they may be formed into balls and browned in a very hot oven.

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